Spicy Baked Chicken Pierre Recipes

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BAKED SPICED CHICKEN



Baked Spiced Chicken image

Mildly spiced and slightly sweet chicken that comes out moist and tasty.

Provided by Denise D

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 1h

Yield 4

Number Of Ingredients 8

1 tablespoon mild paprika
1 tablespoon dried parsley
2 teaspoons brown sugar
1 teaspoon dry mustard powder
2 teaspoons salt
1 teaspoon black pepper
1 (3 1/2) pound whole chicken, cut into pieces
2 tablespoons vegetable oil

Steps:

  • Preheat an oven to 400 degrees F (200 degrees C). Combine the paprika, parsley, sugar, mustard, salt, and pepper in a small bowl; set aside.
  • Place the chicken pieces in a 9x13 inch baking dish, and coat with the vegetable oil; arrange skin-side up. Sprinkle evenly with the spice mixture.
  • Bake the chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 602.7 calories, Carbohydrate 4 g, Cholesterol 238.9 mg, Fat 37 g, Fiber 0.9 g, Protein 60.4 g, SaturatedFat 9.4 g, Sodium 1342.2 mg, Sugar 2.4 g

CHICKEN BREASTS PIERRE



Chicken Breasts Pierre image

One of my husband's favorites. I've been making this for over fifteen years, and he's not sick of it yet! Serve with pan sauces, crusty French bread and a tossed green salad.

Provided by Nancy

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Skillet

Time 1h10m

Yield 6

Number Of Ingredients 16

6 skinless, boneless chicken breast halves
¼ cup all-purpose flour
½ teaspoon salt
1 pinch ground black pepper
3 tablespoons butter
1 (14.5 ounce) can stewed tomatoes, with liquid
½ cup water
2 tablespoons brown sugar
2 tablespoons distilled white vinegar
2 tablespoons Worcestershire sauce
1 teaspoon salt
2 teaspoons chili powder
1 teaspoon mustard powder
½ teaspoon celery seed
1 clove garlic, minced
⅛ teaspoon hot pepper sauce

Steps:

  • In a shallow dish or bowl, combine flour, 1/2 teaspoon salt and ground black pepper. Coat chicken breasts with flour mixture. Melt butter in a large skillet over medium heat, and brown chicken on all sides. Remove from skillet, and drain on paper towels.
  • In the same skillet, combine the tomatoes, water, brown sugar, vinegar and Worcestershire sauce. Season with salt, chili powder, mustard, celery seed, garlic and hot pepper sauce. Bring to a boil; reduce heat, and return chicken to skillet. Cover, and simmer for 35 to 40 minutes, or until chicken is tender, no longer pink and juices run clear.

Nutrition Facts : Calories 246.5 calories, Carbohydrate 14.8 g, Cholesterol 83.7 mg, Fat 7.8 g, Fiber 1.3 g, Protein 28.8 g, SaturatedFat 4.1 g, Sodium 916 mg, Sugar 7.5 g

SPICED ROASTED CHICKEN



Spiced Roasted Chicken image

Warm spices and a burst of citrus breathe new life into a simple roasted chicken.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 1h20m

Number Of Ingredients 9

1 teaspoon paprika
1 teaspoon ground ginger
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1 whole chicken (3 1/2 to 4 pounds), rinsed and patted dry, legs tied
Coarse salt and ground pepper
2 medium sweet potatoes, peeled, halved crosswise, and cut into 1/2-inch wedges
2 medium carrots, cut into 2-inch pieces
1 orange, unpeeled, cut into 8 wedges

Steps:

  • Preheat oven to 450 degrees. In a small bowl, combine spices. Season chicken with salt and pepper, then rub all over with spice mixture. Place in a large Dutch oven or heavy pot with a tight-fitting lid. Arrange vegetables and orange wedges around chicken and add 1/2 cup water. Cover and roast 30 minutes. Remove lid and roast until skin is golden brown and juices run clear when chicken is pierced between breast and leg (an instant-read thermometer inserted in thickest part of a thigh, avoiding bone, should read 165 degrees), 30 minutes. Let rest 10 minutes before carving. Serve with vegetables and orange wedges.

