Spicy Green Stuffed Roasted Chicken Recipes

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CHICKEN-STUFFED GREEN PEPPERS



Chicken-Stuffed Green Peppers image

Both for a family meal and for entertaining, this is a dish I serve frequently. It's very appealing to the eye, and people like the wild rice and the peppers. What I learned about cooking came from an expert - my husband! He's the real chef in the family. We have a 12-year-old daughter and 5-year-old son. -Shelley Armstrong, Buffalo Center, Iowa

Provided by Taste of Home

Categories     Dinner

Time 1h30m

Yield 4 servings.

Number Of Ingredients 15

4 large green peppers
1/3 cup chopped onion
1 garlic clove, minced
2 tablespoons butter
3 cups diced cooked chicken
2 cups chicken broth
1 package (6 ounces) long grain brown and wild rice blend
1/3 cup sliced celery
1/4 cup finely chopped carrots
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup chopped fresh mushrooms
1/2 cup chopped zucchini
1/4 cup grated Parmesan cheese

Steps:

  • Preheat oven to 350°. Cut tops off peppers; remove seeds. In a large kettle, cook peppers in boiling water for 3 minutes. Drain and rinse in cold water. Place upside down on paper towels; set aside. , In a large saucepan, saute the onion and garlic in butter until tender. Add the chicken, broth, rice with contents of seasoning packet, celery, carrot, basil and thyme; bring to a boil. Reduce heat; cover and simmer for 25 minutes or until the rice is almost tender. , Remove from the heat; stir in the tomatoes, mushrooms and zucchini. Spoon rice mixture into the peppers; place in a greased 2-qt. baking dish. Spoon the remaining rice mixture around peppers. , Cover and bake at 350° for 25-30 minutes or until the peppers are tender and filling is heated through. Uncover and sprinkle with Parmesan cheese; bake 5 minutes longer.

Nutrition Facts : Calories 505 calories, Fat 16g fat (7g saturated fat), Cholesterol 113mg cholesterol, Sodium 1423mg sodium, Carbohydrate 51g carbohydrate (11g sugars, Fiber 6g fiber), Protein 41g protein.

PERUVIAN-STYLE ROAST CHICKEN WITH GREEN SAUCE



Peruvian-Style Roast Chicken with Green Sauce image

Tender and juicy Peruvian-style roast chicken with a spicy, luscious green sauce.

Provided by Jennifer Segal (Green Sauce adapted from The Serious Eats Food Lab by J. Kenji López-Alt)

Categories     Dinner

Time 2h

Yield 4

Number Of Ingredients 19

3 tablespoons extra virgin olive oil
¼ cup lime juice, from 2 limes
4 large garlic cloves, roughly chopped
1 tablespoon kosher salt
2 teaspoons paprika
1 teaspoon black pepper
1 tablespoon cumin
1 teaspoon dried oregano
2 teaspoons sugar
4 pound whole chicken
3 jalapeño chili peppers, seeded if desired (I use about half the seeds for a medium-hot sauce), and roughly chopped (see note)
1 cup packed fresh cilantro leaves
2 cloves garlic, roughly chopped
½ cup mayonnaise, best quality such as Hellmann's
¼ cup sour cream
1 tablespoon fresh lime juice, from one lime
½ teaspoon salt
⅛ teaspoon freshly ground black pepper
2 tablespoons extra virgin olive oil

Steps:

  • Combine all of the ingredients except the chicken in a blender or mini food processor, and blend until smooth. Remove the giblets from the inside of the chicken and pat the outside of the chicken dry with paper towels; place in a bowl, breast side up with the legs facing you. Using the handle of a wooden spoon or your fingers, loosen the skin from the flesh over the breasts and legs, being careful not to tear the skin or push all the way through (you want the marinade to stay inside the bird). Spoon about ⅔ of the marinade evenly underneath the skin, and spread the remaining ⅓ evenly over the skin. Marinate the chicken in the refrigerator for at least 6 hours or overnight.
  • Adjust the oven rack to the lower-middle position, and preheat the oven to 425 degrees. Line a roasting pan with aluminum foil for easy clean-up. Spray a rack (preferably a v-shape) with non-stick cooking spray and place the chicken on top. Tie the legs together with kitchen string. Roast for 20 minutes, until the skin is golden. Turn the heat down to 375 degrees, and continue to roast for about an hour and ten minutes more, or until the juices run clear when you cut between the leg and thigh. (Keep an eye on it -- if it's browning too quickly, cover it loosely with foil.) Tent the chicken with foil and let rest for about 20 minutes. Tilt the chicken over the roasting pan to release the juices, then transfer to a cutting board. Carve the chicken and serve with green sauce.
  • Combine all of the ingredients except the olive oil in a blender or food processor and blend into a smooth sauce. With the motor running, open lid and slowly drizzle in olive oil. It will seem very runny at this point but, don't worry, it will thicken up as it sits. Transfer the sauce to a bowl, cover and refrigerate until ready to serve.
  • Note: Be sure to wash your hands well after handling hot peppers, and do not touch your eyes while working with them.
  • Note: The nutritional information does not include the green sauce.

