KOREAN SPICY CHICKEN AND POTATO (TAK TORITANG)
A very easy meal to make! Chicken drumettes, potato, carrots, and onion simmer in a spicy sauce that goes best with white rice. You can find Korean hot pepper paste in a Korean/Asian market. I haven't tried looking in a grocery store. Its Korean name is 'gochujang'. Serve with hot cooked rice.
Provided by sarakyong
Categories World Cuisine Recipes Asian Korean
Time 1h
Yield 4
Number Of Ingredients 9
Steps:
- In a large pot over medium heat, mix the chicken, potatoes, carrots, onion, sugar, and garlic. Pour in water and soy sauce, and stir in sugar and hot pepper paste.
- Bring to a boil, reduce heat to low, and simmer 45 minutes, until chicken juices run clear, vegetables are tender, and liquid has thickened.
Nutrition Facts : Calories 446.6 calories, Carbohydrate 54.7 g, Cholesterol 59.4 mg, Fat 14.1 g, Fiber 5.9 g, Protein 25.6 g, SaturatedFat 3.9 g, Sodium 1993.9 mg, Sugar 13.5 g
SPICY CHICKEN AND SWEET POTATO STEW
With flavors reminiscent of Morocco and Mexico, this easy yet richly-flavored stew contains loads of chicken, vegetables, and some surprising spices! If desired, pass lime wedges to squeeze over individual servings.
Provided by RCKim
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 50m
Yield 6
Number Of Ingredients 20
Steps:
- Heat olive oil in a large pot over medium heat. Stir in onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in sweet potato, bell pepper, chicken, tomatoes, and 2 cups of water. Season with salt, chili powder, cumin, oregano, cocoa powder, cinnamon, and red pepper flakes. Increase heat to medium-high and bring to a boil. Dissolve flour in 2 tablespoons water, and stir in to boiling stew. Reduce heat to medium-low, cover, and simmer until the potatoes are tender but not mushy, 10 to 20 minutes. Stir the stew occasionally to keep it from sticking.
- Once the potatoes are done, stir in corn and kidney beans. Cook a few minutes until hot, then stir in cilantro before serving.
Nutrition Facts : Calories 360.9 calories, Carbohydrate 44.1 g, Cholesterol 56.8 mg, Fat 7.7 g, Fiber 10.5 g, Protein 29.1 g, SaturatedFat 1.9 g, Sodium 876.2 mg, Sugar 8.9 g
SPICY MANGO SWEET POTATO CHICKEN
This is a tropical tasting dish that is just as good vegetarian as it is with chicken! Honey and mango lend the sauce it's sweetness, but it's nicely countered with salty tamari and spicy hot sauce. Serve over rice or noodles.
Provided by ArianeK
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 50m
Yield 5
Number Of Ingredients 12
Steps:
- Place the sweet potatoes into a saucepan and fill with enough water to cover. Simmer over medium-high heat until tender, about 15 minutes. Drain and set aside.
- Meanwhile, heat 2 tablespoons of vegetable oil in a skillet over medium-high heat. Stir in chicken, and cook until no longer pink in the center, about 5 minutes; set aside. Stir garlic into the skillet, and cook for a few minutes, until fragrant. Pour in the tamari, 3/4 cup of water, honey, and hot sauce. Bring to a simmer, then stir in the sweet potato, chicken, mango, and red pepper flakes. Cook and stir until hot. Dissolve the cornstarch in 1 tablespoon of water, and stir into the simmering mixture; stir until thickened.
Nutrition Facts : Calories 268.4 calories, Carbohydrate 30.2 g, Cholesterol 46.9 mg, Fat 7.5 g, Fiber 2.6 g, Protein 21.1 g, SaturatedFat 1.4 g, Sodium 1498.6 mg, Sugar 19.2 g
SPICY CHICKEN BARLEY SOUP WITH SWEET POTATOES AND SPINACH
Make and share this Spicy Chicken Barley Soup With Sweet Potatoes and Spinach recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken
Time 2h
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- Heat the oil in a large soup pot over high heat.
- Add the onion and salt and saute until limp, about 3 minutes.
- Add all the spices and saute until fragrant, about 2 minutes.
- Add the tomato paste and saute for another minute, until darkened but not burned (if the tomato paste looks too dark too quickly, lower the heat).
- Add the garlic and continue to saute for 1 minute longer.
- Return the heat to high if you lowered it, then add the broth, 2 cups water, and the barley to the pot.
- Bring to a boil and let simmer for 30 minutes.
- Add the sweet potato and continue to cook until the barley and sweet potato are soft, about 30 minutes to an hour more, adding more water to the pot if necessary (it should not get too thick).
