Spicy Ground Chicken Recipes

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SPICY GROUND CHICKEN



Spicy Ground Chicken image

I made up this recipe in my diet days when I tried to eat healthy. It is quick, tasty and low fat. You can either serve on top of rice or wrap in a soft tortilla for a great low fat and filling meal.

Provided by Cathy17

Categories     Chicken

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 lb ground chicken (you can use sliced boneless breasts, but I always use ground, DO NOT use ground chicken in the tube) or 1 lb ground turkey (you can use sliced boneless breasts, but I always use ground, DO NOT use ground chicken in the tube)
1 zucchini, sliced
1 green pepper, sliced
1 red pepper, sliced
1 onion, chopped
1 cup mushroom, sliced
1 tablespoon minced garlic
2 -3 cups chunky salsa (I use hot)
4 soft flour tortillas (optional)
1 teaspoon olive oil (optional)

Steps:

  • Slice all veggies.
  • Spray a non-stick skillet with cooking spray or optional olive oil.
  • Cook ground chicken until completely done, about 10 minutes.
  • Remove from pan and set aside.
  • Add onions and garlic to pan and sauté until translucent.
  • Add zucchini, mushrooms, red and green peppers.
  • Cover, stirring often until cooked.
  • Don't drain liquid.
  • Add cooked ground chicken and salsa to veggies.
  • Mix well.
  • Simmer about 10 minutes.
  • Serve wrapped in a soft flour tortilla or over rice.
  • DO NOT use ground chicken in the tube as it is dry and ruins the dish.

SPICY CHICKEN BURGER RECIPE BY TASTY



Spicy Chicken Burger Recipe by Tasty image

Here's what you need: sour cream, Frank's Red Hot® Sauce, lime, lime, kosher salt, ground chicken, red bell pepper, Frank's RedHot® Sauce, garlic powder, onion powder, kosher salt, canola oil, pepper jack cheese, brioche burger buns, butter lettuce leaf, avocado, pickled chily

Provided by Tasty

Categories     Lunch

Time 30m

Yield 4 servings

Number Of Ingredients 17

1 cup sour cream
2 tablespoons Frank's Red Hot® Sauce
1 lime, juiced
1 lime, zested
1 teaspoon kosher salt
1 ½ lb ground chicken
¼ cup red bell pepper, minced
2 tablespoons Frank's RedHot® Sauce
1 teaspoon garlic powder
1 teaspoon onion powder
3 teaspoons kosher salt
2 tablespoons canola oil
4 slices pepper jack cheese
4 brioche burger buns, toasted
butter lettuce leaf
1 avocado, thinly sliced
pickled chily

Steps:

  • Make the Frank's® Red Hot lime crema: In a small bowl, whisk together the sour cream, Frank's® Red Hot Sauce, lime juice and zest, and salt. Set aside. Crema can be made up to a week in advance, stored in an airtight container in the refrigerator
  • In a large bowl, combine the ground chicken, fresno chiles, Frank's RedHot® Sauce, salt, garlic powder, and onion powder and mix gently with your hands until just combined. Divide the mixture into 4 even portions, then shape into 4-inch (10 cm) patties using wet hands to make it easier to shape.
  • Heat a 12-inch (30 cm) cast iron skillet over medium heat. When the skillet is hot, add the canola oil. When the oil starts to shimmer, add the chicken patties and cook until the bottom is golden brown and the bottom ⅓ of the patty looks cooked with a white hue, about 5 minutes. Flip the patties and add a slice of pepper Jack cheese. Reduce heat to low and continue to cook until the internal temperature of the center of the patties reaches 165°F (75°C), about 5 more minutes .
  • Assemble the burgers: Spread Frank's® Red Hot lime crema on both sides of each bun. Place a lettuce on each bottom bun, then top with the patties, avocado, and pickled fresnos. Top with the top bun and serve immediately.
  • Enjoy!

Nutrition Facts : Calories 758 calories, Carbohydrate 52 grams, Fat 43 grams, Fiber 5 grams, Protein 41 grams, Sugar 9 grams

SPICY CHICKEN EGGPLANT BOATS



Spicy Chicken Eggplant Boats image

I created some eggplant parmesan boats on The Kitchen recently and people really seemed to love them, so I thought, why not create an eggplant boat with a summery twist? The Mediterranean spices here taste just right on a steamy summer night.

