Braised Chicken With Chillies Recipes

BRAISED CHICKEN WITH CHILLIES

Steps:

• Bring a small saucepan of salted water to the boil. Add the pearl onions, reduce the heat to low and simmer until tender, about 15 minutes. Remove the onions from the water and set aside. Melt the butter with a splash of oil in a wide pan over medium heat. Put the chicken pieces into the pan in a single layer and season with sea salt. Cook the chicken slowly, turning occasionally until the skin is golden brown - about 5 minutes. Pour off any excess fat at this point. Put the chillies in a bowl with 500ml boiling water and soak for about 30 minutes. Remove the chillies, reserving the water, and roughly chop. Blend or process the chillies, garlic, cumin and the chilli water until smooth. Add the chilli sauce, bay leaves and orange rind to the chicken and stir with a wooden spoon, scraping any brown bits stuck to the bottom of the pan. Reduce the heat to low, cover and braise the chicken until it is tender and the sauce has thickened a little - about 30 minutes. Remove the bay leaves and orange rind, adjust seasoning if necessary. Divide the chicken among 4 large bowls and serve with steamed jasmine rice and cucumber salad.

BRAISED BALSAMIC CHICKEN

Steps:

• Season both sides of chicken breasts with garlic salt and pepper.
• Heat olive oil in a skillet over medium heat; cook seasoned chicken breasts until chicken is browned, 3 to 4 minutes per side. Add onion; cook and stir until onion is browned, 3 to 4 minutes.
• Pour diced tomatoes and balsamic vinegar over chicken; season with basil, oregano, rosemary and thyme. Simmer until chicken is no longer pink and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

PAN BRAISED CHICKEN AND HOT CHERRY PEPPERS

Steps:

• Season the chicken pieces with salt, pepper and the dry oregano. In a large straight-sided saute pan or chicken fryer heat the olive oil over medium heat. Add the chicken to the hot oil and brown all sides well. While the chicken is cooking drain the peppers, cut them into quarters, and discard the stem and seeds. In a separate saucepan heat the broth and keep warm. Drain, carefully, all but 2 tablespoons of fat from the chicken and add the onions. Cook the onions to golden brown. Add the peppers to the onions and cook for 2 to 3 minutes. Add the wine and cook for 2 minutes over medium heat. Add the broth and tomato and bring to a boil. Lower the heat to a simmer and cover the pan. Braise the chicken, onions and peppers for 25 to 30 minutes or until the chicken is fully cooked. Just before serving, bring 4 quarts of water to a boil, add 1 tablespoon of salt, and cook the noodles until tender. Drain the noodles, toss with butter and place on a large platter. Serve the chicken over the noodles and sprinkle freshly chopped parsley over the top.;

QUICK-BRAISED CHICKEN WITH GREENS

Steps:

• In a large pot over medium-high, heat the oil. Add the onion, season with salt and cook, stirring just a few times, until translucent and browned, 6 to 9 minutes. Add the peppers, tomato paste, brown sugar and cumin, and cook, stirring constantly, until the paste is a shade darker and starts to stick to the bottom of the pot, 2 to 3 minutes.
• Add the broth, chicken, greens and pickled-pepper brine. Season with salt and stir to combine. Cover the pot, keep on medium-high and bring to a simmer. Uncover, reduce heat to low, and cook uncovered until the chicken is cooked through and the greens are tender, 15 to 20 minutes. Using two forks, shred the chicken right in the pot into pieces, then stir to combine. Taste and adjust with salt, sugar (if it's too tangy or spicy) and brine (if it's too sweet or flat). Eat with starch of choice.

RED-CHILI-BRAISED CHICKEN WITH POTATOES AND MUSHROOMS

Steps:

• Heat a griddle or heavy skillet over medium heat. Add the unpeeled garlic and roast until softened, shaking pan, about 15 minutes (garlic will blacken in spots). Cool and peel.
• Meanwhile, heat another skillet. Open and flatten the chilies (they may break), and toast 2 at a time, pressing them against the hot surface until they crackle and emit wisps of smoke. Flip over and toast other sides. Place in a bowl of hot water. Weight with a plate to keep the chilies submerged, and soak for 30 minutes. Drain.
• Place the garlic, chilies, oregano, cumin and 2/3 cup of chicken broth in a food processor or blender and process until smooth, scraping and stirring. Add more broth, if needed, to puree the chilies. Press through a medium-mesh sieve and set aside. (The dish can be made ahead up to here.)
• Heat the oil in a large, wide pot over medium-high heat. Pat the chicken dry and place in the pot in a single uncrowded layer, in batches if necessary. Cook until browned, about 4 minutes per side. Remove from the pan and set aside.
• Place all but 2 onion slices in the pot. Saute until browned, about 8 minutes. Add the chile puree and cook, stirring constantly, until thickened and much darker, about 5 minutes. Stir in the remaining 2 cups of broth. Simmer for 15 minutes, stirring occasionally.
• Stir in the potatoes and mushrooms, cover and simmer over medium-low heat for 10 minutes. Push the chicken legs into the sauce, cover partly and cook 15 minutes. Push the remaining chicken into the sauce, cover partly and cook until done, about 30 minutes longer.
• Transfer the chicken to a warm, deep serving platter. Season the sauce and vegetables with salt. Spoon the sauce over the chicken and arrange the vegetables around it. Shape the reserved onion slices into rings and scatter over the vegetables. Serve.

