Spicy Chicken And Potato Skillet Recipes

SPICY CHICKEN AND POTATOES

Steps:

• Clean chicken of any excess fat and rub with 1/8 teaspoon black pepper and a pinch of salt. Heat olive oil on high in a large skillet and fry both sides of chicken until golden brown. Remove chicken from pan.
• Melt the butter on medium high in the same pan and saute the onion until translucent. Add garlic and continue cooking for another minute or two. Toss in potatoes and cook covered on medium high until most of the butter is absorbed, about ten minutes.
• Pour in chicken stock and white wine being sure to scrape the bottom of the pan. Put the chicken back in and shuffle contents so the chicken rests on the bottom.
• Sprinkle the mixture with half of the onion powder, half of the garlic salt, half of the cheyenne pepper and half of the black pepper. Bring to a boil then reduce heat to medium low and simmer covered for 15 minutes stirring occasionally.
• After 15 minutes flip chicken and sprinkle with remaining seasonings and salt to taste. Recover and continue cooking until potatoes are tender, about 10 minutes. Add extra chicken stock or water if needed.
• Serve by itself or with a green salad.

SPICY LEMON ROASTED CHICKEN WITH CRISPY POTATOES

Steps:

• Put a baking sheet on the top oven rack and preheat to 475 degrees F. Toss the potatoes with 1 tablespoon olive oil in a bowl; season with salt and pepper. Spread out on the hot baking sheet and roast until the potatoes start browning, about 10 minutes.
• Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Pat the chicken dry with paper towels and season with salt and pepper. Cook skin-side down until the skin is crisp and brown, about 6 minutes, then flip and brown lightly on the other side, about 3 minutes.
• Make the sauce: Blend the chiles, garlic, lemon zest and juice, 1 tablespoon vinegar, the paprika, honey and 1 teaspoon salt in a blender to make a chunky puree. Gradually blend in 1/4 cup olive oil. Set aside half of the sauce for serving.
• Move the potatoes to one side of the baking sheet and add the chicken skin-side up to the other side. Brush all over with the remaining chile sauce. Roast until the chicken is cooked through and the potatoes are browned and crisp, 13 to 15 minutes. Divide the chicken, potatoes and pan juices among plates.
• Toss the lettuce mix with the remaining 1 tablespoon olive oil and 2 teaspoons vinegar; season with salt and pepper. Add the salad to the plates. Serve with the reserved chile sauce.

CHICKEN, SAUSAGE, PEPPERS, AND POTATOES

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Heat olive oil in a skillet over medium heat. Cook sausage links until browned and oil begins to render, about 3 minutes per side. While sausages are cooking, pierce them lightly here and there with the tip of a sharp knife so some fats and juices are released. Remove from heat and let cool slightly.
• When sausages are cool enough to handle, cut them into serving pieces, about 2-inch slices. Transfer back to pan along with any accumulated juices from the cutting board.
• Cut two slashes down to the bone on the skin side of each chicken thigh.
• Depending on the size of the peppers, halve or quarter them and place in a large mixing bowl. Add the sliced red and yellow onions and potato chunks. Add chicken thighs and sausage pieces with pan juices.
• Season with kosher salt, black pepper, and Italian herbs. Drizzle with a tablespoon of olive oil.
• Mix with your hands until all ingredients are coated in oil, 3 or 4 minutes. Transfer to large, heavy-duty roasting pan. Evenly space the chicken thighs skin side up. Position potatoes near the top.
• Place in preheated oven until chicken is cooked through and everything is caramelized, about 1 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Sprinkle with chopped fresh Italian parsley, if desired.

ONE-PAN SRIRACHA CHICKEN AND VEGGIES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Season chicken thighs with salt and pepper.
• Melt 3 tablespoons butter in a large oven-proof skillet over medium-high heat. Place chicken skin-side down in the skillet; cook until browned, about 3 minutes. Flip and cook until second side is browned, 3 to 4 minutes. Transfer to a plate. Drain excess grease if desired.
• Heat remaining 1 tablespoon butter in the skillet. Add onion and garlic; cook and stir until fragrant, about 2 minutes. Stir in potatoes and red bell pepper; cook until tender, 5 to 10 minutes. Place chicken thighs on top.
• Mix sriracha sauce and brown sugar together in a bowl; pour evenly over chicken.
• Bake in the preheated oven until an instant-read thermometer inserted into the chicken reads 165 degrees F (74 degrees C) and potatoes are browned, about 30 minutes.

SPICY BUFFALO CHICKEN AND POTATO CASSEROLE RECIPE - (4.4/5)

Steps:

• Preheat oven to 500°F (260°C). Spray a 9x13-inch baking dish with cooking spray. Heat hot pepper sauce, olive oil, garlic powder, black pepper, paprika, and salt in a large skillet over low heat, stirring until thoroughly combined. Turn off heat. Toss potatoes in batches with the hot pepper sauce mixture to coat and use a slotted spoon to transfer potatoes to the prepared baking dish. Leave remaining sauce in skillet. Mix chicken into remaining sauce and allow to marinate while potatoes roast. Bake potatoes until tender inside and crisp and brown outside, 45 to 50 minutes, stirring every 10 to 15 minutes. Reduce oven heat to 400°F (205°C). Spread chicken cubes over roasted potatoes. Sprinkle Mexican cheese blend, cooked bacon, and green onions over chicken. Return to oven and bake until chicken is cooked through and the cheese topping is bubbling, about 15 minutes. Bake in oven until chicken is cooked through and the cheese topping is bubbling, about 15 minutes.