Spicy Bronzed Chicken Recipes

Steps:

• Flatten chicken to 1/2-in. thickness. In a small bowl, combine seasonings. Dip chicken in butter; sprinkle with seasonings. , In a large skillet, cook chicken over medium heat for 4-5 minutes on each side or until chicken juices run clear.

Steps:

• Preheat a 7 1/4-quart Dutch oven on medium-high heat, then melt butter and add oil. Season chicken generously with salt and pepper and sear until golden on both sides, about 8 minutes. Remove from pot and set aside. Add carrots, onion, celery, and apple, the whole habanero, garlic, bay leaves, and thyme. Season with salt and pepper and saute until they start to soften, about 8 to 10 minutes. Add wine and let reduce by half, scraping up any brown bits remaining on the bottom of the pot. Nestle chicken into pot and add enough broth to almost cover the chicken, about 1 1/2 cups and the gravy sauce. Cover and simmer for 1 hour 45 minutes or until chicken falls off the bone. In the last half hour, remove the lid and let liquid reduce.
• To make the gravy: In a medium saucepan, melt butter with oil over medium high-heat. Add giblets and brown on all sides, about 6 minutes. Add onion and continue cooking another 5 minutes, until onions start to soften. Add flour and stir, cooking another 3 to 5 minutes. Whisk in the stock. Bring to a simmer and strain. Discard giblets and put gravy back in the pot. Season with salt and pepper. Keep warm on the stove and add to braised chicken once it's cooked.
• Serve Braised Chicken over Coconut Rice n' Peas
• Heat olive oil in a medium pot over medium-high heat. Add onions and salt and saute, until onion becomes translucent and tender, about 5 minutes. Add rice and saute another 2 minutes to toast rice. Add coconut milk and fill saucepan with enough water to cover the rice by 1/2-inch or measure by placing your thumb tip on the rice and filling the pot with water until the water reaches the middle of your thumbnail. Bring rice to a simmer, cover and cook until rice is tender and liquid has evaporated, about 15 to 17 minutes.
• Remove from heat and let rice stand another 5 minutes, covered. Fluff rice with fork and then fold in pigeon peas. Season with salt and pepper, to taste.
• Yield: 4 to 6 servings

Steps:

• To prepare the chicken: The day before serving, season the chicken legs well with salt and pepper. Refrigerate overnight.
• The next day, preheat the oven to 350 degrees F. Saute the carrot, celery, and onion in the butter and oil. Caramelize lightly, then deglaze the pan with the brandy. Transfer to the bottom of an ovenproof pan that will just hold the chicken legs. Arrange the legs skin side up. Add the bay leaves, garlic, peppercorns, and chicken stock. The bottom half of the meat should be immersed in the liquid, but the skin should be exposed. Braise on the top rack of the oven, checking after 45 minutes, until the meat is tender and the skin crispy.
• Before serving, pour off some of the braising liquid with the vegetables. Degrease the liquid and reduce by a third. Taste as it is reducing to ensure that the salt doesn't intensify too much. If it is too salty, add a little plain reduced stock. Finish with the parsley.
• To prepare the greens: Lightly brown the onion in the oil and the butter. Chop the greens into manageable pieces and saute slowly until wilted. Add a little water to prevent sticking if necessary. When the greens are cooked through, add the anchovy and garlic and cook a minute more. Turn off the heat and season with salt, pepper, cayenne, and lemon juice.
• Serve the braised chicken with the greens.

Steps:

• In a small saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the chili sauce, banana pepper, water, brown sugar, pepper sauce, pepper flakes, cayenne and Liquid Smoke if desired. Bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes. , Place chicken on a broiler pan coated with cooking spray. Spoon some of the sauce over chicken. Broil 3-4 in. from the heat for 12-15 minutes on each side or until juices run clear, basting frequently with remaining sauce. Serve with ranch dressing if desired.

Steps:

• Pat chicken dry, then place each breast half between 2 pieces of plastic wrap and pound gently, but firmly, with a meat mallet until about 1/4 inch thick.
• Combine seasonings, stirring to blend well.
• Dip chicken in 1/4 cup melted margarine, then sprinkle seasoning mixture on one side of chicken breasts.
• Grill over medium-high coals 2 or 3 minutes.
• Sprinkle seasonings on other side of chicken; turn and cook chicken until no longer pink in the center, about 2 or 3 more minutes.
• You may baste chicken with additional melted margarine, if desired, while grilling.

Steps:

• In a medium bowl, mix together the paprika, garlic powder, salt, onion powder, thyme, cayenne pepper, and ground black pepper. Set aside about 3 tablespoons of this seasoning mixture for the chicken; store the remainder in an airtight container for later use (for seasoning fish, meats, or vegetables).
• Preheat grill for medium-high heat. Rub some of the reserved 3 tablespoons of seasoning onto both sides of the chicken breasts.
• Lightly oil the grill grate. Place chicken on the grill, and cook for 6 to 8 minutes on each side, until juices run clear.