ONE PAN MEDITERRANEAN CHICKEN WITH ROASTED RED PEPPER SAUCE
One pan mediterranean chicken with roasted red pepper sauce is ready in less than 30 minutes and full of amazing flavors!
Provided by Tiffany
Categories Main Course
Time 25m
Number Of Ingredients 10
Steps:
- Combine roasted red peppers, 1 teaspoon Italian seasoning, oil, garlic, salt, and pepper in a food processor or blender Pulse til smooth.
- Grease a large skillet. Season chicken with remaining 1 teaspoon Italian seasoning. Cook chicken in your greased skillet over medium heat for 6-8 minutes on each side until cooked through and lightly browned on the outside. Transfer to a plate and cover to keep warm.
- Transfer red pepper mixture to the pan and stir over medium heat 2-3 minutes until hot throughout. Add heavy cream and stir until mixture is thick and creamy.
- Add chicken and toss in the sauce to coat. Garnish with crumbled feta cheese and fresh basil and serve.
Nutrition Facts : Calories 613 kcal, Carbohydrate 5 g, Protein 51 g, Fat 43 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 230 mg, Sodium 962 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
GINGER-SCALLION CHICKEN
In this easy chicken stir-fry, adapted from Lan Hing Riggin, a home cook from Virginia who grew up cooking with her family in Hong Kong, slivers of ginger and scallions turn golden, adding their sweetness and pungency to the oil. A dash of soy sauce provides saltiness and depth, while a full cup of cilantro leaves, used as garnish, makes the dish a bit lighter and fresher. Fire seekers can add a sliced chile or two along with the ginger.
Provided by Melissa Clark
Categories dinner, quick, weekday, weeknight, main course
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Cut the scallions in quarters lengthwise, then cut crosswise into 1 1/2-inch-long pieces. You should end up with thin blades of scallions. Separate out the dark green tops from the pale green and white parts. (You don't have to be very thorough; some mixing of colors is fine.)
- Heat oil in a wok or 12-inch skillet over very high heat. When it's shimmering but not smoking, stir in chicken and salt. Cook, stirring almost constantly, until chicken is barely cooked and no longer pink, 3 to 5 minutes. Use a slotted spoon to transfer chicken onto a serving plate, leaving the oil in the pan. Immediately scatter cilantro and scallion greens (not whites) over hot chicken.
- Return wok to medium-high heat. Make sure there are at least 2 tablespoons oil in the wok. If not, add more oil. Stir in ginger and cook until lightly browned, about 1 minute. Stir in scallion whites, soy sauce and sugar, and cook for another 30 seconds (if using a skillet, remove from heat). Immediately spoon the contents of the pan evenly over chicken and herbs. Serve right away.
Nutrition Facts : @context http, Calories 376, UnsaturatedFat 17 grams, Carbohydrate 2 grams, Fat 22 grams, Fiber 1 gram, Protein 40 grams, SaturatedFat 3 grams, Sodium 852 milligrams, Sugar 1 gram, TransFat 0 grams
SHREDDED CHICKEN SALAD WITH CABBAGE, BELL PEPPER AND CILANTRO
Provided by Megan Mitchell
Categories main-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- For the salad: In a large bowl, combine the green and red cabbage, chicken, the 4 scallions, bell pepper, the 1/2 cup cilantro and 1 tablespoon sesame seeds. Toss.
- For the dressing: In a blender, combine the almond butter, tamari, vinegar, honey, Sriracha, lime zest and lime juice and blend until smooth.
- Pour the dressing over the cabbage mixture and toss to combine. Let sit for a few minutes and toss again; the longer it sits the more the flavors absorb.
- Scoop into a bowl and garnish with more cilantro, scallions and sesame seeds. Serve right away or refrigerate for up to 4 days.
CHICKEN, SCALLION, AND RED PEPPER CYLINDERS
Yield Makes about 40 hors d'oevres
Number Of Ingredients 6
Steps:
- Flatten the chicken breasts between sheets of wax paper until they are slightly less than 1/4 inch thick, arrange them skin side down, and halve them lengthwise. With the cut side of the breast facing you arrange 1 of the scallions parallel to the cut side, flank the section with a line of the red pepper slices, and beginning with the cut side roll up the chicken. Trim the ends of the scallion and transfer the cylinder seam side down to a large baking dish. Make 7 more cylinders in the same manner.
