GREEN CHILE CILANTRO RICE WITH PEPITAS
Provided by Guy Fieri
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 22
Steps:
- In a small saucepan over medium heat, bring the chicken stock and the Green Chile Sauce to a simmer. Hold warm.
- In a large, enameled cast-iron Dutch oven over medium-high heat, add the oil. When hot, add the onions and serrano chiles and saute until the onion is just starting to color, 4 to 5 minutes.
- Add the rice and stir to coat, Cook for 3 to 4 minutes, stirring constantly, to toast the rice a bit. Add the garlic, salt and pepper and stir to combine.
- Ladle in the chicken stock and green chile mix, about 1 cup at a time, stirring and allowing the rice to absorb the liquid. Do this 3 to 4 times, and then add the rest of the liquid. Stir, cover tightly and cook for 12 to 16 minutes, stirring twice during this time.
- Add the lime juice and cilantro and stir to combine. Place in serving bowl and garnish with the pepitas.
- In a small Dutch oven over medium-high heat, add the oil. When hot, add the onions and jalapeno and saute until just starting to caramelize, 4 to 5 minutes. Add the garlic and cook 1 minute more.
- Reduce the heat to medium, sprinkle the onion mixture with the flour and stir constantly until lightly browned, about 2 minutes. Add the reserved liquid from the chiles, 1 cup water, the vinegar and salt and stir until the liquid is smooth and all the flour is dissolved.
- Add the chiles and pepper and simmer for 5 to 6 minutes. Puree in a blender, or with a stick blender, and add the lime juice. Adjust to taste for salt and pepper. Refrigerate for up to 1 week. Yield: 4 1/2 cups
CHICKEN WITH PEPITA SAUCE
Pepitas are rich in magnesium which can be difficult for people to get enough of in their diet. This recipe has you toast pepitas along with other warming spices like cumin and allspice. They are then blended with a few other ingredients to make a flavorful sauce for your repurposed rotisserie chicken.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat a large skillet over medium heat. Add the pepitas and toast, stirring occasionally, until they begin to pop, 5 to 7 minutes. Transfer 2 tablespoons pepitas to a small bowl and add the rest to a blender. Add the cumin seeds to the same skillet and toast until dark brown, about 1 minute. Add to the blender; reserve the skillet. Add the salsa verde, 1/2 cup cilantro, the allspice and 1/2 cup water to the blender. Blend until smooth, adding up to 2 tablespoons more water if needed.
- Pour the puree into the reserved skillet; stir in the chicken and bring to a simmer over medium-high heat. Cook, stirring occasionally, until warmed through, about 5 minutes; thin with up to 1/4 cup water if needed. Season with salt and pepper.
- Toss the bell pepper, radishes, lime juice and remaining 1/2 cup cilantro in a small bowl; season with salt and pepper. Warm the tortillas in a large dry skillet.
- Divide the tortillas, bell pepper salad and chicken among plates. Sprinkle with the reserved pepitas; serve with lime wedges.
CHILI CHICKEN PITAS WITH SPICY HOISIN MAYO
Steps:
- Stir together the chili sauce, hoisin and mayonnaise in a bowl.
- For the spice mixture: Heat a wok over medium-high heat. Add the peppercorns, fennel seeds, cloves, chiles and star anise and toast, tossing constantly until fragrant, about 30 seconds. Transfer to a mortar and pestle and grind until fine or pulse in an electric spice grinder. Transfer to a bowl to cool. Reserve 1 heaping teaspoon and transfer the remaining spice mixture to a jar for another use.
- Put the chicken in a medium bowl, sprinkle with the light and dark soy sauces and toss well to coat. Sprinkle the cornstarch and reserved spice mixture over the chicken, toss well and set aside for 5 minutes while you prepare the garnishes and sauce.
- Heat the wok over high heat until smoking, and then add the oil. Pour the chicken into the wok in a single layer and let it settle and begin to brown before stirring. Stir-fry using a spatula until just cooked through, about 4 minutes. Pour in the mirin and toss until the liquid evaporates. Remove from the heat.
