Chicken In Pepita And Chili Sauce Recipes

CHICKEN WITH SWEET CHILI SAUCE

Steps:

• In a small bowl mix together sweet chili sauce, soy sauce and garlic. Pour 1/2 cup (half the mixture) into a small plastic food storage zip bag. Add chicken and turn to coat; refrigerate and marinade 30 minutes.
• To a skillet, add a tablespoon or two of oil and heat over medium-high heat. Remove chicken from marinade and brown on one side for about 2-3 minutes (it may smoke a little from the sweet marinade). Turn the chicken over and brown for 2 minutes longer. Cover with a lid, turn the heat to low and let it finish cooking for about 8 minutes.
• Place remaining chili sauce and soy sauce mixture in a small saucepan and simmer over low heat until heated through, about 5 minutes. Serve over chicken.

CHICKEN WITH PEPITA SAUCE

Steps:

• Heat a large skillet over medium heat. Add the pepitas and toast, stirring occasionally, until they begin to pop, 5 to 7 minutes. Transfer 2 tablespoons pepitas to a small bowl and add the rest to a blender. Add the cumin seeds to the same skillet and toast until dark brown, about 1 minute. Add to the blender; reserve the skillet. Add the salsa verde, 1/2 cup cilantro, the allspice and 1/2 cup water to the blender. Blend until smooth, adding up to 2 tablespoons more water if needed.
• Pour the puree into the reserved skillet; stir in the chicken and bring to a simmer over medium-high heat. Cook, stirring occasionally, until warmed through, about 5 minutes; thin with up to 1/4 cup water if needed. Season with salt and pepper.
• Toss the bell pepper, radishes, lime juice and remaining 1/2 cup cilantro in a small bowl; season with salt and pepper. Warm the tortillas in a large dry skillet.
• Divide the tortillas, bell pepper salad and chicken among plates. Sprinkle with the reserved pepitas; serve with lime wedges.

CHICKEN WITH PERUVIAN CHILE SAUCE

Steps:

• For the chicken: Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Spray a heavy baking sheet with vegetable oil cooking spray.
• Rub the chicken on all sides with the oil and season with salt and pepper. Arrange the chicken pieces in a single layer on the prepared baking sheet. Bake until a meat thermometer inserted into the thickest part of each piece of chicken registers 160 degrees F, 35 to 45 minutes. Let the chicken rest for 15 minutes.
• For the sauce: Place the bread and half-and-half in the bowl of a food processor. Allow the bread to soak up the liquid, about 10 minutes.
• In a 10-inch nonstick skillet heat the oil over medium-low heat. Add the shallots and cook, stirring occasionally, until soft, 3 to 4 minutes. Add the garlic and cook until aromatic, about 30 seconds. Cool slightly and add to the food processor with the soaked bread. Add the broth, cheeses, 1/2 cup walnuts, Aji Amarillo paste, and turmeric. Blend until smooth. Pour the sauce back into the skillet and bring to a simmer over medium heat. Simmer until slightly thickened, about 5 minutes. Season with salt.
• Spoon some of the sauce on a platter and arrange the chicken on top. Sprinkle with the remaining toasted walnuts and cilantro (or parsley, if using) and serve.
• Cook's Note: To toast the walnuts, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 6 to 8 minutes until lightly toasted. Cool completely before using.

CHICKEN IN PEPITA AND CHILI SAUCE

Steps:

• Tear the ancho chiles into flat pieces and place in a small bowl. Add 1 cup stock and soak for 30 min. to rehydrate. Combine the peppercorns, allspice, cinnamon and cloves in a mortar or coffee grinder and grind to a coarse powder. If using fresh tomatoes, preheat the broiler. Place the tomatoes on a baking sheet and broil, turning for 5-7 minutes, until blackened on all sides. Remove from oven and allow to cool. Peel when cool enough to handle. Heat a saute pan over medium-high heat and add the oil. Add the onion and garlic and sauté, stirring frequently, for 10-15 minutes, until browned. Transfer the tomatoes and the onion mixture to a blender and add the ancho chiles and their stock, the spice mixture, the remaining two cups stock, the pepitas, bread and chipotle chills. Puree until smooth. Place the chicken in the slow cooker, add the sauce and toss well. Cover and cook on low for 3-8 hours, until the chicken is tender. At 3-4 hours the chicken will still be firm and hold its shape. At 6-8 hours, the meat will be falling off the bone. Season with salt to taste.

