CRISPY ROASTED CHICKEN
This oven-roasted chicken is inspired by the Brathaehnchen served commonly in Bavarian Biergartens, small shops, and food carts. You can serve this chicken with many side dishes, but favorites are fried potatoes or spaetzle and a nice garden salad. Weiss beer doesn't hurt at all!
Provided by Doc Simonson
Categories World Cuisine Recipes European German
Time 1h30m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- In a spice grinder or mortar, combine kosher salt, caraway seeds, sage, fennel, coriander, and rosemary. Grind to a coarse powder. Transfer spice mixture to a bowl and stir in paprika, garlic powder, flour, and onion powder; mix in vegetable oil to make a smooth paste.
- Pat chicken halves dry with paper towels and tuck wing tips up behind the back. Brush spice paste onto chicken halves, coating both sides, taking care to season under wings and legs. Place chicken halves in baking dish or roasting pan with skin sides up, leaving space around chicken so halves aren't touching.
- Roast in preheated oven until a thermometer inserted in a thigh reads 165 degrees F (74 degrees C), about 1 hour. Remove from oven and let rest for 10 minutes before slicing.
Nutrition Facts : Calories 495.3 calories, Carbohydrate 3.1 g, Cholesterol 129.3 mg, Fat 34.5 g, Fiber 1.2 g, Protein 41.5 g, SaturatedFat 8.2 g, Sodium 445.6 mg, Sugar 0.6 g
SIMPLE CHILLI CHICKEN RECIPE BY TASTY
Here's what you need: chicken breasts, salt, pepper, egg, flour, green pepper, red pepper, rice, garlic cloves, red chilli, soy sauce, tomato puree, water
Provided by Ellie Holland
Categories Dinner
Yield 4 servings
Number Of Ingredients 13
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!
Nutrition Facts : Calories 273 calories, Carbohydrate 26 grams, Fat 4 grams, Fiber 2 grams, Protein 29 grams, Sugar 2 grams
CRISPY ROAST CHICKEN
Here's how to get a ROASTED CHICKEN really crispy and crunchy. (For extra crispy Fried Chicken, see my recipe #207405.) It's easy...your guests will be impressed! There's a secret: cornstarch. After piercing the chicken and rubbing the skin with the cornstarch rub, the fat escapes and mixes with the starch, creating the crisp coating.
Provided by GREG IN SAN DIEGO
Categories Whole Chicken
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Line roasting pan with foil.
- Adjust oven rack to middle position.
- Place roasting pan on rack and heat oven to 475 degrees.
- Coat V rack with cooking spray.
- Combine cornstarch and 2 teaspoons salt in small mixing bowl.
- Poke holes all over chicken skin, using skewer.
- Rub cornstarch mixture evenly over chicken.
- Remove roasting pan from oven.
- Place chicken in V-rack, wing side down.
- Roast for 15 minutes.
- Remove roasting pan from oven and, using wad of paper towels, flip chicken so that other wing is facing up.
- Roast another 15 minutes.
- Again remove roasting pan from oven and, using wad of paper towels, flip chicken so that breast side is up.
- Roast chicken another 20 minutes.
- Remove chicken from oven and insert chicken on angelfood cake pan or empty soda can.
- Rest for 10 minutes.
- Carve chicken and serve.
Nutrition Facts : Calories 578.7, Fat 42.9, SaturatedFat 11.9, Cholesterol 187.2, Sodium 174.4, Carbohydrate 1.2, Protein 44
ROASTED CHICKEN WHITE CHILI
Steps:
- Preheat the oven to 350 degrees F.
- Drizzle the chicken with some oil, season with salt and pepper and put on a baking sheet. Roast until the internal temperature registers 165 degrees F on a meat thermometer, 15 to 20 minutes. Set aside until cool enough to handle, then cut into large dice.
- Meanwhile, add 1/4 cup oil to a large Dutch oven and heat over medium heat. When hot, add the celery, onions and bell peppers and saute until tender, 4 to 5 minutes. Add the flour, stir to coat the vegetables and cook until the flour starts to brown, about 3 minutes. Whisk in the warm chicken stock, stirring until combined. Add the beans, chiles, garlic powder, cumin, rosemary and green tomatoes and bring to a simmer, cooking until the mixture starts to thicken, 15 to 20 minutes.