Nutrition Facts : Calories 543 g, Fat 26 g, Fiber 4 g, Protein 53 g

SWEET 'N' SPICY BAKED CHICKEN



Sweet 'n' Spicy Baked Chicken image

My girlfriend and I are both college students so this quick and easy chicken recipe was an affordable and tasty hit at our table last night! Requiring just a few ingredients and low prep time makes this a great dish any day of the week. The homemade BBQ sauce goes great on pork and ribs too! Feel free to adjust the sweetness or spiciness to your pleasure.

Provided by Brendon Mock

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h10m

Yield 4

Number Of Ingredients 7

1 serving cooking spray
½ cup barbeque sauce (such as Sweet Baby Ray's®)
¼ cup honey
¼ cup brown sugar
1 tablespoon chile-garlic sauce (such as Sriracha®)
4 skinless, boneless chicken breast halves, pounded to an even thickness
1 teaspoon ground black pepper

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Cover a baking sheet with aluminum foil and spray the foil with cooking spray.
  • Mix barbeque sauce, honey, brown sugar, and chile-garlic sauce together in a bowl until you have no clumps of brown sugar. Spoon about half the sauce into a separate bowl for serving.
  • Arrange chicken breast halves onto the prepared sheet. Brush sauce from one of the bowls onto breasts.
  • Bake chicken breasts in the preheated oven, brushing with sauce every 10 minutes, until no longer pink in the center and the juices run clear, about 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Season with pepper and serve with the reserved bowl of sauce for dipping.

Nutrition Facts : Calories 297.7 calories, Carbohydrate 43 g, Cholesterol 67.2 mg, Fat 3 g, Fiber 0.5 g, Protein 24.6 g, SaturatedFat 0.8 g, Sodium 571.8 mg, Sugar 38.9 g

SPICY BAKED PICNIC CHICKEN



Spicy Baked Picnic Chicken image

Wonderful baked chicken with a spicy twist! Your taste buds will love it!

Provided by Crystal S

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted     Oven Fried

Time 45m

Yield 4

Number Of Ingredients 11

cooking spray
1 cup buttermilk
1 (1.25 ounce) package taco seasoning mix, divided
⅛ teaspoon cayenne pepper
1 cup bread crumbs
1 cup grated Parmesan cheese
¼ cup all-purpose flour
½ teaspoon onion powder
½ teaspoon salt
¼ teaspoon ground black pepper
4 skinless, boneless chicken breast halves

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Spray a broiler pan with cooking spray.
  • Whisk buttermilk, 1 teaspoon taco seasoning, and cayenne pepper together in a bowl.
  • Mix remaining taco seasoning, bread crumbs, Parmesan cheese, flour, onion powder, salt, and black pepper together in a separate bowl.
  • Dip chicken in buttermilk mixture; coat with bread crumbs mixture. Place coated chicken in broiler pan.
  • Bake in the preheated oven until chicken is longer pink in the center and coating is crispy, 30 to 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 408.2 calories, Carbohydrate 35.5 g, Cholesterol 87.2 mg, Fat 10.7 g, Fiber 1.5 g, Protein 38.7 g, SaturatedFat 4.9 g, Sodium 1564.1 mg, Sugar 6.4 g

SPICY BAKED CHICKEN PIERRE



Spicy Baked Chicken Pierre image

I was busy and needed a meal that went together quickly and easily, with the ingredients on hand, one that didn't need to be watched as it cooked. That led to a baked dish. I checked the larder, pantry, and freezer. That done I modified a baked fish recipe from my files and this is the result. All in all, not bad if I do say so and, of course, I do say so.

Provided by Pierre Dance

Categories     Chicken Thigh & Leg

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

1 medium yellow onions or 1 medium sweet onion, thinly sliced,broken into rings
4 boneless skinless chicken thighs, and defatted
8 small fresh tomatoes, sliced
3 cloves garlic, minced
1 fresh pasilla chile, roasted,skinned,seeded,and chopped
1/4 teaspoon salt
fresh ground black pepper, to taste
basmati rice or jasmine rice, cooked in
chicken stock

Steps:

  • Preheat oven to 350°F.
  • Spray the bottom of a small casserole dish with Pam, cover with onions.
  • Place the chicken on the onions.
  • Cover the chicken with Tomato slices.
  • Add the Garlic, Chiles, Salt, And Pepper.
  • Bake, un-covered for 35 minutes.
  • Serve on a bed of Rice.

