CHICKEN SCARPARIELLO
Provided by Rachael Ray : Food Network
Categories main-dish
Time 28m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Heat a large, heavy skillet over medium high heat. Cut chicken into large chunks and season with salt and pepper and poultry seasoning. Add 1 tablespoon extra-virgin oil to the hot pan, 1 turn in a slow stream. Set chicken into pan and do not turn for 2 or 3 minutes or you will tear the meat. Brown chicken 3 minutes on each side and then remove all of the chicken to a warm plate. Add bell peppers, hot peppers and garlic to the pan. Saute the peppers and garlic for 5 minutes, tossing and turning them frequently. Add wine to the pan and reduce 1 minute. Scrape up the pan drippings. Add the chicken stock and bring it up to a bubble. Set the chicken back into the pan. Toss the parsley with the chicken and peppers and cook the chicken through, 2 or 3 minutes. Scatter a little hot pepper juice over the pan and serve the Scarpariello over a bed of lemon orzo. WOW!
- Cook orzo in salted water about 12 minutes, to al dente. Drain orzo well. Do not run under cold water. You want the cooked pasta to remain hot. Transfer pasta to a serving bowl. Drizzle orzo with a tablespoon of extra virgin olive oil and season with salt and pepper. Add lemon zest and parsley and toss to combine the flavors with the pasta.
CHERRY PEPPER CHICKEN
Make and share this Cherry Pepper Chicken recipe from Food.com.
Provided by rob8676
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Saute 2 cloves Garlic.
- Add chicken to pan, and brown. Remove chicken and set aside.
- Keep the pan hot. Add more olive oil and additional 2 cloves garlic. When garlic starts to brown add the onions. When onions are translucent add the cherry peppers and saute 2 minutes
- Add the red wine.
- Add in the butter and let it melt down. Add in the tomatoes and bring to a low boil. Salt and pepper and tabasco to taste.
- Add the chicken back in for 2 minutes. Serve on top of white rice or fettucine noodles.
PAN BRAISED CHICKEN AND HOT CHERRY PEPPERS
Provided by Food Network
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Season the chicken pieces with salt, pepper and the dry oregano. In a large straight-sided saute pan or chicken fryer heat the olive oil over medium heat. Add the chicken to the hot oil and brown all sides well. While the chicken is cooking drain the peppers, cut them into quarters, and discard the stem and seeds. In a separate saucepan heat the broth and keep warm. Drain, carefully, all but 2 tablespoons of fat from the chicken and add the onions. Cook the onions to golden brown. Add the peppers to the onions and cook for 2 to 3 minutes. Add the wine and cook for 2 minutes over medium heat. Add the broth and tomato and bring to a boil. Lower the heat to a simmer and cover the pan. Braise the chicken, onions and peppers for 25 to 30 minutes or until the chicken is fully cooked. Just before serving, bring 4 quarts of water to a boil, add 1 tablespoon of salt, and cook the noodles until tender. Drain the noodles, toss with butter and place on a large platter. Serve the chicken over the noodles and sprinkle freshly chopped parsley over the top.;
CHICKEN WITH HOT CHERRY PEPPERS
This spicy chicken breast recipe gets its heat from the Hot Cherry Peppers that cook in a simple sauce of white wine, chicken broth, and garlic.
Provided by Gina
Categories Dinner
Time 45m
Number Of Ingredients 9
Steps:
- Season the chicken with 1 teaspoon salt and black pepper to taste, on both sides.
- Place the flour in a shallow bowl, and the beaten eggs in another shallow bowl.
- Heat a very large nonstick pan over medium heat. When hot 1 teaspoon oil to lightly coat the bottom of the pan.
- Lightly flour chicken, shaking off excess, then dip in beaten eggs and add to the hot pan in 3 to 4 batches to fit in a single layer.
- Saute chicken 2-3 minutes on each side. When cooked, transfer onto a plate.
- Repeat with the remaining oil and chicken and set aside. I used 3 teaspoons total here.
- Place the chicken broth in the bowl with 1 tablespoon of flour and whisk.
- Add 1 teaspoon oil to the skillet and add the garlic and cook 30 seconds, until fragrant.
- Add the hot cherry peppers and white wine. Cook down to reduce by half, then add the chicken broth, bring to a boil and simmer over medium heat for about 2 to 3 minutes so it reduces slightly and thickens.