- In a small bowl combine the soy sauce, the vinegar, and the sugar and stir the marinade until the sugar is dissolved.
- Pour the marinade over the cylinders, turn the cylinders carefully to coat them with it, and let them marinate for 20 minutes. Remove the cylinders, 1 at a time, from the marinade and wrap each one securely in Saran Wrap. (The cylinders may be made up to 1 day ahead and kept wrapped in the plastic wrap and chilled.) In a kettle steam the cylinders on a rack set over boiling water, covered for 5 minutes, oruntil they are firm to the touch, let them cool, and chill them for at least 2 hours or overnight. Peel off the plastic wrap trim the ends diagonally and cut the cylinders diagonally into 1-inch pieces. Turn the cylinders cut side up and arrange them decoratively on platter.
CHICKEN, RED PEPPER & ALMOND TRAYBAKE
A tasty one-pan roast chicken supper with lemon, cumin, paprika, coriander and other North African flavours
Provided by Good Food team
Categories Dinner, Main course
Time 55m
Number Of Ingredients 11
Steps:
- Heat oven to 200C/180C fan/gas 6. Place the chicken, onions, potatoes and peppers in a large bowl and season. in another bowl, mix together the garlic, spices, oil, and lemon zest and juice. Pour this over everything and spread the mixture between 2 baking trays.
- Roast for 40 mins, turning over after 20 mins, until the chicken is cooked through. Add the almonds for the final 8 mins of cooking. Serve in bowls with a big dollop of Greek yogurt and some chopped parsley or coriander.
Nutrition Facts : Calories 442 calories, Fat 20 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 11 grams sugar, Fiber 5 grams fiber, Protein 34 grams protein, Sodium 0.34 milligram of sodium
GARLICKY CHICKEN THIGHS WITH SCALLION AND LIME
These tangy chicken thighs are a weeknight alternative to a long, weekend braise. They may not fall entirely off the bone, but the quick simmer in a rich, citrusy sauce yields an impossibly tender thigh that you wouldn't get with a simple sear. Serve with rice, whole grains or with hunks of crusty bread for mopping up the leftover sauce.
Provided by Alison Roman
Categories dinner, weekday, weeknight, poultry, main course
Time 35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Season chicken with salt and pepper on both sides.
- Heat oil in a large Dutch oven or large, high-sided skillet over medium heat.
- Add chicken, skin-side down and cook, undisturbed, until chicken is crisped and the fat has begun to render, 8 to 10 minutes. Using tongs, carefully flip chicken skin-side up. Cook until golden brown, 4 to 6 minutes.
- Meanwhile, thinly slice two scallions; set aside.
- Add both halves of the head of garlic, cut side down, and remaining whole scallions to the pot and season with salt and pepper, tossing to coat in the chicken fat. Cook until scallions are lightly blistered and browned, about 3 minutes. Add grated garlic and stir a minute or two, but do not brown.
- Add lime juice, soy sauce and 1 cup of water. Bring to a simmer and partly cover. Cook until chicken is completely tender and nearly falling apart on the underside and liquid is reduced by three-quarters, 15 to 20 minutes. Discard the halved head of garlic.
- Scatter sliced scallion over chicken and using a Microplane or zester, zest lime over. Cut lime into quarters and serve alongside.
Nutrition Facts : @context http, Calories 448, UnsaturatedFat 21 grams, Carbohydrate 10 grams, Fat 32 grams, Fiber 2 grams, Protein 30 grams, SaturatedFat 8 grams, Sodium 569 milligrams, Sugar 1 gram, TransFat 0 grams
CHICKEN, CASHEWS, RED PEPPER AND SCALLION STIR FRY
This has by far become my favorite stir fry dish. It is a mix of my girl friends favorite chicken stir fry, my favorite technique and sauce for stir fry; and this is the final result. Basically, a 4 ingredient dish with a simple sauce, stir fried and served over rice with a crunch. Yes, chopped water chestnuts make this rice a great compliment. Now, for dinner, I serve some Napa cabbage, rough chopped and tossed with shredded carrots and shallots, topped with an Asian, or toasted sesame seed dressing for a perfect side. Now you can make your own dressing, but there are so many store bought dressings available these days which are pretty good. It is such a quick easy dish for a week night dinner. And ... If you're in the mood, a few spring rolls, egg rolls or an miso or egg drop soup would make a nice starter course. A couple of notes. Don't skip of any of the steps, it is what makes the dish work so well. Also ... add the water chestnuts to the rice, it really makes the dish. And the sesame oil gives it the stir fry flavor. Don't skip these ingredients.