Nutrition Facts : Calories 135.8, Fat 3.4, SaturatedFat 0.8, Cholesterol 57.3, Sodium 216.6, Carbohydrate 11.6, Fiber 3.1, Sugar 6, Protein 15.8

SPICY BAKED CHICKEN



Spicy Baked Chicken image

Make and share this Spicy Baked Chicken recipe from Food.com.

Provided by MizzNezz

Categories     Chicken

Time 1h2m

Yield 6 serving(s)

Number Of Ingredients 8

3/4 cup dry breadcrumbs
2 teaspoons powdered milk
2 teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon garlic salt
1/2 teaspoon dry mustard
1/2 cup milk
1 (3 1/2 lb) frying chickens, cut up

Steps:

  • In plastic bag mix first 6 ingredients.
  • Put milk in a bowl.
  • Dip chicken in milk, then shake in the bag.
  • Coat well.
  • Put chicken in a 13x9 pan sprayed with cooking spray.
  • Bake, uncovered at 375* for 50 minutes or until juices run clear.

CHICKEN DRUMSTICKS PIERRE



Chicken Drumsticks Pierre image

This is a very easy recipe for a chicken dish that will suit people who like their chicken spicy, but not TOO hot. Served on a bed of rice, it is colorful and elegant enough for company. UPDATE: I suggest that you not substitute regular mustard for dry mustard. Regular mustard is made by mixing dry mustard with a substantial amount of vinegar and will completely change the flavor of the dish.

Provided by echo echo

Categories     Chicken Thigh & Leg

Time 55m

Yield 4 serving(s)

Number Of Ingredients 16

1/4 cup flour
1/2 teaspoon salt
1 dash pepper
8 chicken drumsticks (about 2 lbs)
3 tablespoons butter
1 (14 1/2 ounce) can tomatoes
1/2 cup water
2 tablespoons brown sugar
2 tablespoons vinegar
2 tablespoons Worcestershire sauce
1 teaspoon salt
1 teaspoon chili powder
1 teaspoon dry mustard
1/2 teaspoon celery seed
1 garlic clove, minced
3 -5 drops hot pepper sauce

Steps:

  • Mix together the flour, salt and pepper.
  • Dust the drumsticks with the seasoned flour.
  • Melt the butter in a skillet with a lid.
  • Brown the chicken over medium heat on all sides.
  • Remove the chicken from the pan and drain on absorbent paper.
  • In the same pan, combine the tomatoes thru hot pepper sauce; bring to a boil.
  • Reduce the heat and return the chicken to the pan.
  • Cover and simmer about 45 minutes.
  • Serve with pan juice.
  • Good over white or brown rice.

CHICKEN BREASTS PIERRE



Chicken Breasts Pierre image

Found recipe on askchef, tried it, loved the ease and flavor. Great weeknight meal. The only addition I would make is to double the sauce because we love sauce & it is delicious.

Provided by SB61287

Categories     Chicken

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 16

6 boneless skinless chicken breast halves
1/4 cup all-purpose flour
1/2 teaspoon salt
1 pinch ground black pepper
3 tablespoons butter
1 (14 1/2 ounce) can stewed tomatoes, with liquid
1/2 cup water
2 tablespoons brown sugar
2 tablespoons distilled white vinegar
2 tablespoons Worcestershire sauce
1 teaspoon salt
2 teaspoons chili powder
1 teaspoon mustard powder
1/2 teaspoon celery seed
1 garlic clove, minced
1/8 teaspoon hot pepper sauce

Steps:

  • In a shallow dish or bowl, combine flour, 1/2 teaspoon salt and ground black pepper. Coat chicken breasts with flour mixture. Melt butter in a large skillet over medium heat, and brown chicken on all sides. Remove from skillet, and drain on paper towels.
  • In the same skillet, combine the tomatoes, water, brown sugar, vinegar and Worcestershire sauce. Season with salt, chili powder, mustard, celery seed, garlic and hot pepper sauce. Bring to a boil; reduce heat, and return chicken to skillet. Cover, and simmer for 35 to 40 minutes, or until chicken is tender, no longer pink and juices run clear.