Nutrition Facts : Calories 614, Fat 43 g, Carbohydrate 7 g, Protein 49 g, SaturatedFat 10 g, Sugar 3 g, Fiber 1 g, Sodium 694 mg, Cholesterol 340 mg

ROAST CHICKEN WITH GREEN HERB STUFFING



Roast Chicken with Green Herb Stuffing image

Provided by Amy Thielen

Categories     main-dish

Time 15h25m

Yield 6 servings

Number Of Ingredients 14

One 4 1/2-pound chicken with giblets (2 pieces liver and 1 gizzard, well-trimmed)
Canola oil, for oiling pan and chicken
1 1/4 cups coarse breadcrumbs from a day-old country loaf, white or wheat
Fine sea salt and freshly ground black pepper
Fine sea salt and freshly ground black pepper
8 tablespoons cold salted butter
2 tablespoons white wine
3 ounces fresh pork sausage
1 1/2 large onions, finely diced
1 tablespoon minced fresh sage
3 cloves garlic, minced
1 1/2 cups chopped Swiss chard (about 1/2 bunch)
1/3 cup chopped chives
Zest of 1/2 lemon

Steps:

  • Wash the chicken under cool running water and pat it dry with paper towels. Refrigerate, uncovered, for at least 12 hours and as long as 2 days.
  • Preheat the oven to 425 degrees F. Oil a roasting or baking pan with canola oil.
  • Make the stuffing: Put the breadcrumbs in a medium bowl. Heat a large skillet over medium-high heat. Sprinkle the liver and gizzard with salt and pepper. Add 1 tablespoon of the butter to the skillet and when it melts, add the giblets and cook quickly until browned on both sides, about 3 minutes. Transfer them to a cutting board, chop finely and add to the breadcrumbs. Off of the heat, add the wine and scrape the bottom of the skillet to dislodge the brown bits; pour the liquid onto the breadcrumbs and mix.
  • Add the pork to the skillet and cook until browned, about 5 minutes; scrape the pork into the bowl with the bread mixture. Add 3 tablespoons of the butter, the onions and 1/4 teaspoon each salt and pepper to the skillet and cook over medium heat until the onions are soft and tender, 10 to 15 minutes. Add the sage and garlic and cook 1 minute longer. Add the Swiss chard and cook until wilted. Scrape the mixture and all the buttery juices onto the breadcrumbs and mix to combine. Add the chives and lemon zest and taste for seasoning, adding more salt and pepper if needed.
  • Loosen the skin over the chicken breasts. Insert the remaining 4 tablespoons cold butter under the skin of the chicken breasts, pushing down to disperse them. Rub the chicken all over with a thin film of canola oil. Sprinkle the chicken heavily on all sides with 3/4 teaspoon each salt and pepper. Stuff the cavity with the bread mixture, and stuff the neck skin with any remaining stuffing. Set the bird in the oiled roasting pan.
  • Roast the chicken until the skin dries and the butter melts, about 15 minutes. Turn the heat down to 375 degrees F and continue to roast, basting the chicken once or twice with the fat that accumulates in the corners of the pan, until the thickest part of the thigh registers 170 degrees F on an instant-read thermometer, 45 to 55 minutes.
  • Transfer the chicken to a large platter to rest for 5 to 10 minutes. Strain the pan juices into a bowl and skim off the fat. Pour 1/4 cup water into the roasting pan, set it on a burner on high heat and scrape up any stuck-on bits on the bottom with a rubber spatula. Return the defatted juices to the pan and simmer together for 3 to 5 minutes to make a thin, natural gravy. Season with salt and pepper.
  • Carve the chicken on the platter. Slice the wings at the joint, twist to remove them and set them above the chicken. Cut the thighs at the joint, twist to remove them, slice them diagonally at the leg joint to separate them into thigh and drumstick and lay them on the platter. Carve thin slices from the breast meat and let them lay as they fall; pour a little gravy over the white meat, avoiding wetting the crispy skin of the thighs. Cut the stuffed neck in slices, and serve with the rest of the gravy in a small pitcher on the side.

STUFFED ROASTED CHICKEN WITH VEGETABLES



Stuffed Roasted Chicken with Vegetables image

Preheat oven to 400. Place a large frying pan over over heat. Add 1 tablespoon of oil. Add carrots, celery, onions, garlic and salt and pepper. Can do this

Provided by Tamar Genger MA, RD

Categories     Main

Yield Servings

Number Of Ingredients 9

2 whole carrots, peeled and sliced into thin long pieces
2 stalks celery, cleaned and peeled and sliced into thin long pieces
1 cup frozen pearl onions
10 cloves of garlic, peeled, left whole
1 small roasting chicken
1/2 cup white wine
1/2 cup chicken or vegetable broth
salt and pepper and paprika to taste
Your Favorite Stuffing or mine

Steps:

  • Preheat oven to 400. Place a large frying pan over over heat. Add 1 tablespoon of oil. Add carrots, celery, onions, garlic and salt and pepper. Can do this in batches if needed. Allow vegetables to brown and caramelize then place in large Dutch oven. Sprinkle inside and out of chicken with salt and pepper and paprika. Then place the chicken on the hot frying pan and brown both sides. Place chicken in Dutch oven over the vegetables and if desired stuff the inside with bread stuffing of choice. Pour wine and broth over top and cover and place in oven. Cook for about 40 minutes, then uncover and cook for another 15 minutes or so to allow skin to brown and crisp. Chicken is done when a thermometer reads 165F. If you stuffed the chicken, it is ideal for the stuffing to reach a temp of 170, it is best to remove it from the cavity and let it cook a little longer on its own. I personally like it crispy so this works for me.

