HOT SAUCE ROAST CHICKEN WITH TANGY KALE SALAD
In his cookbook "Amá: A Modern Tex-Mex Kitchen" (Chronicle Books, 2019), the chef Josef Centeno experiments with the Tex-Mex cuisine he grew up eating in San Antonio. Barbecue chicken played a significant role, and he reinterpreted those flavors with a chile paste-rubbed chicken that gets basted with hot sauce as it roasts. This simplified version requires less work and comes together with pantry staples. Slip a few pats of butter under the skin (this ensures the meat stays moist), toss together a dry rub made with chile powder, cumin and onion powder, then rub it all over the chicken. Pop it into the oven and baste with a combination of hot sauce and melted butter every 10 minutes. The crunchy kale salad pairs well with the tangy, buttery chicken. A pile of rice or beans would round out the meal.
Provided by Alexa Weibel
Categories dinner, poultry, main course
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Heat the oven to 400 degrees. Pat the chicken dry using paper towels. Cut 5 tablespoons butter into thin slices, reserving the remaining 3 tablespoons. Season the cavity of the chicken generously with salt and pepper. Working with your fingers, carefully loosen the skin of the chicken by sliding your fingers between the skin and the meat. Slide the sliced butter between the skin and the breast and thigh meat, evenly distributing the pieces over the chicken. In a small bowl, toss the ground chipotle, cumin and onion powder, 1 teaspoon salt and 1 teaspoon pepper. Rub the mixture all over the chicken. Stuff the cavity with the lemon wedges.
- Tuck the wings behind the back of the chicken, crisscross the legs at the ankles and tie the legs together tightly using kitchen twine. Transfer the chicken, breast-side up, to the rack of a roasting pan and roast until the skin is crisp and lightly browned, 15 to 20 minutes. Lower the heat to 350 degrees and roast another 30 minutes.
- Meanwhile, melt the remaining 3 tablespoons butter with the hot sauce in a small saucepan over medium heat. Set aside 2 tablespoons hot sauce mixture, for finishing the chicken. After the chicken has roasted for 30 minutes at 350 degrees, working in three or four batches, brush the baste all over the top and sides of the chicken every 10 minutes until the chicken reaches 165 degrees, 30 to 40 minutes more. Make sure to cook until an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees and the juices run clear. Remove the chicken from the oven, brush with the reserved 2 tablespoons hot sauce mixture, and let rest for 15 minutes.
- While the chicken rests, prepare the cabbage and kale slaw: Add the vinaigrette ingredients to a small jar and shake to combine. Set aside. Toss the cabbage, kale and herbs in a large bowl with the vinaigrette; season to taste with salt and pepper. Carve the chicken, breaking it down to eight pieces or slicing as desired, transfer to a platter and drizzle with any juices from the roasting pan. Serve immediately with slaw.
CHICKEN KALE CAESAR SALAD
Provided by Ree Drummond : Food Network
Categories main-dish
Time 3h35m
Yield 6 servings
Number Of Ingredients 22
Steps:
- For the dressing: Add the mustard, vinegar, Worcestershire sauce, anchovies, garlic and lemon juice to a blender or food processor. Pulse the processor or blend on low speed for several seconds. Scrape the sides and pulse again until everything is fairly smooth. With the food processor or blender running, drizzle in the olive oil in a small stream. Scrape the sides and mix again to thoroughly combine. Add the cheese and pulse to combine. Taste, adding salt and pepper if needed. Refrigerate the dressing for a few hours before using it on the salad.
- For the croutons: Preheat the oven to 250 degrees F.
- Put the bread cubes on a baking sheet. Heat the olive oil in a small saucepan or skillet over low heat. Crush the garlic and add it to the oil, using a spoon to move the garlic around in the pan. After cooking 3 to 5 minutes, turn off the heat and remove the garlic from the pan.
- Drizzle the olive oil over the bread cubes and mix together until the bread is well coated. Sprinkle lightly with salt. Bake, shaking the baking sheet occasionally, until the cubes are lightly browned and crisp, 45 minutes to an hour. Let cool.
- For the salad: Put the kale in a bowl and add the sliced roasted chicken. Use a vegetable peeler to shave off large, thin slices of Parmesan over the leaves. Drizzle about half of the dressing over the top of the kale and toss gently to coat. Add the croutons and toss again. Add more dressing if needed. Shave more Parmesan over when serving.
- Preheat the oven to 375 degrees F.
- Drizzle the chicken breasts with olive oil and sprinkle with the thyme, oregano, paprika and some salt and pepper. Put the chicken on a foil-lined roasting pan and roast until cooked through, 30 to 40 minutes.