Provided by Katie Lee Biegel

Categories     main-dish

Time 1h30m

Yield 2 servings

Number Of Ingredients 17

2 teaspoons dried oregano
1 1/2 teaspoons kosher salt, plus more as needed
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1 large eggplant (about 1 1/2 pounds)
3 tablespoons extra-virgin olive oil
1/2 yellow onion, diced
1 tablespoon harissa, or more if desired
8 ounces ground chicken
One 14.5-ounce can whole peeled or diced tomatoes
2 tablespoons toasted pine nuts, plus more for garnish
1/4 cup Greek yogurt
1 tablespoon chopped fresh dill
Juice of 1 lemon
Freshly ground black pepper
2 tablespoons chopped fresh mint

Steps:

  • Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
  • Mix the oregano, salt, cumin, garlic powder and onion powder together in a small bowl. Set aside.
  • Halve the eggplant, then use a paring knife to cut vertical and horizontal slits across the cut side, about 3/4-inch apart. (You want to create crosshatches across the whole surface without piercing through the skin on the other side.) Place the halves on the lined baking sheet.
  • Spread each cut half with a tablespoon of olive oil, then split a heaping tablespoon of the spice mix between the two. Roast until the flesh is browned, tender and scoopable, 30 to 40 minutes.
  • Meanwhile, heat a large skillet over medium-high heat. Add 1 tablespoon olive oil, then the onion. Cook, stirring frequently, until the onion softens, about 5 minutes. Add the harissa, ground chicken and the remaining spice mix (about 1 tablespoon). Cook the chicken, breaking it up so that it is in small pieces, until it is golden brown. Add the tomatoes and pine nuts. Bring to a boil, then reduce to a simmer and cook until the sauce is thick, at least 20 minutes.
  • Remove the eggplant from the oven and use a fork to scoop out the cooked insides, leaving the skins intact. Stir the scooped eggplant flesh into the tomato mixture, then fill the eggplant boats with the mixture. Return the boats to the oven and cook until the sauce is bubbling, another 10 minutes.
  • Mix the yogurt, dill, lemon juice, 2 tablespoons of water and salt and pepper to taste in a small bowl, using a little more water to loosen the sauce if desired.
  • Remove the eggplant boats from the oven and allow to cool slightly before serving. Drizzle with the yogurt sauce, then sprinkle with the pine nuts and mint and drizzle with the remaining tablespoon olive oil.

SPICY FRIED CHICKEN RECIPE BY TASTY



Spicy Fried Chicken Recipe by Tasty image

Classic fried chicken gets a spicy update with the help of a few simple ingredients. This fried chicken recipe is crispy, zesty, and super delicious!

Provided by Katie Aubin

Categories     Dinner

Time 2h25m

Yield 2 servings

Number Of Ingredients 8

½ cup sour cream
6 oz hot sauce
4 bone-in, skin-on chicken thighs
kosher salt, to taste
freshly ground black pepper, to taste
4 cups vegetable oil
1 oz buffalo wing seasoning mix, divide
1 ½ cups all purpose flour

Steps:

  • In a large bowl whisk together the sour cream and hot sauce.
  • Season the chicken thighs on both sides with salt and pepper. Add to the marinade and coat well. Cover the bowl with plastic wrap and place in the refrigerator for at least 1-2 hours, or overnight.
  • Heat the vegetable oil in a large high-walled skillet over high heat until it reaches 350°F (180°C).
  • Set aside 1 teaspoon of the buffalo seasoning mix, then add the rest to a large bowl with the flour and whisk to combine.
  • Remove the chicken from the marinate and coat in the flour mixture, shaking off any excess.
  • Fry the chicken, 2 thighs at a time, in the hot oil, flipping frequently to ensure even cooking, for about 15 minutes, until golden brown. Transfer to a paper towel-lined plate to drain.
  • Season the chicken with reserved buffalo wing seasoning.
  • Serve and enjoy!

WW SPICY GROUND CHICKEN



Ww Spicy Ground Chicken image

Make and share this Ww Spicy Ground Chicken recipe from Food.com.

Provided by Redsie

Categories     Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb ground chicken (or ground turkey)
1 cup mushroom, sliced
1 zucchini, sliced
1 red pepper, sliced
1 green pepper, sliced
1 tablespoon minced garlic
1 onion, chopped
2 -3 cups chunky hot salsa
1 teaspoon olive oil (optional)
4 soft flour tortillas (optional)

Steps:

  • Slice all the vegetables.
  • Spray a non-stick skillet with cooking spray (or optional - olive oil).
  • Cook the ground chicken for about 10 minutes (until completely done).
  • Remove the chicken from the pan and set aside.
  • Add the garlic and onions to the pan and saute until translucent.
  • Add the mushrooms, zucchini, green and red peppers.
  • Cover, stirring often, until cooked.
  • Don't drain the liquid.
  • Add the cooked ground chicken and salsa to the vegetables.
  • Mix well.
  • Simmer for about 10 minutes.
  • Serve wrapped in a soft flour tortilla or over rice.

Nutrition Facts : Calories 210.1, Fat 4, SaturatedFat 1, Cholesterol 79.5, Sodium 872.8, Carbohydrate 17, Fiber 4.3, Sugar 8.3, Protein 28.3

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