Chicken With Three Pepper Relish Recipes

GARLIC AND OREGANO MARINATED CHICKEN WITH ROASTED PEPPER AND BLACK OLIVE RELISH WITH SAFFRON-TOMATO RICE

Steps:

• Combine the vinegar, lemon juice, lime juice, honey, ancho chile powder, garlic and oregano in a blender and blend for 30 seconds. With the motor running, slowly add the olive oil until emulsified. Season to taste with salt and pepper. Place the marinade in a large shallow baking dish, add the chicken pieces and turn to coat. Cover and let marinate for 2 hours in the refrigerator. Preheat the oven to 375 degrees F. Heat a large saute pan until almost smoking. Remove the chicken from the marinade and season with salt and pepper to taste. Saute the chicken until golden brown on both sides. Place the chicken on a large baking sheet and place in the oven, bake for 12 to 15 minutes or until just cooked through. Remove from the oven and let rest, 5 minutes.
• For the Roasted Pepper and Black Olive Relish: Combine all ingredients in a medium bowl and season with salt and pepper to taste. Serve at room temperature.
• For the Saffron-Tomato Rice: Combine water, stock, 2 tablespoons salt and saffron in a medium saucepan over high heat and simmer until the threads open, about 5 minutes. Melt butter and oil in a medium saucepan over medium high heat, add onion and saute until soft. Add the rice and stir to coat with the oil and butter. Add the saffron broth, bring to a boil, cover and reduce heat to medium. Cook until the rice is tender about 12 to 15 minutes. Fold in the tomatoes and season with salt and pepper to taste.

CHICKEN WITH THREE PEPPER RELISH

Steps:

• For the chicken: Pre-heat oven and pre-heat grill to medium high heat. Brush chicken with olive oil and season with salt and pepper. Place chicken onto the grill and cook for approximately 4 minutes on each side. Place the chicken on a sheet pan and place in the pre-heated oven until it's cooked through and the internal temperature reaches 165F degrees.
• Combine the Worcestershire sauce, vinegar, Sriracha, honey (warm for easier blending), and soy sauce together in a bowl. Stir well and set aside.
• Finely chop the peppers. Heat the olive oil in a sauté pan over medium-high heat. Add the onions, stirring occasionally for 5 minutes, until they start to color. Reduce heat to medium low. Add the garlic and cook for 1 to 2 minutes. Add the bell, poblano, and Fresno peppers.
• Cook for 5 minutes until all of the peppers are cooked through. Add the liquid mixture and simmer on low heat until the liquid is evaporated by half, approximately 15 minutes. Turn off the heat and allow to cool. Serve over the chicken.

HERB MARINATED CHICKEN WITH PIQUILLO PEPPER-NICOISE OLIVE RELISH AND FORK MASHED POTATOES WITH OLIVE OIL AND PARSLEY

Steps:

• For the chicken: Combine all ingredients except chicken in large baking dish. Add chickens and turn to coat. Cover and marinate in the refrigerator for 2 hours. Preheat oven to 375 degrees F. Remove chicken from marinade and sear skin side down in a large saute pan until golden brown, then turn and cook other side until golden brown. Place chickens on baking sheet and bake until cooked through, about 15 to 17 minutes. For the Relish: Combine all ingredients in a bowl.
• For the Potatoes: Bake potatoes in a 375 degree F. oven until soft. Peel and place them in a warm bowl. Add butter and olive oil and mash with a fork until mixed but not smooth. Season with salt and fold in parsley.

GRILLED CHICKEN WITH CORN AND SWEET PEPPER RELISH

Steps:

• Using vegetable peeler, peel lemon. In large shallow glass baking dish, place lemon peel strips and 2 tablespoons olive oil. Add chicken breast halves and marinate in refrigerator for at least two hours or up to overnight.
• Bring a small saucepan of salted water to boil. Add corn kernels and simmer 1 minute. Drain and set aside.
• Make relish by combining in large bowl the corn, red pepper dice, green pepper dice, yellow pepper dice, onion, garlic and parsley. Stir well to combine.
• Add remaining 5 tablespoons olive oil and red wine vinegar. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper.
• Prepare grill.Place chicken breasts on grill and cook until golden brown on one side, about 5 minutes. Turn chicken breasts, season with remaining salt and pepper and return to grill.
• Continue cooking until golden and cooked throughout, about 4 to 5 minutes more.
• To serve, slice each chicken breast on the diagonal into 4 or 5 slices. Top with relish.

THREE-PEPPER RELISH

Steps:

• Preheat broiler. Holding bell pepper at stem, cut bell pepper into 3 flat pieces. Discard stem end, core and seeds. Repeat with remaining peppers. Place pieces skin side up on broiler proof pan. Broil bell peppers until skin is charred and blackened, about 8 minutes. Transfer bell peppers to plastic bag. Twist bag to seal and let stand until peppers are cool.(Can be made 1 day ahead; chill.)
• Peel peppers and cut into strips. Combine with remaining ingredients in small bowl. Let stand 2 hours at room temperature. Serve.