Angry Chicken Recipes
ANGRY CHICKEN
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
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
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
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
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
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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