RED HOT CHICKEN
Provided by Ree Drummond : Food Network
Categories main-dish
Time 2h50m
Yield 6 servings
Number Of Ingredients 29
Steps:
- Put the olive oil, orange, lime and lemon juices, chile powder, paprika, garlic and chipotle with adobo sauce in a blender and puree. Put the chicken breasts in a resealable bag, pour in the marinade and seal. Refrigerate for 30 minutes to several hours, the longer the better.
- Preheat the oven to 375 degrees F.
- Remove the chicken breasts from the marinade and transfer to a roasting pan. Roast until the chicken is slightly browned and cooked through, 15 to 20 minutes. Serve the chicken breasts whole with warm flour tortillas, sour cream, Pico de Gallo and Guacamole and Mexican Rice.
- To make the pico de gallo, chop the tomatoes, jalapenos and onion into a very small dice. (Leave the seeds in your jalapenos for a hotter pico.) Adjust the amount of jalapenos to your preferred temperature. Next, chop up a nice-sized bunch of cilantro. Just remove and discard the long leafless stems before chopping; there is no need to remove the leaves from the stems completely. Put the tomatoes, jalapenos, onion and cilantro together in a bowl and give it a good stir. Squeeze the juice of 1 of the lime halves into the bowl. Add salt to taste and stir again.
- To make the guacamole, halve the avocados lengthwise and remove the pits. Next, with a spoon, scrape the "meat" out onto a large plate. Mash the avocados, making sure to leave them relatively chunky. Add just a couple of shakes of salt to taste. Next, add a generous helping of the pico de gallo and fold together. Lastly, squeeze the juice of the remaining lime half over the top. Give it one last stir and serve.
- Heat the oil in a large skillet over medium heat. Add the onion and cook for 3 to 4 minutes. Reduce the heat to low and add the rice and garlic. Cook, stirring constantly and making sure the rice doesn't burn, for 3 minutes. Add the whole tomatoes and diced chiles and tomatoes, stir to combine and cook for 2 minutes. Finally, add the broth and stir together. Add a good teaspoon of cumin and the salt. Bring to a boil over medium heat, reduce the heat to low, cover and simmer until the rice is cooked, 10 to 15 additional minutes. Add more liquid as needed; the rice should not be sticky.
- Just before serving, sprinkle lots of freshly chopped cilantro over the top. Serve immediately.
THE BEST RED CHICKEN ENCHILADAS
We love the smoky combination of cascabel and guajillo chiles. Using two varieties of dried peppers creates a complex sauce with wonderful depth of flavor, so we recommend seeking them both out. Look for the best-quality corn tortillas you can find. They will have a better flavor and texture and will be easier to work with.
Provided by Food Network Kitchen
Categories main-dish
Time 3h
Yield 4 servings
Number Of Ingredients 14
Steps:
- Bring 3 cups water, the chicken, guajillo, cascabel, cilantro stems, garlic, 1 tablespoon kosher salt, peppercorns and coriander seeds to a boil in a large saucepan over medium-high heat. Reduce to a simmer, cover and cook on low until the chicken is cooked through, 20 to 30 minutes.
- Remove the chicken from the liquid to a plate (reserve the cooking liquid) and set aside until cool enough to handle. Remove the skin and separate the meat from the bones; discard the skin and bones. Shred the meat into small pieces and put into a medium bowl.
- Let the hot cooking liquid cool for 5 minutes or so, then transfer it to a blender, filling no more than halfway. Remove the center cap from the lid and place it on the blender. Cover the lid with a folded kitchen towel to catch splatters, and pulse until smooth. Pour the sauce into a medium bowl and repeat with any remaining cooking liquid. Season with salt.
- Pour 1/2 cup of the chile sauce over the shredded chicken. Stir to combine and season with salt if necessary.
- Position a rack in the center of the oven and preheat to 425 degrees F.
- Heat the oil in a medium skillet over medium-high heat until it bubbles immediately when the edge of a tortilla touches the surface. Working one at a time, fry the tortillas until just starting to brown and crisp, about 10 seconds per side (they should still be somewhat pliable). Drain on paper towels.
- Dip both sides of each tortilla in the chile sauce just to coat and transfer to a rimmed baking sheet. Spread 1/2 cup of the chile sauce in a 6-inch strip down the center of a 13-by-9-inch baking dish.
- Spoon 1/4 cup of the shredded chicken across the center of a tortilla. Fold one side over the filling, then roll up the tortilla. Place seam-side down in the prepared baking dish. Repeat with more sauce and remaining tortillas (the enchiladas should be nestled right up against each other in the pan). Top with any remaining sauce in your bowl or leftover on the baking sheet. Cover tightly with foil and bake until the sauce bubbles, 20 to 25 minutes. Remove the foil, top with the cheese and bake until the cheese melts but doesn't brown, 5 to 10 minutes. Let sit 10 minutes.
