SIMPLE SPICY CHICKEN PASTA
An easy one-pot dish. Delicious juicy chicken in a tomato sauce with a nice kick. Perfect with pasta and some garlic bread.
Provided by craig_m89
Time 1h
Yield Serves 6
Number Of Ingredients 13
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.
TOMATO BRAISED CHICKEN THIGHS
This six ingredient chicken dish made with boneless skinless thighs, garlic, crushed tomatoes, and thyme is versatile, easy to make, and is undeniably delicious.
Provided by Kristen McCaffrey
Categories Dinner
Time 50m
Yield 4
Number Of Ingredients 8
Steps:
- Season the chicken with salt and pepper.
- Heat a nonstick skillet over medium high heat. Add the chicken thighs and cook for 3-4 minutes on each side until browned. Push to one side of the pan or remove and rest on a plate.
- Add the olive oil, onion, and garlic. Cook for 2 minutes until garlic is fragrant. Add the tomatoes, chicken broth, and thyme. Bring to a simmer. Nestle the chicken in this sauce and cover.
- Cook at a low simmer for 30 minutes or until chicken is fully cooked. Sprinkle with parsley if desired.
Nutrition Facts : ServingSize 6 oz., Calories 276 cal, Carbohydrate 16 g, Fat 9 g, Protein 33 g, Fiber 4 g, SaturatedFat 2 g, Cholesterol 131 mg, Sodium 443 mg, Sugar 8 g
SPICY SRIRACHA CHICKEN
Spicy chicken tenders made by simmering in a tomato sauce with garlic, honey, Sriracha and lime juice for an easy entree to serve with rice
Provided by ReadySetEat
Categories Main Dish
Time 25m
Yield 6
Number Of Ingredients 10
Steps:
- Stir together tomato paste, broth, Sriracha, honey, lime juice and garlic in 12-inch skillet; add chicken and sprinkle with salt.
- Bring tomato mixture to a boil over medium-high heat. Reduce heat to medium-low, cover and cook 5 minutes. Turn chicken over; cook 5 minutes more or until chicken is no longer pink in centers (165°F).
- Sprinkle with green onions and serve with hot cooked rice, if desired.
Nutrition Facts : @id https, Calories 192 calories
CHICKEN IN SPICY TOMATO SAUCE
Must-try recipe for a Malaysian/Indonesian dish of fried chicken braised in spicy tomato sauce that's deliciously sweetish, savoury, and tangy.
Provided by Celia Lim
Categories Chicken Recipes
Time 1h15m
Number Of Ingredients 23
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.
Nutrition Facts : ServingSize 1 serving, Calories 341 kcal, Carbohydrate 15 g, Protein 20 g, Fat 23 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 111 mg, Sodium 649 mg, Fiber 2 g, Sugar 9 g
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.
CHICKEN BREASTS WITH TOMATOES AND CAPERS
This recipe was originally developed by Pierre Franey in 1991 for the 60-Minute Gourmet column, a weekly feature dedicated to Times-worthy dishes that were easy, quick and inexpensive. This recipe fit the bill perfectly, and it still does. Just sauté the chicken breasts until they are lightly browned. Then add shallots and garlic, tarragon, tomatoes, vinegar, capers, white wine and tomato paste. Stir well and cook for about 9 minutes more. That's it.
Provided by Pierre Franey
Categories dinner, one pot, main course
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Sprinkle the chicken with salt and pepper. Heat the oil and butter in a heavy-bottom skillet. Add the chicken breasts and saute over medium-high heat, turning the pieces often until lightly browned, about 5 minutes.
- Add the shallots and garlic around the chicken. Cook briefly; add the tarragon, tomatoes, vinegar, capers, wine and tomato paste. Stir to dissolve the brown particles adhering to the bottom of the skillet.
- Blend well, bring to a boil, and then cover and simmer for 9 minutes. Sprinkle with parsley and serve.
Nutrition Facts : @context http, Calories 512, UnsaturatedFat 10 grams, Carbohydrate 12 grams, Fat 20 grams, Fiber 3 grams, Protein 60 grams, SaturatedFat 6 grams, Sodium 1163 milligrams, Sugar 6 grams, TransFat 0 grams
SPICY ITALIAN CHICKEN CASSEROLE
Juicy chicken with crispy skin in a spicy tomato sauce with bell peppers, olives and capers. Inspired by Mario Batali's Sicilian Chicken (but more sauce!). Feel free to dial back the spiciness. Made on the stove, this is a hearty dinner on the table in 30 minutes. Recipe VIDEO below.
