SPICY CHICKEN PIZZA RECIPE BY TASTY
Here's what you need: pizza sauce, Frank's Red Hot Original, olive oil, cornmeal, pizza dough, shredded mozzarella cheese, shredded chicken, bacon, fresh baby spinach, cherry tomato, red onion, ranch dressing
Provided by Tayo Ola
Categories Lunch
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 450ºF (230ºC).
- In a small bowl, whisk together pizza sauce with Frank's Red Hot Original. Set aside.
- Drizzle a 12-inch (30 ½ cm) cast iron skillet with olive oil. Use your hand or a paper towel to evenly coat the pan with oil. Sprinkle pan with cornmeal.
- Press pizza dough into the pan so that it covers the whole surface evenly.
- Spread spicy pizza sauce on the dough. Top with mozzarella, chicken, and bacon. Scatter spinach, cherry tomatoes, and red onion on top.
- Bake pizza for 14-16 minutes until edges are browned and crisp.
- Remove from oven and let cool for 5 minutes, then drizzle with Frank's Red Hot Original and ranch dressing. Slice and serve.
- Enjoy!
Nutrition Facts : Calories 587 calories, Carbohydrate 60 grams, Fat 23 grams, Fiber 3 grams, Protein 32 grams, Sugar 6 grams
SPICY SZECHUAN CHICKEN RECIPE BY TASTY
Here's what you need: corn starch, salt, rice wine, white pepper, soy sauce, scallion, ginger, chicken thighs, vegetable oil, szechuan peppercorn, red chilis, dried red chilis, ginger, scallion, peanuts, sugar, rice wine, sesame oil, scallion
Provided by Tasty
Categories Dinner
Yield 2 servings
Number Of Ingredients 19
Steps:
- Combine marinade ingredients in a bowl, add the chopped chicken. Marinate for 10 minutes.
- In about 1 ½ inch (4 cm) of oil, fry the chicken until browned and crispy. Remove and set aside.
- Heat oil in a wok or a large pan. Add the Szechuan peppercorn and dried red chilies. Fry until fragrant.
- Add the rest of the dried red chilies, ginger, scallion, and peanuts. Fry for a minute.
- Add the fried chicken pieces, sugar, rice wine and sesame oil. Toss to coat.
- Garnish with chopped scallions.
- Nutrition Calories: 2870 Fat: 303 grams Carbs: 29 grams Fiber: 11 grams Sugars: 9 grams Protein: 26 grams
- Enjoy!
CHICKEN WITH RED PEPPER SAUCE AND SPINACH
This dish is weeknight quick, simple and very pretty. It's also filled with veggies and wonderful flavor...and elegant enough to serve company. -Martha Pollock, Oregonia, Ohio
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a shallow bowl, whisk egg white. In another shallow bowl, mix bread crumbs and salt. Dip chicken in egg white, then roll in crumb mixture., In a large skillet, heat oil over medium heat. Add chicken; cook until a thermometer reads 165°, 4-5 minutes per side. Meanwhile, place spinach in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam just until tender, 3-4 minutes., Process peppers, garlic and Italian seasoning in a food processor until smooth. Transfer to a small microwave-safe bowl; cover and microwave until heated through., Divide spinach among 4 plates. Serve with chicken; top each plate with about 2 tablespoons red pepper sauce, 2 tablespoons cheese and, if desired, basil.
Nutrition Facts : Calories 245 calories, Fat 9g fat (3g saturated fat), Cholesterol 70mg cholesterol, Sodium 600mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 2g fiber), Protein 29g protein. Diabetic Exchanges
SPICY, HOT AFRICAN CHICKEN WITH SPINACH
For years I had been trying to replicate a dish that was prepared for me by an African family. Finally, during a random sales call, an African telemarketer was gracious enough to help me piece together the missing ingredients. This is a hot, spicy, thick stew that is completely addictive. It contains chicken, peanut butter, and spinach. There are some other variations of the African stew out there, but none compare to this. The secret to the stew is both peanut butter and spinach together. That is how the sauce gets its deep color. The peanut butter oil and spice combine to make sauce unbelievably thick and savory.
Provided by Matt Weber
Categories Stew
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Rinse off chicken and cut off extra fat. Sprinkle with salt. Set aside.
- Peel garlic cloves (4-6).
- Wash and dry spinach.
- Heat olive oil and butter in a large pot. Keep heat low so oil does not smoke.
- Add garlic to oil in pan and heat until brown, remove with spoon and set aside (be careful)
- Add chicken to pan and turn heat to medium.
- Put a good sear on the chicken until it is browned.
- Add half water to pan and deglaze. This will get the chicken flavor off the bottom of the pan.
- Add bouillon and pepper to water and bring to a boil. You now have your chicken simmering in a broth.
- Reduce pan liquid by half. Cook until chicken is falling off the bone.
- Add peanut butter, browned garlic, and paprika.
- Add spinach and stir until all ingredient have integrated (10 minutes at least).
- Watch it close so it doesn't burn.
- The stew should be thick when you remove it. If its runny then let it simmer until it thickens.