Nutrition Facts :

GARLIC-STUFFED ROASTED CHICKEN



Garlic-Stuffed Roasted Chicken image

In this classic roast chicken recipe, we've infused the rich flavor of roasted garlic.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 4

3/4 cup Roasted Garlic
Coarse salt and ground pepper
1 whole chicken (3 1/2 to 4 pounds)
1 tablespoon extra-virgin olive oil

Steps:

  • Preheat oven to 425. In a small bowl, roughly mash 3/4 cup Roasted Garlic with a fork. Season with salt and pepper.
  • Rinse chicken inside and out and pat dry. Gently slip your fingers between skin and meat of breast, thighs, and legs to loosen skin. Evenly spread mashed garlic under skin, starting with leg and thigh area and working your way back toward neck. Generously season chicken inside and out with salt and pepper. Tuck wing tips underneath chicken and tie legs together with kitchen twine.
  • Heat a 12-inch cast-iron skillet or roasting pan on high. Add oil, swirl to coat skillet, then add chicken. Cook 1 minute, then transfer skillet to oven. Roast chicken until skin is deep golden brown and juices run clear when pierced between breast and leg (an instant-read thermometer should read 160 degrees when inserted in thickest part of a thigh, avoiding bone), 40 to 45 minutes. Let sit 10 minutes before carving.

Nutrition Facts : Calories 609 g, Fat 37 g, Protein 54 g

SPICY RAPID ROAST CHICKEN



Spicy Rapid Roast Chicken image

This is the kind of recipe that you just throw together. No need to truss or fuss. Pop it into a very hot oven and it is ready in a hurry.

Provided by Nancy Blair

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 1h30m

Yield 8

Number Of Ingredients 8

1 (3 pound) whole chicken
1 tablespoon olive oil
¼ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon dried oregano
¼ teaspoon dried basil
¼ teaspoon paprika
⅛ teaspoon cayenne pepper

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Rinse chicken thoroughly inside and out under cold running water and remove all fat. Pat dry with paper towels.
  • Put chicken into a small baking pan. Rub with olive oil. Mix the salt, pepper, oregano, basil, paprika and cayenne pepper together and sprinkle over chicken.
  • Roast the chicken in the preheated oven for 20 minutes. Lower the oven to 400 degrees F (205 degrees C) and continue roasting to a minimum internal temperature of 165 degrees F (74 degrees C), about 40 minutes more. Let cool 10 to 15 minutes and serve.

Nutrition Facts : Calories 229.2 calories, Carbohydrate 0.2 g, Cholesterol 72.8 mg, Fat 14.5 g, Fiber 0.1 g, Protein 23 g, SaturatedFat 3.8 g, Sodium 142.7 mg

SPICY HONEY-ROASTED CHICKEN



Spicy Honey-Roasted Chicken image

A weekend favorite, we call this 'sticky' chicken at our house, since the roasted spices and honey form a sticky, sweet and spicy coating during roasting. Wonderful when paired with a fresh green salad!

Provided by KDcook

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 2h15m

Yield 8

Number Of Ingredients 8

1 (6 pound) whole roasting chicken
½ cup honey
1 tablespoon chili powder
1 ½ teaspoons ground cumin
½ teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon garlic powder
2 tablespoons butter, melted

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Rinse and pat dry the chicken; place in roasting pan.
  • In a bowl, mix together the honey, chili powder, cumin, cayenne pepper, salt, and garlic powder. Using your hands, rub the honey mixture all over the chicken. Baste chicken with the melted butter.
  • Roast the chicken in the preheated oven until the skin begins to brown, 30 to 45 minutes. Baste the chicken with juices in the roasting pan.
  • Reduce heat to 350 degrees F (175 degrees C), and roast until no longer pink at the bone and the juices run clear, about 1 1/2 to 2 hours. Baste occasionally during roasting. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (80 degrees C). Remove the chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

Nutrition Facts : Calories 523 calories, Carbohydrate 18.5 g, Cholesterol 153.2 mg, Fat 28.8 g, Fiber 0.5 g, Protein 46.3 g, SaturatedFat 9 g, Sodium 462.6 mg, Sugar 17.6 g

GEORGIAN STUFFED CHICKEN



Georgian Stuffed Chicken image

This recipe was inspired by the cuisine of Georgia, on the Black Sea. The stuffing is a simple affair of rice cooked with onions, garlic and dried sour cherries. Parsley is forked through before spooning the rice into the chickens. And yes, chickens: I take the view that one bird is a meal, two is a feast.

Provided by Nigella Lawson

Categories     dinner, main course

Time 2h

Yield 8 servings

Number Of Ingredients 8

2 5-pound chickens
6 tablespoons butter
2 onions, peeled and finely chopped
2 cloves garlic, finely chopped
1 cup basmati rice
1/2 cup dried sour cherries, roughly chopped
Salt and freshly ground black pepper
1/4 cup chopped parsley

Steps:

  • Remove any fat from cavities of chickens, and place fat in a wide saucepan. Add 4 tablespoons of the butter and place over medium heat. When butter melts, add onions and garlic. Sauté until onion softens and begins to brown, about 5 minutes.
  • Discard any remaining hard bits of chicken fat. Add rice and chopped cherries to pan. Stir well, and add 2 cups water and salt to taste. Bring to a boil, cover and reduce heat to as low as possible. Cook for 15 minutes. Meanwhile, heat oven to 425 degrees.
  • Season rice mixture with salt and pepper to taste and stir in parsley. Spoon rice into cavities of both chickens. Use kitchen twine to tie legs together tightly so stuffing is secure.
  • Place chickens in a roasting pan and rub with remaining 2 tablespoons butter. Place in oven and roast until skin is crisp and golden and juices run clear when pierced near the thigh with a knife, 1 1/2 to 2 hours. Allow chicken to rest before carving. Serve each portion of chicken with some stuffing.