Provided by Nagi
Time 30m
Number Of Ingredients 14
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).
Nutrition Facts : ServingSize 472 g, Calories 497 kcal
SPICY TOMATO CHICKEN
I love this recipe. So does my family. It will make several servings. This version is made with vermicelli, a pasta that is much thinner than regular spaghetti. 'Vermicelli' is Italian for 'little worms', referring to the fact that it is shaped into very thin strands.
Provided by Mary48
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pasta
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 318.3 calories, Carbohydrate 28.2 g, Cholesterol 73.7 mg, Fat 8.9 g, Fiber 3.3 g, Protein 31.1 g, SaturatedFat 4.6 g, Sodium 652.9 mg, Sugar 5.5 g
SOUTHERN FRIED CHICKEN WITH SPICY TOMATO KETCHUP AND COLESLAW
Crispy fried chicken with spicy tomato sauce and creamy coleslaw.
Provided by James Martin
Categories Main course
Yield Serves 4
Number Of Ingredients 33
Steps:
- Preheat the oven to 180C/160C Fan/Gas 4.
- For the southern fried chicken, remove the skin from the chicken pieces and slash the flesh with the tip of a sharp knife.
- Lightly whisk the egg whites together in a bowl and add the chicken, mixing well to coat.
- Place all the breadcrumbs, lemon zest, cayenne pepper, garlic salt, dried thyme, dried oregano, cracked black pepper and sea salt into a bowl and mix until well combined. Dip the chicken pieces in the breadcrumb mixture, ensuring all of the chicken is well coated.
- Heat the vegetable oil in a deep fat fryer to 170C/338F, checking the temperature with a digital thermometer. Alternatively, half-fill a deep, heavy-based pan with the vegetable oil and heat until a breadcrumb dropped in sizzles and turns golden-brown in 30 seconds. (CAUTION: Hot oil can be dangerous. Do not leave unattended.)
- Cook the chicken, a few pieces at a time, in the oil for 6-10 minutes (depending on the size of each piece), or until golden-brown and crisp, turning the pieces over occasionally. Remove with a slotted spoon and place onto a baking tray, then cook the chicken in the oven for 15 minutes, or until cooked through (the juices should run clear when the chicken is pierced in the thickest part with a skewer). Keep warm.
- For the spicy tomato ketchup, place the vinegar, chilli, star anise and sugar into a heavy-based, non-reactive pan and bring to a simmer. Add the tomatoes, then all of the other remaining ketchup ingredients, apart from the cornflour and water mixture. Bring to the boil, stirring frequently to prevent the mixture from catching on the bottom of the pan.
- Reduce the heat to a simmer and cook for 30 minutes, stirring occasionally to ensure the mixture doesn't stick to the bottom of the pan.
- Transfer the ketchup mixture to a food processor and blend to a smooth purée. Strain the mixture through a fine sieve, discarding any solids.
- If the ketchup is too thin for your liking, return the ketchup to a clean pan and bring to the boil. Stir in the cornflour and water mixture and cook until thickened to the desired consistency.
- For the coleslaw, place the egg yolks, vinegar and mustard into a food processor with a pinch of salt and blend until smooth. With the motor running, slowly pour in the oils through the feeder, alternating between them as you go, until the mixture thickens to the consistency of mayonnaise.
- Whisk in the water and lemon juice and season, to taste, with salt and freshly ground black pepper.
- Place the carrots, cabbage, onion and parsley into a bowl and add enough mayonnaise to lightly coat.
- To serve, divide the chicken pieces among four serving plates and spoon the coleslaw alongside. Spoon the tomato ketchup into small ramekins or sauce bowls and serve alongside.
GRILLED CHICKEN WITH SPICY BRAZILIAN TOMATO AND COCONUT SAUCE
Redolent of ginger and jalapenos, the tomato sauce is a lively addition to plain grilled chicken. If you like less heat, use only one jalapeno. Rice and beans or refried beans are typical Brazilian side dishes that taste especially good with chicken.
Provided by lazyme
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Light the grill.
- In a shallow dish, combine 3 tablespoons of the oil with two-thirds of the minced garlic.
