ANGRY CHICKEN
Got this recipe from a friend of mine, just because the name was funny. When I went to make it, I thought I had made a mistake in writing down the amount of cajun seasoning, so I called her to make sure. She said, "of course it's right. That's why the chicken is angry!". Well, it turned out really good, so I hope you like it, too. Don't be afraid of the spice - it's really not very hot.
Provided by Dee in WI
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Season chicken with salt and pepper; grill or cook in a skillet.
- Sautee the mushrooms in butter or oil until just done.
- For the sauce: Combine garlic and wine.
- Cook over medium-low heat for about 5 minutes to reduce by half.
- Add cream and increase heat to bring to a low boil.
- Reduce heat to simmer and add cajun seasoning. (Be careful if you use a different brand of Cajun Seasoning - I use McCormick's and it doesn't seem to be too salty)
- Simmer 10-15 minutes, add cheeses until smooth.
- Add in chicken and mushrooms over low heat.
- You can add 1 pound of pasta (cooked) and toss to coat with the sauce, or you can serve the chicken with the sauce over a bed of rice.
Nutrition Facts : Calories 957.8, Fat 83.9, SaturatedFat 47.7, Cholesterol 354, Sodium 356.5, Carbohydrate 9.7, Fiber 0.7, Sugar 1.6, Protein 40.3
ITALIAN ANGRY CHICKEN
A fantastic dish! Takes a bit of time to cook, but well worth it! Great served with a baguette and olive oil/balsamic vinegar dip.
Provided by emmalie
Categories Meat
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Get pan hot with oil (med-high), then add the garlic cloves.
- Leave garlic in for 5 min until darkens.
- Remove Garlic then add chicken. Brown on each side and reduce heat.
- Add the remaining ingredients above.
- Set stove to simmer don't cover.
- Rotate the chicken about every 10-20 minutes.
- If liquid gets a little low, add more Chardonnay and or water.
- Continue rotating until oil begins to separate and chicken meat is falling off the bone (approx 1 hour).
ANGRY CHICKEN
Provided by Masaharu Morimoto
Categories main-dish
Time 9h10m
Yield Makes 4 servings
Number Of Ingredients 20
Steps:
- This is one of the most popular dishes on my menu. I have a restaurant in Mumbai, so I visit India often, and here you can see how I've been influenced by one of my favorite Indian dishes: Tandoori chicken. The bird is first marinated in spiced yogurt before being roasted in a very hot oven. For garnish, I make a zesty sauce from the marinade and serve the pieces of chicken with whole grilled fresh chiles. The secret ingredient here is the hot sauce. I always use Frank's, a Louisiana-based sauce with a distinct red pepper flavor, which is neither as hot nor as sharp as other brands. As a result, the marinated chicken is certainly spicy, but not incendiary. If you want more heat, I encourage you to eat the chiles. The noodle topping is dramatic, and you'll always see it at the restaurant, but at home you can consider it optional.
- Preheat the oven to 450 degrees F.
- Trim any excess fat from the chicken. Rinse and pat dry. Place the chicken quarters in a large bowl. Measure out 1 cup of the Spicy Yogurt Marinade and reserve for the sauce; refrigerate in a small covered container.
- Pour the rest of the marinade over the chicken. Turn the pieces to make sure they are all well-coated. Cover and refrigerate for at least 8 and up to 24 hours.
- Remove the chicken from the marinade and arrange the pieces on 1 or 2 half-sheet pans or large baking sheets. Discard the chicken marinade.
- Roast for 40 minutes, until the chicken is tender and lightly browned and the juices run clear when the thighs are pricked with the tip of a small knife. Transfer the pieces to a platter and tent with foil to keep warm.
- While the chicken is roasting, make the sauce. Boil the chicken stock in a medium saucepan over high heat until it is reduced to 1 cup. Whisk in the reserved 1 cup Spicy Yogurt Marinade and cook just until heated through. Do not boil, or the yogurt will separate. Keep the sauce warm.
- As soon as the chickens are done, preheat the broiler. Toss the chiles with the oil to coat lightly and spread them out on a broiler rack or small baking sheet. Broil the chiles about 4 inches from the heat, turning them a couple of times, until they are blistered and lightly browned, about 5 minutes.
- To serve, layer the chicken and chiles on a large platter. Pour the sauce around the chicken. Top with the Fried Rice Noodles. Serve with lime wedges to squeeze over the chicken.
- To make the marinade, grind the peppercorns, cumin, coriander seeds, and cardamom in a spice grinder or use a mortar and pestle. Transfer to a medium bowl. Add the chili powder, garam masala, and salt. Add the hot sauce, yogurt, cream, and soy sauce and whisk until smooth and well blended.
- Add vegetable oil to reach about 2 inches up the sides of a large saucepan or a wok. Heat the oil over high heat to 340 degrees F. Separate 1 bundle of thin rice noodles into 2 portions. Working with 1 portion at a time, add the noodles to the oil. They will puff up almost immediately. Using a large wire skimmer, transfer to paper towels to drain.
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