Nutrition Facts : @context http, Calories 1014, UnsaturatedFat 39 grams, Carbohydrate 24 grams, Fat 67 grams, Fiber 2 grams, Protein 74 grams, SaturatedFat 22 grams, Sodium 1503 milligrams, Sugar 2 grams, TransFat 1 gram

ROAST STUFFED CHICKEN



Roast Stuffed Chicken image

You've heard it many times, but it bears repeating. Nothing tastes more like home than a good Roast Stuffed Chicken. This Roast Stuffed Chicken recipe is one of our favorites. It requires only five ingredients and still comes out moist, delicious and perfectly seasoned. Try it as soon as you can!

Provided by My Food and Family

Categories     Home

Time 1h50m

Yield 10 servings

Number Of Ingredients 5

1-1/2 cups hot water
3 Tbsp. margarine or butter, cut up
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1 whole chicken or capon (5 lb.)
1/4 tsp. dried thyme leaves or dried tarragon leaves

Steps:

  • Heat oven to 325°F.
  • Mix hot water and margarine in large bowl until margarine is melted. Add stuffing mix; stir just until moistened. Set aside. (Do not stuff chicken until ready to bake.)
  • Stuff chicken lightly with prepared stuffing; close openings with skewers and string. Place, breast-side up, on rack in baking pan; sprinkle with thyme.
  • Bake 1 hour 40 min. or until chicken is done (165°F) and stuffing is heated through (165ºF), basting occasionally with pan juices.

Nutrition Facts : Calories 480, Fat 26 g, SaturatedFat 7 g, TransFat 0.5 g, Cholesterol 140 mg, Sodium 450 mg, Carbohydrate 0 g, Fiber 0.5178 g, Sugar 0 g, Protein 46 g

SPICY STUFFED CHICKEN BREASTS



Spicy Stuffed Chicken Breasts image

These chicken breasts are moist and spicy and very easy to make. Served with spinach and couscous. Recipes number 28664 and 205674 were the inspiration. If you prepare the chicken breasts and filling in advance, the meal can be cooked and ready for family or guests in under 20 minutes.

Provided by cathianne

Categories     Poultry

Time 40m

Yield 4 plates, 4 serving(s)

Number Of Ingredients 14

1 (4 ounce) can sliced mushrooms, drained and rinsed
8 pieces sun-dried tomatoes packed in oil
1 fresh cayenne pepper
4 cups Baby Spinach, uncooked, divided
2 tablespoons lime juice, divided
4 chicken breasts
1/4 cup flour
1 teaspoon chili powder, divided
1 teaspoon salt-free lemon pepper, divided
3 tablespoons olive oil, divided
2 teaspoons olive oil
1 tablespoon orange juice
3/4 cup couscous
1 cup water

Steps:

  • Put the mushrooms, sundried tomatoes, chili pepper, lime juice and 1 cup of the spinach in a food processor. Process until is it almost a paste.
  • Rinse and pat dry chicken breasts. Cut a pocket in each. Put one quarter of the paste in each breast. Hold closed with toothpicks, broken in half. If you are not cooking them immediately, place the stuffed chicken breasts in a container and store in the refrigerator.
  • Place flour on a plate. Before flouring each chicken breast sprinkle a 1/4 of the chili powder and 1/4 of the lemon pepper on the top of the flour. Gently coat each side of the chicken breasts with the flour and spices.
  • Heat 2 T of the olive oil in a large frying pan and cook chicken breasts at medium heat on the first side for about 8 minutes. Remove toothpicks before turning.
  • Just before turning chicken, place 1 T each of olive oil, orange juice and lime juice in a pan. Add spinach and cook until spinach is wilted, stirring occasionally.
  • Also just before turning chicken, place the water and 2 t of olive oil in a small pot. Bring to a boil, add couscous and cover. Remove from heat and let sit for 5 minutes.
  • Cook chicken on the second side for 8 to 10 minutes.
  • All three parts should be finished at about the same time. Place 1/4 of the spinach, 1/4 of the couscous, and 1 chicken breast on each plate and serve.

SIMPLE/EASY STUFFED ROAST CHICKEN WITH GRAVY (FOR BEGINNERS)



Simple/Easy Stuffed Roast Chicken With Gravy (For Beginners) image

This method can be used for roast chicken or turkey. It turns out a lovely moist delicious bird with a tasty stuffing and gravy.