- Coat the chicken with half of the garlic oil and season with 1/4 teaspoon of the salt and 1/8 teaspoon pepper.
- Grill the chicken over moderately high heat, basting with the remaining garlic oil, until just done, about 10 minutes per side for the breasts, 13 for the legs.
- Meanwhile, in a medium saucepan, heat the remaining 1 tablespoon oil over moderately low heat.
- Add the onion and cook, stirring occasionally, until translucent, about 5 minutes.
- Add the remaining garlic, the ginger, and the jalapenos, and cook, stirring, for 1 minute longer.
- Add the tomatoes, the coconut milk, the remaining 1/2 teaspoon salt, and a pinch of pepper.
- Bring to a simmer and cook, stirring occasionally, until thickened, about 5 minutes.
- Stir in the cilantro and serve with the chicken.
ITALIAN CHICKEN AND SPICY TOMATO SAUCE
A wonderful quick and easy meal. I came up with this because I always have a ton of canned tomatoes on hand and a bunch of chicken. I wanted something different and low calorie. Once I snuck a bunch of broccoli VERY chopped up in here. I had to cook it forever so the husband couldn't tell it was in the dish, but it work like a charm! He still loved it!! Enjoy! (Pasta is included in the nutritional information, so cut back on that if you are watching your weight.)
Provided by Bonnie Traynor
Categories One Dish Meal
Time 30m
Yield 2 serving(s)
Number Of Ingredients 11
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!
SPICY CHICKEN MEATBALLS WITH ARRABBIATA SAUCE
This dish was inspired by R+D Kitchen and Milo + Olive, two of my favorite local spots in Santa Monica. Their chicken meatballs in tomato sauce are light but with a bit of heat and served without a strand of spaghetti in sight. Instead, they are ladled over arugula. For my version, I pair my spicy chicken meatballs with an equally spicy tomato sauce: Arrabbiata, which means "angry" in Italian. With fresh basil, bitter arugula, pungent red onion and a little Parm, this dish is perfect by itself, but if you want to push it into hearty territory, serve it over some spaghetti. Pile any leftovers onto an Italian roll for an epic sandwich the next day. Enjoy!
Provided by Claire Thomas : Food Network
Categories side-dish
Time 30m
Yield 2 servings as a main course or 4 to 6 as an appetizer
Number Of Ingredients 27
Steps:
- For the meatballs: Mix together the breadcrumbs, onion, garlic, oregano, tomato paste, cayenne, paprika, parsley, Parmesan and 1/2 teaspoon each salt and pepper in a large bowl; add the chicken, milk and egg. Gently blend together with your fingertips, then form into 2-inch balls. Don't compact the meatballs too much or they'll be dense and dry.
- Heat a large skillet over medium-high heat and add a few tablespoons of olive oil to coat. Add the meatballs and cook until a deep golden brown, 2 to 3 minutes on each of their 4 sides. It's OK if they're not fully cooked through, as they'll finish cooking in the sauce. (If you're not cooking them in the sauce, then cook the meatballs over medium heat until cooked through, 3 to 4 minutes per side.)
- For serving: Pour the hot Arrabbiata into the skillet with the meatballs. Reduce the heat to medium low, cover and cook until the meatballs are fully cooked through, 7 to 10 minutes.
- Top with the red onions and Parmesan, then ladle over a handful of arugula in each serving bowl. Garnish with the basil and enjoy!
- Heat the oil in a large skillet over medium heat. Add the garlic and crushed red pepper and cook, stirring, until fragrant, about 30 seconds. Add the tomatoes, tomato paste and wine and cook, stirring occasionally, until most of the alcohol has evaporated, about 5 minutes. Add the basil and cook, stirring occasionally, until the sauce has thickened.
- Blend the sauce with an immersion blender (or in 2 batches in a blender) until smooth. Season with salt and pepper. Makes about 4 cups. Refrigerate any leftover sauce in an airtight container for up to 2 weeks or freeze for up to 3 months.
SPICY CHICKEN IN TOMATO-COCONUT SAUCE
Easy, spicy chicken dish. Tastes great with naan.
Provided by NEWORLEANSGIGLET
Categories World Cuisine Recipes Asian Indian
Time 1h10m
Yield 8
Number Of Ingredients 20
Steps:
- Bring the rice and 1 quart water to a boil in a pot. Season with 1 teaspoon salt and onion powder. Cover, reduce heat to low, and simmer 20 minutes.
