Firebird Chicken Recipes

FIREBIRDS CHICKEN PASTA (COPYCAT)

Firebirds Chicken Pasta (Copycat) image

Make and share this Firebirds Chicken Pasta (Copycat) recipe from Food.com.

Provided by Chef Danny D

Categories < 4 Hours

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 21

Ingredients

3/8 cup extra virgin olive oil
1/2 cup chili, rub
1/3 cup garlic or 1/3 cup shallot
1 1/4 cups white wine
3 cups chicken stock
3 cups heavy cream
3 cups milk
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
3 ounces roux
1 1/4 cups asiago cheese, grated
1/3 cup basil, rough chopped
chicken pasta
4 ounces oil
1 cup rendered bacon
4 cups grilled chicken, cut into to small pieces
2 cups chili, asiago cream sauce
12 cups penne pasta, cooked
4 tablespoons green onions, Chopped
4 tablespoons tomatoes, Diced
parsley, as desired

Steps:

Chili Asiago Cheese Sauce:.
Place the oil in a sauce pan on medium heat.
Add the chili rub, garlic/shallots and cook until soft.
Add the wine and cook until reduced by half.
Add the chicken stock and bring to a simmer.
Add the heavy cream, milk, salt and pepper and bring to a simmer. With a mixer running on medium speed, add the roux, cheese and basil. (Make sure to add the roux a little at a time so that it will fully incorporate into the sauce.)
Strain mixture.
Chill until use.
Chicken Pasta:.
Heat sauté pan and add olive oil.
Add bacon and chicken and cook until hot.
Add sauce and mix well.
Add pasta and mix well.
Cook until fully heated.
Place in serving dishes and top with tomatoes and green onions.

Nutrition Facts : Calories 3009.7, Fat 160.2, SaturatedFat 63.8, Cholesterol 446.2, Sodium 2106.8, Carbohydrate 295.6, Fiber 42.4, Sugar 6.2, Protein 95.6

FIREBIRD CHICKEN

Firebird Chicken image

Usually when I steal a dish from someone, I steal both the recipe and the name - but not this time. The original firebird chicken is actually a stir-fry dish, and quite a bit different from what you're seeing here. But I absolutely love the name and thought it would fit perfectly for this very simple, extremely spicy, and incredibly delicious dish. Serve with finely chopped fresh chives.

Provided by Chef John

Categories Fried Chicken

Time 2h30m

Yield 2

Number Of Ingredients 8

Ingredients

1 clove garlic, sliced
2 habanero peppers, seeded and chopped
1 teaspoon kosher salt
3 tablespoons Sriracha sauce
1 large egg
2 (8 ounce) skinless, boneless chicken breast halves
¼ cup rice flour
3 tablespoons vegetable oil

Steps:

Combine garlic, habanero peppers, and salt in a mortar and pestle and crush into a fine paste. Add Sriracha and egg and whisk to combine. Set aside until needed.
Pull or trim off the tenderloin from the breasts, and then slice each one in half lengthwise, cutting at a 45-degree angle to create two relatively equal pieces.
Place all 6 strips of chicken on a plate and dust generously on all sides with rice flour, making sure they are completely covered.
Pour over the pepper mixture and use tongs to make sure each piece of chicken is coated evenly with the mixture and that there are no dry spots. Wrap and marinate in the fridge for 2 to 12 hours.
Heat oil in a nonstick pan over medium-high heat. Cook chicken until well browned, and no longer pink in the centers, about 3 minutes per side. Serve immediately.

Nutrition Facts : Calories 589.2 calories, Carbohydrate 20.1 g, Cholesterol 231.3 mg, Fat 30.4 g, Fiber 1.5 g, Protein 55.4 g, SaturatedFat 6 g, Sodium 2068.7 mg, Sugar 0.5 g

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