Jalapeno Chicken Food

JALAPENO CHICKEN

Steps:

• Heat oil in a wide non-stick pan over medium heat.
• Add the chicken, garlic paste, ginger paste, soy sauce, Sriracha sauce, lemon juice, finely chopped jalapenos, salt, pepper and mix everything together.
• Cover the pan and cook for about 8 minutes on medium high heat until chicken is fully cooked.
• Remove the lid and let it cook for a few more minutes When the water has almost evaporated, lower the the heat and add cream cheese and heavy cream. Mix thoroughly and cook for about 1 minute.
• Garnish with jalapenos and green onions.
• Serve immediately with rice. Enjoy!

JALAPENO CHICKEN

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Lightly grease a medium baking sheet.
• In a small bowl, mix cinnamon, chili powder, cumin, salt, and pepper. Rub chicken pieces with the mixture, and arrange on the prepared baking sheet.
• In a medium saucepan over medium-high heat, blend chicken broth, honey, lime juice, and jalapeno. Cook and stir until thickened.
• Place chicken in the preheated oven and cook about 15 minutes. Begin basting periodically with the chicken broth mixture. Continue cooking 30 minutes, or until the chicken is no longer pink and juices run clear.

BACON-WRAPPED JALAPEñO POPPER CHICKEN

Steps:

• Wear gloves to protect your hands and use a small paring knife to cut the stem-end off the jalapeño; you should see the white ribs attached to the walls of the jalapeño. Use the paring knife to remove the ribs from the walls. Make a cut down the length of the jalapeño from the top to the tip. Carefully, without breaking the jalapeño in half, scrape out the ribs and seeds. Transfer to a microwave-safe bowl, add 3 tablespoons water, cover tightly with plastic wrap and microwave on high power until the jalapeños turn olive green and are lightly softened but are still firm and hold their shape, 2 to 3 minutes. Let cool.
• Stuff each cooled jalapeño with a piece of cream cheese; squeeze the walls around the cream cheese to force out any air pockets and to seal the jalapeño walls together.
• Mix together the cumin, 1 tablespoon salt and 1/2 teaspoon pepper in a small bowl. Pound the chicken lengthwise down the breast to make a rectangular 1/4-inch-thick cutlet. Sprinkle with a quarter of the seasoned salt. Repeat with the remaining chicken and seasoned salt.
• With one of the narrow ends of the chicken facing you, lay a piece of Colby Jack cheese at the bottom of the cutlet. Place 1 stuffed jalapeño crosswise on top of the cheese about 2 inches from the bottom. Tightly roll up the chicken and the cheese around the jalapeño, folding in the sides as you roll. Repeat with the remaining chicken and jalapeños.
• Lay 5 strips of bacon on a clean work surface so that the strips are slightly overlapping (about 1/4-inch) and are wide enough to completely cover a chicken roll. Place 1 chicken roll at the bottom of the bacon blanket. Wrap the bacon tightly over the chicken roll. Repeat with the remaining bacon and chicken rolls.
• Prepare a grill for indirect grilling and heat to medium-high heat.
• Place the chicken rolls, bacon seam-side down, on the cooler side of the grill. Cover and cook until the bacon is beginning to brown and the cheese is beginning to melt and ooze from the sides, 15 to 20 minutes. Transfer the chicken rolls to the hot side of the grill and cook until lightly charred, 1 to 2 minutes per side. Let cool 10 minutes before serving.

CHICKEN JALAPENO POPPER CASSEROLE

Steps:

• Preheat the oven to 375 degrees F.
• Place the chicken breasts on one half of a baking sheet, drizzle with 2 tablespoons of the olive oil and season with the chili powder, cumin and some salt and pepper. Place the jalapeno peppers on the other half of the same baking sheet. Drizzle them with the remaining 2 tablespoons olive oil.
• On a second baking sheet, lay the bacon slices out in a single layer. Put both baking sheets into the oven and bake until the chicken is cooked through and the bacon is crispy, about 25 minutes.
• Meanwhile, mix the cream cheese, Cheddar, sour cream, chicken stock and paprika together in a mixing bowl.
• Transfer the bacon and chicken to a cutting board. Dice the chicken and chop the bacon. Add all of the diced chicken to the cream cheese mixture along with half of the chopped bacon. Stir together until well mixed.
• Transfer half of the chicken mixture to an 8-inch square casserole dish. Arrange half of the roasted jalapenos on top of the chicken mixture. Top with the remaining chicken mixture followed by the rest of the roasted jalapenos.
• In a separate bowl, mix together the fried jalapenos, breadcrumbs and the remaining bacon. Toss with the melted butter until evenly mixed. Sprinkle the top of the casserole with the breadcrumb mixture. Bake until bubbly and golden, 25 to 27 minutes.