Nutrition Facts : Calories 261.7, Fat 24.7, SaturatedFat 6.6, Cholesterol 15.7, Sodium 2432.5, Carbohydrate 8.9, Fiber 3.7, Sugar 1.8, Protein 5.1
CHICKEN AND SPINACH IN CURRIED PASTA SAUCE
Provided by Food Network
Categories main-dish
Time 50m
Yield 5 to 6 servings
Number Of Ingredients 7
Steps:
- Place the broth and chicken in pressure cooker. Place the frozen blocks of spinach on top. Pour on the sauce and sprinkle on the curry powder. Gently stir the curry powder into the sauce. (Do not stir the chicken into the sauce; the goal is to prevent scorching the pasta sauce on the bottom while the cooker is coming up to pressure.)
- Lock the lid in place. Over high heat, bring to high pressure. Reduce the heat just enough to maintain high pressure and cook for 4 minutes for boneless chicken pieces or 12 minutes for chicken parts. Quick-release the pressure. Remove the lid, tilting it away from you to allow excess steam to escape.
- Stir well. Taste the sauce, and add more curry powder and salt, if needed. Garnish portions with chopped cilantro, if you wish.
SPICY CHICKEN SAUTE
Whenever our daughters come home from college, this is the dish they always request. My husband enjoys it so much I usually prepare it a couple time a month.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a skillet over medium-high heat, saute chicken in 1 tablespoon oil for 5-7 minutes or until juices run clear. Remove chicken and set aside. Saute celery, carrot and green pepper in remaining oil for 5-7 minutes or until tender. Return chicken to pan. Combine broth, soy sauce, salt if desired, cornstarch, red pepper flakes and hot pepper sauce; add to skillet. Bring to a boil; cook for 1 minute to thicken. Serve over rice if desired.
Nutrition Facts :
SWEET AND SPICY HONEY-GLAZED GRILLED CHICKEN WITH SPINACH SALAD AND PANTRY DRESSING
Provided by Michael Symon : Food Network
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- For the chicken: Preheat a grill or oven to 450 degrees F. If using a gas grill, set to medium-high heat on one side and low on the other side. If using a charcoal grill, bank hot coals on one side of the grill.
- Brush the chicken with the oil and season with the spice mix and a liberal amount of salt and pepper. Put the chicken on the hot side of the grill bone-side down, close the lid and cook for 3 to 4 minutes.
- Meanwhile, whisk together the honey, mustard and soy sauce in a small bowl.
- Flip the chicken, brush with the glaze and grill for 1 to 2 minutes. Move the chicken to the cool side of the grill bone-side down and apply the remaining glaze. Close the lid, open the vents halfway if using a charcoal grill and continue to cook until the chicken registers 160 degrees F in the thickest part, 15 to 20 minutes longer. If using the oven, place the chicken bone-side down on a baking sheet and roast, brushing with the glaze occasionally, until the chicken registers 160 degrees F in the thickest part, 25 to 30 minutes.
- For the spinach salad: In a medium bowl, mix together the spinach, chickpeas and onions in a large bowl; set aside.
- Put a heavy-bottomed skillet on the hot side of the grill, add the bacon and cook until crisp.
- Add the vinegar, mustard, and honey to an almost-empty ketchup container and shake vigorously (or whisk together the vinegar, mustard, honey and ketchup in a small bowl). Remove the skillet from the heat and mix in the ketchup mixture to make a warm dressing.
- Pour the dressing over the greens and toss together. Transfer the greens to a platter and top with the chicken.
SPICY PEACH CHICKEN
You can alter the 'spicy' part of this dish by how much hot sauce you use. Great broiled or grilled!
Provided by MPOILLION
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 40m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat the oven broiler.
- In a small bowl, mix peach preserves, honey, spicy brown mustard, and hot pepper sauce.
- Arrange chicken pieces on a medium baking sheet. Season with Creole seasoning. Brush with the peach preserves mixture, reserving some of the mixture for basting.
- Turning occasionally and basting often with reserved peach reserves mixture, broil 25 minutes in the preheated oven, until chicken is no longer pink and juices run clear.
Nutrition Facts : Calories 260.7 calories, Carbohydrate 25.2 g, Cholesterol 75.8 mg, Fat 6.6 g, Fiber 0.3 g, Protein 25 g, SaturatedFat 1.8 g, Sodium 585.1 mg, Sugar 22.9 g
CHICKEN IN SPICY SPINACH SAUCE
Bring the flavours of North India to your table with this chicken-and-vegetable dish. Garam Masala is a ground spic mixture often used in Indian cuisine to add another layer of flavour. It is available in many grocery stores.
Provided by Scandigirl
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a deep skillet, heat oil over medium heat; cook onion, garlic & ginger, stirring occasionally; for 3 minutes. Add jalapeno pepper, coriander and curry paste; cook, stirring, for 1 minute.
- Add spinach, tomato, stock and salt; cook over medium-high heat for 2 minutes. Add chicken; cook for 7 minutes or until no longer pink inside.
- Stir in garam masala.
Nutrition Facts : Calories 250.2, Fat 9.8, SaturatedFat 1.7, Cholesterol 67.6, Sodium 252.1, Carbohydrate 9.6, Fiber 3.1, Sugar 3.3, Protein 31.4
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