CHILI CHICKEN
A tasty version of drumsticks with a bit of sweetness and spiciness. Thai sweet chili sauce adds an Asian flair.
Provided by Margot McKinney
Categories Appetizers and Snacks Snacks Kids Healthy
Time 1h30m
Yield 12
Number Of Ingredients 4
Steps:
- In a large bowl, mix together the honey, sweet chili sauce and soy sauce. Set aside a small dish of the marinade for basting. Place chicken drumsticks into the bowl. Cover and refrigerate at least 1 hour.
- Preheat an outdoor grill for medium-high heat.
- Lightly oil the grill grate. Arrange drumsticks on the grill. Cook for 10 minutes per side, or until juices run clear. Baste frequently with the reserved sauce during the last 5 minutes.
Nutrition Facts : Calories 142.1 calories, Carbohydrate 5.9 g, Cholesterol 61.9 mg, Fat 4.1 g, Fiber 0.2 g, Protein 19.6 g, SaturatedFat 1.1 g, Sodium 352.7 mg, Sugar 5 g
CHILE-CHICKEN POSOLE
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Season the chicken with 1/2 teaspoon thyme, and salt and pepper to taste; set aside. Heat the vegetable oil in a large saucepan over medium heat. Add the onion, jalapeno and garlic and cook until soft, about 4 minutes. Transfer to a blender, then add the chiles, cilantro and the remaining 1/2 teaspoon thyme and puree until smooth. Return to the saucepan and cook over medium heat, stirring, until the sauce thickens and turns deep green, about 5 minutes. Add the broth, hominy and chicken to the saucepan. Cover and simmer until the chicken is tender, about 10 minutes. Garnish with avocado, radishes and/or corn chips, if desired.
- Photograph by Antonis Achilleos
GREEN CHILE CHICKEN
Provided by Ree Drummond : Food Network
Categories main-dish
Time 5h
Yield 6 servings
Number Of Ingredients 10
Steps:
- First, make the marinade for the chicken: Combine the olive oil, lime juice, cumin, salt, pepper, chipotle peppers and garlic in a blender and mix until totally pureed. Pour into a large resealable plastic bag with the chicken breasts. Seal the bag, smush it around to coat the chicken and place it in the fridge to marinate for at least 4 hours (overnight if possible).
- After the chicken has marinated, roast the poblano chiles one-by-one over the flame of your stovetop, using metal tongs to hold them, until the skin is totally charred. (If you don't have a gas stove, you can use an outdoor grill OR place them on a baking sheet directly under your oven's broiler.) When the skin is totally blackened, place the chiles in a large resealable plastic bag and seal the bag to allow the chiles to sweat for a good 20 minutes. Remove the chiles and use a knife to scrape off most of the blackened skin. Slice the chiles in half lengthwise, and scrape out the seeds and membranes. Lay out the chile halves so they'll be ready for the next step.
- Preheat a grill pan to medium-high heat (or use a skillet). Grill the chicken (or saute in the skillet) for 4 minutes on the first side. Turn the chicken over and lay 2 chile halves and a nice slice of cheese on the cooked side of each piece. Turn the heat to medium low and allow the chicken to finish cooking until it's totally done in the center, 4 to 5 minutes. The cheese should melt on its own; if it needs a little help, invert an iron skillet over it (or put the lid on the skillet, if using). Serve!
LIZ'S SPICY CHICKEN AND GREEN CHILE SOUP
This is a delicious variation of tortilla soup that I got from my wonderful sister, Liz (and then slighly modified)! The secret is the green enchilada sauce - it makes for a nice hot and spicy soup! Enjoy!
Provided by Helping Hands
Categories < 4 Hours
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Rub chicken fillets with fajita seasoning mix.
- Place chicken in skillet and brown each side.
- Remove from skillet and allow to cool.
- Cut into bite-size pieces.
- Add 1 Tbs olive oil to skillet and saute onions, garlic, and green chiles.
- Move to large saucepan.
- Add enchilada sauce, chicken broth, Mexi-Corn, and chicken.
- Salt and pepper to taste.
- Bring to a boil, then turn down to simmer.
- Allow to simmer for 1/2 hour to 1 hour.
- Top with cheese, crumpled tortilla chips, and sliced avocado.