CHIPOTLE BRAISED CHICKEN

Steps:

• Cook onion, garlic, and bay leaf in butter and 1/2 tablespoon oil with 1/8 teaspoon salt in a 12-inch heavy skillet over medium heat, stirring occasionally, until onion is beginning to brown, about 10 minutes. Transfer to a plate.
• Pat chicken dry and season with 1 teaspoon salt. Brown chicken in remaining tablespoon oil in 2 batches, 5 to 6 minutes per batch, transferring to a plate as browned.
• Discard all but 2 tablespoons fat from skillet, then stir in chile powder and onion mixture and cook, stirring, 1 minute. Stir in water and bring to a simmer, scraping up brown bits.
• Add chicken and cook, covered, over low heat, turning chicken once, until just cooked through, 25 to 30 minutes. Transfer chicken and onions with a slotted spoon to a platter. Skim off and discard fat from sauce, then boil until slightly thickened. Stir in lime juice and cilantro and spoon sauce over chicken.

BRAISED CHICKEN THIGHS WITH TOMATOES, PEPPERS AND ONIONS

Steps:

• Place a large Dutch oven over medium-high heat and add a film of olive oil. Sprinkle the chicken on both sides with salt and pepper and then add to the pan skin-side down. Cook without moving too much until golden brown and crisp, 5 to 6 minutes. Flip and brown on the other side for 1 to 2 minutes. Remove to a plate and set aside.
• Drain half of the fat from the pan and then place it back over the heat. Add the sausage to the pan, breaking it up as you add it. Brown for 1 to 2 minutes while continuing to break it up with the back of a spoon. Stir in the onions, peppers and garlic with a pinch of salt and cook until the onions begin to soften, about 3 minutes. Season with salt and pepper and then add the tomatoes, chicken stock and oregano, scraping the bottom of the pan for brown bits.
• Nestle the chicken back in, cover and cook until the chicken is cooked through and the sauce has thickened, 20 to 30 minutes.
• Stir in the vinegar and parsley and serve.

BRAISED CHICKEN WITH GREEN PEPPERS AND TOMATOES

Steps:

• Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Sprinkle chicken with salt and pepper. Working in batches, cook chicken until golden brown, about 4 minutes total, adding more oil as needed. Transfer to platter (reserve skillet).
• Add onion, garlic, and parsley to same skillet; sauté until onion is soft, scraping up browned bits, about 4 minutes. Add green peppers, tomatoes, and wine; return chicken to skillet. Cover; simmer over medium-low heat 30 minutes. Uncover; cook until chicken is tender and sauce is reduced, about 15 minutes. Season with salt and pepper.

BRAISED CHICKEN WITH GREEN PEPPERS AND TOMATOES

Steps:

• Bring a pot of water to the boil. Score an 'X' on the bottom of each tomato. Carefully place tomatoes into the boiling water, turn off the heat and let sit for about 1-2 minutes. Remove the tomatoes with a slotted spoon and peel the skin off. Chop tomatoes and set aside.
• Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Sprinkle chicken with salt and pepper. Cook chicken until golden brown, about 2-3 minutes each side, adding more oil to pan as needed. Transfer chicken to platter.
• In same skillet, add onion, garlic and parsley and saute until onion is soft, scraping up any brown bits, about 5 minutes.
• Add green peppers, tomatoes and wine and stir to combine. Season with salt and pepper.
• Lay chicken breasts on top of mixture. Cover and simmer over mediun-low heat for 30 minutes. Uncover and cook until chicken is tender and sauce is reduced, about 15 minutes.
• Serve with rice or noodles.
• Enjoy!

BRAISED CHICKEN WITH CHILLIES

Steps:

• Melt the butter and oil and brown the Chicken, a few pieces at a time.
• As the Chicken browns, remove and keep warm.
• Add the sliced onion and sauté until soft.
• Add the broth, nutmeg, salt, pepper, and chillies and bring to a boil.
• Put the Chicken back in the pan, cover with the stock, reduce the heat, and simmer for 45 minutes.