Spicy Chicken Triangles Recipes

Steps:

• 1. Hoisin Sauce: In a small saucepan add the peaches, water and sugar. Simmer till peaches have softened considerably and all sugar has disolved, about 5-7 minutes. Remove from heat. In a food processor add the peaches, soy sauce, vinegar, pepper flakes and hoisin sauce. Pulse till smooth. Pour into a bowl and chill till ready to use.
• 2. Chicken Triangles: Dice chicken into very small pieces, set aside. To your saute pan, add the oil and heat to very hot. Once hot add your chicken, add your spices and stir till no longer pink. Add your fresh herbs, saute one more minute.
• 3. Turn off heat. Now add your chili sauce. Let cool for approximately 8-10 minutes.
• 4. On a flat surface gather your wonton wrappers, filling and your water.
• 5. Take one wonton wrapper and using your finger or very small pastry brush, wet the outer edges of the wonton.
• 6. Add 1-1/2 tsp of filling to the wonton wrapper, and start by taking the bottom edge of the wonton, bring up and to form a triangle, pinch all the edges together. Continue filling the wontons till all the filling has been used.
• 7. Bake in a preheated 350F oven for 12-14 minutes. Serve with the Peach/Hoisin sauce. Get ready for TONS OF COMPLIMENTS and enjoy!!

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving drippings. Saute chicken in drippings until no longer pink; drain., Add the soup, cream cheese, garlic, onion, pepper and bacon to skillet; cook and stir until blended. Remove from the heat. Stir in mozzarella and Parmesan cheeses; cool slightly. Cover and refrigerate for at least 2 hours., Lightly brush 1 sheet of phyllo dough with butter; place another sheet of phyllo on top and brush with butter. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.) Cut into four 14x2 1/4-in. strips., Place a scant tablespoon of filling on lower corner of each strip. Fold dough over filling, forming a triangle. Fold triangle up, then fold triangle over, forming another triangle. Continue folding, like a flag, until you come to the end of the strip. Brush end of dough with butter and press onto triangle to seal. Repeat with remaining strips of dough and with remaining sheets of phyllo., Place triangles on a greased baking sheet. Bake at 375° until golden brown, 15-17 minutes. If desired, serve with ranch.

Steps:

• Place chicken, celery, onion, cilantro, carrots, lemongrass, chiles de árbol, guajillo chiles, jalapeños, garlic, ginger, bay leaves, and coriander in a large stockpot. Add cold water to cover, then bring to a boil over medium heat. Reduce heat and simmer, occasionally skimming fat and foam from surface, 30 minutes. Transfer chicken to a rimmed baking sheet; simmer stock 30 minutes longer.
• Once chicken is cool enough to handle, remove skin and shred meat (you should have about 4 cups); discard bones and skin.
• Let stock cool, then strain through a fine-mesh sieve into a large bowl, pressing on solids; discard solids.
• Stock can be made 3 days ahead. Let cool; cover and chill, or freeze up to 3 months.

Steps:

• Make the spicy chicken topping:
• Fill a large pot with 8 cups water; stir in 1/4 cup salt. Add chicken and simmer over medium-low heat until just cooked through, about 45 minutes. Drain, then chop or tear chicken into bite-size chunks. Discard bones.
• Meanwhile, purée tomatoes, chiles, adobo sauce, pepper, cinnamon, and cloves in a blender until smooth.
• Cook onion in a large skillet over medium-high heat, stirring occasionally, until sweet and charred (you want more char than "caramelization"), 8-10 minutes. Add garlic and cook, stirring occasionally, until golden brown and fragrant, about 3 minutes longer.
• Add tomato mixture to skillet (it will splatter), reduce heat, and simmer, partially covered, about 30 minutes. Add chicken and chorizo, if using, and cook, stirring occasionally, until chicken is well-coated and moist and liquid is reduced and thickened, about 10 minutes more. Season with salt, if needed.
• Assemble the tostadas:
• If frying tortillas, fit a large skillet with candy or deep-fry thermometer; pour in oil to measure 1". Heat over medium-high until thermometer registers 375°F. Fry tortillas in batches until crispy, turning every 30 seconds, about 2 minutes total. Drain on paper towel-lined baking sheets and season with salt.
• Spread 1 Tbsp. Creamy Black Bean Spread on a tostada shell. Top with 1/4 cup spicy chicken topping, then lettuce, onion, crema, queso fresco, and cilantro. Repeat with remaining tostada shells. Serve at room temperature.
• Do Ahead
• Spicy chicken topping can be chilled for up to 3 days. Reheat and let cool to room temperature before using.

Steps:

• Mix soy sauce, sambal oelek, brown sugar, and fish sauce in a small bowl; set aside.
• Heat oil in a skillet over medium. Add scallions and garlic and cook, stirring occasionally, until softened (a little color is okay), about 3 minutes. Add chicken and lightly season with salt. Cook, breaking up with a wooden spoon and tossing occasionally, until chicken is cooked through, 5-7 minutes. Add reserved soy sauce mixture and cook, tossing occasionally, until liquid is almost completely reduced, about 2 minutes.
• Serve chicken mixture with lettuce, herbs, lime wedges, and more sambal oelek for making lettuce wraps.

Steps:

• Whisk first 7 ingredients in medium bowl. Season marinade with salt and pepper. Place chicken thighs in large resealable plastic bag. Place green onions and corn in extra-large resealable plastic bag. Divide marinade equally between bags; seal bags, turning to coat. Chill chicken, corn, and green onions 4 hours, turning bags occasionally.
• Prepare barbecue (medium heat). Remove chicken and vegetables from marinade; discard marinade. Grill chicken until charred and juices run clear when pierced with knife, turning occasionally and rearranging on grill for even cooking, about 25 minutes. Grill green onions and corn until charred on all sides, about 6 minutes for green onions and 13 minutes for corn. Transfer chicken, green onions, and corn to platter and serve.

Steps:

• Put chicken thighs in a bowl. Mince garlic, ginger and pepper. Toss with all remaining ingredients or put in a small food processor, and grind to a paste. (It is O.K. if the coriander seeds are not fully pulverized. They will add a little crunch.)
• Rub mixture thoroughly into chicken. At this point, you can cover, and refrigerate for up to a day.
• Heat oven to 400 degrees. Put thighs, skin side up, in a roasting pan. Roast for 35 to 45 minutes or until done.