Provided by Derf2440

Categories     Chicken

Time 3h5m

Yield 6 serving(s)

Number Of Ingredients 16

1 (120 g) box chicken flavor stuffing mix
1 1/4 cups hot water (hot tap water is ok)
2 tablespoons butter or 2 tablespoons margarine
1 (8 ounce) can water chestnuts, drained and rough chopped
1 small onion, chopped
1 -2 tablespoon poultry seasoning, to taste
1 (5 lb) chicken (fresh or frozen, thawed) or 1 (5 lb) turkey (fresh or frozen, thawed)
salt & fresh ground pepper, to taste
1/4 cup butter, softened
aluminum foil
chicken giblets
water, to cover
salt and pepper, to taste
1 teaspoon poultry seasoning
3 -4 tablespoons flour or 3 -4 tablespoons cornstarch
hot water, to thin if necessary

Steps:

  • Preheat oven to 400°F.
  • Empty contents of stuffing box, both the bread crumb and seasoning envelopes, into a medium bowl.
  • Add hot water and butter; stir to mix.
  • Add chopped water chestnuts, onion and poultry seasoning, mix thoroughly and set aside.
  • Check inside the chicken for giblets, remove and set aside.
  • Rinse chicken inside and out with cold running water.
  • Dry thoroughly inside and out with paper towel.
  • Sprinkle salt and fresh ground pepper inside the cavity and all over the outside.
  • Place chicken in a roaster.
  • Loosely pack the stuffing mix into the main cavity and any left into the neck cavity folding the skin over it.
  • If necessary secure the neck skin with a pick.
  • Take a length of kitchen string and tie the ends of the legs as close together as possible.
  • Rub the butter all over the outside of the chicken making sure to cover the whole outside surface.
  • Take two lengths of aluminum foil, place one piece over the chicken lengthwise, take the other piece and place it sideways over the first piece.
  • Tuck the foil tightly to the chicken so it is touching the bottom of the roaster but not under the bird.
  • If the bird is not completely covered (except for the underside) Use a third piece to finish covering.
  • Place the roaster on the middle rack of the oven and roast at 400f degrees for 15 minutes.
  • Reduce the heat after 15 minutes to 350f degrees and roast for approximately 2 hours.
  • At about 2 hours, carefully lift the aluminum foil and poke the chicken with a fork, if the juice runs clear, remove the foil and roast a further 30 minutes to brown the skin to golden.
  • If the juice is not yet clear, roast a little longer and check again.
  • Once the chicken is well browned, remove to platter, cover with foil and let rest.
  • In the meantime, if you wish to make giblet gravy, take the giblets (and neck if it's there), place in a saucepan, cover with water, add salt and pepper and a little poultry seasoning if you wish, bring to boil, reduce heat and simmer for at least an hour.
  • Remove to strainer, reserving liquid.
  • Chop the giblets and pick any meat off neck bones, add to a blender and add the liquid.
  • Blend to liquefy level, add 3 or 4 tablespoons flour or corn starch and blend to mix well.
  • Pour off as much fat as possible from the roaster, take a whisk and move up any bits and pieces of stuffing/chicken stuck to the bottom, remove any large pieces of skin, add the giblet mix from the blender, whisk around; place in 450°F to 500°F degree oven until bubbly, about 10 minutes; add a small amount of hot water if necessary if it is too thick until it is the consistancy you want, cook another 5 minutes.
  • (We like ours very thick) Whisk and pour into gravy boat and serve hot with the roast chicken.
  • Gravy can also be made without the giblets, just whisk up the brown bits in the roaster and add 1 cup of hot water and make a slurry of cold water and either flour or corn starch, add the slurry and whisk, cook the same as above adding a little more water if necessary.

SPICY ROASTED CHICKEN THIGHS



Spicy Roasted Chicken Thighs image

Here, the bright and zesty flavors of lemon, tomato, ginger, jalapeño and garlic contrast beautifully with the rich, tender dark meat of the chicken. If you like your chicken skin extra crispy, slip it under the broiler for a few minutes after roasting. And yes, you can make this with chicken breasts, but we recommend the skin-on, bone-in variety, and keep a close eye on the time; they'll take less time to cook.

Provided by Mark Bittman

Categories     dinner, easy, weekday, main course

Time 45m

Yield 4 servings

Number Of Ingredients 9

8 chicken thighs, with skin, pierced all over with a small knife
5 cloves garlic, peeled
1 2-inch piece fresh ginger root, peeled
1 small jalapeño pepper, seeded, or cayenne to taste
Juice and zest of 1 whole lemon
2 tablespoons tomato paste
1/2 teaspoon salt, or to taste
1 teaspoon cumin powder
1 teaspoon coriander seeds or ground coriander

Steps:

  • Put chicken thighs in a bowl. Mince garlic, ginger and pepper. Toss with all remaining ingredients or put in a small food processor, and grind to a paste. (It is O.K. if the coriander seeds are not fully pulverized. They will add a little crunch.)
  • Rub mixture thoroughly into chicken. At this point, you can cover, and refrigerate for up to a day.
  • Heat oven to 400 degrees. Put thighs, skin side up, in a roasting pan. Roast for 35 to 45 minutes or until done.

Nutrition Facts : @context http, Calories 682, UnsaturatedFat 31 grams, Carbohydrate 6 grams, Fat 50 grams, Fiber 1 gram, Protein 50 grams, SaturatedFat 14 grams, Sodium 598 milligrams, Sugar 2 grams, TransFat 0 grams

ROAST SPICED CHICKEN



Roast Spiced Chicken image

Ever have a worn index card recipe from your mother with food stains covering the words? Spiced chicken has been in our family more than 50 years. -Cindy Kanwar, Blacklick, OH

Provided by Taste of Home

Categories     Dinner

Time 1h50m

Yield 12 servings.

