Chicken With Spiced Tomato Sauce Food

CHICKEN IN SPICY TOMATO SAUCE

Steps:

• Wash chicken pieces drain and pat dry with paper towels. Rub all over with ground turmeric and salt until evenly coated. Set aside.
• To use lemongrass: Cut the bottom root portion off the base. Slice the bottom one-third (3-inch) section only, discard the rest. Slice at an angle,and as thinly as possible.
• Roughly chop up red chilli peppers and bird's eye chillies (or substitute bird's eye chillies with 1 tbsp chilli powder). Peel and roughly chop shallots, garlic and ginger.
• In a food processor, blend the spice ingredients until you get the paste as smooth and fine-textured as possible. Add 1 to 2 tbsps oil or water (use more or less as needed) to help the blades cut into the mix. Set aside.
• Separately, prepare the cinnamon bark, star anise, cloves and cardamom pods.
• Fill a wok or deep skillet one-quarter full with oil and heat up over medium heat until hot. Fry the chicken pieces in batches, 5 to 6 pieces at a time. Par-fry for 2 minutes, until the pieces are lightly browned and half-cooked. Set aside.
• In the same wok, drain most of the oil, leaving behind 4 tbsps. With the oil still hot, and the heat reduced to low, put in the cinnamon bark, star anise, cloves and cardamom pods. Fry for 15 to 20 seconds, or until fragrant.
• Pour in the blended spice paste, sugar, salt, and stir frequently to prevent the paste from burning. If it gets too dry, add an additional 1 to 2 tbsp of oil. Once the paste starts to stick or clump together, has an oily sheen, and oil froths or bubbles around the edges, it is ready for the next step.
• Stir in the tomato puree, coconut milk, ketchup, and water. Increase the heat and bring the sauce to a gentle oil. The reduce the heat slightly, to keep the sauce at a gentle simmer. Let the sauce reduce by almost half. Caution: This sauce can spit and spurt quite vigorously, so have an apron on and be careful when you give it the occasional stir.)
• Put in the chicken pieces, including the oils and drippings, and stir to evenly coat all over with the sauce. Let the chicken braise gently. Continue to let sauce reduce until 'pecah minyak', that is, the oil splits. This is when oil begins to separate from the sauce, forming beads or pools on the surface (read notes below). The end consistency of the sauce should be thick and pasty.
• Stir in the peas, palm sugar (or light brown sugar) and salt, and cook for a few more minutes till just softened. Do a taste test and add more sugar or salt, to taste. Turn off the heat. Dish out immediately into a serving dish, and garnish lavishly with chopped cilantro or parsley.

SIMPLE SPICY CHICKEN PASTA

Steps:

• Heat a few lugs of the olive oil in a large pan on a med-high heat then add the onions, garlic, peppers and chilli powder. Fry for about 5 minutes, or until onions are softened and pale (not golden).
• Add the chicken, with a pinch of salt and pepper, to the pan and cook until all the chicken is sealed, but not browning.
• Keep on the heat and add the tomatoes, worcestershire sauce, juice of 1/2 a lemon, the chilli flakes and a good pinch of salt and pepper. Give a good stir and turn the heat up high. Let the sauce reach a boil and then reduce the heat to a med-low setting. Cover the pot and allow to simmer for 45 minutes, stirring occasionally.
• With about 15 minutes left to cook, put on some pasta . I recommend a tagliatelle, fusilli, conchiglie or penne.
• Once the sauce has been on for a good 45 minutes and has reduced slightly, remove from the heat and add the cheese. Stir to make sure it has melted through the sauce. Then drain off the pasta and add the the pot with the sauce, give a good stir to mix the pasta. Serve in a bowl, or high-edged plate, with some garlic bread on the side.

CHICKEN IN SPICY TOMATO SAUCE

Steps:

• Heat the olive oil in a heavy bottom pan, and once hot, brown half the chicken pieces on each side until golden brown over medium high heat, about 3 to 4 minutes each side.
• Brown the rest of the chicken pieces and then move all to a plate.
• Add the chopped onion to the pan, and cook over medium heat until soft and translucent, about 4 minutes.
• Add the garlic and chili pepper to the pan and cook another minute or two until fragrant.
• Add the wine to the pan and turn the heat up to high.
• Use a fork to scrape up any brown bits off the bottom of the pan, and cook until the wine has reduced by 1/3 volume.
• Return the chicken pieces to the pan along with the tomatoes, dried oregano, and parsley.
• Season with salt and pepper and bring the mixture to a boil.
• Reduce the heat to a simmer, cover, and cook for about an hour.
• Remove the cover, and cook an additional 15 to 20.
• At this point, the sauce should have thickened and the chicken should be so tender it falls off the bone.
• Alternately, instead of cooking the chicken on the stovetop, you could place the pot with the chicken and sauce in an oven preheated to 350 degrees F. and cook for an hour and a half, then uncover and cook an additional 15 minutes or until the sauce has thickened.
• To serve, place the chicken on a warmed platter and spoon the sauce over top.
• Sprinkle with the chopped onions and serve immediately.