- Return the chicken to the pan to combine with the sauce and cook 30 seconds, to heat through.
- Top with parsley and enjoy!
Nutrition Facts : ServingSize 2 pieces chicken with sauce, Calories 347 kcal, Carbohydrate 12.5 g, Protein 44 g, Fat 12 g, SaturatedFat 2.5 g, Cholesterol 217 mg, Sodium 451 mg, Fiber 1 g, Sugar 1.5 g
CHERRY PEPPER-HONEY MUSTARD
Provided by Jeff Mauro, host of Sandwich King
Categories condiment
Time 5m
Yield 1 cup
Number Of Ingredients 7
Steps:
- Mix together the yellow mustard, honey, cherry pepper relish, Dijon, Worcestershire, granulated garlic and salt and pepper to taste in a small bowl.
CHICKEN SCARPIELLO
Provided by Anne Burrell
Time 1h15m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Coat a large, wide pan with olive oil and bring the pan to a medium-high heat. Add the sausage and brown well. Remove the sausage with a slotted spoon and reserve.
- Season the chicken generously with salt and add to the pan that the sausage was browned in. Brown the chicken well. Once the chicken is brown on all sides, remove it from the pan and reserve.
- Drain the oil from the pan and return it to the heat. Coat the pan lightly with new olive oil, add the onions, and season with salt. Cook the onions over medium heat until they are translucent and very aromatic, 6 to 7 minutes. Add the garlic and cook for 2 to 3 more minutes.
- Add the wine to the pan and reduce it by half. While the wine is reducing, scrape any browned bits off the bottom of the pan. Return the sausage and chicken to the pan and add the cherry peppers, cherry pepper juice, chicken stock, and oregano. Bring to a boil, reduce to a simmer, and simmer, partially covered, for 15 minutes. Remove the lid and simmer for 5 more minutes; add more chicken stock if the stock has reduced too much.
- Taste and adjust the seasoning, if needed. The finished dish should be slightly soupy, spicy, and delicious.
CHICKEN, SAUSAGE AND PEPPERS
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon butter in a large skillet over medium-high heat. Cook the sausage until golden, about 2 minutes. Season the chicken with salt and pepper, then toss with the flour in a bowl; add to the skillet and cook until browned but not cooked through, about 3 minutes.
- Add the onion, peppers, garlic, 1/2 teaspoon salt, and pepper to taste and cook 3 minutes. Add the wine, scraping up any browned bits; bring to a boil and cook until slightly reduced, about 1 minute. Add the broth and bring to a gentle simmer. Cover and cook until the sausage and chicken are cooked through, about 5 minutes.
- Transfer the chicken, sausage and vegetables to a platter with a slotted spoon. Increase the heat to high and stir the parsley and cherry peppers and their liquid into the skillet; boil until reduced by one-third, 2 to 3 minutes. Remove from the heat and stir in the remaining 1 tablespoon butter. Pour the sauce over the chicken mixture.
CHERRY CHICKEN
Lightly floured chicken pieces with the sweet flavoring of dark cherries and orange slices make a great entree that can be served over rice or alone with a salad for a lighter meal. Boneless pieces can be used if desired.
Provided by Daveeda
Categories World Cuisine Recipes Asian
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Heat the oil in a large skillet over medium-high heat. Season the chicken with salt and pepper, then coat with flour. Fry in the hot oil until browned, turning as needed. Reduce heat to medium, cover and cook for about 25 minutes or until meat is tender and juices run clear.
- Remove the chicken from the pan, and pour off all but 1/4 cup of the drippings. Return to medium heat and stir in the cherries, reserving some of the cherry liquid for later. Stir in sugar and bring to a boil. Dissolve the cornstarch in the reserved cherry liquid, then stir into the pan. Cook, stirring gently, until thickened.
- Add orange slices and almonds to the skillet, then return the chicken pieces to the skillet. Spoon sauce over the chicken to coat, and simmer over low heat for 5 to 10 minutes before serving.