Nutrition Facts : Calories 378.1, Fat 13.9, SaturatedFat 6.6, Cholesterol 136.2, Sodium 1511.6, Carbohydrate 22.4, Fiber 1.9, Sugar 11.6, Protein 39.9

CHICKEN PIERRE



Chicken Pierre image

This was the first meat recipe that my younger brother (Pierre) would reliably eat. He's older now, but this is still a family favorite. The sauce is incredible. It goes great with pasta, and even better on rice. This makes a lot of sauce, you could reduce it, but you'd regret it, people will want more sauce. I've been meaning to try this in a crockpot, if anyone does, let me know how it turns out.

Provided by GottaBeKD

Categories     Chicken Breast

Time 55m

Yield 6 , 6 serving(s)

Number Of Ingredients 16

1 cup low sodium chicken broth
1/4 cup white vinegar
2 tablespoons sherry wine
2 tablespoons Worcestershire sauce
1/2 teaspoon hot pepper sauce
1/4 cup brown sugar
3 garlic cloves, minced
1 1/2 tablespoons chili powder
2 teaspoons mustard powder
1 teaspoon celery seed
1/2 cup all-purpose flour
1/2 teaspoon fresh ground black pepper
1/2 teaspoon Hungarian paprika
1/4 cup butter
6 boneless skinless chicken breasts
2 (14 ounce) cans stewed tomatoes

Steps:

  • Mix first 9 ingredients in a bowl, and set aside.
  • Combine ingredients 10 - 12 in a shallow dish or bowl.
  • Heat butter in large saute pan over medium high heat.
  • Once butter has melted, coat chicken in flour mixture and place in pan.
  • Cook chicken for 3 minutes per side (just to brown the outside).
  • Remove chicken from pan and place on a paper towel lined plate.
  • Immediately add the sauce mixture, and the 2 cans of stewed tomatoes.
  • Once the sauce is boiling return the chicken to the sauce, reduce heat and simmer, covered for 35 -40 minutes.
  • Uncover the mixture for the last 10 minutes to allow the sauce to thicken.

SWEET AND SPICY BAKED CHICKEN



Sweet and Spicy Baked Chicken image

Tastes great and looks good, too. Uses hot pepper jelly and butter as a basting sauce; this bird really is both sweet AND spicy! (Note: Watch the bird closely during baking; the sugar in the jelly makes it a beautiful rich, brown color but can also burn it! If the bird is browning too quickly, cover with an aluminum foil tent and continue baking. Test for doneness by cutting into the thigh or wiggling the leg to see if the bone moves easily.)

Provided by Angie

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Yield 6

Number Of Ingredients 4

1 (4 pound) whole chicken
salt and pepper to taste
½ cup hot pepper jelly
1 cup butter

Steps:

  • To Prepare Chicken: Remove giblets and set aside for another use. Rinse chicken in cold water and pat dry with paper towels. Pull front skin down over neck cavity and tuck under chicken. Fold wings under breast, and tie legs and tail together securely with kitchen twine or string.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Place chicken on rack in roasting pan. Season with salt and pepper to taste. Melt jelly and 1/2 cup butter or margarine together in a small saucepan or in the microwave. Melt the remaining 1/2 cup butter or margarine separately.
  • Bake chicken in preheated oven for 15 minutes. Reduce heat to 375 degrees F (190 degrees C) and baste with melted plain butter or margarine. Bake for another 30 minutes, basting often with the plain butter or margarine. Then baste liberally with the melted jelly/butter mixture and bake for another 15 minutes. Remove from oven and allow to cool 10 minutes before cutting and serving.

Nutrition Facts : Calories 988.5 calories, Carbohydrate 17.5 g, Cholesterol 308.3 mg, Fat 76.3 g, Fiber 0.3 g, Protein 56.7 g, SaturatedFat 32.5 g, Sodium 437.3 mg, Sugar 12.8 g

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