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2014 BFS Food Show Culinary Competition Recipe Chef Richmond “Richie” Fowler ~ Albany Resort
Springer Mountain Boneless, Skinless Chicken Thighs served 2 ways: Sweet and Spicy Smoked Chicken Thighs + Guava Coconut Chicken Stew with Sweet Potato Purée, Beurre Noisette Jardinière Vegetables & Pineapple Mango Chutney
SECOND PLACE COMPETITION WINNER
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Sweet and Spicy Smoked Skinless Boneless Chicken Thigh
Soak applewood chips in water; set aside. Clean chicken thighs and place in a bowl. Season thighs with jerk seasoning and salt. Heat oil in skillet to medium high heat. Sear thigh meat until golden brown, remove and place on tray. To the same pan add soaked wood chips and lavender flowers and place chicken on top of chips and flowers. Cover and smoke for 5 minutes covered.
Guava Coconut Chicken Stew
Clean and cube chicken thigh meat. Heat a pot over medium high heat and add chicken. Brown on all sides then remove and set side. Add carrots, onions and ¼ cup thyme and sauté until onions are translucent. Deglaze pan with peach schnapps. Add ketchup, coconut milk, coco lopez, and puréed guava along with remaining seasonings. Return chicken to pan and simmer together until chicken is done, about five minutes. Add potatoes at the last two minutes during cooking.
Sweet Potato Puree
In a pot medium pot add diced sweet potato with cinnamon stick, salt, and butter and boil until potato is soft. Strain off liquid and puree potato in blender until smooth. Serve immediately or keep warm until service.
Beurre Noisette Jardinière Vegetables
Melt butter in a medium skillet over medium heat until butter is browned. Add vegetables and quickly sauté until done.
Pineapple Mango Chutney
Sauté onions, ginger, garlic and craisins in a pot. Add diced pineapples and peppers and mix well. Add puréed mango along with sugar, vinegar, and seasonings. Cook for 5 minutes and add xanthax gum and scallions. Serve.