- Top the enchiladas with crema, cilantro leaves and onions. Serve with lime wedges for squeezing over.
RED-COOKED CHICKEN
Another great recipe compliments of Cuisine at Home. It was suggested as a week-night meal since it so easy to prepare; however, it also makes a nice presentation for a small gathering of friends.
Provided by PaulaG
Categories Chicken Thigh & Leg
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Over high heat, bring the first 8 ingredients to a boil in a large saute pan.
- Add the chicken and cover; reduce heat to medium.
- Simmer for 3o minutes, turn chicken over; cover and continue to cook an additional 10 minutes.
- Transfer the chicken to a plate and tent with foil.
- Boil the braising liquid, uncovered, until syrupy, 5 to 10 minutes.
- Strain through a sieve and spoon off any fat that rises.
- Brush sauce onto chicken to coat; garnish with sliced scallions and serve with extra sauce for dipping.
Nutrition Facts : Calories 167.3, Fat 0.1, Sodium 2393.1, Carbohydrate 20.6, Fiber 1.1, Sugar 12.4, Protein 4.2
RED COOKED CHICKEN
From LHJ, March 1991. Red cooking is a Chinese method of stewing with soy sauce and spices to give a deep red-brown colour.
Provided by TempR
Categories Meat
Time 50m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil in Dutch oven over medium-high heat.
- Add chicken; brown 2 to 3 minutes per side; remove.
- Discard fat.
- Whisk in 1 1/2 cups water with next 6 ingredients.
- Add chicken. Cook uncovered, turning occasionally, for 30 minutes.
- Transfer chicken with slotted spoon to platter; cover and keep warm.
- Skim and discard fat from sauce.
- Return skillet to heat; bring to a boil.
- Blend cornstarch and 2 tablespoons cold water in bowl.
- Add to boiling sauce, whisking until thickened.
- Stir in sesame oil.
- Pour sauce over chicken.
- Garnish with cilantro and green onion and serve with rice.
RED-COOKED CHICKEN
Steps:
- Bring chicken, water, soy sauce, sugar, Sherry, ginger, and star anise to a simmer, covered, in a 3-quart heavy saucepan over moderate heat. Cook until meat is tender, about 10 minutes.
- Transfer chicken to a serving bowl and keep warm, covered.
- Skim off any fat from sauce and boil sauce until syrupy and reduced by half, 15 to 20 minutes. Stir cornstarch mixture and whisk into sauce. Boil, whisking, until thickened and shiny, about 1 minute. Discard ginger and star anise.
- Pour sauce over chicken and sprinkle with scallions.
RED-COOKED CHICKEN WINGS
Steps:
- In a large saucepan combine the broth, the water, the soy sauce, the Sherry, the brown sugar, the vinegar, the cinnamon sticks, the star anise, the gingerroot, and the flattened scallions, bring the liquid to a boil, and simmer the mixture for 20 minutes. Cut off the wing tips, reserving them for another use such as stock if desired, halve the wings at the joint, and pat them dry. In a large deep fryer or large deep kettle heat 2 inches of the oil to 375°F. on a deep-fat thermometer and in it fry the wings, 5 pieces at a time, for 5 to 8 minutes, or until they are golden and crisp. Transfer the wings with a slotted spoon as they are fried to paper towels to drain and make sure the oil returns to 375°F. before adding each new batch. Add the wings to the soy-sauce mixture and braise them, covered, over moderately low heat for 45 minutes. Stir the cornstarch mixture, stir it into the braising liquid, and simmer the mixture for 1 minute, or until it is thickened. Serve the wings with the sauce over the rice, sprinkle with the minced scallion.
FIVE-INGREDIENT RED CURRY CHICKEN
Five-ingredient red curry chicken with noodles is easy, quick, and inexpensive to make. Sweetened with coconut milk for unbelievable flavor! Top with chopped cilantro, green onions, and red chile peppers if desired.
Provided by Culinary Envy
Categories World Cuisine Recipes Asian
Time 29m
Yield 6
Number Of Ingredients 5
Steps:
- Heat oil in a large skillet on high heat. Add chicken cubes; cook until browned, about 2 minutes per side. Reduce heat to medium-high and add coconut cream and curry sauce. Cook until chicken is no longer pink in the center and the juices run clear, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Fill a large pot with lightly salted water and bring to a rolling boil; stir in vermicelli pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until the pasta is tender yet firm to the bite, 4 to 5 minutes. Drain.
- Reduce skillet heat to simmer. Add the noodles and let simmer until flavors are absorbed, about 5 minutes. Divide chicken and noodles among individual serving bowls.
