Chicken Negimaki With Spicy Red Pepper Dipping Sauce Recipes

CHICKEN WITH RED PEPPER SAUCE

Steps:

• For the chicken: Put the chicken in a resealable bag. Add the olive oil, salt, pepper and Italian seasoning to the bag and smush everything together. Seal and refrigerate.
• For the red pepper sauce: Melt the butter and add the olive oil in a large skillet over medium-high heat. Add the onion and garlic and saute for 2 to 3 minutes or until starting to soften. Add the red peppers and cook for 2 to 3 minutes, until hot.
• Add the broth (if you like a thicker sauce only add 1 cup broth, for a thinner sauce add 2 cups broth), salt and pepper and stir until heated. Splash in the cream.
• Remove the skillet from the heat. Carefully transfer the contents of the skillet to a food processor or blender. Place on the lid and puree the pepper mixture until totally blended (there will still be some texture to the peppers). You can serve the sauce right away or cool it and bag it up.
• When ready to cook, heat a grill pan over medium-high heat and grill the chicken until cooked through, about 4 minutes a side.
• Heat up the red pepper sauce in a pan. Serve everyone a piece of chicken, spoon some sauce over each piece, and garnish with Parmesan shavings and a sprinkling of parsley. Serve with roasted vegetables alongside.

CHICKEN NEGIMAKI WITH SPICY RED PEPPER DIPPING SAUCE

Steps:

• Make negimaki:
• Remove "tenders" from chicken if necessary (see above note). Pound breast halves ‚ inch thick between 2 sheets of plastic wrap. On a work surface arrange 1 breast half, smooth side down, with a long side facing you and put 1 scallion (or 2 if very thin) lengthwise on chicken. Roll chicken around scallion and tie with kitchen string at 1-inch intervals. Trim scallion flush with chicken. Make 7 more rolls in same manner.
• Mince garlic and in a shallow baking dish just large enough to hold rolls in one layer stir together garlic, soy sauce, rice vinegar, and sesame oil. Add rolls, turning them to coat. Marinate negimaki, covered and chilled, at least 4 hours and up to 1 day.
• Make sauce:
• Coarsely chop bell pepper and in a blender purée with white vinegar. Transfer mixture to a small saucepan and stir in sugar, red pepper flakes, and salt to taste. Simmer sauce 5 minutes and cool. Sauce may be made 1 week ahead and chilled in an airtight container.
• Spread sesame seeds on a sheet of wax paper. Remove negimaki from marinade, letting excess drip off, and roll in sesame seeds to coat. In a large skillet heat 2 tablespoons vegetable oil over moderate heat until hot but not smoking and cook negimaki in 2 batches, turning them occasionally, until cooked through, about 10 minutes, adding remaining tablespoon vegetable oil to skillet as necessary. Transfer negimaki as cooked to a cutting board and cut crosswise into 1/2-inch-thick slices, discarding string.
• Push skewers through sesame seed-coated edge of slices. Serve negimaki warm or at room temperature with dipping sauce.

CHICKEN IN A RED SWEET PEPPER SAUCE

Steps:

• Combine onions, ginger, garlic, almonds, peppers, cumin , coriander, turmeric, cayenne and salt in a food processor or blender. Blend until you have a smooth paste.
• Put the oil in a large, wide non-stick pan and heat til hot.
• Pour in all the paste from the food processor.
• Stir and fry the paste for 10-12 minutes or until you can see the oil forming tiny bubbles around it.
• Put in the chicken, with the water, lemon juice and pepper and bring to a boil.
• Cover, turn heat to ow and simmer gently for 25mins.
• Stir a few times during this cooking period.

SAUTEED CHICKEN AND RED PEPPERS

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove bacon slices and drain on paper towels. When cool enough to handle, chop bacon into 1-inch pieces.
• Add chicken, bell pepper, green onion, and bacon to the skillet. Reduce heat to medium-low and cook until bell pepper has softened and chicken is heated through, 7 to 10 minutes. Season with salt and pepper to taste.

CHICKEN NEGIMAKI

Steps:

• Put soy sauce, mirin, garlic and scallions in a medium saucepan over medium-low heat. Cook until bubbling, 3 to 4 minutes. Turn off heat and let cool slightly.
• Prepare charcoal or gas grill; heat should be medium and rack about 4 inches from fire. Sprinkle chicken with salt and pepper on both sides. Remove scallions from soy mixture with slotted spoon and divide evenly among chicken cutlets: Turn wide side of each cutlet to face you and put 2 or 3 scallions on edge closest to you, with some scallion sticking out of each end. Roll each cutlet up like a jelly roll and secure in two or three places with toothpicks or butcher's twine. Brush chicken rolls with sesame oil.
• Grill chicken, brushing occasionally with remaining soy mixture and turning each piece once or twice, until cooked through, 12 to 15 minutes. To check for doneness, cut into a piece with a thin-bladed knife; center should be white or slightly pink. Serve hot, warm or at room temperature with lemon or lime wedges.

RED PEPPER CHICKEN

Steps:

• Place the chicken in a 3-qt. slow cooker. In a bowl, combine the beans, tomatoes, red peppers, onion and pepper. Pour over the chicken. Cover and cook on low until chicken is tender, about 6 hours. Serve with rice.