Number Of Ingredients 12

3 teaspoons dried thyme
2 teaspoons salt
2 teaspoons seasoned salt
2 teaspoons pepper
1/2 teaspoon garlic powder
2/3 cup butter, cubed
1/3 cup lemon juice
2 tablespoons Dijon mustard
1-1/2 teaspoons paprika
1/2 teaspoon garlic salt
1 roasting chicken (6 to 7 pounds)
1 lemon, quartered, optional

Steps:

  • Preheat oven to 425°. In a small bowl, mix the first 5 ingredients. In a small saucepan, melt butter; stir in lemon juice, mustard, paprika and garlic salt. Keep warm., Sprinkle half the thyme mixture inside chicken; if desired, place quartered lemon inside chicken. Place chicken on a rack in a shallow roasting pan, breast side up. Tuck wings under chicken; tie drumsticks together., Brush outside of chicken with 1/2 cup butter mixture; sprinkle with remaining thyme mixture. Roast 1 hour, basting every 15 minutes with remaining butter mixture. (Cover loosely with foil if chicken browns too quickly.), Roast until a thermometer inserted in thickest part of thigh reads 170°-175°, 30-60 minutes longer. Remove chicken from oven; tent with foil. Let stand 15 minutes before carving.

Nutrition Facts : Calories 390 calories, Fat 27g fat (11g saturated fat), Cholesterol 132mg cholesterol, Sodium 918mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 33g protein.

GARLIC BUTTER-STUFFED CHICKEN RECIPE BY TASTY



Garlic Butter-stuffed Chicken Recipe by Tasty image

Here's what you need: butter, garlic, fresh parsley, boneless, skinless chicken breasts, flour, eggs, panko breadcrumbs, oil, salt, pepper

Provided by Kiano Moju

Categories     Dinner

Yield 4 servings

Number Of Ingredients 10

8 tablespoons butter, room temperature
2 cloves garlic, minced
2 tablespoons fresh parsley, finely chopped
4 boneless, skinless chicken breasts
1 cup flour
3 eggs, beaten
2 cups panko breadcrumbs
oil, for frying
salt, to taste
pepper, to taste

Steps:

  • Preheat oven to 375°F (190°C).
  • In a bowl, add the butter, garlic, and parsley and mix until fully combined.
  • Shape butter into a log and wrap in plastic wrap. Freeze for 15 minutes.
  • On a cutting board, slice the chicken breasts in half horizontally.
  • Wrap in plastic wrap and pound until the chicken is ⅛-inch (3 mm) thick.
  • Divide the butter into fourths.
  • Season with salt and pepper. Place a portion of butter on the flattened chicken breast and roll it up, creating a log.
  • Coat the rolled chicken in flour followed, by eggs and bread crumbs. Repeat once more.
  • Cover the chicken in plastic wrap and chill for 15 minutes while the oil is heating.
  • Fry in oil for 3-4 minutes, until edges are golden brown.
  • Bake for 20-25 minutes.
  • Let rest for 5 minutes before serving.
  • Enjoy!

Nutrition Facts : Calories 882 calories, Carbohydrate 65 grams, Fat 40 grams, Fiber 1 gram, Protein 62 grams, Sugar 3 grams

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14 hours ago Put onion in pan and cook for 4 minutes or until softened. Add garlic, cooking for 1 minute then add canned tomatoes, chilli, wine, stock or water and rosemary and bring to the boil. Return chicken to pan. Cover and cook in oven for 1 hour or until chicken is very tender. Serve with roasted potatoes and green salad on the side.
From bhg.com.au


INDIAN-STYLE STUFFED ROAST CHICKEN RECIPE | ET FOOD VOYAGE
2019-12-27 Preheat oven to 180°C. Take out the Marinated Chicken (keep the remaining marinade) and fill up the cavity with stuffing. Tie up the legs with a string and use a toothpick, if needed, to keep everything in place. Place the Stuffed Chicken into a Roasting Bag and put into the oven for 90 minutes.
From etfoodvoyage.com


CHEESY SPINACH STUFFED CHICKEN BREASTS - A SPICY PERSPECTIVE
2018-10-29 Try to make the cut even so the attached edges are all about 1/2-inch thick. Squeeze as much moisture out of the thawed spinach as possible. Then mix the spinach, shredded cheese, red peppers, shaved onion, garlic, paprika, and 1/4 teaspoon salt together in a mix bowl. Stuff the mixture evenly into the chicken breasts, turning them upright, so ...
From aspicyperspective.com


10 BEST STUFFED GREEN CHILES RECIPES | YUMMLY
2022-04-27 yellow pepper, stuffing, breadcrumbs. Vegetarian stuffed Poblano Peppers The Dreaming Tree. red onion, plum tomatoes, greek yogurt, cilantro, pepper, yellow onion and 40 more. Vegetarian Stuffed Poblano Peppers The Dreaming Tree. chipotle peppers, kale, red pepper, cilantro, pepper, jalapeno chilies and 14 more.
From yummly.com


10 BEST STUFFED CHICKEN LEGS RECIPES | YUMMLY
2022-06-03 bay leaves, chicken breasts, chicken broth, thyme, pitted prunes and 8 more Couscous Kooking beef, couscous, raw almonds, chickpeas, eggplant, salt, …
From yummly.com


