Boonie Pepper Chicken Recipes

PEPPER CHICKEN RECIPE

Steps:

• Marinate chicken with ingredients under marination. Keep it aside until needed.
• Pour oil to a hot pan. Add cumin, cinnamon, cloves and cardamom. Allow them to sizzle.
• Next add curry leaves and ginger garlic paste. Fry till the raw smell of ginger garlic goes off.
• Add onions and fry till they turn golden.
• Then add tomatoes and salt. Fry till the tomatoes turn mushy and soft.
• Add red chili powder, garam masala and coarsely crushed pepper corn.
• Fry everything well till the mixture looses all the moisture.
• Add chicken and fry for about 3 to 4 minutes.
• Cover and cook on a low flame till the chicken turns tender.
• If the chicken doesn't let out enough moisture to cook, then add little water.
• Cover and cook until soft. If you want to have gravy,
• You can take it off while there is moisture. You can also pour 3 to 4 tbsp coconut milk.
• If you prefer a dry version, cook without lid and evaporate the moisture in the chicken. fry till all the moisture dries up.
• Serve pepper chicken hot with rice and Rasam. Squeeze in some lemon juice before serving.

CHICKEN AND PEPPERS WITH BALSAMIC VINEGAR

Steps:

• Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Place the chicken in the skillet, season with salt and pepper, and brown on both sides. Remove from heat, and set aside.
• Heat remaining oil in the skillet over medium heat, and stir in the red bell pepper, yellow bell pepper, orange bell pepper, and onion. Cook about 5 minutes, until tender. Mix in the garlic, and cook and stir about 1 minute. Mix in the basil and 2 tablespoons balsamic vinegar.
• Return the chicken to the skillet. Reduce heat to low, cover, and simmer 20 minutes, or until chicken is no longer pink and juices run clear. Stir in remaining balsamic vinegar just before serving.

HOT PEPPER CHICKEN MARINADE

Steps:

• Remove seeds from hot chili peppers (wear rubber gloves to do this) and finely chop peppers.
• Combine peppers and remaining marinade ingredients in a small bowl.
• Cover and refrigerate for 2 days to allow the flavours to blend.
• Makes enough marinade for 8 boneless skinless chicken breasts.(~2 lbs). Put chicken breasts in a closable plastic bag and pour in the marinade. Seal bag and marinate overnight in the refrigerator.
• Remove chicken from marinade and discard leftover marinade. Grill chicken over medium heat for 5-7 minutes per side. Makes 8 servings.

BOONIE PEPPER CHICKEN

Steps:

• Place quartered chicken in a large stockpot or Dutch oven; cover with about 4 quarts water to just cover and season with salt.
• Bring to a boil, then reduce to a simmer.
• Add onions, black pepper, boonie peppers, carrots, Italian seasoning, white pepper, and soy sauce; cover and simmer, over medium heat, for about an hour.
• Add cabbage wedges, simmer, covered until chicken is fully cooked, another 10 minutes or so.
• Serve over white rice, with additional soy sauce, as desired.
• You can strain any left over stock to make a spicy soup or other use.