Spicy Chicken Pastries Recipes

SPICY CHICKEN SPAGHETTI

Steps:

• Line a 9-by-13-inch baking dish with 2 pieces of foil.
• Put the chicken in a large pan, season with salt and pepper and cover with water. Bring to a boil, lower to a simmer and simmer until the chicken is cooked through, about 45 minutes. Remove the chicken and let cool, then shred the meat, discarding the skin and bones. Save the broth for cooking the spaghetti.
• Remove the sausage from the casings and put into a large skillet with the olive oil. Cook over medium heat, breaking up the sausage meat into small pieces, until it is no longer pink, 5 to 6 minutes. Remove and drain on paper towels. Add the mushrooms to the skillet. When they give up their liquid, add the green peppers and sundried tomatoes, then cook until just beginning to soften, 5 to 7 minutes. Remove and set aside on top of the sausage. Reserve the oil in the skillet.
• Bring the reserved chicken broth back to a boil. Cook the spaghetti in the broth until al dente according to the package instructions, then drain, reserving the broth.
• If there is less than 2 tablespoons oil/fat in the skillet, add some olive oil to make 2 tablespoons. Whisk in the flour and cook for 1 minute over medium heat. Whisk in 1 1/2 cups of the reserved chicken broth. When it starts to thicken, after about 5 minutes, add the half-and-half. If it is too thick, thin with some more broth. Turn off the heat and add the basil and 1/2 cup of the Parmesan; season with salt and pepper to taste. Stir in the chicken, sausage and vegetables. Stir in the spaghetti.
• Pour the mixture into the prepared baking dish, sprinkle the remaining 1/4 cup Parmesan on top and cover with aluminum foil. Cook the casserole immediately, or let cool completely, then freeze.
• If cooking right away, preheat the oven to 375 degrees F. Cook for 25 minutes, then uncover the baking dish and cook until heated through, an additional 20 minutes.
• To cook from frozen: Preheat the oven to 325 degrees F.
• Cook the frozen casserole for 2 hours, then raise the temperature to 375 degrees F, uncover and cook until heated through, 15 minutes more.
• Serve with salad and French bread.

SPICY CHICKEN & BACON PASTIES

Steps:

• Heat oven to 220C/fan 200C/ gas 7. Fry the bacon in a non-stick pan over a medium heat for a few mins, until it starts to release its fat. Add the potato, turn up the heat and fry for 5 mins, stirring occasionally, until the bacon is crisp and the potato just underdone. Add the chilli and cook for a further min. Season generously with black pepper, plus salt to taste.
• Tip into a bowl and mix with the shredded chicken and spring onions. Unroll the pastry and, with a rolling pin, roll out until it's large enough to cut out 4 circles of pastry, using a large saucer or a side plate as a guide, discarding the trimmings. Lift onto a baking sheet.
• Spoon the filling into the middle of each circle. Brush the edges of the pastry with a little milk, then bring them up to the middle, pinching at the top to make a pasty. Brush with a little milk, then bake for 15 mins or until golden.

SPICY CHICKEN TENDERS

Steps:

• Heat oven to 450°F. Line cookie sheet with parchment paper.
• In a pie plate, combine the Bisquick mix, onion powder, red pepper, chili powder, paprika, celery salt and sugar. Stir together until well mixed.
• In medium bowl, mix egg and milk with whisk until well blended. Spoon 1 to 2 tablespoons egg mixture into the Bisquick mixture; stir until little lumps form.
• Dip the chicken breast tenders into the egg mixture, then into the Bisquick mixture, then back into the egg mixture and finally back into the Bisquick mixture. Place on cookie sheet. Repeat with remaining chicken. Drizzle butter over chicken.
• Bake 12 to 14 minutes, turning halfway through bake time, until no longer pink in the center. Serve tenders with ranch dressing if desired.

