Spicy Four Chile Pepper Chicken Recipes

SPICY CHICKEN WITH PEPPERS AND BASIL

Steps:

• Place rice on the stovetop to cook.
• Cut chicken on an angle across the breast into thin strips. Cut strips across into bite size pieces. Set chicken aside. Wash hands and cutting board.
• When the rice is 6 or 7 minutes away from being done, begin your stir fry.
• Heat a wok, wok shaped skillet, or large nonstick skillet over high heat. When the pan smokes, add wok or light cooking oil, and hot chile oil. Sprinkle in crushed pepper flakes. Add chicken and stir fry 2 minutes. Add onions, red bell peppers, and garlic and stir-fry for 1 or 2 more minutes. Add fish sauce. Remove the pan from heat and add basil. Toss chicken dish until basil wilts.
• Serve chicken and peppers with prepared rice, salad with peanut dressing.
• Heat peanut butter in microwave in a small microwave safe dish on high for 15 seconds to soften. Transfer peanut butter to a bowl. Whisk in oil, soy, vinegar, sugar, and cayenne pepper.
• Pile lettuce, bean spouts, and carrots on a serving platter. Drizzle liberally with peanut dressing and serve.
• Preparation time: 10 minutes
• Cooking time: none
• Ease of preparation: easy

SPICY CHICKEN CHILI

Steps:

• In a Dutch oven, saute the first six ingredients in oil until tender. Add garlic; cook 1 minute longer. Add the tomatoes, beans, broth, seasonings and hot sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes., Stir in chicken and corn; heat through. Garnish each serving with 1 tablespoon each of sour cream and cheese.

SPICY CHICKEN AND PEPPERS

Steps:

• In a large nonstick skillet, cook the chicken, green peppers, onion and garlic in oil until chicken juices run clear. Stir in the tomato sauce, tomatoes and seasonings. Bring to a boil. Reduce heat; cook, uncovered, for 5 minutes or until thickened. Serve over noodles. Sprinkle with parsley.

CHICKEN & CHILE PEPPER STEW

Steps:

• In a large stockpot, bring the chicken, onion, carrots, celery, dill, parsley, bay, peppercorns, cayenne pepper, salt, and water to a boil.
• Decrease heat to low and simmer until the chicken is tender (50 minutes).
• Remove chicken from pot and set aside to cool.
• Let stock continue to simmer for another 15 minutes, then strain into a clean stockpot and set aside.
• Using two forks, shred the chicken (removing any meat clinging to the bones).
• In a small mixing bowl, combine the orange juice and lime juice.
• Break the chiles into pieces and soak in the juice mixture for 20 minutes.
• Transfer to a blender and blend until smooth; set aside.
• In a large skillet, melt the butter, then sauté the onions with the turmeric until the onions are soft and translucent (8 minutes).
• Add the garlic and cumin and sauté for another minute.
• Soak the bread in the evaporated milk.
• Add the blended chile mixture to the skillet and cook until the liquid cooks off (10 minutes).
• Skim off any fat that may have risen to the surface on the cooling stock.
• Add the soaked bread to the skillet (discarding the milk) and cook, stirring constantly for 30 seconds. Add the contents of the skillet to the stock along with the walnuts, potatoes, and cheese, and cook, stirring occasionally, until thick enough to coat the spoon (30 minutes).
• Add the chicken meat, and let simmer 10 more minutes.
• Ladle the stew into bowls and garnish with the sliced eggs.

SPICY CHICKEN AND PEPPERS

Steps:

• In non-stick skillet, cook chicken, green peppers, onion and garlic in oil until chicken juices run clear.
• Stir in tomato sauce, tomatoes, and seasonings.
• Bring to a boil.
• Reduce heat and simmer, uncovered for 5 minutes.

FIERY PEPPER CHICKEN

Steps:

• Stir together 1 teaspoon cooking wine and 1/2 teaspoon salt in a bowl; add the chicken and stir to coat. Allow to marinate 2 to 3 minutes. Place the marinated chicken in a large, sealable plastic bag with the cornstarch and shake to coat.
• Heat the peanut oil in a wok or large skillet over high heat. Fry the chicken in the oil until it begins to crisp around the edges, 7 to 10 minutes. Remove the chicken to a paper towel-lined plate to drain. Reserve 2 tablespoons of the oil, discarding the rest.
• Reheat the reserved oil in the wok over medium-high heat; cook and stir the garlic, ginger, and green onions in the oil until fragrant, about 1 minute. Add the green chilies, crushed dried chilies, and Szechuan peppercorns; continue frying about 20 seconds more. Return the chicken to the wok; stir in the soy sauce, 2 teaspoons cooking wine, sugar, and 1/2 teaspoon salt until thoroughly combined. Remove from heat and serve immediately.