CHICKEN WITH RED PEPPER SAUCE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 16
Steps:
- For the chicken: Put the chicken in a resealable bag. Add the olive oil, salt, pepper and Italian seasoning to the bag and smush everything together. Seal and refrigerate.
- For the red pepper sauce: Melt the butter and add the olive oil in a large skillet over medium-high heat. Add the onion and garlic and saute for 2 to 3 minutes or until starting to soften. Add the red peppers and cook for 2 to 3 minutes, until hot.
- Add the broth (if you like a thicker sauce only add 1 cup broth, for a thinner sauce add 2 cups broth), salt and pepper and stir until heated. Splash in the cream.
- Remove the skillet from the heat. Carefully transfer the contents of the skillet to a food processor or blender. Place on the lid and puree the pepper mixture until totally blended (there will still be some texture to the peppers). You can serve the sauce right away or cool it and bag it up.
- When ready to cook, heat a grill pan over medium-high heat and grill the chicken until cooked through, about 4 minutes a side.
- Heat up the red pepper sauce in a pan. Serve everyone a piece of chicken, spoon some sauce over each piece, and garnish with Parmesan shavings and a sprinkling of parsley. Serve with roasted vegetables alongside.
TANGY TROPICAL CHICKEN
In this colorful dish, exotic fruits such as mango and pineapple beautifully complement the chicken and lend a pleasant hint of sweetness that's balanced by a bit of soy sauce. -Christina Aho, Naples, Florida
Provided by Taste of Home
Categories Dinner
Time 4h20m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Place chicken in a 3-qt. slow cooker. Top with mangoes, onion, red pepper and garlic. In a small bowl, combine the pineapple juice, orange juice, soy sauce, chili sauce and pepper; pour over chicken. Cover and cook on low until chicken is tender, 4-5 hours., Remove chicken mixture to a serving platter; keep warm. Transfer cooking juices to a small saucepan. Bring juices to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with chicken mixture, rice and green onions.
Nutrition Facts : Calories 299 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 760mg sodium, Carbohydrate 42g carbohydrate (29g sugars, Fiber 3g fiber), Protein 26g protein.
TANGY PEPPERCORN CHICKEN MARINADE
When I want to prepare chicken for the freezer, I usually come to this recipe. Any fresh herbs works well in this marinade.
Provided by Abby Girl
Categories Poultry
Time 10m
Yield 3/4 cup
Number Of Ingredients 8
Steps:
- Combine all the ingredients in a small bowl.
- Place chicken in a zip lock bag and add marinade. Marinate for up to 2 days.
- Prepare the barbecue.
- Cook the chicken for 20 - 30 minutes or until cooked.
Nutrition Facts : Calories 904.5, Fat 21.8, SaturatedFat 3, Sodium 2080.5, Carbohydrate 162.6, Fiber 11.9, Sugar 6, Protein 32.3
TANGY CHICKEN MARINADE
Make and share this Tangy Chicken Marinade recipe from Food.com.
Provided by Chef Big Jerm
Categories Chicken
Time 5m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- In a large bowl, combine garlic, paprika, black pepper, teriyaki, and apple cider vinegar. Add chicken, cover and marinate overnight.
- Grill chicken and serve with teriyaki rice, over a salad, or with fajita fixings.
Nutrition Facts : Calories 13.6, Sodium 460.2, Carbohydrate 2.3, Fiber 0.1, Sugar 1.6, Protein 0.8
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