What’s for Dinner? Orange Apricot Chicken
Hello and welcome to yet another video on cooking recipe. The video shows how to cook Orange apricot chicken. The dish is quiet simple and you require quiet a simple ingredients that you can find easily. So don’t miss the video and learn how to make delicious orange apricot chicken.
.
Hi Everybody its Marina, it’s 9799 with another episode of what’s for dinner tonight, ammm well yesterday I have taken some chicken out of the freezer to find out we didn’t end up last night we did something different and today I come home and I was gonna make some barbeque chicken but you know turned that didn’t feel it . So I looked in the refrigerator and this is what came up with we are gonna do some orange Apricot chicken and I think it is gonna be really lovely. So lets see what goes in to this I have my chicken breasts some of them are small and I pounded them so they would flatten out a little and some of them are like this and I wanna had and I made a cuts and I am gonna show that in a minute, I saved this last one. But we are gonna go ahead and put about a half cup chopped red onion don’t have red use white don’t have that don’t use it, use minced onion and hydrate it.
I pour a cup of peppers I have the garden, there is one large I had some last year I made some apricot jam that chilly here and there is one marconi pepper which is an elongated pepper so that’s about a half of cup there served in apricot syrup because it didn’t gel up right so we are gonna throw that up in there that’s a cup and I also had made some orange marmanide and that’s a cup of that. I am gonna put a tablespoon or two of grey poupo and we gonna start the whole thing with some vegetable oil and we are gonna brown off or sauté our chicken. So lemme show you when I say to cutlet a chicken breast what I mean is you see how thick this is, this really really thick okay and put flat on the board, put your hand down on it go about half way down and take your largest sharpest knife remember sharp knife is a safe knife and you are gonna slice all the way through it without touching your hand and there you have two chicken covers how simple was that and you didn’t have to pay to butcher to do it and it was a lot cheaper. And then the next thing we do is we wash our hands, we wash all parts of our hands the back, the front and in between the fingers, I can tell you as I work in a hospital. Okay shut off that water and get rid of that chickeny knife, and board and for comments to come over here. What I am going to do next and I will tell you the particulars I am going to go ahead and saute our chicken I am turning my pan onto medium heat I am going to put about that much of oil that’s about a table spoon, make it hot and I am gonna go ahead and sauté this chicken.
When I come back we’ll do the rest, so we’ll be back in just a few. Okay we have cooked up our chicken now I did not cook it until it was into because we are gonna simmer this. But the first thing that we wanna do ammm a spoon, we have this little bit of oil left in the pan I am gonna thrown my onion and my green pepper, my chilly, we are gonna brown this up and we are gonna let them become soft and then in the mean time we are gonna pick up all these brown bits on the bottom of the pan. Now for those who have this its kind of little dark the brown bits on the bottom of the pan in cooking you will learn that is called fond I don’t know why they call lets us do, but most regular people call just brown bits at the bottom of the pan. Now you have a couple of options here you can just continue letting the water cook out of these vegetable and it’s gonna pick up all that fond. But one thing I am gonna do when I will right back I am gonna grab my white wine vinegar I don’t know how well it will go but I have white wine vinegar I am just gonna put slightly in there that was may be not even that much but see it thickens that all up just so nice.
This is gonna balance out sweetness of the rest of the things they were gonna put it here. S o don’t worry about being, it’s not gonna to be vinegary its white vinegar so it’s nice and mild. Alright now this veggies are just what I want them lets get off to serves. This is our one cup of apricot I call it my apricot serve because it didn’t come up so good but it is really good on pan cake so nothing goes to waste. And this our one cup of orange marmanade and give this a good stir and that come up to little bit of simmer. Next thing is I am gonna go ahead and add poupon oh yes I do okay there 2 tablespoon. This is already started looking amazing now what we will do in this today adopt the stove today but don’t let stop it there, you know what you could do this in the oven. You could get this started you could throw this in a crock pot it would be really good.
You simmer this all the way come home your dinner would be ready. You could do this in a pressure cooker, however if you do it in a pressure cooker you gonna wanna cook the chicken first then you gonna wanna take the water out of the pressure cooker, then you gonna wanna compose your sauce and then heat the sauce and the chicken up together otherwise your sauce is going to get too runny okay. Next thing we are gonna do is we are going to return this chicken back to the pan gonna nasal this in, get it good and coated. As you can see over here I have a part of rice that’s coming up to a boil, and that’s gonna we are gonna serve this way. And I have also already precooked my vegetable pour a couple of zuquine squash out of the garden yesterday and I sliced those up with the couple of red peppers and we heat those up I steamed them in a microwave so those are ready to go.
I am going to simmer this chicken breast in the sauce for 10 minutes. Now we gonna bring I am gonna return that heat to medium high on my burner that’s a 6 I am just gonna make sure these are nicely coated in that sauce. It smells wonderful so in all this a good you know clean up the fridge what you have throw it together and see what happens you never know it might become a family favorite. I am gonna put up the lid on here I am gonna simmer that for 10. And when we come back you know what we gonna do we gonna fixed your plate because I know you are hungry so we’ll be back as soon as this is ready. Here you go apricot orange chicken already to serve out I hope you are hungry and let me tell you something we snick a little taste to this and boy it is delicious. Okay it is like a sweet and sour in there folks and it is really wonderful. And it was quick and it was easy and I used up the stuff in my fridge and you know adopt this use what you have.
So let’s fix your plates we grab a spoon to this rice you can see that veggies that we made. Little bit of rice, nice piece of chicken right there and then off course some of that really nice sauce look at that and put that on a rice as well and that’s gonna make a lovely meal. So veggies on the side and because I have to wipe out well you have it apricot orange chicken with rice and zequine and peppers that’s what for dinner. I hope you try this and I hope you enjoy so until next time see ya!
Tags: cajun cooking, vegetarian cooking, cooking books