Nutrition Facts : Calories 1148.8 calories, Carbohydrate 85.1 g, Cholesterol 222.2 mg, Fat 61.6 g, Fiber 5.1 g, Protein 63.4 g, SaturatedFat 13.9 g, Sodium 750.9 mg, Sugar 42.6 g
CHERRY BOMB CHICKEN
This is with cherry preserves, from Penzey's Spices. They had it in their recipes for 4th of July. Even my picky DH, who doesn't like fruit in his main dish, likes this. Prep. time includes marinating time.
Provided by WI Cheesehead
Categories Whole Chicken
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In small saucepan, mix soy sauce, preserves, garlic and mustard.
- Stir over med heat just until preserves are melted and mix is well blended.
- Season to taste with hot pepper sauce. Cool.
- Arrange chicken in single layer in baking dish just large enough to hold pieces.
- Pour sauce over all and turn to coat evenly.
- Cover and refrigerate at least 2 hours or up to 1 day.
- Lift chicken from marinade, collecting remaining marinade in small bowl.
- Grill chicken over med coals until done, about 25 min, turning frequently and basting with additional marinade.
- Garnish with green onions.
SPICY MEDITERRANEAN CHICKEN WITH SAUSAGE-STUFFED CHERRY PEPPERS
This is an intense food experience, not for the bland palates of the world: succulent chicken thighs, artichoke hearts, olive, pepperoncini, and sausage-stuffed cherry peppers!
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes
Time 1h55m
Yield 6
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place chicken thighs in a large bowl; season with black pepper, cumin, and 1 teaspoon salt. Set aside.
- Stuff each cherry pepper generously with Italian sausage. Set aside.
- Heat olive oil in Dutch oven over medium-high heat. Place chicken thighs, skin-side down, in pan and brown, about 5 minutes. Turn chicken over and brown other side, about 1 minute. Remove chicken from pan.
- Cook onion in the Dutch oven with pinch of salt over medium-high heat; cook and stir until caramelized, about 5 minutes. Reduce heat to medium; stir in garlic, herbes de Provence, and crushed red pepper.
- Stir in pepperoncini and juices; cook until warmed through, about 2 minutes. Remove from heat.
- Place chicken, skin-side up, in a single layer on top of the onions and pepperoncinis in the Dutch oven. Pour stock into the pan until almost covering the chicken.
- Sprinkle artichoke hearts, olives, and stuffed cherry peppers over top of chicken.
- Return to medium-high heat and bring to a simmer.
- Cover and roast in preheated oven until sausage is cooked through and liquid is bubbling, about 1 hour.
- Garnish with chopped basil, oregano, and marjoram.
Nutrition Facts : Calories 389.4 calories, Carbohydrate 15.7 g, Cholesterol 75.3 mg, Fat 25.2 g, Fiber 3.5 g, Protein 25 g, SaturatedFat 6.2 g, Sodium 2487.2 mg, Sugar 3.1 g
CHICKEN WITH SAUSAGE AND HOT CHERRY PEPPERS
From Sara Moulton, who says ... "This is based on an Italian dish called scarpariello - sort of a "turf and turf." I love the combination of chicken and sausages to begin with, and when you throw in the pickled peppers, the whole dish takes on a lively peppery taste. When I first made this, I braised the chicken in the sauce and it came out a little tough (my stove is electric and it is hard to get the low temperature right.) The skin was rubbery, too. I decided I could achieve a crisper skin and a moister texture by searing the chicken on top of the stove and finishing it in the oven. This has the added benefit of speeding up the preparation time since you can make the sauce on top of the stove while the chicken is in the oven. If you are a glutton for very spicy food, use hot Italian sausage. If you are trying to cut back on fat, use turkey sausages."
Provided by Tim964
Categories Chicken Breast
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F Season the chicken on all sides with salt and pepper. Heat the oil in a large skillet over high heat until hot; reduce the heat to medium-high and add the chicken to the skillet skin-side down. Sauté until nicely browned, about 10 minutes. Place the chicken, skin-side up, on a rimmed baking sheet; place in the center of the oven and bake 25 minutes or until just cooked through.
- Meanwhile, add the sausage to the skillet in which you cooked the chicken. Cook over medium-high heat until lightly browned, about 8 minutes. Add the peppers and garlic; cook for 1 minute. Add the wine and cook until reduced by half, about 5 minutes. Add the broth and artichoke hearts and cook 5 minutes.