- To assemble, spread the Spicy Hoisin Mayo evenly over the top and bottom pita halves. Divide the warm chicken among the pitas and top each with a slice of tomato, some pickled cucumbers and a lettuce leaf. Position the top pita in place and serve immediately. Alternatively, you can create pita pockets by slicing off the top third of each pita, pulling them apart, and stuffing them with the chicken, Spicy Hoisin Mayo and vegetables.
- Put the cucumber slices in a nonreactive bowl. Sprinkle the mirin, rice vinegar, salt, and sugar over them and toss to combine. Let stand for at least 10 minutes at room temperature before serving, or refrigerate for up to 3 days.
CHILI SAUCE CHICKEN
Chili sauce, garlic and basil add flavor to these moist chicken thighs. We enjoy the tender grilled chicken not just in summertime, but throughout the year. -Marilyn Waltz, Idyllwild, California
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, whisk the first seven ingredients until blended. Pour 1-1/2 cups marinade into a large resealable plastic bag. Add chicken; seal bag and turn to coat. Refrigerate 8 hours or overnight. Cover and refrigerate remaining marinade., Drain chicken, discarding marinade in bag. Place chicken on a greased grill rack, skin side down. Grill, covered, over medium heat or broil 4 in. from heat 15 minutes. Turn; grill 10-15 minutes longer or until a thermometer reads 170°-175°, basting occasionally with reserved marinade. Freeze option: Freeze chicken with 1-1/2 cups marinade in a resealable plastic freezer bag. Freeze reserved marinade in a freezer container. To use, thaw chicken with marinade and the reserved marinade in refrigerator overnight. Drain chicken, discarding marinade in bag. Grill as directed, basting with reserved marinade.
Nutrition Facts :
CHICKEN WITH SWEET CHILI SAUCE
Yes, what else...another recipe using Mae Ploy's sweet chili sauce. This is a stovetop recipe, but am certain grilling would be wonderful. Should you want a superior sauce even to Mae Ploy's, see recipe #457035.
Provided by gailanng
Categories Chicken Breast
Time 50m
Yield 3 serving(s)
Number Of Ingredients 5
Steps:
- In a small bowl mix together sweet chili sauce, soy sauce and garlic. Pour 1/2 cup (half the mixture) into a small plastic food storage zip bag. Add chicken and turn to coat; refrigerate and marinade 30 minutes.
- To a skillet, add a tablespoon or two of oil and heat over medium-high heat. Remove chicken from marinade and brown on one side for about 2-3 minutes (it may smoke a little from the sweet marinade). Turn the chicken over and brown for 2 minutes longer. Cover with a lid, turn the heat to low and let it finish cooking for about 8 minutes.
- Place remaining chili sauce and soy sauce mixture in a small saucepan and simmer over low heat until heated through, about 5 minutes. Serve over chicken.
Nutrition Facts : Calories 308, Fat 13.6, SaturatedFat 3.9, Cholesterol 92.8, Sodium 2776, Carbohydrate 9.3, Fiber 0.8, Sugar 1, Protein 36.5
SIMPLE CHILLI CHICKEN RECIPE BY TASTY
Here's what you need: chicken breasts, salt, pepper, egg, flour, green pepper, red pepper, rice, garlic cloves, red chilli, soy sauce, tomato puree, water
Provided by Ellie Holland
Categories Dinner
Yield 4 servings
Number Of Ingredients 13
Steps:
- Season the chicken with salt and pepper.
- Cut the chicken into thin strips then coat in the egg wash and flour.
- Shallow fry for a few minutes on each side, until golden brown.
- Add the peppers and fry for another couple of minutes. Remove the chicken and peppers and set aside.
- In the same pan, add the garlic, red chilli, soy sauce, tomato purée, and water. Stir and simmer the mixture reduces and is thick and syrupy.
- Add back in the chicken and peppers and stir well in the sauce.
- Serve with rice.
- Enjoy!
Nutrition Facts : Calories 273 calories, Carbohydrate 26 grams, Fat 4 grams, Fiber 2 grams, Protein 29 grams, Sugar 2 grams
CHILI SAUCE CHICKEN
This is part of my OAMC chicken rotation plan. It's a favorite of my family My family likes it with hot sauce added but I like it the way it's written. I have added the hot sauce as an optional ingredient for this reason.
Provided by bmcnichol
Categories Chicken Thigh & Leg
Time 40m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In a resealable plastic bag, combine the first seven ingredients.
