Dried Chili Chicken Recipes

Steps:

• For the chicken marinade: Dissolve the sugar in 3 cups warm water. Add the garlic, fish sauce and salt and mix well. Cool completely. Add the chicken to the marinade and refrigerate for 1 day.
• For the sofrito: Place the apples, onions, ginger and garlic in a pot, then add just enough oil so that everything is submerged. Cook on low heat until everything is brown, 2 1/2 hours.
• For the chili paste: Cook the tomato paste and 3 cups sofrito in a pan until it develops a deep red color. Add the chipotles, sambal, chile flakes and salt and pepper. Puree the mixture in a food processor.
• For the chili pepper sauce: Add the soy sauce, sugar, mirin, sambal, chile flakes, garlic, ginger, 3 cups water and 2 cups chili paste to the pot and bring to a boil.
• Meanwhile, mix the cornstarch together with 1 tablespoon water in a bowl.
• When the pot comes to a boil, add the cornstarch mixture and cook until thickened, 3 more minutes.
• For the chili pepper chicken: Preheat the oil in a deep-fryer to 350 degrees F.
• Remove the chicken from the marinade and coat in the flour. Dust off any excess and fry in batches until cooked through, about 8 minutes. Transfer to a bowl and toss with 1 cup chili pepper sauce until thoroughly coated.
• Plate with rice and finish by sprinkling with green onions and furikake.

Steps:

• Heat olive oil in a large skillet over high heat.
• Add garlic and saute until lightly browned, approximately 1 minute.
• Add chicken and stir-fry 2 minutes.
• Add cashews, dried chilies, and chili paste and cook, stirring constantly, 1 minute.
• Add all remaining ingredients and cook, stirring constantly, 3 minutes.
• Serve immediately.

Steps:

• Heat olive oil in a large saucepan over medium heat. Stir in onions, and cook until softened and translucent, about 3 minutes. Pour in chicken broth, great Northern beans, chopped chiles, and torn chicken. Season with cumin, chili powder, and cayenne pepper. Increase heat to medium-high to bring to a boil, then reduce heat to medium-low, and simmer for 10 minutes.
• Stir in sour cream and simmer for 5 minutes. To serve, ladle into bowls and sprinkle with Monterey Jack cheese.

Steps:

• Trim any fat from chicken breasts; cut into 1-inch (2. 5 cm) cubes.
• In large heavy saucepan, heat oil over medium-high heat; cook chicken for about 5 minutes or until no longer pink inside.
• Transfer to plate.
• Add onion, green pepper, chili powder, oregano, salt and pepper to pan; cook over medium heat, stirring often, for about 5 minutes or until vegetables are softened.
• Add tomatoes and beans; increase heat and boil, stirring often, for 10 minutes.
• Add corn.
• Return chicken to pan; heat through.