Chili Maple Chicken And Potato Waffles 5fix Recipes

WAFFLED CHICKEN WITH SPICY SYRUP

Steps:

• Preheat a waffle iron to high. Combine the brown sugar, paprika, coriander, mustard powder, onion powder, garlic powder, cayenne, 1 1/2 teaspoons salt and 1/4 teaspoon black pepper in a small bowl. Reserve 1/2 teaspoon of the spice mixture for the syrup.
• Halve each chicken breast crosswise. Lightly pound the thicker pieces between 2 pieces of plastic wrap with the flat side of a meat mallet or heavy skillet so that they are the same thickness as the other pieces. Toss the chicken with the vegetable oil, then rub all over with the spice mixture.
• Generously brush the waffle iron with vegetable oil. Put a larger chicken piece in the center of each back quadrant of the waffle iron and a smaller piece in each of the front quadrants. Press the lid down to flatten the chicken and cook, pressing on the lid periodically, until the chicken is just cooked through, 3 to 5 minutes. Transfer to a platter and repeat with the remaining chicken.
• Meanwhile, combine the maple syrup, vinegar and the reserved 1/2 teaspoon spice mixture in a small saucepan over high heat. Cook until bubbling and thick, about 5 minutes. Drizzle over the chicken.

MAPLE BBQ CHICKEN AND SWEET POTATO WAFFLES

Steps:

• Pour enough oil into a large Dutch oven to come about one-third of the way up the sides (it should be deep enough to cover the wings) and heat to 350 degrees F. Preheat the oven to 200 degrees F. Line 2 rimmed baking sheets with a wire rack.
• Rinse the chicken wings (the water is going to help the flour stick) and place on one of the prepared baking sheets. Season both sides with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Place the flour and House Seasoning in a large paper bag and shake to combine. Add the chicken wings, 2 at a time, shaking well to coat. Return the coated wings to the same baking sheet.
• Fry the wings in batches until golden brown and the internal temperature reaches 165 degrees F, 4 to 6 minutes per side. Transfer to the other prepared baking sheet.
• To serve, toss the wings with the Maple BBQ Sauce. Place two wings on each Sweet Potato Waffle. Top with jalapeno slices, if desired, drizzle with maple syrup and serve warm.
• Preheat a Belgian waffle iron.
• Whisk together the flour, baking powder, cinnamon and salt in a medium bowl.
• In a large bowl, whisk together the buttermilk, sweet potato, melted butter, sugar, and eggs. Add the dry ingredients to the wet ingredients and stir until well combined.
• Add a heaping cup of waffle batter to the preheated waffle iron and cook until the outsides of the waffle are lightly browned and cooked through, about 4 minutes, depending on your waffle iron. Remove the waffle and repeat with the remaining batter.
• Stir together the tomato sauce, maple syrup, brown sugar, ketchup, soy sauce, vinegar, Worcestershire sauce, garlic powder and onion powder in a medium saucepan. Bring to a boil over high heat, reduce the heat to low and simmer, stirring occasionally, for 20 to 30 minutes. If the sauce becomes too thick, add up to 1/4 cup water. Season with salt and pepper. Use on poultry, pork, beef or seafood. The sauce will keep, tightly covered in the refrigerator, for up to 2 weeks.
• Stir together the garlic powder, onion powder, paprika, salt and pepper in a small bowl.

SAVORY POTATO WAFFLES #5FIX

Steps:

• Melt butter in large skillet over medium-low heat. Add onion. Cook 10 minutes or until tender.
• Heat waffle iron according to manufacturer's instructions.
• Whisk eggs in large bowl. Stir in mashed potatoes and flour until evenly blended. Stir in onion and butter until blended.
• Spoon about 1/2 cup batter (depending on size of waffle iron) into center of waffle iron. Close lid and cook 4 minutes or until deep golden brown. Repeat to cook remaining waffles.

CHICKEN POTATO GREEN CHILI CASSEROLE #5FIX

Steps:

• Preheat oven 400°F.
• While chicken is cooking combine green chili enchilada sauce and diced green chilis in a bowl.
• Stir in potatoes until coated.
• Stir in 1 cup of shredded cheese reserve 1 cup for later.
• Stir in cooled shredded chicken.
• Pour into lightly greased 9x13 pan.
• Sprinkle remaining cheese on top.
• Bake at 400F for 45 to 50 minutes.

CHICKEN AND POTATO WAFFLES

Steps:

• 1. Mix all ingredients for chicken together and place chicken in brine for at least 2 hours.
• 2. Mix season flour ingredients together in a bag and drop chicken pieces in. Shake and let sit while oil is heating up.
• 3. Heat oil in cast iron skillet to 350 and fry chicken 5-6 min per side till golden brown; set on wire rack to drain.
• 4. Mix all ingredients for waffles together and drop on waffle iron with ice cream scoop; cook until browned.
• 5. Serve with gravy made from chicken drippings.

GRILLED MAPLE-CHIPOTLE CHICKEN

Steps:

• Combine chicken breasts, maple syrup, apple cider vinegar, ketchup, sesame oil, soy sauce, garlic, chipotle powder, oregano, paprika, cayenne, and celery salt into a marinating container and mix well. Let chicken marinate at least 1 hour.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Place marinated chicken breasts on the center of the grill, reserving remaining marinade. Cook for 10 to 15 minutes, spreading remaining marinade over chicken using a basting brush every few minutes to properly glaze. Flip and continue to cook and baste until chicken is no longer pink in the center and juices run clear, 10 to 15 minutes more.

CHILI MAPLE CHICKEN AND POTATO WAFFLES #5FIX

Steps:

• Preheat a waffle iron.
• In a bowl combine the potatoes and hot chili oil.
• Cook potato waffles in batches in waffle iron by spreading a layer of Shredded Hash Brown mixture across hot iron and closing lid until browned. Remove each waffle to a holding platter.
• Meanwhile, in a skillet over medium heat add the vinegar and syrup and simmer until it coats the back of a spoon. Add the chicken to the skillet and toss to coat completely.
• Serve each waffle with a helping of chicken on top.