- Whisk together 2 tablespoons of water and the flour; whisk into the sausage mixture and cook until thickened. Transfer the chicken to a serving platter; cover loosely with aluminum foil, and let rest 5 minutes. Stir any juices that have collected on the baking sheet into the sauce. Return the sauce to a boil and spoon over the chicken.
Nutrition Facts : Calories 410.3, Fat 19.2, SaturatedFat 4.9, Cholesterol 63.4, Sodium 810.6, Carbohydrate 19.8, Fiber 5.8, Sugar 4.2, Protein 30.9
SWEET AND SPICY CHICKEN WITH POTATOES AND CHERRY PEPPERS
From womansday.com. When it comes to cooking with wine, there's one rule to follow: Only cook with something you'd drink. And there's no need to break the bank for this recipe-you can opt for an inexpensive white wine to simmer the sautéed new potatoes and chicken breasts in.
Provided by Chef Lulu13
Categories Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat 2 Tbsp of the oil in a large skillet over medium-high heat. Add the potatoes and 1/4 tsp each salt and pepper, and cook, stirring occasionally, until golden brown, 8 to 10 minutes. Add the garlic and cook for 1 minute.
- Meanwhile, heat the remaining Tbsp oil in a second skillet over medium-high heat. Season the chicken with 1/2 tsp salt and 1/4 tsp pepper, and cook until browned, 3 minutes per side.
- Transfer the chicken to the other skillet, nestling it among the potatoes. Add the wine and cherry peppers and simmer, covered, until the chicken is cooked through and the potatoes are tender, 4 to 6 minutes. Stir in the oregano.
Nutrition Facts : Calories 341.3, Fat 13.3, SaturatedFat 2.1, Cholesterol 75.5, Sodium 146, Carbohydrate 21.9, Fiber 2.8, Sugar 1.2, Protein 27.6
GRILLED CHICKEN AND HOT CHERRY PEPPER PANINO
Provided by Gina Marie Miraglia Eriquez
Categories Sandwich Chicken Backyard BBQ Lunch Mozzarella Hot Pepper Grill Grill/Barbecue Gourmet Peanut Free Tree Nut Free Soy Free
Yield Makes 1 serving
Number Of Ingredients 12
Steps:
- Stir together 2 tablespoons oil, garlic, oregano, and 1/4 teaspoon each of salt and pepper.
- Heat grill pan over medium heat until hot.
- Brush 1 side of each bread slice with some of garlic oil and put, oiled side down, on a work surface. Brush chicken with remaining garlic oil, then grill chicken, turning once, until just cooked through, 2 to 3 minutes total. Put chicken on a bread slice, then top with cherry peppers, mozzarella, and remaining bread slice, oiled side up.
- Put sandwich in grill pan and weight with a heavy skillet. Cook, turning once, until cheese has melted and bread is golden, about 4 minutes total.
- Meanwhile, toss tomatoes with basil, remaining tablespoon oil, vinegar, and salt to taste. Serve panino with salad.
EASY TO SERVE CHICKEN PARMESAN POPPERS RECIPE BY TASTY
Be the hit of the party and feed a hungry crowd with these Chicken Parm Poppers! Everyone will love the crispy breaded outside and cheesy mozzarella inside. The cherry pepper gives it the perfect surprise kick and the marinara sauce on top balances the flavor.
Provided by Tasty
Categories Appetizers
Time 1h10m
Yield 14 poppers
Number Of Ingredients 23
Steps:
- Drain and dry the pickled cherry peppers, then cut off the tops and use a teaspoon to scoop out the seeds. Place a mozzarella ball inside of each one.
- Make the chicken mixture: In a large bowl, combine the ground chicken, egg, Parmesan, milk, bread crumbs, onion, parsley, garlic powder, pepper, and salt. Mix well.
- Take a golf ball-size amount of the chicken mixture and pat it out flat in your palm. Place a stuffed cherry pepper in the center and wrap the chicken mixture around it until completely covered, rolling into a ball. Repeat with the remaining cherry peppers.
- Chill for 20 minutes.
- Preheat the oven to 450°F (230°C).
- Prepare for frying: Add the bread crumbs to a medium bowl with the Parmesan, dried parsley, garlic powder, and salt. Beat the eggs in a separate medium bowl. Add the flour to another medium bowl.
- Toss a chicken meatball in the flour, then coat in the eggs, then roll in the bread crumbs. Repeat with remaining meatballs.
