CHICKEN WITH RED PEPPER SAUCE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 16
Steps:
- For the chicken: Put the chicken in a resealable bag. Add the olive oil, salt, pepper and Italian seasoning to the bag and smush everything together. Seal and refrigerate.
- For the red pepper sauce: Melt the butter and add the olive oil in a large skillet over medium-high heat. Add the onion and garlic and saute for 2 to 3 minutes or until starting to soften. Add the red peppers and cook for 2 to 3 minutes, until hot.
- Add the broth (if you like a thicker sauce only add 1 cup broth, for a thinner sauce add 2 cups broth), salt and pepper and stir until heated. Splash in the cream.
- Remove the skillet from the heat. Carefully transfer the contents of the skillet to a food processor or blender. Place on the lid and puree the pepper mixture until totally blended (there will still be some texture to the peppers). You can serve the sauce right away or cool it and bag it up.
- When ready to cook, heat a grill pan over medium-high heat and grill the chicken until cooked through, about 4 minutes a side.
- Heat up the red pepper sauce in a pan. Serve everyone a piece of chicken, spoon some sauce over each piece, and garnish with Parmesan shavings and a sprinkling of parsley. Serve with roasted vegetables alongside.
PRINCESS ROASTED RED PEPPER CHICKEN WITH CREAMY RISOTTO
This makes an absolutely wonderful and easy chicken dinner. I made this for my niece for dinner and she thought it was fabulous. The chicken was moist, flavorful and delicious and the rice was creamy and tasty. She thought it was one of the best rice sides as well. I altered a Beef Tenderloin recipe that calls for Minute Rice, but I substituted Organic Jasmine Rice (Prepared as the recipe states for the Minute Rice (ingredients) - with adjusted time and in it's own pot - then added to veggie pan) and it worked out perfectly. Enjoy!
Provided by NcMysteryShopper
Categories Chicken Breast
Time 30m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Heat 1 Tablespoon of the Dressing in saucepan. Add Zucchini, Carrot, and Red Pepper; Cook until crisp-tender, stirring frequently.
- Stir in Rice, Broth, Milk and Mustard, bring to a boil; Cover; Remove from heat; Let Stand 5 Minutes.
- Meanwhile, cook Chicken in another skillet in remaining Dressing on medium heat for 8 minutes.
- Turn Chicken over; Cover; Cook an Additional 10-15 minutes or until Chicken is cooked through.
Nutrition Facts : Calories 391.6, Fat 5.3, SaturatedFat 2, Cholesterol 77, Sodium 580, Carbohydrate 47.5, Fiber 2.6, Sugar 2.9, Protein 36.2
RED PEPPER RISOTTO
A risotto recipe I found on the web. It was on a healthy eating segment on the NYTimes site, looks good.
Provided by Muddyboots
Categories Rice
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Bring stock to simmer and set aside. Mince onion, garlic and red pepper. Heat oil and add onion , cook until soft about 3 minutes. Add garlic, red pepper and 1/2 teaspoon salt, cook 8-10 minutes. add rice and stir until grains separate and begin to crackle. Stir in wine when evaporated stir in 1/2 cup chicken stock enough to cover rice. Should bubble slowly. Rub a generous of saffron into rice.
- When stock is absorbed add another ladleful or two of the chicken stock, adding stock as rice dries. Continue doing this for about 25 minutes until rice is cooked but still chewy. When cooked add pepper and parmesean stir in a 1/2 cup stock and herbs. Remove from heat should be creamy if not add a little more stock.
Nutrition Facts : Calories 375.2, Fat 10.2, SaturatedFat 2.9, Cholesterol 14.5, Sodium 474.3, Carbohydrate 53, Fiber 2.4, Sugar 6.3, Protein 13.1
ROASTED RED PEPPER RISOTTO
This is a delicious, authentic, creamy risotto based on a recipe from chef Jackie Cipriano. It is a bit time consuming due to the caramelization of the veggies and the stirring process, but well worth it. If you have dinner guests, they can all take turns stirring for some interactive kitchen fun!
Provided by Tracy K
Categories Short Grain Rice
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Using a food processor, process the carrots and garlic together until finely minced.
- In a medium saucepan, saute carrot/garlic mixture and onions in olive oil.
- Add Galliano, salt, and pepper, and let caramelize (20-30 minutes) over low heat.
- While mixture is caramelizing, combine chicken stock, vegetable stock, and roasted red pepper puree and bring to a simmer.
- Add butter to caramelized veggies and let melt.
- Add rice, stirring to coat each grain.
- Cook 1-2 minutes.
- Add vermouth and cook 1-2 minutes, stirring constantly until all alcohol is evaporated.
- Add stock/pepper puree mixture one cup at a time and simmer, stirring constantly, until liquid is absorbed.
- Do not add any additional liquid until the previous liquid has been absorbed!
- Stir constantly, as this encourages release of the rice starch, creating the creamy texture.
- You may not need all of the stock mixture, or you may need to supplement with additional stock.
- Taste the mixture frequently and adjust with salt and pepper, but remember you will be adding cheese (which is salty) towards the end.
- When the rice is nearly done, add the vinegar.
- Adjust seasonings and add the oregano and tarragon.
- When the risotto has reached the correct texture (grains of rice will swell, rice should be al dente but not crunchy or chalky), remove from heat and stir in the cheese, adding more broth if necessary.
Nutrition Facts : Calories 310.2, Fat 12.1, SaturatedFat 5.5, Cholesterol 22.6, Sodium 776.9, Carbohydrate 39.1, Fiber 2.6, Sugar 3.1, Protein 7.4
CREAMY RISOTTO
Make and share this Creamy Risotto recipe from Food.com.
Provided by AppleEnt
Categories Rice
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat water and broth in 2-quart saucepan over medium heat until it comes to a simmer. Reduce heat to low and keep warm.
- Meanwhile, melt 2 tablespoons butter in large saucepan over medium heat; add onion and cook until soft. Add rice and stir 2 to 3 minutes. Add wine; stir until absorbed. Increase heat to medium-high; stir in 1 cup water-broth mixture. Cook uncovered, stirring frequently, until liquid is absorbed. Continue stirring and adding remaining water-broth mixture, 1 cup at a time, allowing each cup to be absorbed before adding another. Cook until rice is tender and mixture has a creamy consistency, approximately 25 to 30 minutes.
- Stir in cream, cheese, salt, pepper and remaining butter. Stir until mixture is creamy, about 2 minutes. Serve immediately.
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