Crazy Spicy Chicken Food

ANGRY CHICKEN

Angry Chicken image

Provided by Masaharu Morimoto

Time 9h10m

Yield Makes 4 servings

Number Of Ingredients 20

Ingredients

2 (3 1/2 to 4 pound) chickens quartered
Spicy Yogurt Marinade, recipe follows
2 cups chicken stock
24 assorted long fresh hot green and red chile peppers
2 tablespoons grapeseed oil, or other vegetable oil
1 bunch Fried Rice Noodles, recipe follows
Lime wedges, for serving
1/2 teaspoon black peppercorns
1/2 teaspoon cumin seeds
1/4 teaspoon coriander seeds
1/4 teaspoon cardamom seeds
1 teaspoon chili powder
1/2 teaspoon garam masala
1/2 teaspoon salt
1 1/2 cups hot sauce (recommended: Frank's)
1 1/3 cups plain yogurt
1/2 cup heavy cream
1/3 cup soy sauce
Vegetable oil, for frying
1 bundle thin rice noodles (mai fun)

Steps:

This is one of the most popular dishes on my menu. I have a restaurant in Mumbai, so I visit India often, and here you can see how I've been influenced by one of my favorite Indian dishes: Tandoori chicken. The bird is first marinated in spiced yogurt before being roasted in a very hot oven. For garnish, I make a zesty sauce from the marinade and serve the pieces of chicken with whole grilled fresh chiles. The secret ingredient here is the hot sauce. I always use Frank's, a Louisiana-based sauce with a distinct red pepper flavor, which is neither as hot nor as sharp as other brands. As a result, the marinated chicken is certainly spicy, but not incendiary. If you want more heat, I encourage you to eat the chiles. The noodle topping is dramatic, and you'll always see it at the restaurant, but at home you can consider it optional.
Preheat the oven to 450 degrees F.
Trim any excess fat from the chicken. Rinse and pat dry. Place the chicken quarters in a large bowl. Measure out 1 cup of the Spicy Yogurt Marinade and reserve for the sauce; refrigerate in a small covered container.
Pour the rest of the marinade over the chicken. Turn the pieces to make sure they are all well-coated. Cover and refrigerate for at least 8 and up to 24 hours.
Remove the chicken from the marinade and arrange the pieces on 1 or 2 half-sheet pans or large baking sheets. Discard the chicken marinade.
Roast for 40 minutes, until the chicken is tender and lightly browned and the juices run clear when the thighs are pricked with the tip of a small knife. Transfer the pieces to a platter and tent with foil to keep warm.
While the chicken is roasting, make the sauce. Boil the chicken stock in a medium saucepan over high heat until it is reduced to 1 cup. Whisk in the reserved 1 cup Spicy Yogurt Marinade and cook just until heated through. Do not boil, or the yogurt will separate. Keep the sauce warm.
As soon as the chickens are done, preheat the broiler. Toss the chiles with the oil to coat lightly and spread them out on a broiler rack or small baking sheet. Broil the chiles about 4 inches from the heat, turning them a couple of times, until they are blistered and lightly browned, about 5 minutes.
To serve, layer the chicken and chiles on a large platter. Pour the sauce around the chicken. Top with the Fried Rice Noodles. Serve with lime wedges to squeeze over the chicken.
To make the marinade, grind the peppercorns, cumin, coriander seeds, and cardamom in a spice grinder or use a mortar and pestle. Transfer to a medium bowl. Add the chili powder, garam masala, and salt. Add the hot sauce, yogurt, cream, and soy sauce and whisk until smooth and well blended.
Add vegetable oil to reach about 2 inches up the sides of a large saucepan or a wok. Heat the oil over high heat to 340 degrees F. Separate 1 bundle of thin rice noodles into 2 portions. Working with 1 portion at a time, add the noodles to the oil. They will puff up almost immediately. Using a large wire skimmer, transfer to paper towels to drain.