- Add the chicken, partially cover the pot, lower the heat to med-low, and simmer for 10 minutes.
- Add the spinach and cilantro to the pot and continue simmering until the spinach is wilted, about 5 minutes longer.
- Stir in the lemon juice and more salt if desired.
- Serve garnished cilantro and lemon wedges.
Nutrition Facts : Calories 238.7, Fat 7.7, SaturatedFat 1.4, Cholesterol 27.2, Sodium 365.2, Carbohydrate 28, Fiber 5.3, Sugar 2.1, Protein 16.3
SPICY SHEET-PAN CHICKEN WITH SWEET POTATOES AND KALE
These sheet-pan chicken thighs gain gorgeous color from a harissa-yogurt marinade, which also keeps the meat juicy during the roasting process. The thighs only need 15 minutes in the marinade, but you can leave them for up to 24 hours in the fridge. For weeknights, heat the oven, place the chicken in the marinade, then wash and cut the sweet potato and kale, so the prep work is done and the oven hot by the time the chicken is done marinating. Make the herb oil while the chicken roasts so it has time to sit. While it's meant for the vegetables, it's also wonderful drizzled on top of the chicken.
Provided by Yasmin Fahr
Categories dinner, weekday, poultry, vegetables, main course
Time 1h
Yield 2 to 4 servings
Number Of Ingredients 12
Steps:
- In a large shallow mixing bowl, combine the harissa and yogurt. Pat the chicken dry, then season all over with salt and pepper. Add the chicken to the yogurt mixture, gently rubbing until fully coated, and set aside for 15 minutes.
- Heat the oven to 450 degrees and place a rack in the lower third and one 6 inches from the broiler. On a sheet pan, toss the sweet potato, kale and onion with 3 tablespoons oil. Season with cumin, salt and pepper, massaging the kale as you do so. Clear four spaces for the chicken pieces, then place them skin-side up on the pan. (It may look messy and crowded, but the kale will shrink down as it cooks.)
- Roast on the lower rack, 30 to 35 minutes, stirring the vegetables halfway and rotating the tray, until the chicken skin is crispy and the juices run clear, the squash is tender and the kale is crispy. If the vegetables are done, but the chicken skin is not as crispy as you'd like, remove the vegetables from the sheet pan and place just the chicken under the broiler for another 1 to 3 minutes.
- Meanwhile, in a small serving bowl, combine the parsley, lime zest and half the lime juice with the remaining 1/4 cup oil and the red-pepper flakes. Season to taste with salt, pepper and additional lime juice. Serve the chicken and vegetables with the herb oil to drizzle over top.
JAMIE'S 15 MINUTE SPICY CAJUN CHICKEN WITH SMASHED SWEET POTATOES AND FRESH CORN SALAD
these recipes always take me longer than 15 minutes, but they are still QUICK. I have adapted this recipe slightly from the Jamie Oliver 15 minute meals book to match the pack sizes I am able to buy. I also drop the amount of chilli by half. (And even then the recipes are still spicy)
Categories Poultry Dinner Poultry Dinner
Yield 4
Number Of Ingredients 19
Steps:
- The key to 15 minute meals is to have everything out and ready before you begin.
- * Kettle boiled, * Griddle pan, high heat, * Food processor (fine slicer), * Large Iidded pan, high heat, * Large frying pan, medium-high heat
- START COOKING
- Put the corn on the griddle pan, turning when charred
- Wash the sweet potatoes, remove any gnarly bits of skin with a speed-peeler, then finely slice
- in the processor. Put the sweet potatoes into the large pan, then just cover with boiling salted water and the lid.
- On a large sheet of greaseproof paper, toss the chicken with salt, the Cajun seasoning and polenta. Fold over the paper, then bash and flatten the chicken to 1.5cm thick with a rolling pin. Put the chicken into the frying pan with 2 tablespoons of olive oil, turning
- after 3 or 4 minutes, until golden and cooked through.
- Drain the cooked sweet potatoes well, return to the pan and mash with the sweet chilli sauce, pop the lid on and leave on a very low heat.
- Slice the bacon and add to the frying pan. As soon as the bacon starts to crisp up, add the okra to the pan.
- Carefully hold the charred corn steady and run a knife down the sides to cut off the kernels, then put them into a bowl.
- Roughly chop the top leafy half of the coriander and add to the corn. Finely slice the chilli and trimmed
- spring onions, chop the tomatoes, and add to the bowl with a pinch of salt, the lime juice and extra virgin olive oil, then mix well.
- Serve the sweet potato smash on a board or platter with the chicken and okra, crumble over the feta, and serve with the fresh salsa on the side
Nutrition Facts : Nutritional Info Servings Per Recipe 4 Amount Per Serving Calories
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