Provided by SarasotaCook
Categories Chicken
Time 45m
Yield 4 , 4 serving(s)
Number Of Ingredients 17
Steps:
- Now, it looks like a lot, but it is very easy. Just start each step and honestly it doesn't take any time.
- Chicken Marinade -- In a small bowl, add the egg white, corn starch and soy sauce and whisk well. Add the chicken and toss well to combine. Just set off to the side on the counter. The chicken will come to room temp as it marinates. I like to let it set 30-45 minutes. This gives you time to prepare everything else.
- Cashews -- This only takes a few minutes. In the same large pan you are going to cook the chicken in (I prefer non stick), add the oil and bring to medium heat. Add the cashews and cook 2-3 minutes until golden brown (stirring often). Once they are done, remove to a plate lined with a paper towel to drain. They don't need chopping, so they are ready to go. Wipe out the pan as you will be using this to make the chicken.
- Sauce -- In a small bowl or even a measuring cup, add the chicken broth, soy sauce, sherry wine, sugar, red pepper flakes and set to the side. Don't add the scallions yet.
- Rice -- Start the rice as the chicken only takes a few minutes to cook. I use a quick cooking rice, but feel free to use your favorite. Right at the end of cooking, add in the water chestnuts. I make this ahead and just cover and set off to the side.
- Chicken -- Time to stir fry! This is quick so make sure you have the sauce nearby, the cashews and the rice is done. Heat that large pan up one more time. Now a wok is great if you have one, but not necessary. Add 1 tablespoon each peanut (or whatever you have) and sesame oil (don't leave out the sesame oil (it gives this dish great flavor) and bring to medium/high heat - high heat. Scoop the chicken out of the marinade, but use a slotted spoon, you don't want to get extra marinade in the pan. You can also strain it in a colander if you want. A slotted spoon works great and much easier. Add it to the hot oil and stir fry on each side until golden brown. It won't take more than 4-5 min tops. They cook very quick and you don't want to over cook them.
- Right before they are done, add in the scallions, red pepper strips and cashews. Stir to combine and then add in the sauce. Cook just a minute or two until the sauce is bubbly and thick. The pepper will still be a bit crunchy but tender and the chicken will be tender and done.
- NOTE: If you like the sauce a bit thicker, mix 1 teaspoon cold water with 1 teaspoon corn starch and add to the dish. And cook just a minute -- this will thicken it up quickly.
- Serve -- Just top this wonderful chicken and sauce over the water chestnut rice. As I mentioned, I love a Napa cabbage salad with carrots and a sesame dressing for a side, but add your favorites. This really may look like a lot, but they are all simple steps. Just follow the steps for a quick nice dinner. ENJOY!
- Note: Time to make includes marinating.
GRILLED CHICKEN WITH CHARRED-SCALLION CHIMICHURRI
Bright and tangy chimichurri gets a deep smoky hit from charred scallions. This entire weeknight meal is prepared on the grill, taking advantage of tender chicken cutlets that cook up in just 5 minutes. Grilling lettuce brings out its inherent sweetness, and here, romaine gets caramelized on the outside to complement cool, crisp centers. Any leftover scallion chimichurri makes a tasty sandwich spread, or pairs beautifully with roasted salmon or steak.
Provided by Kay Chun
Categories dinner, poultry, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat grill to medium-high and lightly grease grates with vegetable oil.
- Meanwhile, toss romaine and scallions with 2 tablespoons of the olive oil and season with salt and pepper. Arrange in an even layer and grill, turning occasionally, until lightly charred and softened all over, about 5 minutes for the romaine and scallion greens, and about 10 minutes for the scallion bulbs. Transfer romaine to a large serving platter. Transfer scallions to a cutting board and let cool, then coarsely chop.