CRAZY CHICKEN

Crazy Chicken image

I'm not sure why this is called Crazy Chicken. It is so easy to put together. The sauce is really good served with rice or noodles.

Provided by Fluffy

Categories Poultry

Time 6h10m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

6 boneless skinless chicken breasts
2 cups salsa
1 tablespoon honey
1 teaspoon cumin
1 teaspoon chili powder
1/2 tablespoon ketchup
1/2 tablespoon mustard

Steps:

Place chicken in crockpot.
Mix remaining ingredients and pour over chicken.
Cover and cook on low for 6 to 8 hours.
Serve over rice or noodles.

SWEET, STICKY AND SPICY CHICKEN

Sweet, Sticky and Spicy Chicken image

This chicken dish uses skinless boneless chicken breasts and tastes delicious. It's great as an appetizer or as a main dish served with rice and a veggie.

Provided by katemartinodotcom

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 22m

Yield 4

Number Of Ingredients 9

Ingredients

1 tablespoon brown sugar
2 tablespoons honey
¼ cup soy sauce
2 teaspoons chopped fresh ginger root
2 teaspoons chopped garlic
2 tablespoons hot sauce
salt and pepper to taste
4 skinless, boneless chicken breast halves - cut into 1/2 inch strips
1 tablespoon vegetable oil

Steps:

Mix together brown sugar, honey, soy sauce, ginger, garlic and hot sauce in a small bowl.
Lightly salt and pepper the chicken strips.
Heat oil in a large skillet over medium heat. Add chicken strips and brown on both sides, about 1 minute per side. Pour the sauce over the chicken. Simmer uncovered until the sauce thickens, 8 to 10 minutes.

Nutrition Facts : Calories 232.4 calories, Carbohydrate 13.9 g, Cholesterol 59.3 mg, Fat 9.3 g, Fiber 0.2 g, Protein 22.8 g, SaturatedFat 2.2 g, Sodium 1176.2 mg, Sugar 12.3 g

SWEET & SPICY CHICKEN CHILI

Sweet & Spicy Chicken Chili image

I was inspired by Recipe #76861, but went crazy while making it again and changed it up quite a bit. For best flavor, make this the night before serving, so it can marinate. Note that we are not big meat-eaters, so if you like more meat, you should certainly add some. I also left this at a mild-spicy level, since I figured it would be easier for you heat-lovers to taste it as-is and add more as needed.

Provided by Starrynews

Categories < 4 Hours

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 15

Ingredients

4 chicken tenderloins
2 garlic cloves, minced
1 large onion, chopped
1 large bell pepper, chopped
1 (20 ounce) can no-sugar-added pineapple tidbits, in 100% juice, no sugar added
2 (15 ounce) cans kidney beans, rinsed and drained
28 ounces tomatoes, chopped
6 tablespoons tomato sauce
6 ounces tomato paste
12 ounces chicken broth (or 12 ounces water with 1 chicken bouillon cubes)
1/2 ounce chili seasoning mix
chili powder, to taste
cumin, to taste
cayenne pepper, to taste
1/2 teaspoon cinnamon

Steps:

Prepare a large pot with nonstick cooking spray.
Saute the chicken, and when almost cooked through, add garlic, onion, and bell pepper.
Once chicken is cooked through, pull it out and shred it before returning it to the pot.
Pour in the pineapple juice from the can of pineapple, reserving the tidbits for later use.
Add kidney beans, tomatoes, tomato sauce, tomato paste, broth, chili seasoning, chili powder, cumin, and cayenne pepper.
Mix well and bring to a boil.
Reduce heat and simmer for 45 minutes, covered, stirring occasionally. Remove from heat and let cool. Refrigerate overnight.
When ready, reheat on stovetop over medium low.
Stir in cinnamon.
Serve with pineapple tidbits on the side.

Nutrition Facts : Calories 148, Fat 1.3, SaturatedFat 0.3, Sodium 689.5, Carbohydrate 27.2, Fiber 8.7, Sugar 9.1, Protein 8.9

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