SPICY AROMATIC CHICKEN
Make and share this Spicy Aromatic Chicken recipe from Food.com.
Provided by emmyapplejuice87
Categories One Dish Meal
Time 1h20m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Cut up chicken and squeeze lemon over it.
- Saute onion and garlic in oil for 5 minutes, add chicken and cook 5-10 minutes more, until browned on all sides.
- Add wine, tomatoes, sugar, cinnamon, cloves, allspice, salt, and pepper and bring to a boil. Cover and simmer for 1 hour.
- Add artichokes and olives 10 minutes before the end of cooking.
Nutrition Facts : Calories 731.7, Fat 43.5, SaturatedFat 8.1, Cholesterol 92.8, Sodium 632, Carbohydrate 43.2, Fiber 21.7, Sugar 10, Protein 38.8
SPICY SEASONED CHICKEN
Seasoned with a zesty combination of garlic and chili powders and cumin, this specialty from our Test Kitchen cam be used as a fabulous filling for tacos, burritos and more.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, saute the chicken, cumin, garlic powder, chili powder and salt in oil until chicken is no longer pink. Serve with flour tortillas. Serve with toppings if desired.
Nutrition Facts : Calories 305 calories, Fat 9g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 606mg sodium, Carbohydrate 26g carbohydrate (0 sugars, Fiber 0 fiber), Protein 28g protein.
11 HERBS AND SPICES FRIED CHICKEN RECIPE BY TASTY
Here's what you need: buttermilk, eggs, chicken drumsticks, vegetable oil, flour, salt, dried thyme, dried basil, dried oregano, celery salt, black pepper, mustard powder, paprika, garlic salt, powdered ginger, white pepper
Provided by Ellie Holland
Categories Dinner
Yield 8 servings
Number Of Ingredients 16
Steps:
- Beat the eggs into the buttermilk.
- Add the chicken pieces to the buttermilk mixture and chill for an hour.
- In a large mixing bowl, mix the flour with all the herbs and spices.
- Coat the soaked chicken pieces in the herbed flour mixture, shaking off any excess.
- Heat oil in a large sauce pan to 325˚F (170°C), then turn to low heat.
- Fry the chicken in batches for 15 minutes until the chicken is cooked and the skins turn golden brown.
- Transfer to a paper towel-lined plate.
- Enjoy!
AROMATIC CHICKEN CURRY
This chicken curry is not as spicy as the " normal" ones. Instead it has more fragrance. If you still think it's too hot, use only one chili pepper.
Provided by Chef Dudo
Categories Curries
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Fry the potato chunks in the oil until browned, drain them on paper towels.
- Add the shallots, lemon grass, and all of the spices to the pan.
- Fry for a few minutes.
- Add chicken and cook, stirring, for 5 minutes.
- Add potatoes, salt, coconut milk and chicken stock.
- Bring to a boil and then simmer gently for about 30 minutes, uncovered.
- Garnish with basil leaves before serving (over rice or couscous).
Nutrition Facts : Calories 682.6, Fat 44.2, SaturatedFat 22, Cholesterol 75.6, Sodium 861.8, Carbohydrate 42, Fiber 6, Sugar 10.1, Protein 33.1
FILIPINO ADOBO AROMATIC CHICKEN
This saucy chicken packs a wallop of flavors-salty, sweet, sour, slightly spicy and even a little umami. It can be made on the stove, too. Any way you make it, I think it tastes even better the next day served over warm rice. -Loanne Chiu, Fort Worth, Texas
Provided by Taste of Home
Categories Dinner
Time 3h50m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan. Brown chicken in bacon drippings in batches. Transfer chicken to a 4- or 5-qt. slow cooker., Add onion to the same pan; cook and stir until tender, 3-5 minutes. Add garlic; cook and stir 1 minute longer. Finely grate enough zest from limes to measure 2 teaspoons. Cut limes crosswise in half; squeeze juice from limes. , Add the lime juice and zest, sherry, soy sauce, molasses, ginger, bay leaves, pepper and chili sauce to pan; cook and stir to loosen browned bits. Pour over chicken. Cook, covered, on high until a thermometer reads 170°, 3-4 hours. , Remove chicken; shred meat with 2 forks, keep warm. If desired, slightly thicken juices by cooking in a saucepan over medium-high heat about 20 minutes. Remove bay leaves. Stir in bacon. Pour over chicken; sprinkle with cilantro and sesame seeds. Serve with rice and, if desired, lime wedges.
Nutrition Facts : Calories 474 calories, Fat 23g fat (7g saturated fat), Cholesterol 164mg cholesterol, Sodium 865mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 1g fiber), Protein 47g protein.
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