Wicked Chicken Recipe 425 Recipes

WICKED CHICKEN RIGGIES

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.

PERFECT ROAST CHICKEN

Steps:

• Preheat the oven to 425 degrees F.
• Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
• Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.

SIMPLE WHOLE ROASTED CHICKEN WITH LEMON

Steps:

• Generously season the chicken inside and out with salt and pepper. If you have time, refrigerate the chicken, uncovered, for an hour, or overnight.
• Heat oven to 425 degrees F. Scatter onions in the bottom of a roasting pan and cover them with the stock (or water). Place chicken breast-side up on top of the onions. Stuff the cavity with halved garlic, lemon wedges, and herbs. Use kitchen twine to tie the legs together. (If you don't have twine, leave the legs as they are.)
• Roast the chicken for 1 hour, then spoon pan juices over the chicken several times and cook another 20 to 30 minutes longer. You will know the chicken is done when an internal thermometer inserted into the thickest part of the thigh reads 165 degrees F or when the chicken juices run clear when when you cut between a leg and a thigh. Depending on the size of your chicken, the total roasting time may vary.

WICKED CHICKEN RECIPE - (4.2/5)

Steps:

• Cook and drain the pasta Salt and pepper and garlic powder the chicken breasts to your liking brown in a skillet for 3 min on each side till brown Sprinkle the chicken with red pepper flakes In a casserole dish layer the pasta and the chicken Pour over the Alfredo sauce and mix to combine Bake at 350°F for 30 minutes Serve with a green veggie and garlic bread sticks

WICKED CHICKEN (BBQ NEW ENGLAND STYLE)

Steps:

• Preheat oven to 350°, spray 9x13 baking pan with cooking spray.
• Combine catsup, male syrup, horseradish sauce, Worcestershire sauce, chili powder, and garlic powder in a small bowl.
• Spoon some sauce into bottom of pan, lay chicken leg quarters in sauce.
• Smother with remaining sauce.
• Cover with foil and bake for 45-50 minutes, or until internal temperature reaches 160°.