SPICY ITALIAN CHICKEN CASSEROLE

Steps:

• Use a small knife to prick 5 or so gashes into the skin of the chicken. Sprinkle each side with salt and pepper.
• Place chicken skin side down in a cold large non stick skillet, then turn stove onto medium high. As it heats up, the fat under the skin will start to melt through the holes in the skin.
• Cook for 4 - 5 minutes or until the skin is golden and crispy. Turn the chicken and cook the other side for 3 minutes.
• Remove chicken onto a plate, discard fat (don't scrape the pan) then return to the stove.
• Add oil, garlic and onion. Cook for 1 minute, then add capsicum. Cook for 2 minutes then add wine. Bring to a simmer and stir, scraping the pan to get those golden bits mixed in.
• Once most of the wine is evaporated and it doesn't smell winey anymore, add the tomato, water and pepper flakes. Stir, bring to a simmer, adjust heat so it's bubbling energetically but not rapidly (and not slowly).
• After 5 minutes (or so), stir through olives and capers. Taste the sauce and add salt and pepper.
• Then place chicken into the sauce, being careful not to submerge the skin. Cook for another 5 minutes.
• Sprinkle over parsley. Serve with crusty bread, or use half the sauce to toss through / pour over pasta and the other half to serve with chicken (see photos in post).

INDIAN-SPICED CHICKEN WITH TOMATO AND CREAM

Steps:

• Heat ghee in a large Dutch oven over medium heat. Season chicken with salt and pepper. Working in batches, cook chicken, skin side down, until golden brown (do not turn), 8-10 minutes. Transfer to a plate.
• Add onion, garlic, and ginger to pot and cook, stirring occasionally, until onion is very soft and golden brown, 8-10 minutes. Add tomato paste, garam masala, cumin, turmeric, coriander, cayenne, and cardamom and cook, stirring often, until tomato paste is beginning to darken, about 4 minutes.
• Add chicken, broth, tomato purée, and cream to pot; season with salt and pepper. Bring to a boil, reduce heat, and simmer, partially covered, skimming occasionally, until chicken is almost falling off the bone and liquid is slightly thickened, 1 1/2-2 hours.
• Add potatoes to pot and cook, partially covered, until potatoes are fork-tender, chicken is falling off the bone, and liquid is thick enough to coat a spoon, 30-45 minutes. Remove skin and bones from chicken, if desired, and return meat to pot; season stew with salt and pepper.
• Divide stew among bowls, top with yogurt and mint, and serve with naan, flatbread, or rice.
• DO AHEAD: Stew can be made 3 days ahead. Let cool; cover and chill.

SPICY TOMATO CHICKEN

Steps:

• Bring a large pot of salted water to a boil. Add chicken breasts and boil until cooked through and juices run clear. Remove chicken from pot, chop into bite size pieces and set aside.
• Strain remaining cooking broth, return to pot and bring to a boil. Break pasta in half (will make it easier to mix) and add to boiling broth. Cook for 8 to 10 minutes or until al dente. Drain and return pasta to pot.
• Meanwhile, saute onion and bell pepper in butter or margarine in a small saucepan. Add tomatoes with green chile peppers, sauteed onion/bell pepper mixture, peas and reserved chicken to pasta. Top with cheese and mix together well.
• Preheat oven to 350 degrees F (175 degrees C).
• Pour chicken mixture into a 9x13 inch baking dish and bake in the preheated oven for 25 to 35 minutes.

CHICKEN THIGHS IN TOMATO SAUCE

Steps:

• Set oven to 350 degrees.
• Grease a large roasting pan.
• Place the chicken thighs (skin-side up) in the prepared baking dish.
• In a saucepan melt butter and then saute the onions, garlic, thyme and dried chili flakes for about 4-5 minutes.
• Add in the crushed tomatoes, brown sugar, cider vinegar and Worcestershire sauce (do not add in the mustard until the end of cooking!) mix to combine, season with salt, black pepper; bring to a boil, and simmer for 10-15 minutes.
• Remove from heat and add in the mustard; mix to combine.
• Pour the sauce over the chicken in the baking dish, the turn over the chicken once to coat in sauce making certain to leave the skin side up.
• Bake uncovered, basting with sauce every 30 minutes (total cooking time should take about 1 hour and 10 minutes, if you have browned the chicken first then baking time will be less).

