PEPPERCORN CHICKEN WITH LEMON SPINACH
Provided by Food Network Kitchen
Categories main-dish
Time 37m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees. Brush 1 tablespoon mustard all over the chicken. Sprinkle with the peppercorns, rosemary and salt to taste, patting gently so the seasonings stick. Heat a large skillet over medium-high heat; add 2 tablespoons oil. Add the chicken and cook until golden brown, about 6 minutes, turning once. Transfer to a baking dish (set aside the skillet for the sauce); bake the chicken until cooked through, about 10 minutes. Meanwhile, add the shallots to the skillet; cook over medium-high heat until just soft. Remove the pan from the heat, add the brandy, then return the pan to the heat and scrape up any browned bits. Add the broth, bring to a boil and cook until slightly thickened, about 2 minutes. Stir in the remaining 2 tablespoons mustard and the parsley. Heat the remaining 1 tablespoon oil in a deep skillet over medium-high heat. Stir in the garlic; cook about 30 seconds. Add the spinach, season with salt and cook until wilted; add the lemon zest. Slice the chicken and drizzle with the shallot sauce. Serve with the spinach. Photograph by Antonis Achilleos
PERUVIAN ROASTED CHICKEN WITH SPICY CILANTRO SAUCE
Burnished-skinned, deeply flavored and more than just a little spicy, it's no wonder that Peruvian chicken has become something of an obsession here in the United States. There are dozens of way to make this dish, but most recipes call for two different kinds of Peruvian chile pastes - aji amarilla and aji panca - to add the necessary complexity and heat. You can find them at South American markets and online. But in a pinch, you can substitute a red chile paste (like sriracha or sambal) for the aji amarillo, and ground pasilla chile powder for the aji panca. The flavors won't be traditional, but the chicken will still be tasty - especially when slathered with the irresistibly creamy, spicy cilantro sauce that goes alongside.
Provided by Melissa Clark
Categories dinner, easy, weekday, poultry, main course
Time 50m
Yield 4 servings
Number Of Ingredients 24
Steps:
- For the marinade: In a large bowl, whisk together garlic, soy sauce, aji amarillo paste, lime juice, aji panca paste, mustard, cumin, pepper and salt.
- Add chicken halves, turning to coat them all over with marinade. Cover and refrigerate at least 2 hours and up to 12 hours.
- Heat the oven to 450 degrees. Remove chicken from marinade and pat dry with paper towels. Arrange skin-side up on a rimmed baking sheet and drizzle with oil.
- Roast until skin is golden and chicken is cooked through, 35 to 45 minutes (if using chicken parts, remove the breasts after 25 to 35 minutes). Remove from oven and let sit, loosely covered with foil, for 10 minutes before serving.
- While chicken is roasting, make the sauce. In a blender, blend cilantro, jalapeños, feta, garlic, lime juice, oregano, salt, mustard, aji amarillo paste, honey, and cumin until smooth. With the motor running, slowly drizzle in oil until mixture is emulsified. Taste and adjust the seasonings with salt or lime juice or both.
- Carve the chicken and serve with the sauce and lime wedges on the side.
BAKED SPICED CHICKEN
Mildly spiced and slightly sweet chicken that comes out moist and tasty.
Provided by Denise D
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h
Yield 4
Number Of Ingredients 8
Steps:
- Preheat an oven to 400 degrees F (200 degrees C). Combine the paprika, parsley, sugar, mustard, salt, and pepper in a small bowl; set aside.
- Place the chicken pieces in a 9x13 inch baking dish, and coat with the vegetable oil; arrange skin-side up. Sprinkle evenly with the spice mixture.
- Bake the chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 602.7 calories, Carbohydrate 4 g, Cholesterol 238.9 mg, Fat 37 g, Fiber 0.9 g, Protein 60.4 g, SaturatedFat 9.4 g, Sodium 1342.2 mg, Sugar 2.4 g
CHICKEN WITH SPANISH SPICE PASTE
Smoked paprika, garlic, and coriander infuse this roast chicken with Spanish flavors.
Provided by Martha Stewart
Categories Chicken Recipes
Time 45m
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees. Sprinkle 3/4 teaspoon salt over garlic and roughly chop. Using the flat side of knife blade, crush mixture until a thick paste forms. Add to a large bowl, along with 1/4 teaspoon ground pepper, paprika, coriander, vinegar, and oil, and mix well. Add chicken pieces and toss to coat.
- Arrange chicken in a single layer, skin side up, on a parchment-lined rimmed baking sheet and bake until skin is crisp and chicken is cooked through, 35 to 40 minutes.
Nutrition Facts : Calories 547 g, Fat 30 g, Fiber 1 g, Protein 65 g, SaturatedFat 8 g
HONEY & SPICE BAKED CHICKEN
Bring summertime flavor to the table any time of year with this moist chicken entree that will remind you of backyard barbecues. The hint of heat is tempered by sweet honey, but for pickier palates, simply decrease the cayenne pepper. -Lisa Gnyp, Shelby Township, Michigan
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 5 servings plus 3 cooked chicken breast halves.