KALE SALAD WITH CHICKEN
Provided by Food Network
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Toss the oil, kale, onion, lemon zest and juice together in a large bowl until well combined. Season with salt and pepper, add the goat cheese and toss carefully so the goat cheese stays in clumps. Set aside.
- Sprinkle the chicken generously with salt and pepper. Lightly oil the grill grates. Grill the chicken, flipping once, until lightly charred and cooked through, about 2 minutes per side. Transfer to a cutting board and slice into strips.
- Divide the salad among 4 plates and top with the chicken and almonds.
TANGY CHICKEN SALAD
Adapted from a recipe in the Penzeys Spices catalog. A good choice for anyone (like me) who isn't crazy about traditional mayonnaise-y chicken salad. It's especially good on toasted bread.
Provided by 2hot2handle
Categories Lunch/Snacks
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Put chicken in mixing bowl and add other ingredients to taste. Chill before serving. Great on toasted whole wheat bread!
Nutrition Facts : Calories 315, Fat 19.7, SaturatedFat 6.1, Cholesterol 97.6, Sodium 692.1, Carbohydrate 2.4, Fiber 0.5, Sugar 1.6, Protein 30.4
YUMMY BAKED CHICKEN THIGHS IN TANGY SAUCE
Another delicious recipe my mother makes and I finally got the recipe for. Tender chicken thighs and tangy sauce are perfect served over rice. Adults and kids alike will love this! Enjoy!
Provided by SeattleSun
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 2h15m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Whisk ketchup, water, vinegar, butter, onion, paprika, sugar, Worcestershire sauce, mustard, salt, pepper, and steak sauce together in a saucepan. Bring to a simmer; cook 5 minutes, stirring occasionally, for flavors to blend.
- Spread chicken thighs in a single layer in a baking dish. Pour sauce over chicken thighs.
- Bake chicken in the preheated oven until thighs are cooked through and sauce is bubbling, about 2 hours. An instant-read meat thermometer inserted into the thickest part of a thigh should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 506.9 calories, Carbohydrate 15.4 g, Cholesterol 161.7 mg, Fat 31.5 g, Fiber 0.9 g, Protein 39.3 g, SaturatedFat 11.5 g, Sodium 1057.7 mg, Sugar 12.4 g
TANGY BAKED CHICKEN
This is a delicious tangy chicken recipe, my husband loves the taste of this sauce, I make it quite often at my house....never any leftovers here! You could easily double the sauce recipe if desired....I usually serve this with white rice or potatoes on the side deeeeeelicious! (note: plan ahead, this chicken needs to sit in the fridge for a couple of hours before baking.... I have even prepared it the night before and baked it the next evening for supper!)
Provided by Kittencalrecipezazz
Categories Chicken
Time 1h
Yield 3-4 serving(s)
Number Of Ingredients 13
Steps:
- Set oven to 350 degrees Grease a 13x9 baking pan Place chicken in the baking dish In a saucepan, whisk flour and water until smooth Stir in brown sugar, ketchup, vinegar, lemon juice and Worcestershire sauce Bring to a boil; cook and stir 2 mins or until thickened Stir in remaining ingredients Pour over chicken Cover and refrigerate for 2-4 hours Remove from refigerater 30 mins before baking Bake, uncovered for 35-45 mins, or until chicken is done.
Nutrition Facts : Calories 789.2, Fat 46.9, SaturatedFat 13.3, Cholesterol 230, Sodium 566.5, Carbohydrate 31.6, Fiber 1.2, Sugar 24.8, Protein 58.4
TANGY AND TASTY KALE SALAD
This nutritious Brussels sprout and kale salad tastes way better than it sounds!
Provided by CAROLYNBASS
Categories Salad Green Salad Recipes Kale Salad Recipes
Time 21m
Yield 6
Number Of Ingredients 12
Steps:
- Combine olive oil, lemon juice, mustard, shallot, garlic, salt, and pepper in a bowl. Set dressing aside.
- Heat olive oil in a skillet over medium heat. Add almonds and cook until just browned, 1 to 2 minutes.
- Toss kale, Brussels sprouts, and toasted almonds in a bowl with the dressing. Add Pecorino Romano cheese and serve immediately or allow to sit about 30 minutes for flavors to meld.
Nutrition Facts : Calories 352 calories, Carbohydrate 15.6 g, Cholesterol 20.6 mg, Fat 28.8 g, Fiber 3.9 g, Protein 11.8 g, SaturatedFat 6.4 g, Sodium 502.2 mg, Sugar 1.6 g
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