SPICY CHICKEN GNOCCHI

Steps:

• For the gnocchi dough: Preheat the oven to 350 degrees F.
• Roast the potatoes until fork tender, about 1 hour, then let cool. When the potatoes are just warm to the touch, scoop out the insides into a food mill and mill into a large bowl. Add the Parmigiano-Reggiano, salt, pepper and egg yolks and gently incorporate. Add the flour 1/4 cup at a time until the dough just comes together. Turn out the dough on a floured surface and knead the dough, working quickly, until the dough loses its stickiness and becomes more solid. Shape small portions of the dough into long ropes 1/2-inch wide and cut with a knife into 1/2-inch-long squares. Repeat with the remaining dough.
• Bring a large pot of salted water to a boil and add the gnocchi in batches, stirring gently once or twice to ensure that they are not sticking. Boil until they float to the surface, then drain and set to the side.
• For the garlic cream: In a stockpot over medium heat, melt the butter, then add the garlic and simmer until softened, about 3 minutes. Add the cream, salt and pepper and simmer on low heat, occasionally stirring, for 25 minutes.
• Meanwhile, start the gremolata: Rough-chop the Italian parsley and sun-dried tomatoes, then add to a bowl and stir in the lemon zest and garlic. Set to the side.
• To finish: Preheat the oven to 400 degrees F.
• In a large oven-safe sauté pan, add the clarified butter and heat to medium-high. Sprinkle the chicken breasts on both sides with the Blackening Seasoning and add to the pan. Sear each side for 3 minutes, then finish in the oven for 3 minutes. Let rest 5 minutes, then slice into 4 pieces.
• Add the gnocchi and Gorgonzola cheese to your simmering garlic cream sauce and let cook until the sauce thickens, about 4 minutes. Place the blackened chicken on top and garnish with the gremolata, green onions and Parmigiano-Reggiano.
• Stir together the paprika, sugar, cayenne, granulated garlic and onion, salt, black pepper, white pepper, oregano and thyme in a small bowl.

SPICY BAKED CHICKEN

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.

SPICY CHICKEN PASTRIES

Steps:

• For your pastry, you will want to take out a saucepan and add the water, shortening and salt and vanilla to the pan.
• Heat this mixture to medium heat and allow the shortening to completely melt.
• In a large GLASS mixing bowl (do NOT use plastic as spice will stain it!) combine your flour and turmeric.
• Add the water mixture to the flour and work the mixture into a very soft, semi-sticky dough.
• You may need to add a bit more flour to the dough to make it the right consistancy.
• You dont want it to be liquidy!
• You want a soft, semi-sticky dough, but not very sticky!
• Ive had to add 1/8 cup extra flour once, and even 1/2 cup more flour another time, so just play with it adding flour as you see fit.
• You will now need to either 1 refrigerate the dough over night, or 2 put dough in glass bowl and cover with foil TIGHTLY, and freeze for approximately 2 hours, pressing dough a little half way between chilling.
• After you have chilled overnight, or 20 minutes before your dough is done chilling in the freezer (DO NOT REMOVE IT FROM FREEZER UNTIL YOU ARE READY TO USE IT), you will want to start your filling.
• Take out a nice sized pan and add your ground chicken to it.
• Do not turn your heat on.
• In your food processor, grind your onion quarters, stock, peppers and freshly ground black pepper.
• After you are done grinding, add this mixture to the pan with your ground chicken and thoroughly combine, making sure that you have no"chunks" of chicken left.
• Next you will want to add your two bay leaves, paprika, and herbs.
• Simmer this mixture uncovered, while stirring constantly and breaking up lumps with a wooden spoon.
• You will want to simmer the mixture until it becomes the consistancy of a moist paste, and MOST of the liquid has boiled off, but you want it to have a nice amount of moisture with a bit of liquid left.
• Once the mixture is as stated, remove from heat and take out your bay leaves.
• Add the bread crumbs to the meat mixture and combine thoroughly.
• Set mixture aside and allow it to cool.
• Add breadcrumbs, mix well, and leave to cool.
• Now you can take your dough out of the refrigerator (or freezer if you decided to freeze it).
• WARNING: DOUGH WILL STAIN CLOTHING, PLASTIC, SKIN, ETC.
• BE CAUTIOUS WITH DOUGH!
• Preheat your oven to 400 degrees F.
• Roll sections of dough (size is up to you!) dough into circles to about a little over 1/8 inch thick.
• I usually use about 2-3 heaping tablespoons worth of dough for one patty (you can make them really small for small appetizers-- its really up to you), and fill centers with meat mixture.
• Fold dough over and crimp the edges of the pastry shut to form a moon-shaped patty.
• You need to make sure that you do this while your dough is COLD, otherwise they will not work out in your favor.
• Put the patties on a greased baking sheet and bake for 20-25 minutes until pastry has browned nicely.
• If you want you can also freeze these patties after you have formed them without baking them, and then take one out, pop it in a preheated oven (400F) for 30-35 minutes and you have a quick meal!
• ENJOY!
• If you have any questions dont be afraid to ask.