PERUVIAN-STYLE ROAST CHICKEN WITH SPICY GREEN SAUCE
2020-05-27 Instructions. Preheat oven to 400. Combine 6 minced garlic cloves, 1 tablespoon brown sugar, 1 tablespoon ground cumin, 2 teaspoons salt, 2 teaspoons paprika, 2 teaspoons dried oregano and 1 teaspoon smoked paprika in a small bowl. Stir well to mix garlic with all the spices. Place chicken on baking sheet or cast iron (basically whatever you ...
From onegirlonekitchen.com


STUFFED CHICKEN ROAST | BETTER HOMES & GARDENS
Preheat oven to 400°F. In a large skillet cook sausage over medium heat until browned, stirring to break up pieces. Remove sausage from skillet with a slotted spoon, reserving drippings. Add butter to skillet. Add onion; cook and stir until tender, about 5 minutes.
From bhg.com


WHOLE STUFFED CHICKEN WITH PAN GRAVY RECIPE - THE SPRUCE EATS
2021-11-11 Preheat the oven to 375 F. Line a roasting pan with foil and set a rack in the pan. Gather the melted and cold butter. Using your hands or a brush, rub the chicken with the melted butter. Tuck the pieces of cold butter under the chicken's skin along with the optional fresh herbs.
From thespruceeats.com


7 SPICY ROASTED CHICKEN RECIPES TO FIRE UP YOUR PALATE
2022-02-23 Click here to know the recipe. 2. Allam Kodi Wings Roast. Next up is this South Indian-style roasted chicken wings. It is an Andhra dish cooked in a coal-fired oven and then sauteed to enhance its flavour and texture. Pair it up with your favourite chutney or even parotta to enjoy the wholesome South Indian meal.
From food.ndtv.com


PERUVIAN ROAST CHICKEN WITH SPICY GREEN SAUCE
Pat outside of chicken dry with paper towel and place in a large bowl, breast-side up. Using fingers, loosen skin from flesh over breasts and legs. Spread ¼ of the spice paste evenly underneath skin, and another ¼ over skin and on back side, massaging into nooks and crannies. Repeat with second half of chicken. Season both halves well with salt and pepper. Cover …
From bcliquorstores.com


ROASTED CHICKEN WITH STUFFING & GRAVY - PEPPERIDGE FARM
Insert a meat thermometer into the thickest part of the meat, not touching the bone. Roast at 325°F for 2 1/2 to 3 hours or until the drumstick moves easily and the center of the stuffing reaches 165°F, basting occasionally with the pan drippings. Let the chicken stand for 10 minutes before slicing. Heat the gravy in a 1-quart saucepan over ...
From pepperidgefarm.com


ROASTED CHICKEN WITH STICKY RICE - THE WOKS OF LIFE
2020-05-28 Heat the oil in a wok using medium heat, and cook the onion until translucent. Add the Chinese sausage and cook for another minute. Then add the shiitake mushrooms, scallion, salt and white pepper.
From thewoksoflife.com


GREEK STUFFED CHICKEN {HASSELBACK} - SIMPLE HEALTHY KITCHEN
2018-08-28 In a small bowl, mix olive oil, lemon juice, dill, parsley, garlic and salt and pepper. Brush chicken breasts (including inside the slits) with olive oil mixture. Set aside any remaining olive oil mixture. In a large bowl, add zucchini slices, yellow squash, tomato (or roasted red pepper) and red onion. Drizzle remaining olive oil mixture over ...
From simplehealthykitchen.com


SPICY ROAST CHICKEN RECIPE | LEITE'S CULINARIA
2016-02-07 Preheat the oven to 450°F (230°C). Mix the cayenne pepper, oil, garlic, and 1/2 teaspoon salt in a small bowl. Remove the giblets, neck, and liver packet—anything stuffed in the interior of the chicken—and discard them or reserve them for another use. Pat the chicken completely dry inside and out with paper towels.
From leitesculinaria.com


ROASTED RICE STUFFED WHOLE CHICKEN - GIVE RECIPE
2021-02-18 First, make the marinade. Combine all of the marinade ingredients and whisk well. Coat the whole chicken with marinade and place it in a tightly wrapped bowl or container to rest in the fridge for 3 hours. Second, make the rice stuffing. …
From giverecipe.com


ROASTED CHICKEN STUFFED WITH WILD RICE - THE HEIRLOOM PANTRY
2018-12-28 Preheat the oven - Preheat oven to 425ºF. Take the chicken and remove the giblets. Pat the chicken dry with a paper towel. . Stuff chicken with wild rice - Stuff the chicken with a couple cups of Vegetable Wild Rice Blend, the sprigs of thyme, and the sprigs of rosemary.
From theheirloompantry.co


18 BEST ROASTED CHICKEN RECIPES - THE SPRUCE EATS
2020-09-17 Bacon and Sage Roast Chicken. Smoky bacon and earthy sage give roast chicken a different flavor that tastes almost like a chicken club without the accoutrements. For extra moisture and a little sweetness, try stuffing the cavity with an apple or pear and some additional garlic. Continue to 5 of 18 below.
From thespruceeats.com


STUFFED SWEET PEPPERS WITH ROASTED GREEN CHILI CHICKEN
2020-02-21 Prepare a baking sheet with foil. Cut tops off of peppers and de-seed. In a mixing bowl, beat cream cheese until fluffy. Beat in the entire can of green chiles, undrained. Gently fold in chicken. Stuff peppers with chicken mixture. Coat peppers in olive oil and place them on a baking sheet. Bake for 35-38 minutes.
From blogbydonna.com


