Chipotle Pepper Oil Food

WICKED CHICKEN RIGGIES

Wicked Chicken Riggies image

Provided by Food Network

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 23

Ingredients

1/2 can chipotle pepper in adobe sauce
10 serrano chiles, stemmed, rough chop
3/4 cup hot pepper oil (chili oil)
3/4 cup olive oil plus 3 to 4 tablespoons
1 red onion, small dice
2 tablespoons finely minced fresh garlic
1 tablespoon dry basil
1 tablespoon dry oregano
2 teaspoons kosher salt, plus more for sprinkling
1 teaspoon black pepper, plus more for sprinkling
2 teaspoons cayenne pepper
2 teaspoons red pepper flakes
1 green bell pepper, small dice
1 red bell pepper, small dice
1 yellow bell pepper, small dice
8 cups favorite tomato sauce
6 cups heavy cream
2 cups grated Romano
1/4 cup sugar
1 to 1 1/2 pounds dried rigatoni noodles
2 pounds chicken breast, cut into strips
Shredded locatelli cheese, or favorite grated cheese, for serving
4 scallions, fine dice (retain for final garnish)

Steps:

For the hot sauce: In a blender, carefully blenderize the chipotle peppers, serrano chiles and pepper oil. This stuff is hot! Be careful with splatter! Reserve.
For the chicken: In a large braiser or saucepot, warm 3/4 cup of the olive oil over medium heat for 2 to 3 minutes. Add the onions, garlic, basil, oregano, salt, black pepper, cayenne and red pepper flakes. Stir well and cook until the onions are translucent.
Stir the fresh chopped bell peppers into the onion mixture. Stir to coat. Add the reserved hot sauce. Continue cooking for 2 to 3 minutes, stirring occasionally. Add the tomato sauce, heavy cream, Romano and sugar. Whisk well!
Lower the heat until the sauce slightly bubbles, and stir well. Turn the heat to low or off while sauteing the chicken strips and cooking the rigatoni noodles.
When the sauce is nearing doneness, cook the rigatoni noodles according to package directions. I like to pre-cook my pasta for sauteed pasta dishes such as this. Pre-cooking rigatoni to near doneness, straining and holding at room temperature, or completely chilling down if holding for several hours or more and then dunking in hot, boiling water prior to sauteing works well.
For the chicken saute, heat a large saute pan with the remaining olive oil. First, sprinkle the chicken strips with 1 teaspoon salt (more or less), and add to the hot olive oil, one layer at a time. Do not overcrowd the pan. Cook in batches if necessary. Add a dash of black pepper if desired. Flip and shake the chicken pieces around in the hot pan to sear all sides. Cook until opaque and lightly brown, about 4 minutes. Set aside.
Toss the tomato sauce and chicken in a large bowl in half-batches, or altogether. Pour onto a serving platter or individual pasta bowls. Garnish with locatelli cheese and reserved fresh scallions.

CHIPOTLE PEPPER PUREE

Chipotle Pepper Puree image

Chipotle peppers are jalapeno chilies that have been smoked and dried. Their smoky heat is delicious brushed over tortillas and pizzas, and carefully added to soup and stews. A little will go a long way. The puree will keep almost indefinately; if you know you'll be storing it a long time, cover the puree with a thin layer of oil. Enjoy! Adapted from Field of Greens restaruant cookbook.

Provided by Sharon123

Categories Sauces

Time 5m

Yield 1 cup, about

Number Of Ingredients 2

Ingredients

1 (7 ounce) can chipotle peppers, in adobe sauce
olive oil (or other oil of choice)

Steps:

Take the contents of the can and puree in a blender or food procesor. Be careful handling chipotles and remember that a little of this smoky chili puree will go a long way.
Store in the refrigerator until needed in a jar with tight lid.
The puree will keep almost indefinately when covered with a thin layer of oil(I prefer olive oil).

CHIPOTLE PUREE

Chipotle Puree image

Chipotles are jalapeno chiles that have been slowly dried over smoke. This puree gives an authentic mexican flavour to many dishes. Use the substitute if you can as it's just as good. From the Fresh Mex cookbook.

Provided by dale7793

Categories Sauces

Time 55m

Yield 1/4 cup

Number Of Ingredients 8

Ingredients

6 cups water
4 ounces dried chipotle chiles, stems removed
2 tablespoons achiote paste
1 cup tomato paste
1 cup firmly packed brown sugar
1/4 cup red wine vinegar
2 teaspoons salt
1/4 cup olive oil

Steps:

Combine all the ingredients in a saucepan over high heat.
Bring to the boil, decrease heat to medium low and simmer for 30-45 minutes.
Remove from the heat and cool completely.
Puree the mixture in a blender until smooh.
Store in an airtight container for up to 3 days.
If you can buy cans of chipotles en adobo (chiles marinated in a saucy paste of vinegar and spices) you can just puree that as a substitute.

Nutrition Facts : Calories 6341.1, Fat 222.9, SaturatedFat 31.1, Sodium 27364.7, Carbohydrate 1102.3, Fiber 49.8, Sugar 1005.6, Protein 55

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