Angry Chicken Recipes

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ANGRY CHICKEN



Angry Chicken image

Got this recipe from a friend of mine, just because the name was funny. When I went to make it, I thought I had made a mistake in writing down the amount of cajun seasoning, so I called her to make sure. She said, "of course it's right. That's why the chicken is angry!". Well, it turned out really good, so I hope you like it, too. Don't be afraid of the spice - it's really not very hot.

Provided by Dee in WI

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

4 chicken breasts, cut into strips
6 ounces portabella mushrooms, chopped
3 tablespoons crushed garlic
1/4 cup white wine
3 cups whipping cream
3/4 cup mix of grated parmesan and romano cheese
1/4 cup cajun seasoning (I use McCormick's Cajun Seasoning)

Steps:

  • Season chicken with salt and pepper; grill or cook in a skillet.
  • Sautee the mushrooms in butter or oil until just done.
  • For the sauce: Combine garlic and wine.
  • Cook over medium-low heat for about 5 minutes to reduce by half.
  • Add cream and increase heat to bring to a low boil.
  • Reduce heat to simmer and add cajun seasoning. (Be careful if you use a different brand of Cajun Seasoning - I use McCormick's and it doesn't seem to be too salty)
  • Simmer 10-15 minutes, add cheeses until smooth.
  • Add in chicken and mushrooms over low heat.
  • You can add 1 pound of pasta (cooked) and toss to coat with the sauce, or you can serve the chicken with the sauce over a bed of rice.

Nutrition Facts : Calories 957.8, Fat 83.9, SaturatedFat 47.7, Cholesterol 354, Sodium 356.5, Carbohydrate 9.7, Fiber 0.7, Sugar 1.6, Protein 40.3

ANGRY CHICKEN



Angry Chicken image

A fiery chicken dish worth seeking spicy red Thai chiles to deliver a serious punch of heat.

Provided by Donal Skehan

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 14

4 skinless chicken breasts, diced
1 tablespoon reduced salt soy sauce
2 tablespoons cornstarch
1 large free-range egg
2 tablespoons sunflower oil
2 small red chiles, thinly sliced
2 peppers (1 red, 1 green), deseeded and sliced
2 medium zucchini, cut into batons
300 milliliters (1 1/4 cups) chicken stock
2 tablespoons reduced salt soy sauce
4 tablespoons rice vinegar
2 tablespoons tomato puree
1 tablespoon caster sugar
2 teaspoons cornstarch

Steps:

  • Toss the chicken pieces in a bowl with the soy sauce. In a separate bowl, whisk the cornstarch and egg together to form a batter.
  • Heat the oil in a wok. Dip the chicken into the batter and fry over a high heat for 4 to 5 minutes until golden and crisp and just cooked. Scoop out with a slotted spoon and set aside on a plate lined with paper towels.
  • Add the chiles and peppers to the pan and fry for 3 to 4 minutes before adding all the sauce ingredients except, for the cornstarch. Simmer over a high heat for 5 minutes, then blend 2 to 3 tablespoons of the sauce with the remaining cornstarch in a cup until smooth. Return to the pan and bubble until the sauce thickens.
  • Return the chicken to the pan and simmer for 2 to 3 minutes until the chicken is sticky and coated. Serve in deep bowls.
  • Meanwhile steam the zucchini batons for 2 to 3 minutes, then divide between four bowls. Serve with the hot and sour chicken.

ITALIAN ANGRY CHICKEN



Italian Angry Chicken image

A fantastic dish! Takes a bit of time to cook, but well worth it! Great served with a baguette and olive oil/balsamic vinegar dip.

Provided by emmalie

Categories     Meat

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 10

1/2-1 cup olive oil (enough to fill the bottom of your pan)
6 garlic cloves, cracked
6 chicken, thighs.i like to pull the skin off it is less fatty
1 cup Chardonnay wine
5 -6 roma tomatoes (blanch, peel, remove seeds, and cut up)
fresh sage, 1 leaf per chicken
2 tablespoons fresh rosemary
1 teaspoon salt
1 pinch black pepper
red pepper (crushed hot pepper)

Steps:

  • Get pan hot with oil (med-high), then add the garlic cloves.
  • Leave garlic in for 5 min until darkens.
  • Remove Garlic then add chicken. Brown on each side and reduce heat.
  • Add the remaining ingredients above.
  • Set stove to simmer don't cover.
  • Rotate the chicken about every 10-20 minutes.
  • If liquid gets a little low, add more Chardonnay and or water.
  • Continue rotating until oil begins to separate and chicken meat is falling off the bone (approx 1 hour).

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