PERUVIAN ROASTED CHICKEN WITH SPICY CILANTRO SAUCE
Burnished-skinned, deeply flavored and more than just a little spicy, it's no wonder that Peruvian chicken has become something of an obsession here in the United States. There are dozens of way to make this dish, but most recipes call for two different kinds of Peruvian chile pastes - aji amarilla and aji panca - to add the necessary complexity and heat. You can find them at South American markets and online. But in a pinch, you can substitute a red chile paste (like sriracha or sambal) for the aji amarillo, and ground pasilla chile powder for the aji panca. The flavors won't be traditional, but the chicken will still be tasty - especially when slathered with the irresistibly creamy, spicy cilantro sauce that goes alongside.
Provided by Melissa Clark
Categories dinner, easy, weekday, poultry, main course
Time 50m
Yield 4 servings
Number Of Ingredients 24
Steps:
- For the marinade: In a large bowl, whisk together garlic, soy sauce, aji amarillo paste, lime juice, aji panca paste, mustard, cumin, pepper and salt.
- Add chicken halves, turning to coat them all over with marinade. Cover and refrigerate at least 2 hours and up to 12 hours.
- Heat the oven to 450 degrees. Remove chicken from marinade and pat dry with paper towels. Arrange skin-side up on a rimmed baking sheet and drizzle with oil.
- Roast until skin is golden and chicken is cooked through, 35 to 45 minutes (if using chicken parts, remove the breasts after 25 to 35 minutes). Remove from oven and let sit, loosely covered with foil, for 10 minutes before serving.
- While chicken is roasting, make the sauce. In a blender, blend cilantro, jalapeños, feta, garlic, lime juice, oregano, salt, mustard, aji amarillo paste, honey, and cumin until smooth. With the motor running, slowly drizzle in oil until mixture is emulsified. Taste and adjust the seasonings with salt or lime juice or both.
- Carve the chicken and serve with the sauce and lime wedges on the side.
ISLAND CHICKEN WITH FRUIT SALSA
A truly 'fruiticious' and spicy chicken dish, wonderful for summer deck parties or island dreaming in December! Grill for best results!
Provided by Terry Coonan
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy
Time 3h45m
Yield 8
Number Of Ingredients 9
Steps:
- In a bowl, mix the pineapple and the reserved juice from 1 can, mangos, peppers, cilantro, lime juice and pulp, orange juice, rum, and garlic. Let stand for one hour before adding chicken.
- Strain the juice from the salsa to use for the marinade. Set aside enough salsa without the juice to use for topping the chicken. Marinate the chicken breast halves in the bowl with the remaining salsa and juice mixture for 2 to 6 hours.
- Preheat oven to 325 degrees F (165 degrees C).
- Discard salsa used for marinating, and bake chicken for 30 minutes in the preheated oven, or until chicken juices run clear. Top with reserved salsa to serve.
Nutrition Facts : Calories 260.9 calories, Carbohydrate 29.6 g, Cholesterol 67.2 mg, Fat 3.1 g, Fiber 2.1 g, Protein 25.7 g, SaturatedFat 0.8 g, Sodium 62.8 mg, Sugar 25.2 g
OVEN FRIED CHICKEN WITH SPICY HONEY AND SLAW
Steps:
- For the chicken: Preheat the oven to 425 degrees F (220 degrees C) and line a baking sheet with a baking rack. Lay out the chicken and pat each piece dry with a piece of paper towel. Season with 1 teaspoon kosher salt.
- In a large bowl, combine the flour, garlic powder, paprika, onion powder, cayenne pepper, remaining 1/2 teaspoon kosher salt and pepper and stir well. Add the chicken pieces into the bowl and toss to coat each piece. Set aside.
- In a smaller bowl, whisk the egg with the mayonnaise, buttermilk and hot sauce. Scatter the crushed cornflakes into a shallow dish.
- Remove the chicken from the flour mixture one piece at a time and tap off any excess flour. Dunk and thoroughly coat the chicken in the buttermilk mixture, allow excess to drip off, then roll and press into the cornflake crumbs. Place the chicken onto the rack-lined baking sheet and continue until all of the chicken is coated, making sure to leave space between each piece.
- Bake the chicken until the internal temperature reaches 165 degrees F (75 degrees C) and the coating is golden brown, about 20 to 25 minutes for chicken breasts or thighs and 30 to 40 minutes for drumsticks. Season the chicken immediately with kosher salt and allow it to rest for about 5 minutes.