- If adding hot sauce, add it to the above mixture.
- Keep about 1/3 cup for basting and refrigerate.
- Add chicken to bag, seal and turn to coat.
- Chill for at least 2 hours.
- Grill, covered, skin side down, over medium heat for 20 minutes.
- Baste with half the reserved marinade.
- Turn and grill 10 minutes longer or until the chicken juices run clear, basting frequently with reserved marinade.
- If making for OAMC, put sauce for basting in a seperate freezer bag.
- Attach to freezer bag with chicken in and freeze.
- When ready to cook, pull from freezer and let thaw in fridge.
- Following cooking intrustions above.
BONELESS CHICKEN BREASTS WITH RED CHILI SAUCE
Steps:
- Preheat oven to 400°F.
- Make red chili sauce:
- In a saucepan simmer chilies, onion, and garlic in water to cover 20 minutes and with a slotted spoon transfer to a blender. Add 1/2 cup cooking liquid, raisins, and salt and blend until smooth. Sauce may be made 1 week ahead and chilled, covered.
- Make chicken:
- While chilies are simmering, in a bowl stir together yogurt, garlic paste, cumin, and salt to taste. Add chicken and coat with marinade. Marinate chicken, covered and chilled, at least 15 minutes and up to 1 day.
- In a 10-inch non-stick skillet heat oil over moderately high heat until hot but not smoking. Add chicken with marinade clinging to it, skinned sides down, and sauté 1 minute on each side, or until golden-brown patches appear.
- Add chili sauce to skillet and bring to a simmer, uncovered, scraping up any brown bits. Transfer chicken mixture to a shallow baking pan just large enough to hold chicken in one layer and bake, covered, 15 minutes. Remove cover and sprinkle Münster over chicken. Remove pan from oven and let stand 1 minute to melt cheese.
More about "chicken in pepita and chili sauce recipes"
CHICKEN WITH PEPITA SAUCE RECIPE | FOOD NETWORK KITCHEN | FOOD …
From foodnetwork.cel02.sni.foodnetwork.com
CHICKEN PITAS WITH SPICY GARLIC SAUCE - CHAI AND CHURROS
From chaiandchurros.com
CHILI SAUCE BAKED CHICKEN (WITH THE BEST MARINADE!)
From heatherlucilleskitchen.com
CROCK POT CHILI RECIPE – AN EASY TO MAKE, COMFORT FOOD RECIPE
From oldworldgardenfarms.com
PEPITA SAUCE RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
THE SPECIAL INGREDIENT THAT ENHANCES CHICKEN CHILI EFFORTLESSLY
From thedailymeal.com
CHICKEN CHILI RECIPE - NYT COOKING
From cooking.nytimes.com
ROTISSERIE CHICKEN WITH AVOCADO AND ROASTED SQUASH - TODAY
From today.com
MEXICAN CHICKEN WITH PEPITA SAUCE - PREVENTION
From prevention.com
CREAMY GARLIC CHICKEN & VEGETABLES - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
EASY SWEET CHILI CHICKEN - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
SPICY CHICKEN WITH GARLIC AND CHILI - THE BUSY BAKER
From thebusybaker.ca
SWEET CHILI SAUCE CHICKEN AND VEGETABLES - AVERIE COOKS
From averiecooks.com
10 BEST SAUCE FOR CHICKEN PITA RECIPES | YUMMLY
From yummly.com
CHICKEN IN PEPITA AND CHILI SAUCE RECIPES RECIPE
From alicerecipes.com
CHICKEN WITH MULATO CHILE SAUCE RECIPE - JACQUES PéPIN - FOOD & WINE
From foodandwine.com
CHICKEN IN A PECAN AND ANCHO CHILE SAUCE - PATI JINICH
From patijinich.com
CHIPOTLE CHICKEN TACOS - BUDGET BYTES
From budgetbytes.com
PEPITA-CRUSTED CHICKEN CUTLETS RECIPE ON FOOD52
From food52.com
I TRIED OUR 5 MOST POPULAR GREEN BEAN CASSEROLES AND THE
From allrecipes.com
RECIPE: CHIPOTLE-SPICED CHICKEN WITH PEPITA RICE & ZUCCHINI …
From blueapron.com
You'll also love