CHICKEN PEPPERONCINI RECIPE - (3.9/5)
Provided by lovemygolden
Number Of Ingredients 9
Steps:
- Heat oven to 450° degrees. Wash chicken and pat it dry. In a small bowl, mix the salt, pepper, oregano and red pepper flakes together. Sprinkle half the mixture over the skin side of each piece. In a roasting pan or shallow casserole dish, add oil and place in oven to heat. Add the chicken pieces, skin side down. Sprinkle the remaining seasoning over the top of the pieces. Cook until the chicken pieces are golden (about 15 minutes). Turn chicken over and add green pepper and pepperoncini. Cook until chicken is done and green pepper strips are soft. (Chicken tastes better when it is very golden, be careful not to dry it out though.) Remove pan from oven and squeeze fresh lemon halves over chicken. Transfer chicken, peppers, and pepperoncini into large serving dish. Pour juice from pan over the top.
PEPPERONCINI CHICKEN
I have to give my husband the credit for inventing this recipe. Our whole family makes this recipe regularly. We all love it. The more pepperocini's the spicier it gets...sometimes we brown it, sometimes not. This is so easy. If the pepperocini's get too brown on the bottom, they caramelize. Yummy!!
Provided by mamakahuna
Categories Whole Chicken
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 3
Steps:
- cut up and skin chickens.
- pour juice from the pepperocini's in a fry pan.
- slice open 1/2 of the pepperocini's and lay in pan
- lay chicken on top
- cook on top of stove covered for 40 minutes approximately or until meat starts to pull back from the legs.
- place the chicken, pepperocini's, and juice in bottom of broiler pan.
- sprinkle with paprika.
- lay remaining whole pepperocini's over the top.
- broil on high for 3 to 5 minutes or til brown.
- pepperocini's will plump.
Nutrition Facts : Calories 987.8, Fat 70.8, SaturatedFat 20.2, Cholesterol 325.1, Sodium 1633.3, Carbohydrate 6.2, Fiber 1.7, Sugar 3.8, Protein 77.5
CHICKEN AND PEPERONATA PANINI
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat a large skillet over medium heat. Add the red onions, orange peppers, red peppers, oregano and 1/2 teaspoon salt and cook, stirring often, until the vegetables are soft and have a touch of color, about 9 minutes. Add the capers and balsamic; reduce the heat to low and cook an additional 5 minutes, until the peppers are coated in the vinegar. Stir in the basil and set aside to cool.
- Preheat a panini press. Halve the ciabatta rolls horizontally and scoop out some of the insides from the top halves. Divide the pepper mixture evenly among all the halves and top each half with a slice of provolone. Divide the sliced chicken among the ciabatta bottoms and then cover with the ciabatta tops, pressing down slightly. Brush the outside of each sandwich with olive oil.
- Place the sandwiches in the panini press, close the top, and cook until warmed through and the cheese is melted, about 3 minutes.
PEPPERONI CHICKEN
Provided by Ree Drummond : Food Network
Categories main-dish
Time 16m
Yield 2 to 4 servings
Number Of Ingredients 9
Steps:
- Use a sharp knife to slice both chicken breasts in half through the middle, resulting in 4 thinner chicken cutlets. Season with salt and pepper.
- Heat a heavy skillet over medium to medium-high heat and add the butter and olive oil. Cook the chicken until it has nice color on the outside and is cooked through, about 2 1/2 minutes per side. Remove the chicken to a plate.
- Pour the marinara sauce into the skillet and cook, stirring, to heat through. Nestle the chicken cutlets in the sauce, then arrange some pepperoni slices over the top of each one. Lay some cubed mozzarella on top, then cover the skillet with a lid and cook until the cheese is melted, 2 to 3 minutes. Sprinkle with the parsley.
- Serve immediately with a side salad or over pasta, with marinara spooned over the top.
MEDITERRANEAN CHICKEN WITH PEPPERONCINI AND KALAMATAS
A bright flavorful spring or summer dish delicious any time of the year. Serve over couscous or white or brown rice.
Provided by beverlyb
Categories World Cuisine Recipes European Greek
Time 6h50m
Yield 4
Number Of Ingredients 11
Steps:
- Layer whole pepperoncini on the bottom of a slow cooker. Sprinkle the olive slices and garlic on top of the peppers.
- Rinse chicken and pat dry. Place on top of pepperoncini mixture. Sprinkle chicken with 1 1/2 teaspoons paprika, the salt, pepper and lemon zest. Slowly pour in lemon juice.
- Cover and cook on low 6 to 6 1/2 hours or until meat easily pulls away from bone. Remove chicken to a warm plate and cover to keep warm.
- Turn slow cooker on high. Skim fat from cooking liquid. Whisk in sour cream until blended. Cover and simmer on high until heated through 8 to 10 minutes depending on your cooker. Stir in pepper and paprika.
Nutrition Facts : Calories 841 calories, Carbohydrate 13.8 g, Cholesterol 248.7 mg, Fat 55.9 g, Fiber 1.7 g, Protein 68.1 g, SaturatedFat 18.2 g, Sodium 2694.3 mg, Sugar 1 g
PEPPERONCINI
Love to have these on hand to add to a sandwich or to top cream cheese and crackers with hot pepper jelly!
Provided by Aroostook
Categories Peppers
Time 1h10m
Yield 8 cups
Number Of Ingredients 9
Steps:
- Wearing rubber gloves,cut pepper rings into 1/4 inch slices and rinse out seeds.
- Place peppers in a bowl and cover with cold salted water Let set 1 hours then drain.
- Bring brine mixture to a boil.
- Place 1/2 tsp pickling salt and 1 clove garlic in each clean hot pint jar.
- Pack peppers tightly into clean hot pint jars.
- Cover peppers with brine and lLeave 1/2 inch head space.
- Seal with hot sterilized lids and process for 10 minutes in a boiling water bath.
- Leave for at least 4 weeks to"cure" before using.
PICKLED PEPPERONCINI
Mildly hot, addictive, medium peppers for Greek salads. It has been very difficult for me to resist eating these as fast as I put them up. They are the star of the year from my 2013 garden. I will pickle as many as I can, give very few away, and grow Pepperoncinis again next year!
Provided by Sweetiebarbara
Categories Peppers
Time 45m
Yield 2 pints, 16 serving(s)
Number Of Ingredients 6
Steps:
- Put pint jars (plus 1/2 pint, in case you have too many peppers) and lids in pan with water to boil, along with tongs and canning funnel. Bring to boil while continuing other steps. Reduce heat, or turn off after boiling for 10 minutes.
- Wash peppers in cold water, set aside to drain.
- Bring vinegar, water, and salt to a boil and maintain.
- Drain jars.
- Blanch garlic cloves and place in jars.
- Slit each pepper vertically and pack into jars. (I slit from the base of the stem down the pepper to within 1/4" of the bottom; this way there is no trapped air at the top causing peppers to float upside down, and enough juice to drizzle on the salad in the end of the pepper).
- Pour hot liquid over peppers allowing slightly more than 1/2" head space.
- Carefully pour 1 tablespoon olive oil into jar being very careful not to get any on lid.
- Process, as you wish (10 minutes in boiling water bath), or not. I do not process my pickles.
- Store in cool dark place. Ready in 3 weeks (but I have been known to open a jar the next day), refrigerate after opening.
Nutrition Facts : Calories 29.4, Fat 1.8, SaturatedFat 0.2, Sodium 1273.3, Carbohydrate 2.2, Fiber 0.5, Sugar 1.2, Protein 0.3
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