- Heat the oil in a skillet, and brown the chicken on all sides. Set chicken aside, and mix in the onion and jalapenos. Cook until tender. Pour in the coconut milk and 1 cup water, and stir in diced tomatoes with green chiles and tomato paste. Season with cumin, garam masala, mustard seed, cayenne pepper, and 2 teaspoons salt. Dissolve bouillon cubes in the mixture. Bring to a boil. Return chicken to skillet, and continue cooking 10 minutes, or until chicken juices run clear.
- Remove chicken from skillet, cool enough to handle, and remove meat from bones. Return meat to skillet. Serve mixture over the cooked rice. Garnish with lime wedges, and top each serving with a dollop of sour cream.
Nutrition Facts : Calories 496.6 calories, Carbohydrate 52.5 g, Cholesterol 53.6 mg, Fat 23.4 g, Fiber 4 g, Protein 21 g, SaturatedFat 13.5 g, Sodium 1840.6 mg, Sugar 3.7 g
ROTINI & SPICY CHICKEN IN TOMATO SAUCE
Put together a simple dinner entrée with this quick Rotini & Spicy Chicken in Tomato Sauce! This recipe includes rotini, crushed red pepper & cream cheese.
Provided by My Food and Family
Categories Healthy Living Dinner Recipes
Time 25m
Yield 8 servings, 1 cup each
Number Of Ingredients 10
Steps:
- Blend tomato sauce and cream cheese in blender until smooth.
- Heat dressing in large skillet on medium-high heat. Add chicken and onions; cook 8 min. or until chicken is evenly browned, stirring occasionally. Add tomato sauce mixture and all remaining ingredients except parsley; stir. Simmer on medium heat 5 min. or until chicken is done, stirring occasionally.
- Stir in parsley.
Nutrition Facts : Calories 280, Fat 8 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 590 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 19 g
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.
CHICKEN AND POTATO NAPOLEON WITH SPICY TOMATO SAMBAL SAUCE
Provided by Dzintra Dzenis
Time 50m
Yield 2 to 4 servings
Number Of Ingredients 20
Steps:
- Chicken:
- Preheat the oven to 375 degrees F.
- In a large oven-proof saute pan over high heat, heat 2 tablespoons olive oil. Season the chicken breasts with salt and pepper, to taste, and add them to the oil. Cook for 3 minutes on each side. Put the saute pan in the oven and the let the chicken finish cooking, about 15 minutes. Remove from the oven to a cutting board and allow to rest, covered, for 5 to 10 minutes.
- Tomato sauce: In a medium-sized skillet over medium heat, add the olive oil. Add the chopped garlic and onions and saute until softened. Stir in the tomatoes, sambal, sugar, 2 teaspoons of salt and the rosemary. Saute over medium heat and allow the sauce to reduce and flavors to blend together, about 8 minutes. Taste and season with salt and pepper, if needed. Remove the rosemary sprig and stir in chopped parsley just before serving.
- Potatoes: Fill a large saucepan 2/3's full with cold water. Add the potatoes and a good pinch of salt and bring to a gentle boil over medium heat. Cook the potatoes until they are just tender, about 10 minutes. Once the potatoes tender, drain them and cut them into 1/4-inch slices. Heat a combination of olive oil and grapeseed oil in a large skillet until it just begins to smoke. Add the potato slices and fry until crispy on the outside and completely tender on the inside. Remove the potatoes to paper towels to drain and sprinkle with sea salt.
- Arrange potato slices in a circular layer on each serving plate. Put a thin layer of tomato sauce over the potatoes, leaving a small border. Slice the chicken breasts into serving portions and arrange on top of the potato-tomato layers. Garnish each serving with a sprig of rosemary and fresh parsley. Serve and enjoy!
More about "chicken with spicy tomato sauce food"
CHICKEN IN SPICY TOMATO SAUCE - KUALI
From kuali.com
Cuisine Chinese, FusionTotal Time 1 hrCategory Chicken Dishes, Poultry DishesCalories 2000 per serving
- Leave 4 tablespoons of oil in the wok. Sauté cinnamon, cardamom pods and lemon grass. Add ground ingredients and fry until fragrant.
