SZECHUAN CHICKEN RECIPE
This Szechuan chicken recipe is quick and easy to make with just the right amount of spice, with seasoned chicken, a variety of chili peppers and homemade Szechuan sauce. Great for an easy weeknight meal.
Provided by Mike Hultquist
Categories Main Course
Number Of Ingredients 24
Steps:
- Add the chopped chicken to a large bowl. Add soy sauce, salt and pepper and toss to coat. Marinate for 10 minutes.
Nutrition Facts : Calories 392 kcal, Carbohydrate 33 g, Protein 30 g, Fat 16 g, SaturatedFat 3 g, Cholesterol 73 mg, Sodium 1240 mg, Fiber 4 g, Sugar 8 g, ServingSize 1 serving
SERRANO CHILI CHICKEN
Pan roasted chicken breast with a Serrano Chili, Lemon, Shallot sauce. Served over a bed of linguine or mashed potatoes. Category: Entree Winner California Family Fitness Center Calendar Contest Number of Servings: 4 Susan Kakavas
Provided by skakavas
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Instructions: Pound chicken breast (4) you may fillet chicken depending on desired thickness and coat each piece in flour mixture (flour,sea salt,pepper,and Parmesan cheese).
- Fry in pan with hot canola or olive oil. Turn only once each side until crispy brown, set aside on plate with foil tent.
- Melt butter in pan with oil and bits from frying. Add garlic and shallots and saute.
- Stir in lime juice, chicken broth and stir until smooth. When sauce is slightly thickened, add serrano chilis and grapes. Dilute with more chicken broth/white wine to desired consistency.
- Arrange chicken on a bed of linguine or mashed potatoes and pour sauce over top- garnish with lime wedges and Parmesan cheese if desired.
Nutrition Facts : Calories 374.4, Fat 25.3, SaturatedFat 11.2, Cholesterol 123.3, Sodium 366.2, Carbohydrate 3.3, Fiber 0.3, Sugar 0.5, Protein 32.1
SERRANO CHILE-RUBBED ROAST CHICKEN
Provided by Food Network Kitchen
Categories main-dish
Time 1h55m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Marinate the chicken: Put the chicken in a large zip-top bag with the beer and vinegar. Seal and refrigerate at least 6 hours or overnight.
- Make the spice rub: Pulse the garlic, oregano, olive oil, serrano chile, cumin seeds, paprika, 2 teaspoons salt and 1 teaspoon pepper in a mini food processor to make a paste. (If you don't have a mini food processor, finely chop the garlic, oregano and chile, then whisk in the spices and olive oil.)
- Remove the chicken from the marinade and pat dry with paper towels. Rub all over and under the skin with the spice rub, put on a rack set on a rimmed baking sheet and let sit at room temperature 30 minutes. Preheat the oven to 350 degrees F.
- Brush the chicken lightly with olive oil and roast until slightly golden, 30 minutes. Increase the oven temperature to 450 degrees F and continue roasting until the chicken skin is golden brown and crisp and a thermometer inserted into the thickest part of the breast registers 165 degrees F, about 25 more minutes. Remove the chicken from the oven, brush the skin with the pan drippings and let rest 10 minutes. Transfer to a platter and season with salt.
WICKED CHICKEN RIGGIES
Provided by Food Network
Categories main-dish
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 23
Steps:
- For the hot sauce: In a blender, carefully blenderize the chipotle peppers, serrano chiles and pepper oil. This stuff is hot! Be careful with splatter! Reserve.
- For the chicken: In a large braiser or saucepot, warm 3/4 cup of the olive oil over medium heat for 2 to 3 minutes. Add the onions, garlic, basil, oregano, salt, black pepper, cayenne and red pepper flakes. Stir well and cook until the onions are translucent.
- Stir the fresh chopped bell peppers into the onion mixture. Stir to coat. Add the reserved hot sauce. Continue cooking for 2 to 3 minutes, stirring occasionally. Add the tomato sauce, heavy cream, Romano and sugar. Whisk well!
- Lower the heat until the sauce slightly bubbles, and stir well. Turn the heat to low or off while sauteing the chicken strips and cooking the rigatoni noodles.
- When the sauce is nearing doneness, cook the rigatoni noodles according to package directions. I like to pre-cook my pasta for sauteed pasta dishes such as this. Pre-cooking rigatoni to near doneness, straining and holding at room temperature, or completely chilling down if holding for several hours or more and then dunking in hot, boiling water prior to sauteing works well.
- For the chicken saute, heat a large saute pan with the remaining olive oil. First, sprinkle the chicken strips with 1 teaspoon salt (more or less), and add to the hot olive oil, one layer at a time. Do not overcrowd the pan. Cook in batches if necessary. Add a dash of black pepper if desired. Flip and shake the chicken pieces around in the hot pan to sear all sides. Cook until opaque and lightly brown, about 4 minutes. Set aside.
- Toss the tomato sauce and chicken in a large bowl in half-batches, or altogether. Pour onto a serving platter or individual pasta bowls. Garnish with locatelli cheese and reserved fresh scallions.
FRESH SERRANO CHILE SALSA
Make and share this Fresh Serrano Chile Salsa recipe from Food.com.
Provided by ratherbeswimmin
Categories Mexican
Time 30m
Yield 1 cup
Number Of Ingredients 7
Steps:
- In a bowl, mix the serranos, onion, and lime juice; let marinate about 10 minutes.
- Add the remaining ingredients and mix well.
- Refrigerate; serve cold.
Nutrition Facts : Calories 67.8, Fat 0.6, SaturatedFat 0.1, Sodium 597.4, Carbohydrate 15.7, Fiber 4.4, Sugar 7.5, Protein 2.8
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