CHILE-ROASTED CHICKEN WITH HONEY, LEMON AND FETA
A little sweet, a little spicy and very citrusy, this easy chicken recipe hits all the right notes, making it the kind of weeknight dinner you'll put on repeat. The feta adds a creamy, salty bite that's softened by the lemon and honey, while rosemary and red-pepper flakes round out the flavors. Serve this with a loaf of crusty bread or flatbread for scooping up all the tangy pan juices. You won't want to leave a drop behind.
Provided by Melissa Clark
Categories dinner, poultry, main course
Time 50m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Season chicken all over with salt and pepper. In a large bowl, mix together garlic, honey, olive oil and 1/4 teaspoon red-pepper flakes. Add chicken and toss well with your hands, spreading the garlic paste all over the chicken pieces. (Don't worry if the honey is a little clumpy.) Add rosemary sprigs and lemon slices and toss to combine. Let marinate at room temperature for 30 minutes, or up to 8 hours in the refrigerator.
- Heat oven to 425 degrees. Line a sheet pan with a silicone liner or parchment paper.
- Spread chicken and lemons across a single layer in the lined pan, tucking in the rosemary sprigs. Drizzle oil generously over everything. Roast for 20 minutes.
- Using tongs, turn over the chicken pieces, and give the lemons a stir. Sprinkle feta on top. Continue to bake for 20 to 25 minutes longer, until the chicken is deeply bronzed and cooked through, and an instant-read thermometer inserted into the thickest part of the thigh or drumstick registers 165 degrees. Serve garnished with chopped herbs and more red-pepper flakes, if you like.
CHICKEN-CHILE STEW
Poblano chiles kick this chicken stew up a notch. Tender pieces of meat and cannellini beans make this a hearty lunch or dinner.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 1h15m
Number Of Ingredients 13
Steps:
- Season chicken with salt and pepper. Heat oil in a large, heavy pot over medium-high heat. Add half of chicken, skin-side down. Cook, turning once, until both sides are golden brown, about 10 minutes. Transfer to a plate. Repeat with remaining chicken.
- Carefully remove and discard all but 2 tablespoons fat from pot; reduce heat to medium. Add chiles, onion, and garlic. Cook, stirring occasionally and scraping browned bits from bottom of pot, until onion is softened and golden in spots, about 5 minutes. Add oregano and chili powder. Cook, stirring, until fragrant, about 30 seconds.
- Return chicken with accumulated juices to pot, along with broth and 4 cups water. Bring to a boil over high heat, then reduce heat to low, cover, and simmer until a thermometer inserted into thickest part of thighs (without touching bone) registers 165 degrees, 8 to 10 minutes. Transfer chicken to a plate; let stand until cool enough to handle.
- Meanwhile, mash half of beans to a paste in a bowl with a potato masher. Stir mashed beans into pot with remaining whole beans. Increase heat to medium and bring to a simmer. Simmer, uncovered, until liquid has thickened slightly, about 10 minutes.
- Remove and discard chicken skins and bones. Pull meat into bite-size shreds and stir into stew. Simmer until heated through, about 1 minute. Reduce heat to low to keep warm until ready to serve. Serve with lime wedges, cilantro sprigs, and salsa fresca.
CHINESE CHILLI CHICKEN
This is one of our favorite quick and easy stir fry chicken dishes with a slight kick, lots of flavor too. It's about a medium spice.You can easily adjust the heat to your taste. I use boneless thigh fillet because I find the breast is a little dry in this.
Provided by Marlitt
Categories Meat
Time 25m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Slice the chicken.
- Roughly chop the onion and pepper.
- Grate or finely chop the garlic.
- Cut the chilli in half, discard the seed and finely chop.
- Heat the oil in a wok or a large deep frying pan.
- Add the chicken, onion, peppers, chilli, garlic, and ginger.
- Fry for about 5 minutes on high heat.
- Add the remaining ingredients to the pan and continue cooking about 10-15 minutes until most of the liquid has evaporated and the chicken has cooked through.
- Serve with rice or Chinese noodles.