- Heat a large pan with ¼ inch (6 ml) of canola oil over medium-high heat until the oil reaches 400°F (200˚C).
- Working in batches, fry the chicken meatballs for 1-2 minutes on each side, or until light golden brown. Once finished, blot dry with paper towels and transfer to a greased baking sheet.
- Dollop 1 tablespoon of marinara sauce on each ball, then top with a piece of mozzarella cheese.
- Bake for 8 minutes, or until meatballs are cooked through with an internal temperature of 165°F (75˚C).
- Sprinkle with parsley and serve.
- Enjoy!
CHICKEN RIGGIES
Great recipe for my favorite pasta dish. Creamy, flavorful and comfortable. I originally got this from Cooks Country Magazine and then changed it to my taste.
Provided by LizP5885
Categories Kid Friendly
Time 1h
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Combine chicken, brine, oil and 1 tsp salt in a zip lock bag and marinate for 30-60 minutes.
- Heat 1 tbl oil and add pancetta. Cook until crisp and fat is rendered. Remove and place in medium bowl. Add bell peppers, mushrooms and 1/2 tsp salt and brown in remaining fat. Remove veggies and add to pancetta in bowl.
- Add remaining oil and add onion and cook over medium heat until softened, about 5 minutes. Stir in cherry peppers, garlic, oregano and garlic and cook about 30 seconds. Add tomatoes and cream and 1/2 tsp pepper and bring to a boil. Reduce heat and simmer for 15 minutes until thick.
- Stir in chicken, veggies and pancetta and simmer covered for about 8 minutes until chicken is cooked through. Add remaining cherry pepper brine.
- Add hot cooked pasta and romano cheese and toss with the sauce. Use the cooking water, if mixture is too thick. Season with salt and pepper.
Nutrition Facts : Calories 600.3, Fat 26.6, SaturatedFat 12.8, Cholesterol 149.5, Sodium 701.9, Carbohydrate 55.1, Fiber 4.8, Sugar 8.1, Protein 36.6
CHICKEN PEPPERSOUP
Pepper soup, a popular Nigerian favorite, can be prepared with chicken, fish, goat, mutton, game, or organ meats; and should be fiery hot with spices.
Provided by Jessica B. Harris
Categories Dinner Soup/Stew Spice Chicken Chile Pepper Shrimp Soy Free Dairy Free Peanut Free Wheat/Gluten-Free Tree Nut Free
Yield 6-8 servings
Number Of Ingredients 23
Steps:
- Peppersoup Spice Mixture:
- Mix all the ingredients together in a bowl. Place them in a spice mill and pulse until they are pulverized. Spoon the peppersoup spice mixture into a clean glass jar and cover tightly. While the peppersoup spice mixture will keep virtually indefinitely, the spices will lose their bite over time, so it is better to make a small batch at first and then increase the amount made as you use it more often. (Makes about 1/2 cup.)
- Chicken Peppersoup:
- Wash the chicken pieces, rub them with lemon juice, and place them in a large stockpot with the water, onion, garlic, and minced chiles. Salt to taste and bring to a boil over high heat. Lower the heat to medium and simmer for 30 minutes. Add the chicken stock and 1/4 cup Peppersoup Spice Mixture and continue to cook for an additional 30 minutes, or until the chicken is well cooked. Stir in the shrimp and mint and continue to cook for an additional 10 minutes. Serve hot in soup bowls, garnished with a few sprigs of fresh mint.
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CHICKEN WITH CHERRY-PEPPER SAUCE RECIPE | EATINGWELL
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Category Healthy Fall Chicken RecipesCalories 124 per servingTotal Time 30 mins
- Coat an unheated large nonstick skillet with cooking spray; heat over medium heat. Sprinkle chicken with the 1/4 teaspoon salt and the black pepper. Add to hot skillet. Cook for 8 to 10 minutes or until chicken is no longer pink (170 degrees F), turning once halfway through cooking.
- Meanwhile, finely chop the roasted sweet peppers and cherries. In a bowl stir together the roasted peppers, cherries, the 1/8 teaspoon salt and, if desired, the cayenne pepper.
- Transfer chicken to four serving plates. Spoon pepper-cherry mixture over chicken. Sprinkle with goat cheese and chives.
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