Number Of Ingredients 9
Steps:
- Preheat oven to 375°. Combine first six ingredients; rub over chicken. Transfer to a greased 15x10x1-in. baking pan., Bake 25-30 minutes or until a thermometer reads 165° and juices run clear. Combine honey and vinegar; baste over chicken during the last 10 minutes of cooking. Save three chicken breast halves for Chicken Chimichangas (recipe also in Recipe Finder) or save for another use.
Nutrition Facts : Calories 210 calories, Fat 4g fat (1g saturated fat), Cholesterol 78mg cholesterol, Sodium 522mg sodium, Carbohydrate 15g carbohydrate (13g sugars, Fiber 1g fiber), Protein 29g protein. Diabetic Exchanges
ROASTED PEPPER CHICKEN PENNE
My husband calls me an aerobic cook because I can make this Italian dish in just 30 minutes. No one will accuse you of cutting corners. It tastes like it's been simmering deliciously for hours. -Regina Cowles, Boulder, Colorado
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Place chicken in a large resealable plastic bag; add vinegar. Seal bag and turn to coat; refrigerate for 15 minutes., Cook pasta according to package directions. Meanwhile, in a large skillet, saute onion and garlic in oil for 1 minute. Drain and discard vinegar. Add chicken to skillet; cook for 4-5 minutes or until meat is no longer pink., Stir in the tomatoes, red peppers, broth, Italian seasoning and salt. Bring to a boil over medium heat; cook and stir for 4-5 minutes or until heated through. Drain pasta; toss with chicken mixture. Sprinkle with cheese.,
Nutrition Facts : Calories 424 calories, Fat 12g fat (3g saturated fat), Cholesterol 39mg cholesterol, Sodium 641mg sodium, Carbohydrate 53g carbohydrate (5g sugars, Fiber 4g fiber), Protein 25g protein.
ROAST CHICKEN WITH CUMIN, PAPRIKA AND ALLSPICE
Provided by Renee Werbin
Categories Chicken Poultry Roast Low Carb Wheat/Gluten-Free Dinner Spice Winter Bon Appétit Atlanta Georgia Sugar Conscious Paleo Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F. Rinse chicken; pat dry. Place chicken on rack in large roasting pan. Stir oil and next 7 ingredients in small bowl to form paste. Rub spice paste all over chicken.
- Roast chicken 1 hour. Squeeze juice from lemon halves over chicken; place lemon halves inside main cavity. Continue to roast until chicken is cooked through and thermometer inserted into thickest part of thigh registers 175°F, about 1 hour longer. Transfer to platter; let stand 15 minutes.
CHICKEN WITH PEPPERCORN SAUCE
Make and share this Chicken with Peppercorn Sauce recipe from Food.com.
Provided by Jenny Sanders
Categories Chicken Breast
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Grind the salt, pepper, paprika, garlic and basil until it is a powder and then sprinkle this mixture over the chicken breasts.
- Heat the 4 tbsp oil in a frying pan and saute the chicken until it is cooked but not overcooked and dry.
- Meanwhile, brush another frying pan with remaining cooking oil and saute the onions until they are transparent.
- Add the white wine and reduce until it is a syrup.
- Add 1/2 of the peppercorns and crush with a fork in the pan.
- Add the chicken stock and reduce by 1/2.
- Now, tranfser the liquid from the pan into blender and blend until smooth.
- Place the mixture back in the frying pan, add the rest of the peppercorns (do not crush this time) and the 35% cream.
- Cook this slowly until the mixture thickens.
- Pour over the cooked chicken breasts and enjoy.
Nutrition Facts : Calories 472.1, Fat 36.6, SaturatedFat 11.5, Cholesterol 126.9, Sodium 144.7, Carbohydrate 2.4, Sugar 0.6, Protein 31.7
CHICKEN & PEPPER PASTA BAKE
Here's a baking dish filled with yumminess: Chicken, pasta, spaghetti sauce, three kinds of cheese and fresh peppers bake together 'til hot and delicious.
Provided by My Food and Family
Categories Home
Time 45m
Yield 4 servings, 2 cups each
Number Of Ingredients 7
Steps:
- Heat oven to 375ºF.
- Cook pasta as directed on package, omitting salt. Meanwhile, cook and stir chicken in large nonstick skillet on medium-high heat 2 min. Add peppers; cook and stir 3 min. Stir in pasta sauce; simmer 6 to 8 min. or until chicken is done and peppers are crisp-tender, stirring occasionally. Add cream cheese; cook and stir 1 to 2 min. or until melted.
- Drain pasta. Add to chicken mixture; toss to coat. Spoon half into 8- or 9-inch square baking dish; top with 1/2 cup mozzarella and 2 Tbsp. Parmesan. Repeat layers.
- Bake 20 min. or until heated through.
Nutrition Facts : Calories 620, Fat 19 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 110 mg, Sodium 1160 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 46 g
EASY CREAMY PEPPERCORN CHICKEN
Chicken breasts in a creamy peppercorn mushroom and onion sauce. Perfect over cooked white or long grain rice.
Provided by Linda Lewis
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (205 degrees C).
