Roasted Chicken With Tomato Chilli And Caper Sauce Recipes

CHICKEN IN TOMATO-CAPER SAUCE

Steps:

• Pound chicken breasts with a meat mallet to 1/4-in. thickness; sprinkle with pepper. In a large nonstick skillet, heat 1 tablespoon oil over medium heat. Brown chicken on both sides; remove from pan., In same skillet, heat remaining oil over medium-high heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in tomatoes, spinach, capers, basil and cayenne. Return chicken to pan. Cook, covered, 8-10 minutes or until chicken is no longer pink., Sprinkle with cheeses. Remove from heat; let stand, covered, until cheese is melted.

CHICKEN AND CAPERS IN TOMATO SAUCE

Steps:

• Season the chicken pieces with seasoning salt (or regular salt) and pepper.
• Place the flour in a heavy plastic bag; add in chicken pieces and coat completely with flour.
• Heat oil in a large heavy skillet or Dutch oven over medium heat (I use my large electric frypan for this).
• Add in the chicken pieces to the skillet and brown for about 4 minutes on each side.
• Transfer to a plate.
• Pour off some of the fat, and leave a little in the skillet.
• Add in mushrooms, green bell peppers, chopped garlic, onion, crushed red pepper flakes and oregano; saute until onion is tender (about 10 minutes).
• Add/mix in marinara sauce, chicken broth, wine and capers.
• Return the chicken to the skillet, tossing the sauce over the chicken; bring sauce to a boil, reduce heat to medium low.
• Cover skillet and simmer until chicken is tender (about 35 minutes, or more).
• Using long tongs transfer the chicken to a large serving platter.
• Boil the sauce until slightly thickened (about another 5 minutes).
• Spoon the sauce over chicken.
• Serve with grated Parmesan cheese.
• Delicious!

CHILI-RUBBED PAN-ROASTED CHICKEN WITH FRESH TOMATO SALSA

Steps:

• Preheat the oven to 375 degrees F.
• Heat a large ovenproof skillet over medium-high heat. Add the oil and heat until shimmering. Season the chicken with chili powder and salt, to taste. Lay the chicken in the skillet skin side down and cook until brown, about 4 minutes. Turn the chicken, transfer the pan to the oven, and cook until firm, basting occasionally with the pan drippings, 15 to 20 minutes.
• While the chicken cooks, make the fresh tomato salsa: Toss the tomatoes with the jalapeno, onion, and the 1/2 teaspoon salt. Smash the garlic clove, sprinkle with the remaining salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Stir the paste into the salsa with the olive oil and 1/4 cup of cilantro.
• When chicken is cooked through, transfer the pieces to a plate and cover with foil to keep warm. In the meantime, add the lime juice to the pan. After 1 minute, add the honey along with the chicken stock to heat through. Remove pan from heat and stir in reserved 1/4 cup cilantro and butter.
• To serve, divide the chicken among 4 plates, drizzle with pan sauce, and spoon some salsa over and around.

ROAST CHICKEN WITH TOMATO-OLIVE SAUCE

Steps:

• Remove giblets from chicken; rinse the chicken and pat dry.
• Put on a rack in a roasting pan and brush with butter.
• Sprinkle with salt and freshly ground black pepper.
• Roast in a preheated 400-degree oven for 1¼ to 1½ hours or until the internal temperature reaches 180 degrees in the thigh on an instant-read thermometer.
• Baste the chicken occasionally with the drippings.
• While the chicken is cooking, prepare the sauce.
• Bring a pan of water to a boil.
• Add tomatoes and remove from the heat; set aside 30 to 60 seconds or until skins begin to crack; drain.
• Peel, seed and coarsely chop tomatoes.
• In a large skillet, heat olive oil over medium heat.
• Add onion and garlic; sauté 5 minutes.
• Stir in tomatoes, rosemary, thyme, marjoram, basil, fennel seeds, wine, green and black olives.
• Bring to a boil, reduce the heat and simmer 30 minutes.
• Stir occasionally.
• Season sauce with lots of pepper.
• (Additional salt may not be necessary because of the saltiness of the olives.) Stir in parsley.
• Carve chicken and serve with a bowl of sauce on the side.

CHICKEN BREASTS WITH TOMATOES AND CAPERS

Steps:

• Sprinkle the chicken with salt and pepper. Heat the oil and butter in a heavy-bottom skillet. Add the chicken breasts and saute over medium-high heat, turning the pieces often until lightly browned, about 5 minutes.
• Add the shallots and garlic around the chicken. Cook briefly; add the tarragon, tomatoes, vinegar, capers, wine and tomato paste. Stir to dissolve the brown particles adhering to the bottom of the skillet.
• Blend well, bring to a boil, and then cover and simmer for 9 minutes. Sprinkle with parsley and serve.

ROASTED CHICKEN WITH TOMATO, CHILLI AND CAPER SAUCE

Steps:

• Preheat oven to 180 degrees Celcius.
• Place the chicken pieces on a roasting tray with a rack, skin side up. Rub the skin with a little salt.
• Roast for 30 minutes or until chicken is cooked and the skin is fairly crispy.
• Meanwhile, warm the garlic and onion in the oil until fragrant. Add the chilli and capers and stir for a minute or two. Add all remaining ingredients except herbs, and lower heat. Leave to simmer while the chicken continues to cook, which will probably be about twenty minutes. It will start to thicken and become more full bodied in flavour.
• Place the chicken on a serving plate and pour the sauce over the top. Scatter with the fresh herbs and serve.