- For the spicy honey: Combine the honey, hot sauce and red pepper flakes in a small bowl. Transfer to an airtight container to store at room temperature for up to 1 month.
- For the slaw: Whisk together the vinegar, lemon juice, mustard, honey, celery salt and oil in a large bowl. Stir in the onion.
- Thinly slice the cabbage and shred the carrot on the large side of a box grater. Then add to the bowl. Season with salt and pepper and mix very well to combine.
- Serve the chicken with the spicy honey and slaw.
GRILLED CHICKEN BREASTS WITH SPICY PEACH GLAZE
Steps:
- Combine the peach preserves, olive oil, soy sauce, mustard, garlic and jalapeno in a medium bowl and season with salt and pepper. Reserve 1/2 cup.
- Preheat the grill. Brush the chicken with olive oil and season with salt and pepper. Place the chicken skin-side down and cook until golden brown, 6 to 7 minutes. Turn over and continue cooking for 5 to 6 minutes. Brush both sides with the peach glaze and continue cooking until done, an additional 4 to 5 minutes.
- Place the peach halves cut side down on the grill and grill for 2 minutes. Turn over, brush with the reserved 1/2 cup of peach glaze and grill until the peaches are soft, 3 to 4 more minutes.
Nutrition Facts : Calories 420 calorie, Fat 8.5 grams, SaturatedFat 1 grams, Cholesterol 76 milligrams, Sodium 461 milligrams, Carbohydrate 61 grams, Fiber 1 grams, Protein 26 grams, Sugar 55 grams
BERRY-JAM FRIED CHICKEN
The name sounds like a sweet-tooth parade, but this recipe makes sense when you pair it with a spicy scallion cornmeal waffle. Wells' Restaurant, a popular 1930s Harlem supper club, cemented the chicken and waffle combination in American culinary history; Amy Ruth's in Harlem, Beans & Cornbread in suburban Detroit and Hotville in Los Angeles continue that tradition. Almost any summer-fruit jam can be substituted in the marinade, and if you don't have peanut oil, use another oil with a high smoke point.
Provided by Nicole Taylor
Categories brunch, poultry, main course
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Prepare the marinade: In a large bowl, whisk the egg, vinegar and jam. Add chicken cutlets, turn until coated, cover and chill for at least 30 minutes or overnight.
- Prepare the dredge: In a large bowl, whisk the flour, cornstarch and spices until combined.
- When you're ready to fry, add enough peanut oil to a large (10-inch) cast-iron skillet to form a layer that is 1 inch deep. Heat oil over medium-high to around 300 degrees.
- Brush off any bits of fruit from the chicken. With one hand, coat each cutlet in the seasoned flour dredge. Set coated cutlets to the side of the bowl while you coat the remaining ones. Wash your hands.
- Fry the chicken: Working in batches to avoid crowding, and adjusting the temperature as needed to hover around the 300-degree mark, place 2 to 3 pieces of chicken at a time in the fat. Using tongs, flip the chicken at the 3-minute mark, 7-minute mark and 8-minute mark, cooking until the chicken appears to float and is golden brown. (Each batch should fry for about 8 minutes total.)
- Transfer fried cutlets to a wire rack set over a baking sheet. Sprinkle both sides with kosher salt and cook remaining cutlets.
- Serve chicken on a scallion cornmeal waffle, if you like, or with bacon cornbread with Cheddar and scallions. Or, for a lighter morning or midday meal, serve with a breakfast salad.
CHICKEN BREASTS WITH FRUIT SALSA
Jalapeno pepper gives a little kick to the fruit salsa. Preparing this tropical-tasting dish in a skillet keeps your kitchen cool, which is especially nice on a summer day.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the oil, salt, pepper and garlic. Spread over one side of each chicken breast. , In a large skillet, saute chicken seasoned side down in butter for 4-6 minutes on each side or until a thermometer reads 170°. Remove chicken to serving platter; keep warm. , Meanwhile, for salsa, in a small bowl, combine the fruit, onion and pepper; set aside. Combine cornstarch and juice until smooth; gradually stir into skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; pour over fruit mixture and gently toss to coat. Serve with chicken.
Nutrition Facts : Calories 164 calories, Fat 10g fat (4g saturated fat), Cholesterol 31mg cholesterol, Sodium 223mg sodium, Carbohydrate 13g carbohydrate (10g sugars, Fiber 2g fiber), Protein 6g protein.
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