Poultry Essentials Spicy Anything Chicken Sauce Recipes

POULTRY ESSENTIALS: SPICY CHICKEN DUST

Poultry Essentials: Spicy Chicken Dust image

This is an excellent poultry spice for everything from wings to the whole dang bird. My favorite way to use the spice is to dust it on the chicken (usually skin on), and bake at 350f (175c); along with some veggies, until brown and crispy... Just the right amount of heat... Just the right amount of sweet. Served this on chicken...

Provided by Andy Anderson !

Time 5m

Number Of Ingredients 10

Ingredients

PLAN/PURCHASE
1 Tbsp ancho chili powder
1 Tbsp smoked paprika
2 tsp ground cumin
1 tsp coconut sugar
1 tsp salt, kosher variety, fine grind
1 tsp cayenne pepper
1 tsp garlic powder
1 tsp dehydrated onions, ground to a powder
1 tsp white pepper, freshly ground

Steps:

1. PREP/PREPARE
2. Storage of homemade condiments and spices Because homemade spices and condiments do not contain any preservatives, it is important to store them properly. Non-reactive (glass) containers with tight-fitting lids are a must. If I am making a dry spice, I love to use old spice bottles that I have run through the dishwasher. If I am doing homemade sauces, I love using Weck jars. They are all glass, come in all sizes and shapes, and have excellent leakproof lids. If you shop online, you can go to Amazon, and type in "Weck Jars" and you will find a ton of them. Dry spices should be kept in a cool space, away from sunlight (spice cabinet), and sauces, in most cases, should be stored in the fridge. If properly stored, this saucspicee should last 6 - 8 months.
3. Gather your ingredients (mise en place).
4. Add all the spices together in a non-reactive jar, and store in a cool/dry space (spice cabinet) until needed.
5. PLATE/PRESENT
6. Sprinkle on chicken before baking or pan frying... and even have some at the table when eating. Enjoy.
7. Keep the faith, and keep cooking.

POULTRY ESSENTIALS: SPICY GARLIC CHICKEN

Poultry Essentials: Spicy Garlic Chicken image

This is an easy/peasy recipe to make, and if you have a chicken breast lurking about your fridge or freezer, you probably have everything else you need to make this yummy recipe. The peppers and hot sauce give it a bit of a spicy kick... but not too much. So, you ready... Let's get into the kitchen.

Provided by Andy Anderson !

Categories Chicken

Time 30m

Number Of Ingredients 13

Ingredients

PLAN/PURCHASE
1 Tbsp sweet butter, unsalted
1 medium chicken breast, boneless and skinless
2 - 3 clove garlic, minced
1 Tbsp hot sauce, i prefer frank's
1 tsp dried parsley
1/2 tsp smoked paprika
1 - 2 pinch black pepper, freshly ground
1 - 2 pinch salt, kosher variety, or to taste
1 - 2 pinch crushed red pepper flakes
1/4 c chicken stock, not broth
OPTIONAL ITEMS
mushrooms, carrots, peas, the like

Steps:

1. PREP/PREPARE
2. If you have a skillet that is large enough to hold all the ingredients, you can cook it up a single pan.
3. Gather your ingredients (mise en place).
4. Cut the chicken into strips or cubes, and sprinkle with a bit of salt and pepper.
5. Add the butter to a skillet over medium heat.
6. When the butter has melted, toss in the chicken.
7. Turn once or twice until cooked, and starting to brown, about 4 - 5 minutes.
8. Remove the chicken and reserve.
9. Toss in the garlic and cook until fragrant, about 30 seconds.
10. Add the red pepper, paprika, and hot sauce, then cook for an additional 30 seconds.
11. Add the chicken stock and scrape the bottom of the pan with a wooden spoon to blend the fonds in with the sauce.
12. Bring up to a simmer. When the sauce begins to reduce, about 2 - 3 minutes, return the chicken to the pan, and toss to coat the chicken with the sauce.
13. Do a final tasting for proper seasoning.
14. PLATE/PRESENT
15. Serve up with a nice side, like mac & cheese, or maybe over some steamed rice. Enjoy.
16. Keep the faith, and keep cooking.

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