CREAMY ITALIAN CHICKEN IN TOMATO SAUCE (KETO RECIPE ...
From blondelish.com
5/5 (1)Calories 547 per servingCategory Chicken, Dinner, Lunch, Main Course
BARBECUE CHICKEN WINGS WITH SPICY TOMATO SAUCE - GOOD FOOD
From goodfood.com.au
Servings 4-8Total Time 1 hr 30 minsCategory Dinner
ROASTED CHICKEN WITH ZOODLES AND SPICY TOMATO SAUCE ...
From bodybuilding.com
Servings 2Total Time 35 minsCategory Dinner,Chicken & PoultryCalories 256 per serving
GROWN-UP CHICKEN FINGERS W/SPICY DIPPING SAUCE - HEALTHY ...
From healthyrecipeecstasy.com
Servings 4Estimated Reading Time 4 minsCategory EntreeTotal Time 33 mins
10 BEST CHICKEN WITH TOMATO SAUCE RECIPES - YUMMLY
From yummly.com
GRILLED CHICKEN WITH SPICY BRAZILIAN TOMATO AND COCONUT SAUCE
From foodandwine.com
5/5 Total Time 30 minsServings 4
- Light the grill. In a shallow dish, combine 3 tablespoons of the oil with two-thirds of the minced garlic. Coat the chicken with half of the garlic oil and season with 1/4 teaspoon of the salt and 1/8 teaspoon pepper. Grill the chicken over moderately high heat, basting with the remaining garlic oil, until just done, about 10 minutes per side for the breasts, 13 for the legs.
- Meanwhile, in a medium saucepan, heat the remaining 1 tablespoon oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the remaining garlic, the ginger, and the jalapeños, and cook, stirring, for 1 minute longer. Add the tomatoes, the coconut milk, the remaining 1/2 teaspoon salt, and a pinch of pepper. Bring to a simmer and cook, stirring occasionally, until thickened, about 5 minutes. Stir in the cilantro and serve with the chicken.
CRISPY CHICKEN WRAP WITH SPICY TOMATO SALSA - EVERYDAY ...
From everyday-delicious.com
5/5 (1)Total Time 50 minsCategory Appetizer, DinnerCalories 1250 per serving
- Place 2 slices of cheese on a large tortilla, spread over 1 heaped tablespoon of tomato salsa. Place the chicken pieces on top - cut the cutlets so that they fit in the middle of the tortilla, and finally put 2 slices of tomato on top.
CRISPY CHICKEN CUTLET WITH SPICY TOMATO SAUCE | ITALIAN ...
From italianfoodforever.com
Servings 4Category Chicken
- Place the bread cubes, lemon zest, chile pepper, parsley, grated cheese, sea salt and pepper in the food processor, and pulse until finely blended.
- Beat the eggs and dip the cutlets first into the eggs, then the breadcrumbs and press with your fingertips to help the crumbs adhere.
PENNE & CHICKEN TENDERLOINS & SPICED TOMATO SAUCE RECIPE
From myrecipes.com
4/5 (44)Calories 446 per serving
- 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 THIGHS WITH SPICY TOMATO-PEPPER SAUCE RECIPE ...
From foodandwine.com
5/5 Total Time 1 hr 30 minsServings 10
- In a very large ovenproof skillet, heat 1/2 cup plus 2 tablespoons of the olive oil. Add the onions, bell peppers and garlic and cook over moderately high heat, stirring occasionally, until softened and lightly browned, about 10 minutes. Add the tomatoes and cook until softened and all of the liquid has evaporated, about 10 minutes longer.
- Transfer the vegetables to a blender and puree until smooth. Season the vegetable puree with salt and Piment d'Espelette.
- Wash and dry the skillet. Heat 3 tablespoons of the oil in each of 2 very large ovenproof skillets. Season the chicken with salt and pepper. Add 10 of the thighs to each skillet, skin side down. Cook over moderately high heat, turning once, until the chicken is golden brown, about 12 minutes. Remove from the heat. Transfer the chicken to a platter and pour off the fat in the skillets.
