David Hagedorn created this quick dish by starting with store-bought products and boosting their flavor. Here's a tip he uses when buying roast chicken: Tilt the container the chicken comes in. If there isn't any juice, that chicken could be dried out.
This dish is best served with brown or white rice. He also likes Thai Kitchen's yellow jasmine rice and Uncle Ben's Garlic and Butter Rice.
Servings: 6 - 8
- 2 roast chickens
- 1 cup chicken stock or low-sodium chicken broth
- 1 can (8 ounces) crushed pineapple and its juice
- 3 tablespoons Chinese black bean sauce
- 1 tablespoon Chinese chili garlic sauce, or to taste (optional)
- 1/4 cup diced red bell pepper, for garnish
- Chopped scallions or cilantro or both, for garnish
Preheat the oven to 400 degrees.
Carve each chicken into either 4- or 8-piece portions and place in a large baking dish. In a blender or food processor, puree the chicken stock or broth, pineapple and its juice, black bean sauce and chili garlic sauce, if desired. Pour over the chicken, cover the dish tightly with aluminum foil and bake for about 10 minutes or just long enough to heat the sauce through and to reheat the chicken without overcooking it.
Place the chicken pieces on a large serving platter. Spoon some of the sauce over each piece and serve the rest on the side. Top with with diced red bell pepper and scallions or cilantro.
Adapted from chef and former restaurateur David Hagedorn.
Tested by Pam Kendrick.
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