- Rub chicken with 2 tablespoons of the olive oil and season with salt and pepper. Grill until golden underneath, about 3 minutes. Flip and cook until chicken is golden and cooked through, about 2 minutes longer. Transfer to a platter.
- Meanwhile, in a small bowl, prepare the chimichurri: Combine parsley, vinegar, garlic, oregano, red-pepper flakes, chopped grilled scallions and the remaining 3/4 cup olive oil. Season with salt and pepper.
- Divide chicken and romaine among plates and drizzle with some of the chimichurri. Serve with lemon wedges and extra chimichurri on the side.
SHEET-PAN CHICKEN WITH POTATOES, SCALLIONS AND CAPERS
This one-pan chicken dinner requires only five ingredients, making it perfect for busy weeknights. Meaty chicken thighs roast on top of scallions and potatoes until the chicken is golden and juicy and the scallions are tender and sweet. Despite the short ingredient list, this dish delivers deep flavor and varying textures: The potatoes on the bottom soak up the tasty pan juices while the ones on top turn crispy. Any extra pan drippings get mixed with capers and lemon juice for a quick, tangy sauce. You could also use some of the sauce to dress a simple side salad.
Provided by Kay Chun
Categories dinner, easy, quick, weeknight, poultry, roasts, vegetables, main course
Time 40m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat oven to 450 degrees. Place scallions in a single layer on a rimmed baking sheet, drizzle with 1 tablespoon oil and season with salt and pepper. In a medium bowl, season potatoes with salt and pepper and toss with 2 tablespoons oil. Spread half of potatoes in a single layer over scallions. Season chicken with salt and pepper, drizzle with the remaining 2 tablespoons oil and place on top of the potatoes. Arrange remaining potatoes around chicken. Roast until chicken is cooked through and potatoes are tender and golden, 30 to 35 minutes.
- Transfer chicken, potatoes and scallions to serving plates. Scrape remaining pan juices and drippings into a small bowl, stir in capers and lemon juice and season with salt and pepper. Spoon over chicken and serve with lemon wedges, if using.
15-MINUTE CHICKEN PAILLARDS WITH RED CABBAGE AND ONION SLAW
A hard sear on the first side of the chicken ensures that it will get nicely browned without getting dry.
Provided by Carla Lalli Music
Categories Bon Appétit Cabbage Onion Summer Hot Pepper Vinegar Chicken Quick and Healthy Quick & Easy Wheat/Gluten-Free
Yield 2 servings
Number Of Ingredients 7
Steps:
- Pound chicken between 2 sheets of plastic wrap to 1/4" thick; season with salt and pepper. Heat 1 Tbsp. oil in large skillet over high. Carefully place 1 chicken breast in skillet (laying it away from you) and cook until golden brown and nearly cooked through, about 3 minutes. Turn and cook until cooked through, about 1 minute (second side will not brown). Transfer to a large plate. Repeat with 1 Tbsp. oil and remaining cutlet. Let the cutlets rest while you make the slaw.
- Toss cabbage, onion, and red pepper flakes in a medium bowl; season with salt. Drizzle in vinegar and remaining 3 Tbsp. oil and toss again.
- Top cutlets with slaw.
CHICKEN WITH RED BELL PEPPERS
Provided by Dawn Murray
Categories Chicken Pepper Sauté Valentine's Day Quick & Easy Low Cal Bon Appétit
Yield Serves 4
Number Of Ingredients 9
Steps:
- Melt butter with oil in heavy large skillet over medium-high heat. Add peppers and garlic and sauté until pepper are tender, about 10 minutes. Using slotted spoon, transfer peppers to bowl.
- Season chicken with salt and pepper. Sprinkle flour over chicken to coat evenly. Add chicken to skillet and sauté until light brown, about 3 minutes per side. Transfer chicken to plate. Return peppers to skillet; add broth and wine. Increase heat to high. Boil until liquid thickens to sauce consistency, scraping up browned bits, about 5 minutes. Return chicken and any juices to skillet. Cook until chicken is cooked through, about 3 minutes. Season with salt and pepper. Transfer chicken and peppers to platter. Sprinkle with parsley.
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