Spicy Chicken With Peppers And Basil Recipes

Steps:

• Heat the oil in a skillet over medium-high heat, and cook the garlic and chile peppers until golden brown. Mix in chicken and sugar, and season with garlic salt and pepper. Cook until chicken is no longer pink, but not done.
• Stir oyster sauce into the skillet. Mix in mushrooms and onions, and continue cooking until onions are tender and chicken juices run clear. Remove from heat, and mix in basil. Let sit 2 minutes before serving.

Steps:

• Prepare the chicken: Set the chicken on a work surface breast-side down. Use shears or kitchen scissors to remove and discard the backbone, then cut through the wishbone and along one side of the breast plate to separate the chicken into two halves. In a 9-by-13-inch (or similar size) baking dish, season the two chicken halves with half the oregano, 1 tablespoon salt and a few grinds of pepper. Drizzle with 3/4 cup vinegar. Set aside, or cover and refrigerate up to 2 hours in advance.
• Blister the peppers: Turn the stovetop gas flames on high heat. Place the peppers directly over the flames, bottom-side down, and blister until the peppers are beginning to soften, rotating until the bottom, sides and tops are blackened, about 10 minutes. Transfer to a paper bag, fold to seal and let cool, 5 minutes.
• Working over a bowl to collect the juices, peel each pepper, then tear into thick strips, discarding the stems and seeds as you separate the pepper. Season peppers with the remaining 1/4 cup vinegar, 1 1/2 teaspoons oregano and 1 1/2 teaspoons salt, and toss to coat.
• Heat the oven to 450 degrees.
• Tear 2 pieces of focaccia (using about half the loaf) into portions that are slightly smaller than the 2 pieces of chicken. Rub both pieces of focaccia with the halved garlic and transfer to the baking dish. Place the marinated chicken on top of each piece of torn focaccia, skin side up. Tuck garlic heads and peppers around the chicken. Tear remaining focaccia into shards and tuck these around the chicken and peppers. Pour any juices from the peppers over the whole dish and drizzle the olive oil over everything.
• Bake until the chicken comes to 165 degrees, about 1 hour, depending on the size of your bird. If bread or peppers are getting burned before the chicken is fully cooked, cover those areas with aluminum foil and continue cooking.
• Meanwhile, prepare the aioli: Using a mortar and pestle, working in batches if necessary, mash basil with lemon juice, garlic and sea salt until it forms a paste. Either by hand in a bowl with a whisk or in a food processor, whirl egg yolks then begin adding the oil very slowly, whisking or blending until mixture is emulsified and thickened and all the oil has been added. (If mixture seems to thicken too much for the machine as you blend, pause to add a tablespoon of cold water.) Blend in basil paste until combined. Add additional cold water, 1 tablespoon at a time, to achieve a dippable texture; season to taste with salt and lemon. (Makes 3 1/2 cups.) Use immediately or refrigerate until use, up to 3 days (see Tip).
• Once chicken is cooked through, remove from oven and let rest for 5 to 10 minutes. Serve directly from the baking dish, family-style, with aioli on the side.

Steps:

• Combine the salt, cinnamon, cloves and nutmeg; rub over chicken. In a small bowl, combine the glaze ingredients; set aside. In another bowl, combine the peaches, peppers, onion, mint and 2 tablespoons glaze; set aside., Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until a thermometer reads 170°, basting frequently with reserved glaze. Serve with reserved relish.

Steps:

• In a large nonstick skillet, cook the chicken, green peppers, onion and garlic in oil until chicken juices run clear. Stir in the tomato sauce, tomatoes and seasonings. Bring to a boil. Reduce heat; cook, uncovered, for 5 minutes or until thickened. Serve over noodles. Sprinkle with parsley.

Steps:

• Place rice on the stovetop to cook, according to package directions.
• Cut chicken on an angle across the breast into thin strips. Cut strips across into bite size pieces. Set chicken aside. Wash hands and cutting board.
• When the rice is 6 or 7 minutes away from being done, begin your stir fry.
• Heat a wok, wok shaped skillet, or large nonstick skillet over high heat. When the pan smokes, add wok or light cooking oil. Sprinkle in crushed pepper flakes. Add chicken and stir fry 2 minutes. Add onions, red bell peppers, and garlic and stir-fry for 1 or 2 more minutes. Add fish sauce. Remove the pan from heat and add basil. Toss chicken dish until basil wilts.
• Serve chicken and peppers with prepared rice, salad with peanut dressing.

Steps:

• Heat oil in wok or frying pan over medium heat.
• Add garlic, scallions, red pepper and stir fry 5 minutes.
• Add chicken and cook until done.
• Stir in fish sauce, soy sauce, and sugar and cook until sauce begins to become thick (about 5-10 minutes).
• Stir in basil leaves and cook 5 minutes or just until leaves are wilted.
• Garnish with fresh basil if desired and enjoy.

Steps:

• Stir together oyster sauce, soy sauce, and sugar. Season chicken with salt; pat dry. Heat a large skillet or wok over high; swirl in 2 tablespoons oil. Add half of chicken and cook, undisturbed, until browned on bottom, about 3 minutes. Transfer to a plate; repeat with remaining 2 tablespoons oil and chicken, leaving second batch in skillet.
• Return first batch of chicken to skillet along with shallots, garlic, and chile. Cook, stirring constantly, until fragrant and chicken is cooked through, 1 to 2 minutes. Stir in oyster-sauce mixture, then basil. Remove from heat; continue stirring until basil just wilts and sauce coats chicken. Serve immediately with rice, lime wedges, and basil leaves.

Steps:

• In a pot, bring 8 cups water to a gentle simmer and salt heavily (so it tastes like seawater). Add the thyme, rosemary, bay leaves, and pepper. Add the chicken to the poaching liquid and simmer until it reaches an internal temperature of 160°F. Allow the chicken to cool in the liquid and remove when ready to use.
• Preheat a sandwich press according to the manufacturer's specifications (see Note, page 96). Thinly slice the chicken breasts and evenly distribute on each of 4 slices of bread. Spread the pesto on top of the chicken and top with the peppers and mozzarella. Top with the remaining 4 slices, and place in the sandwich press (no need to butter the press or the bread). Close the lid and apply slight pressure. Cook without disturbing for 5 to 8 minutes. Open the press and check for color and temperature: the cheese should be melted and the bread golden. If the bread is sticking to the press, allow it to cook for a bit longer and it will unstick itself. If the press seems to generate more heat on the bottom, flip the sandwich halfway through to ensure even cooking (making sure the ridges in the bread line up). Once cooked, remove, cut into halves, and serve.