- Add 1/4 cup of the brown sugar to 1 of the skillets and cook over high heat, whisking constantly, until melted, about 1 minute. Off the heat, carefully whisk in 1/2 cup of the vinegar; turn away to avoid the fumes. Cook over moderate heat, whisking and scraping up any browned bits from the bottom of the skillet, until thick and syrupy, about 1 minute. Add half of the vegetable puree and bring to a boil. Return 10 of the chicken thighs to the skillet, skin side up. Repeat with the second skillet and the remaining 1/4 cup sugar, 1/2 cup of vinegar, puree and chicken thighs. Cover both skillets and simmer the chicken over low heat until cooked through, about 12 minutes.
CHICKEN TENDERS IN TOMATO SAUCE AND RICE - SO DELICIOUS
From sodelicious.recipes
5/5 (2)Calories 783 per servingTotal Time 1 hr
- Put enough vegetable oil in a skillet, for deep-frying the chicken. Heat the vegetable oil on high heat, then reduce to medium heat and deep-fry the chicken chunks until golden.
- Lay a large plate with paper towels and place the fried chicken pieces on it, so the paper absorbs the excess fat.
CHICKEN THIGHS WITH SPICY TOMATO SAUCE - MAMá MAGGIE'S ...
From inmamamaggieskitchen.com
5/5 (1)Total Time 45 minsCategory DinnerCalories 922 per serving
- Sear the chicken until brown. 3 minutes. Do not overcrowd the pan. Do this in batches, if you need to. If the chicken does not move easily, it’s not ready to turn.
CHICKEN LIVERS IN SPICY TOMATO SAUCE WITH CRISPY FRIED ...
From miseenspice.com
- Roughly chop 2 medium onions (they will melt into the sauce so don't worry about being neat.) Thinly slice the third onion (we'll be frying this one to make crispy onions)
- In a large pot, heat up 3 tbsp of olive oil over medium heat and add the livers, brown on both sides, it'll take a couple of minutes on each side. You'll know it's ready when the the livers easily come off the pot, if they're sticking then they need a little more time, give them a minute. Remove the browned livers from the pot and set aside (you might need to do this in batches if your pot is not large enough. Do not overcrowd the pot for best results)
SPAGHETTI WITH CHICKEN, BLACK BEANS AND SPICY TOMATO SAUCE
From waitrose.com
5/5 (2)Total Time 25 minsServings 4Calories 521 per serving
CHICKEN SCHNITZEL WITH PASTA AND SPICY TOMATO SAUCE- BORD BIA
From bordbia.ie
Servings 4Calories 672 per serving
POLLO ROJO (CHICKEN IN TOMATO AND CHILE SAUCE) RECIPE
From thespruceeats.com
4.6/5 (18)Total Time 35 minsCategory Entree, DinnerCalories 514 per serving
CHICKEN BREAST IN TOMATO SAUCE - POULTRY & CHICKEN RECIPES ...
From lakegenevacountrymeats.com
Servings 8Total Time 45 mins
NIGEL SLATER’S RECIPE FOR CHICKEN WINGS WITH SPICY TOMATO ...
From amp.theguardian.com
SPICY TOMATO SAUCE FOR CHICKEN - ALL INFORMATION ABOUT ...
From therecipes.info
BAKED CHICKEN CHILAQUILES WITH SPICY TOMATO SAUCE TOPPED ...
From more.ctv.ca
CHICKEN IN SPICY TOMATO SAUCE (AYAM MASAK MERAH) - FOOD NEWS
From foodnewsnews.com
EASIEST WAY TO PREPARE DELICIOUS BOILED CHICKEN WITH SPICY ...
From massline.net
CHICKEN RIGGIES RECIPE (SPICY CHICKEN RIGATONI) | KITCHN
From thekitchn.com
ITALIAN CHICKEN WITH TOMATO SAUCE - ALL INFORMATION ABOUT ...
From therecipes.info
CHICKEN AND TOMATO RECIPES - BBC GOOD FOOD
GARLIC CHICKEN WITH TOMATO SAUCE RECIPE — EATWELL101
From eatwell101.com
PAPA'S CHICKEN FEET | CHICKEN FEET IN SPICY TOMATO SAUCE ...
From youtube.com
CHICKEN IN SPICY TOMATO SAUCE | MAGGI® MALAYSIA
From maggi.my
CHICKEN WITH DELICIOUS SPICY TOMATO SAUCE RECIPES
From tfrecipes.com
DONAL SKEHAN’S HOT AND SPICY CHICKEN RECIPES - INDEPENDENT.IE
From independent.ie
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love