SWEET & SPICY ROAST CHICKEN WITH CARROTS, DATES & PISTACHIOS
Instructions. Make the marinade: In a medium bowl whisk together the lemon zest, lemon juice, orange zest, orange juice, olive oil, mustard, honey, red pepper flakes, garlic, thyme, and salt. Place the chicken, carrots, onions, and dates in a large …
From onceuponachef.com


ROAST STUFFED CHICKEN WITH MUSTARD FRUITS AND GREEN SAUCE
Heat the oven to 200°C/180°C fan/gas 6. Rub the chicken with olive oil, then roast for 1 hour 30-40 minutes. Add the stuffing balls to the tray for the final 30 minutes. If the bird browns too quickly, cover the breast meat with foil.
From deliciousmagazine.co.uk


STUFFED CHICKEN BREAST RECIPE - A SPICY PERSPECTIVE
2013-10-11 Use a toothpick to secure the gap in each breast. Then rub oil over the chicken breasts and rub to coat. Mix the spices, salt and pepper in a small bowl. Then sprinkle over the chicken and gently rub in. Bake the chicken for 30-40 minutes until the juices run clear. Nutrition.
From aspicyperspective.com


CRISPY SPATCHCOCK CHICKEN RECIPE - THE MEDITERRANEAN DISH
2020-12-21 Sear the chicken. In a 12-inch cast iron skillet, add just enough extra virgin olive oil to coat the bottom. Heat over medium-high. As soon as the oil is shimmering, add the chicken, breast side down. Brown for 6-8 minutes, then flip over and brown on the other side another 5 minutes or so. Roast the chicken.
From themediterraneandish.com


SWEET AND SPICY ROASTED CHICKEN THIGHS - SIMPLY DELICIOUS
2021-02-28 Instructions. Preheat the oven to 200°C/390°F. Stir together the honey, lemon juice, crushed garlic, paprika, chilli flakes, chopped chillies, worcestershire sauce, salt and pepper. Pat the chicken thighs dry with paper towels and season with salt on both sides. Place the chicken thighs, skin-side down, in a large oven-safe frying pan.
From simply-delicious-food.com


RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
Need a recipe? Get dinner on the table with Food Network's best recipes, videos, cooking tips and meal ideas from top chefs, shows and experts..tb_button …
From foodnetwork.com


ROAST CHICKEN | RECIPES | GORDON RAMSAY RESTAURANTS
Place the garlic heads, cut side down, in a roasting tin. Put the chicken on top and drizzle with olive oil. Season the outside of the chicken with salt and pepper and roast for 10-15 minutes, until turning golden and beginning to crisp up. Reduce the heat to 180°C/Gas 4 and continue roasting for 1¼-1½ hours, until cooked through and golden ...
From gordonramsayrestaurants.com


MOM’S SPICY CHICKEN ROAST - HAPPY AND HARRIED
2016-01-22 Stir well and saute for 30 seconds. Tip in the chicken pieces. Mix the chicken well with the masala so that all the chicken pieces are well-coated with the masala. Cook on low heat for 10 minutes, stirring 2-3 times in between. Season with salt, sprinkle a …
From happyandharried.com


SPICY STUFFED GRILLED CHICKEN BREASTS | FROM SOMEWHATSIMPLE.COM
Allow to marinate for 20-30 minutes. In a medium bowl, mix together the cream cheese, pepper jack, green chilies, and jalapeños. Spoon the cheese mixture into each of the chicken breasts, being careful not to overfill. Preheat the grill. Grill the chicken 8-10 minutes per side, or until cooked through.
From somewhatsimple.com


INDIAN SPICED ROAST CHICKEN - SIMPLY DELICIOUS
2019-09-15 Preheat the oven to 200°C/400°F. Combine all the spices, oil and lemon juice and mix well. Loosen the skin over the chicken breast then brush the marinade over the chicken, under the skin and into the cavity. Place the chicken …
From simply-delicious-food.com


AIR FRYER STUFFED WHOLE CHICKEN RECIPE - THERESCIPES.INFO
2020-10-28 · Place the chicken in the air fryer basket. Rub olive oil on the chicken. In a small bowl add the Italian seasoning, garlic powder, paprika, salt and pepper. Rub on each sides of the chicken. Cook in the air fryer at 360 degrees for 9 minutes. …
From therecipes.info


SPICY CHICKEN SANDWICH - RECIPE | COOKS.COM
2022-06-11 prepared mustard. Place chicken on tin foil inside of a oven safe cooking pan. Liberally apply (at own risk) hot sauce to chicken then spread with a utensil or silicone brush to make sure they are all covered with sauce. Cook the frozen chicken to two minutes less then directed on package, remove and place thinly sliced cheese on top, place ...
From cooks.com


PERFECT GARLIC ROASTED CHICKEN WITH VEGETABLES - THE RECIPE CRITIC
2020-04-12 Instructions. Preheat oven to 425 degrees. Remove the giblets from the chicken and salt and pepper. Place the chicken in a roasting pan or large cast iron skillet. Stuff the onion, rosemary and lemon inside of the chicken. In a small bowl combine the butter, garlic, thyme, oregano, rosemary, salt and pepper.
From therecipecritic.com


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