Park City Chicken Recipes

Steps:

• Thread 2 or 3 cubes of pork onto each skewer. Sprinkle each skewer on all sides with salt, black pepper, and seasoned salt, and set the skewers aside.
• Whisk eggs and milk together in a bowl. Place the seasoned bread crumbs in another bowl. Pour 2 cups of water into a 9x13-inch baking dish with a wire rack set in the dish, and set the dish aside.
• Preheat an oven to 350 degrees F (175 degrees C). Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Dip each skewer of pork into the egg mixture, then dip in crumbs; dip the skewers a second time into egg mixture and then crumbs. Gently lay the skewers, a few at a time, into the hot oil, and brown until the coating is crisp and golden brown, about 3 minutes per side. Set the fried skewers aside while you finish the rest. Once the skewers are all browned, set them on the wire rack in the baking dish. Cover the dish tightly with aluminum foil.
• Carefully place the baking dish with the skewers into the preheated oven, and bake until hot and no longer pink in the center, about 20 minutes. Remove the foil, and bake 10 minutes more to dry out the crumb coating. Serve hot.

Steps:

• Combine 1 tablespoon of the vegetable oil with the butter in a medium pot over medium heat. When butter melts into the oil, add the 1/4 cup chopped onions and cook 2 minutes. Add rice and cook 3 minutes more. Add stock and cover the pot.
• Bring to a rapid boil. Once stock is boiling, reduce heat to low and cook, stirring occasionally, until rice is tender (17 - 18 minutes).
• While the rice cooks, heat a large skillet over high heat. Add remaining 2 tablespoons of oil, then the chicken. Season chicken with grill seasoning. Lightly brown chicken on both sides then move off to one side of the pan. Add the 3/4 cup thinly sliced onions, garlic, and bell peppers. Cook 2 - 3 minutes then mix the vegetables and meat together and add chipotles and cumin. Toss to coat.
• Glaze mixture with honey and syrup and turn heat off. Add cilantro or parsley and nuts.
• Top the rice with the cashew chicken.

Steps:

• In a medium pot over medium heat combine one tablespoon EVOO, about one turn of the pan, and one tablespoon butter. When the butter melts into EVOO, add in the chopped onion, cook for two minutes, then add the rice and cook for three minutes more. Add the stock and cover the pot. Raise the heat to bring the stock to a rapid boil. Once the stock boils, reduce the heat to low and cook, stirring occasionally, until the rice is tender, 17-18 minutes. While the rice is cooking, make the chicken: heat a large skillet over high heat. Add the vegetable oil, about two turns of the pan, then the chicken. Season the chicken with the grill seasoning. Brown the chicken on both sides, then move the chicken off to one side of the pan. Add the remaining thinly sliced onions, garlic and peppers. Cook for 2-3 minutes, then add the vegetables and meat together. Add the chipotle peppers and cumin. Toss to coat. Glaze the mixture with honey and maple syrup and turn off the heat. the cashew nuts. Top the rice with the cashew chicken and serve. Enjoy!