The coffee recipes continue and get more extreme: today it’s the turn of coffee chicken!
No, I have not gone crazy, and yes, trust me once again!
Then again, daring is fun, and trying out unique dishes with distinctive flavors is a great, rewarding pastime.
Overall, it is a simple but tasty second course with original combinations.
In fact, with a few simple ingredients you will be able to satisfy even the most demanding palates.
But on to us.
The ingredients are:
- 500 g chicken
- 120 ml of mocha extracted coffee
- q.b. pepper
- q.b. salt
- 1 carrot
- 1 celery
- 1 spring onion
If you want to succeed best in this recipe I recommend starting the night before, as the longer the chicken can marinate in the coffee, the more flavors it will absorb and the tastier it will be.
As first thing then cut the chicken into slices, put it in a bowl and pour plenty of coffee and pepper over it. Mix it all together and let it sit overnight.
For this recipe I suggest you use a more fragrant and mild coffee, so as not to make it overly bitter and therefore unpleasant.
In the case of Ernani blends I would recommend the intensely aromatic Allegro, with a slight acidity, balanced by a delicate bitterness.
Meanwhile, finely chop the carrot, celery and spring onion.
After that, have a frying pan, preferably a wok, heated on the stove with a drizzle of oil and sauté the newly obtained mince.
Let it wilt thoroughly until it becomes translucent.
Now pour in the chicken with all its mixture, add salt, and cook over medium heat for 10 minutes, with the lid on.
Now remove the lid and cook for another 2 minutes, just long enough for some of the liquid to evaporate and the resulting sauce to thicken well.
All that’s left to do is to plate it up however you like! Unleash your creative flair!
I am very curious to know what you think!
Write me at firstname.lastname@example.org or in instagram directs at @caffeernani and let me know how you liked it and what coffee you used!