- Add the diced chicken and cayenne and season with salt and pepper. Cover and cook for another 10 minutes to warm through. Serve garnished with sour cream.
ROAST CRISPY CHICKEN
This simple roast produces a crispy skin and juicy meat with a slight hint of herbs. Goes great with all the traditional chicken side dishes. (Do not baste when cooking)
Provided by chef blade
Categories Whole Chicken
Time P1DT1h15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Boil all but the chicken in 1 qt. water for 20 minutes.
- Allow to cool and pour into pot large enough to hold the entire chicken.
- Add the chicken and enough cold water to cover. DO NOT PUT THE CHICKEN IN WARM OR HOT BRINE.
- Cover and refrigerate 24 hours.
- Drain and pat the chicken dry, removing any of the spice-pak contents.
- Roast, uncovered in 350 degree oven for 60-80 minutes, depending on the weight.
Nutrition Facts : Calories 813.8, Fat 46.3, SaturatedFat 12.9, Cholesterol 299.6, Sodium 3768.2, Protein 93
CHUCK ROAST CHILI
This is a hearty and delicious chili recipe that is just perfect for football games and cookouts.
Provided by Dustin Mathers
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 2h35m
Yield 10
Number Of Ingredients 22
Steps:
- Remove fat and ligaments from chuck roast and cut into 1/2-inch cubes.
- Heat 1 tablespoon oil in a large pot over medium heat. Add cubed roast. Cook and stir until browned, about 5 minutes. Drain and discard grease. Transfer meat to a bowl and set aside.
- Return pot to medium heat. Add remaining oil and vinegar, scraping up any bits at the bottom of the pot. Add onion and bell peppers and cook until onion is translucent, 5 to 10 minutes. Add stock and water. Add diced tomatoes, light kidney beans, dark kidney beans, brown sugar, tomato paste, chili powder, barbecue sauce, ketchup, garlic, cumin, hot sauce, mustard, Worcestershire sauce, and salt. Bring chili to a simmer, about 5 minutes.
- Cover pot and simmer 2 to 4 hours.
Nutrition Facts : Calories 292.6 calories, Carbohydrate 33 g, Cholesterol 43.3 mg, Fat 9.1 g, Fiber 10.3 g, Protein 21.2 g, SaturatedFat 2.5 g, Sodium 727.1 mg, Sugar 8.7 g
CRISPY ROAST CHICKEN
Easy foolproof recipe for the best roast chicken to come out of your oven. Over night in the brine is best.
Provided by Stir Fry Superfly
Categories Whole Chicken
Time P1DT1h30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Prepare brine by dissolving salt and sugar in 2 liters of water. Wash chicken and submerge in brine and refrigerate over night.
- Preheat oven to 500 degrees.
- Remove bird from brine and rinse to get rid of excess salt. Pat dry with paper towel.
- Stuff cavity with slices of lemon, onion, sticks of rosemary, thyme and half of the garlic.
- Create paste with oil dried herbs, garlic powder and pepper. Rub on to skin of chicken and make sure to get into skin folds and under skin where possible.
- Place chicken in large enough roasting pan so chicken does not touch sides. Place rest of garlic cloves and a few sprigs of rosemary and thyme around the chicken.
- Roast at 500 degrees for 15 minutes then reduce heat to 425. Cook for a total of about 20 minutes per pound until thigh has reached 160 degrees. Baste every 20 minutes or so.
- Remove from oven and let rest for 15 minutes before carving.
Nutrition Facts : Calories 346.4, Fat 18.6, SaturatedFat 4.3, Cholesterol 53.5, Sodium 14215.9, Carbohydrate 32.5, Fiber 1.5, Sugar 26.6, Protein 13.7
CRISPY CHILLI CHICKEN
Make and share this Crispy Chilli Chicken recipe from Food.com.
Provided by Sueie
Categories Chicken
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix marinade ingredients together.
- Coat chicken and allow to marinate for 2 hours, if possible, turning occasionally.
- Heat oven to moderately hot place chicken in oiled baking dish and drizzle oil on top.
- Cook for 30 minutes or until chicken is cooked through and skin is crispy.
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