Tabasco Chicken Recipes
EASY CHICKEN TAQUITOS
Rolled, corn tortillas with chicken, baked until crisp. Serve as an appetizer or side dish with salsa or serve as main course topping with lettuce, tomato, olives, sour cream, etc. I have also added chopped onion to the chicken mix.
Provided by Sarah
Categories Appetizers and Snacks Wraps and Rolls
Time 45m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
- Combine the chicken and cheese in a bowl; stir in the hot pepper sauce. Warm the tortillas one at a time in a skillet over medium heat until flexible about 10 seconds per side.
- Spread about 1 heaping tablespoon of the chicken over half of the warmed tortilla. Roll tightly to form the taquito starting at the filled side of the tortilla. Place seamed side down in the baking dish. Repeat with the remaining tortillas. Bake for 30 minutes in the preheated oven.
Nutrition Facts : Calories 209.4 calories, Carbohydrate 23.3 g, Cholesterol 33.9 mg, Fat 6.8 g, Fiber 3.3 g, Protein 14.3 g, SaturatedFat 2.3 g, Sodium 292.3 mg, Sugar 0.5 g
TABASCO CHICKEN
Make and share this Tabasco Chicken recipe from Food.com.
Provided by jonesies
Categories Chicken Breast
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Rub each piece of chicken with a little Tabasco sauce.
- Heat the oil in a frying pan and brown the chicken on all sides.
- Remove chicken from the pan.
- Saute the onion, celery, parsley, chives, garlic, green pepper, salt and pepper for five minutes.
- Add the mushrooms and cook for another five minutes.
- Stir in the tomato paste, water and 1/2 teaspoon Tabasco sauce.
- Mix well.
- Return the chicken to the pan, cover and cook for about 40 minutes or until the chicken is tender and juices run clear.
Nutrition Facts : Calories 226, Fat 8.6, SaturatedFat 1.5, Cholesterol 68.4, Sodium 698, Carbohydrate 7.8, Fiber 2, Sugar 4.3, Protein 29.5
GRILLED TABASCO CHICKEN
Provided by Jacques Pepin
Categories dinner, easy, weekday, main course
Time 40m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Trim off the tips of the drumsticks and cut halfway through the joint that connects the thigh and the drumstick of each leg.
- Mix the soy sauce, ketchup, vinegar and Tabasco together in a tray and roll the chicken legs in the marinade.
- Place the legs skin-side down on the rack of a hot grill about 10 inches from the heat, and cook for about 10 minutes. Turn the legs over, and cook for about 10 minutes on the other side. Turn them again, and cook them skin-side down for 10 minutes more.
- Take the legs off the heat to rest for 5 minutes before serving.
Nutrition Facts : @context http, Calories 418, UnsaturatedFat 19 grams, Carbohydrate 1 gram, Fat 31 grams, Fiber 0 grams, Protein 32 grams, SaturatedFat 8 grams, Sodium 349 milligrams, Sugar 1 gram, TransFat 0 grams
OVEN-FRIED CHICKEN WITH TABASCO-GARLIC MARINADE
The chicken is oven-fried, removing stove-top heat and mess from a steamy August kitchen while still producing an extra-crunchy crust.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 11
Steps:
- Mix eggs, Tabasco, onion, and garlic in a large bowl. Add chicken, and toss to coat well. Cover, and refrigerate for at least 1 hour (or up to 8 hours).
- Preheat oven to 450 degrees. Place a rimmed baking sheet on center rack. Whisk flour, cornmeal, salt, paprika, and cayenne in a medium bowl. Remove chicken from marinade, and roll each piece in flour mixture, shaking off excess.
- Place chicken on preheated baking sheet, and bake for 20 minutes. Lightly brush top of each piece with oil, and bake, brushing tops every 10 minutes, until chicken is dark golden brown, 30 to 40 minutes more.
- Transfer chicken to a wire rack, and let cool slightly. Serve immediately, or let cool to room temperature.
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