ITALIAN CHICKEN AND SPICY TOMATO SAUCE

Steps:

• Cut raw chicken into small cubed pieces.
• Place into skillet with Tbsp of olive oil.
• Cook until the chicken is almost done.
• Then add the chopped garlic and onion and continue to cook until the meat is completely cooked.
• Add tomatoes, Italian spices, red pepper flakes and salt and pepper to taste.
• Continue to cook for about 3-7 minutes more.
• Then add in the tomato paste.
• Cook about 5-7 minutes more to complete.
• Meanwhile, heat the pasta according to the package directions.
• After cooking the pasta, drain but do not rinse.
• Serve the sauce over the pasta and enjoy!

CHICKEN KAPAMA - GREEK BRAISED CHICKEN IN SPICED TOMATO SAUCE

Steps:

• Preheat the oven to 325F
• Pat chicken thighs dry and season them with 1/2 tablespoon olive oil, and 1 teaspoon each salt and pepper.
• In a heated 7-9 quart Dutch oven over medium-high heat, brown the chicken in 1 tablespoon of olive oil for 5-7 minutes per side. Work in batches if needed, as as to not crowd the pan. Transfer the chicken to a plate. Drain any excess fat from the pot.
• Return the pot to the heat and heat the remaining olive oil.
• Add the onion and stir. Cook for 5 minutes, scraping up any browned bits from the bottom of the pot.
• Add the carrots, celery, garlic, and ground cinnamon (if using cinnamon sticks, wait to add them). Cook for 5 minutes.
• Stir in the wine, vinegar, honey, and tomato paste. Simmer for 5 to 7 minutes, until reduced by half.
• Add crushed tomatoes and cook 5 minutes more.
• Return the chicken to the pot. Cover it with the chicken broth, add bay leaves and cinnamon sticks (if using). Pour in chicken broth or water. Stir to combine.
• Bing contents of the pot to boil. Cover the pot and place in the oven. Braise for 2 hours, or until tender.
• Serve over your favorite rice, potatoes, or pasta.

PENNE AND CHICKEN TENDERLOINS WITH SPICED TOMATO SAUCE

Steps:

• Combine first 5 ingredients in a small bowl; rub over chicken.
• Heat oil in a large nonstick skillet over medium-high heat.
• Add chicken; cook 4 minutes, turning once.
• Remove from heat; set aside.
• Reduce heat to medium.
• Add garlic; sauté 30 seconds or until garlic is soft.
• Add tomatoes and wine, scraping pan to loosen browned bits. Bring to a boil.
• Reduce heat, and simmer 15 minutes.
• Add chicken, and simmer 5 minutes.
• Cook pasta according to package directions, omitting salt and fat. Drain.
• Toss pasta with sauce in a large bowl.
• Sprinkle with cheese and basil.

CHICKEN WITH SPICED TOMATO SAUCE

Steps:

• Chop whole onion. In a nonstick pan large enough to hold all the ingredients, saute the onion in hot oil until it is soft.
• Mince garlic and add to onions.
• Wash and dry chicken and cut into bite-size chunks. When onion is soft, add chicken and brown lightly on both sides.
• Tie the pickling spice in a little bit of cheesecloth or an emptied tea bag. Add it to the chicken with the stock, vinegar, tomato paste and black pepper. Reduce heat and simmer, stirring occasionally, until chicken is cooked and flavors are melded, about 7 to 10 minutes. If sauce begins to stick, add a little more stock. Remove pickling-spice bag, and serve the chicken over rice.

CHICKEN WITH SPICY TOMATO SAUCE

Steps:

• Puree first 9 ingredients in blender.
• Heat oil in heavy large skillet over high heat. Sprinkle chicken with salt and pepper. Add chicken to skillet; sauté until brown, about 2 minutes per side. Add sauce from blender. Reduce heat to medium. Simmer uncovered until chicken is cooked through, turning chicken over once, about 10 minutes. Using tongs, transfer chicken to work surface. Continue to simmer sauce until slightly thickened, about 5 minutes longer. Season sauce with salt and pepper.
• Cut chicken crosswise into thin slices. Return to sauce and heat through.