More about "chilechicken recipes"
RED CHILE CHICKEN RECIPE | BON APPéTIT
From bonappetit.com
5/5 (5)Estimated Reading Time 1 minServings 4
CHICKEN AS FOOD - WIKIPEDIA
From en.wikipedia.org
CHILLI CHICKEN RECIPE - SWASTHI'S RECIPES
From indianhealthyrecipes.com
EASY THAI CHICKEN - DAMN DELICIOUS
From damndelicious.net
49 OF OUR BEST MEXICAN CHICKEN RECIPES | TASTE OF HOME
From tasteofhome.com
CHILLI CHICKEN - WIKIPEDIA
From en.wikipedia.org
CHILLI CHICKEN RECIPE - INDO CHINESE CHICKEN RECIPE
From archanaskitchen.com
BAKED GREEN CHILE CHICKEN - RECIPE RUNNER
From reciperunner.com
SALT AND PEPPER CHICKEN - GREEDY GOURMET | FOOD
From greedygourmet.com
8 BEST CHICKEN FEED IN 2022 [REVIEWED] - THE POULTRY FEED
From thepoultryfeed.com
CHICKEN CHILI RECIPES | ALLRECIPES
From allrecipes.com
WHAT CAN CHICKENS EAT? 100 FAVORITE CHICKEN FOODS ON …
From backyardchickenproject.com
THE COMPLETE GUIDE TO CHICKEN FEED - THE HAPPY …
From thehappychickencoop.com
12 BEST CHINESE CHICKEN RECIPES YOU CAN TRY
From travelchinaguide.com
18 CHINESE CHICKEN RECIPES YOU CAN MAKE AT HOME
From thespruceeats.com
BEST MANGO CHILE CHICKEN RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
MENU - NDTV FOOD
From food.ndtv.com
CHINESE LEMON CHICKEN - CAFE DELITES
From cafedelites.com
CHINESE CHICKEN WITH STIR FRY VEGETABLES - NO SPOON NECESSARY
From nospoonnecessary.com
EASY GREEN CHILE CHICKEN TAMALES - MINIMALIST BAKER RECIPES
From minimalistbaker.com
CHICKEN CHILI RECIPES | TASTE OF HOME
From tasteofhome.com
ONE SKILLET CHEESY GREEN CHILE CHICKEN - HALF BAKED HARVEST
From halfbakedharvest.com
EASY SWEET CHILI CHICKEN - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
CHILLI CHICKEN RECIPE - BBC FOOD
From bbc.co.uk
WHAT DO BABY CHICKS EAT? - RAISING HAPPY CHICKENS
From raising-happy-chickens.com
FOOD IN CHILE | CHILEAN DISHES | TYPICAL CHILE FOOD | GEOGRAPHY
From kids-world-travel-guide.com
HUNGRY? - ORDERSPOON
From us.orderspoon.com
CHILLI CHICKEN - PUPS WITH CHOPSTICKS
From pupswithchopsticks.com
25 GREEN CHILE RECIPES TO SPICE UP YOUR LIFE - HUFFPOST
From huffpost.com
WHAT DO CHICKENS EAT? A COMPLETE GUIDE TO FEEDING POULTRY
From heritageacresmarket.com
MENUS | CHILE CHICKEN NASHVILLE HOT CHICKEN
From chilechicken.com
EASY CHINESE CHILLI CHICKEN DRY - MY FOOD STORY
From myfoodstory.com
SWEET CHILI CHICKEN (THE BEST RECIPE!!) - RASA MALAYSIA
From rasamalaysia.com
7 BEST CHICKEN FEED FOR LAYING HENS (NATURAL, ORGANIC, AND NON …
From morningchores.com
HONEY CHILLI CHICKEN - GREEDY GOURMET | FOOD & TRAVEL BLOG
From greedygourmet.com
THE ULTIMATE LIST OF WHAT CHICKENS CAN AND CANNOT EAT
From heritageacresmarket.com
THE ULTIMATE GUIDE TO MAKING YOUR OWN CHICKEN FEED
From thehappychickencoop.com
RED CHILE CHICKEN ENCHILADAS – MODERN HONEY
From modernhoney.com
CHILI CHICKEN – HOW TO PREPARE IN FOUR EASY STEPS - TASTE OF ASIAN …
From tasteasianfood.com
ASIAN CHILLI CHICKEN | RECIPETIN EATS
From recipetineats.com
CHICKEN CHILI RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
GREEN CHILE-CHICKEN ENCHILADAS RECIPE - JESSE TYLER FERGUSON
From foodandwine.com
You'll also love