- Place cleaned chicken breasts in a 9 x 13 inch glass baking dish or casserole dish. Arrange the sliced onion pieces evenly on top of the chicken pieces. Scoop the mushroom soup onto the chicken and onions. Mix the peppercorn gravy with water and pour it over the soup, onions and chicken.
- Cover the dish and bake for 1 hour, stirring the chicken and mixture after 30 minutes. If desired, serve over rice or with mashed potatoes.
Nutrition Facts : Calories 244.2 calories, Carbohydrate 11.3 g, Cholesterol 68.4 mg, Fat 8.4 g, Fiber 0.3 g, Protein 29.3 g, SaturatedFat 2 g, Sodium 910 mg, Sugar 3.1 g
BAKED CHICKEN WITH PEPPERCORN SPICE PASTE
Yield Serves 4
Number Of Ingredients 10
Steps:
- Heat heavy small skillet over high heat. Add first 3 ingredients; stir until aromatic, about 2 minutes. Transfer spices and salt to processor; blend 30 seconds. Add cilantro, garlic, orange peel and oil and blend 30 seconds. (Can be prepared 3 days ahead; cover and chill.)
- Preheat oven to 375°F. Place chicken in baking pan. Brush with soy sauce. Rub spice mixture over both sides of each chicken breast. Let stand 15 minutes. Bake until chicken is cooked through and brown, basting occasionally with pan juices and adding water to pan if juices evaporate, about 25 minutes. Baste again before serving.
More about "baked chicken with peppercorn spice paste recipes"
CREAMY PEPPERCORN CHICKEN - ONE PAN! - SUGAR SALT …
From sugarsaltmagic.com
LEBANESE CHICKEN WITH 7-SPICE - FEASTING AT HOME
From feastingathome.com
BEST BAKED LEMON PEPPER CHICKEN
From thestayathomechef.com
BAKED GARLIC BUTTER CHICKEN WITH MOZZARELLA RECIPE
From littlespicejar.com
OVEN ROASTED BLACK PEPPER CHICKEN | PICTURE THE RECIPE
From picturetherecipe.com
BAKED CHICKEN AND PEPPERS - EASY FAMILY RECIPES
From easyfamilyrecipes.com
BAKED ROASTED GARLIC AND PEPPERCORN CHICKEN TENDERS
From drewsorganics.com
SPICE RUBBED BAKED CHICKEN BREASTS - HAPPILY FROM …
From ericajulson.com
EASY BAKED LEMON PEPPER CHICKEN | KITCHN
From thekitchn.com
PEPPER CHICKEN BAKE RECIPE - EATWELL101
From eatwell101.com
10 BEST SALT AND PEPPER BAKED CHICKEN RECIPES | YUMMLY
From yummly.com
BAKED CHICKEN WITH SZECHUAN PEPPERCORN SPICE PASTE | STUFFED …
From in.pinterest.com
GRILLED CHICKEN WITH PEPPERCORN CILANTRO ROOT PASTE RECIPE
From leitesculinaria.com
BAKED CHICKEN WITH PEPPERCORN SPICE PASTE – STASH.NET
From stash.net
SZECHUAN PEPPER BAKED CHICKEN - THE EPICENTRE
From theepicentre.com
BAKED BROWN BUTTER LEMON PEPPER CHICKEN | THE RECIPE CRITIC
From therecipecritic.com
6 SEASONING BLENDS FOR BAKED CHICKEN - LORD BYRON'S KITCHEN
From lordbyronskitchen.com
CHICKEN BREAST WITH CREAMY GREEN PEPPERCORN SAUCE
From greedygourmet.com
SWEET & SPICY OVEN BAKED CHICKEN - LIVING THE GOURMET
From livingthegourmet.com
LEMON PEPPER BAKED CHICKEN - THE LEMON BOWL®
From thelemonbowl.com
EASY BAKED PEPPER CHICKEN - RECIPE | COOKS.COM
From cooks.com
HONEY PEPPER CHICKEN MAC AND CHEESE - EASY CHICKEN RECIPES
From easychickenrecipes.com
10 BEST CHICKEN WITH PEPPERCORN SAUCE RECIPES | YUMMLY
From yummly.com
BAKED LEMON PEPPER CHICKEN - SWEET PEAS AND SAFFRON
From sweetpeasandsaffron.com
CHICKEN IN ROASTED PEPPER SAUCE - COOKTORIA
From cooktoria.com
BAKED CHICKEN WITH PEPPERCORN SPICE PASTE - BIGOVEN.COM
From bigoven.com
BAKED CHICKEN WITH PEPPERS - SAVEUR
From saveur.com
BAKED CHICKEN WITH PEPPERCORN SPICE PASTE RECIPE
From cookeatshare.com
BAKED FETA PASTA WITH LEMON PEPPER CHICKEN - EAT LOVE NAMASTE
From eatlovenamaste.com
BAKED CHICKEN WITH SZECHUAN PEPPERCORN SPICE PASTE | STUFFED …
CHINESE SALT AND PEPPER CHICKEN (FRIED OR BAKED)
From whereismyspoon.co
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love