SIMPLE CHILLI CHICKEN RECIPE BY TASTY

Steps:

• Season the chicken with salt and pepper.
• Cut the chicken into thin strips then coat in the egg wash and flour.
• Shallow fry for a few minutes on each side, until golden brown.
• Add the peppers and fry for another couple of minutes. Remove the chicken and peppers and set aside.
• In the same pan, add the garlic, red chilli, soy sauce, tomato purée, and water. Stir and simmer the mixture reduces and is thick and syrupy.
• Add back in the chicken and peppers and stir well in the sauce.
• Serve with rice.
• Enjoy!

CHILI SAUCE CHICKEN

Steps:

• In a resealable plastic bag, combine the first seven ingredients.
• If adding hot sauce, add it to the above mixture.
• Keep about 1/3 cup for basting and refrigerate.
• Add chicken to bag, seal and turn to coat.
• Chill for at least 2 hours.
• Grill, covered, skin side down, over medium heat for 20 minutes.
• Baste with half the reserved marinade.
• Turn and grill 10 minutes longer or until the chicken juices run clear, basting frequently with reserved marinade.
• If making for OAMC, put sauce for basting in a seperate freezer bag.
• Attach to freezer bag with chicken in and freeze.
• When ready to cook, pull from freezer and let thaw in fridge.
• Following cooking intrustions above.

CHILI SAUCE CHICKEN

Steps:

• In a large bowl, whisk the first seven ingredients until blended. Pour 1-1/2 cups marinade into a large resealable plastic bag. Add chicken; seal bag and turn to coat. Refrigerate 8 hours or overnight. Cover and refrigerate remaining marinade., Drain chicken, discarding marinade in bag. Place chicken on a greased grill rack, skin side down. Grill, covered, over medium heat or broil 4 in. from heat 15 minutes. Turn; grill 10-15 minutes longer or until a thermometer reads 170°-175°, basting occasionally with reserved marinade. Freeze option: Freeze chicken with 1-1/2 cups marinade in a resealable plastic freezer bag. Freeze reserved marinade in a freezer container. To use, thaw chicken with marinade and the reserved marinade in refrigerator overnight. Drain chicken, discarding marinade in bag. Grill as directed, basting with reserved marinade.

CHILI CHICKEN

Steps:

• In a large bowl, mix together the honey, sweet chili sauce and soy sauce. Set aside a small dish of the marinade for basting. Place chicken drumsticks into the bowl. Cover and refrigerate at least 1 hour.
• Preheat an outdoor grill for medium-high heat.
• Lightly oil the grill grate. Arrange drumsticks on the grill. Cook for 10 minutes per side, or until juices run clear. Baste frequently with the reserved sauce during the last 5 minutes.

PICANTE CHICKEN CHILI

Steps:

• Heat oil in a pot over medium-high heat. Saute onion and garlic until onion is translucent, about 5 minutes. Add chicken; cook and stir until mostly opaque, about 5 minutes. Add picante sauce, wine, cumin, sage, and bay leaf. Stir in black beans and pinto beans. Add tomatoes and chiles; simmer until flavors meld, about 10 minutes.

SPICY PEANUT CHICKEN CHILI

Steps:

• Place first 9 ingredients in a 6-qt. stockpot; bring to a boil. Reduce heat; simmer, covered, until flavors are blended, about 15 minutes., Stir in chicken; heat through. Serve with sour cream and, if desired, cilantro. Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary.

CHICKEN PEPITA MOLE

Steps:

• In a bowl, combine cajun spice, finely ground pepitas and cracked black pepper; coat both sides of the chicken tenders "well"; set aside.
• You will need to make sure to "rub" the spice into the chicken.
• Heat pan on medium low; add 4 tablespoons grapeseed oil.
• Add chicken for about 50 second each side; set aside on a paper towel to drain.
• NOTE The coated chicken WILL cook VERY quickly and is best to use caution to lower the heat than to have it burn.
• Lower heat to low; add to oil... chilli, cumin, cinnamon and any leftover combination mixture of cajun spice, ground pepitas and cracked black pepper; stir for about 3 - 4 minutes.
• NOTE The pan does "smoke.
• If you have ANY concerns re your pan "smoking", simply remove pan from the stove top; making sure to keep stirring. When your confidence returns, simply return it to the stove top until you are happy with the coloring.
• If the spices soak up all of the oil, you may need to add more oil.
• You WILL want to "continuously" stir the spices in oil as they DO burn easily. Do not say you have not been warned! lol.
• With heat on low, add dark chocolate and stir; combining it with the spices "well.".
• When the dark chocolate is fully melted, add diced tomatoes; stirring until combined.
• Bring to a boil and simmer for 10 minutes.
• I like chicken bites, so I cut my chicken before returning it to the pan and simmered for an additional 10 minutes. Olé!