CHINESE JALAPENO CHICKEN RECIPE - (4.3/5)

Steps:

• In a Zip-lock sealable plastic bag combine the chicken and cornstarch shake well until the chicken is evenly coated. Allow to stand for at least 5 minutes. Heat 4 cups of vegetable oil in a deep fryer to 375°F. Add the chicken and fry in batches until the chicken is crispy and fully cooked (internal temperature is 165°F). Drain on paper towels. Heat 2 teaspoons of vegetable oil in a wok or large skillet. Add jalapenos and stir-fry for 1 minute. Remove from the wok and set aside. Add chopped garlic, rice wine, soy sauce, jalapenos, and the chicken to the wok. Stir-fry for about a minute. Add the sugar and cook until the sauce has thickened and the mixture is heated through.

JOANNE'S JALAPENO CHICKEN

Steps:

• Heat 1 tablespoon of olive oil in a skillet over medium heat, and cook and stir the jalapeno peppers and onion until tender, about 8 minutes. Remove the vegetables from the skillet; add 1 tablespoon of olive oil to the hot skillet. Sprinkle the chicken tenders with chicken seasoning, and cook and stir in the olive oil until slightly golden brown and no longer pink inside, about 10 minutes. Transfer the chicken to a bowl.
• Return the jalapeno peppers and onions to the skillet, and stir in the pina colada mix and sour cream. Bring the mixture just to a simmer, reduce heat, and simmer for 5 minutes; stir in the chicken, and mix in the bock beer. Simmer until the flavors have blended and the sauce has slightly thickened, 15 to 30 more minutes.

JALAPENO CHICKEN

Steps:

• Melt butter in a skillet.
• Add lemon juice, worchestershire sauce, and jalapeno to taste (best to use mild - more flavor, less hot), salt and pepper to taste.
• Add chicken, simmer about 10-15 minutes, or until chicken is thouroughly cooked.
• Can thicken sauce slightly with flour. Best way is to dredge chicken in flour before adding to skillet.
• Serve over rice.

JALAPEñO CHICKEN

Steps:

• Preheat oven to 350°F. Starting at neck end, carefully run fingers between skin and breast meat of chicken, loosening skin. Place chili rounds, spaced slightly apart, on breast meat under skin. Toss 4 lemon wedges, onion, 1/2 tablespoon oil and soy sauce in small bowl to coat. Stuff lemon mixture into main cavity of chicken. Rub outside of chicken with remaining 2 tablespoons oil; sprinkle with salt. Place chicken on rack in roasting pan. Roast chicken until golden brown and juices run clear when thigh is pierced with knife, about 1 1/2 hours. Transfer chicken to platter. Serve with remaining lemon wedges.

JALAPENO-LIME CHICKEN

Steps:

• Combine the oil, lime zest, lime juice, jalapeno, cumin, minced garlic, pepper and salt in a resealable plastic bag.
• Place chicken in bag and press to remove excess air; seal tightly.
• Turn bag over several times in order to coat chicken with mixture.
• Chill 30 minutes or up to 8 hours.
• Preheat grill, oven broiler or indoor grill to medium high heat.
• Place the chicken on grill or in broiler pan.
• Cook 12 to 15 minutes or until chicken is no longer pink and juices run clear when pierced with a fork, turning twice to get grill marks.
• Garnish with jalapeno slices and black olives if desired.
• Please note: When handling jalapeno peppers take caution.
• They can sting and irritate the skin; wear rubber gloves when handling and do not touch face or eyes.
• Wash hands throughly with soap and water after handling.
• The time to make does not include the marinade time.

JALAPENO POPPER CHICKEN CASSEROLE

Steps:

• Preheat oven to 425°. Arrange Tater tots in an ungreased 13x9-in. baking dish. Bake, uncovered 15 minutes. , Meanwhile, in a large bowl, combine cream cheese, sour cream, jalapeno peppers, garlic salt and pepper. Stir in half each of the chicken, Mexican cheese blend, bacon and green onions. Arrange chicken over Tater tots. Top with cream cheese mixture. Sprinkle with remaining Mexican cheese blend, green onions and bacon. Cover and bake until heated through, 20-25 minutes. If desired, top with additional sour cream and jalapeno slices.

CHICKEN WITH CREAMY JALAPENO SAUCE

Steps:

• Sprinkle chicken with salt. In a large nonstick skillet over medium-high heat, brown chicken in oil on both sides. , Add the onions, broth, jalapenos and cumin. Bring to a boil. Reduce heat; cover and simmer until a thermometer reads 165°, 5-7 minutes. Remove chicken and keep warm., Stir cream cheese and sour cream into onion mixture until blended. Stir in tomatoes; heat through. Serve with chicken and rice.