Nutrition Facts : Calories 531 calories, Carbohydrate 67.4 g, Cholesterol 42.9 mg, Fat 19.5 g, Fiber 1.2 g, Protein 20.4 g, SaturatedFat 15 g, Sodium 238.3 mg, Sugar 33.8 g
RED CHICKEN
This recipe was given to me by a friend of my mother. I made it once for my inlaws and ever since then I have had to make it at least once every two months. They love it... I sometimes use chicken thighs for this recipe instead of a whole chicken cut into portions.
Provided by Tanya Metelerkamp
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h30m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Place flour, salt, and black pepper into a resealable plastic zipper bag, close the bag, and shake several times to mix. Place chicken pieces into the bag, a few at a time, and shake to coat with seasoned flour; place chicken into the prepared baking dish.
- Heat butter in a skillet over medium heat, and cook the onion until translucent, about 5 minutes. Sprinkle the onion over the chicken pieces. Mix together the tomato sauce, water, chutney, sugar, vinegar, Worcestershire sauce, paprika, ground mustard, and hot pepper sauce in a bowl until the sugar dissolves. Pour the sauce over the onion and chicken.
- Bake in the preheated oven until the sauce is bubbling, the chicken is no longer pink inside, and the juices run clear, about 1 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 384.8 calories, Carbohydrate 28.6 g, Cholesterol 90 mg, Fat 16.2 g, Fiber 1.9 g, Protein 30 g, SaturatedFat 4.9 g, Sodium 278.9 mg, Sugar 10.8 g
RED-COOKED CHICKEN WITH SHIITAKES
Categories Chicken Mushroom Stir-Fry Dinner Soy Sauce Gourmet Dairy Free Peanut Free Tree Nut Free Kosher
Yield Makes 4 servings
Number Of Ingredients 14
Steps:
- Bring water, soy sauce, rice wine, brown sugar, ginger, garlic, tangerine peel, star anise, and 2 cups scallions to a boil in an 8-quart pot, then reduce heat and simmer 10 minutes. Add whole chicken and simmer, covered, turning once, until just cooked through, 50 to 60 minutes. Transfer chicken with a large slotted spoon to a platter and brush with sesame oil. Keep warm, covered with foil.
- Pour cooking liquid through a sieve into a large bowl, discarding solids. Skim fat from surface and reserve 1 cup cooking liquid. (Cool remainder, uncovered, then freeze.) Heat vegetable oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then stir-fry shiitakes and remaining 2 cups scallions with salt, stirring frequently, until mushrooms are tender, 3 to 5 minutes. Add reserved cooking liquid and boil until reduced by half, about 3 minutes. Cut chicken into serving pieces and serve with sauce.
RED COOKED CHICKEN, EASTERN CHINESE STYLE
This recipe is adapted from "The Gourmet Chinese Regional Cookbook" by Calvin B. T. Lee and Audrey Evans lee. A fine alternative to Chinese stir fries. It can be made ahead and reaheated. The anise gives it a wonderully exotic flavor. The gravy can be saved and reused.
Provided by tgobbi
Categories Chicken
Time 1h5m
Yield 2-4 serving(s)
Number Of Ingredients 11
Steps:
- Star anise (available in Asian markets) comes in cellophane bags.
- Whole ones have a total of eight points, each with an anise seed inside.
- If you can't find a whole one, just count out eight broken pieces.
- Use a little more or less to taste but don't omit it since it's an important element in this recipe.
- The original recipe calls for Chinese rock sugar which imparts a lustrous finish to the gravy.
- Available in Asian stores.
- Remove any excess fat from the chicken.
- Heat oil and brown chicken on all sides.
- Add the anise, scallions, ginger& garlic and brown slightly.
- Combine the soy sauces, brown sugar, stock and sherry and pour into the pot with the chicken.
- Bring to a boil, then turn the heat down until the sauce is simmering slightly.
- Cook uncovered for 45- 50 minutes, turning and basting every 10 minutes.
- To serve just pull the meat off with a serving fork.
- Use the gravy on the chicken and on rice.
MY MOM'S " RED CHICKEN "
So delicious! So easy! So healthy! So... saucy! My mom has been cooking this for decades. It's a modified version of a recipe from a cookbook called "The No Willpower Diet". It's perfect comfort food--chicken in a yummy, tomato-y sauce. Enjoy!
Provided by Becky 7
Categories Chicken Thigh & Leg
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large pan (large enough to hold all the chicken in one layer, along with some sauce), brown the chicken in the oil. If you have a non-stick pan, you can omit the oil.
- While the chicken is browning (or before), mix the tomato paste with the liquid from the canned mushrooms. Add more water if necessary -- the goal is to be able to pour the sauce, though it should still be pretty thick. (If you want to use fresh mushrooms, then you can just use water for this step.).
- Sprinkle the chicken with the thyme, salt, and pepper.
- Cover the chicken with the chopped onions.
- Pour the tomato/liquid mixture on top of everything. Mix things together as well as you can. At this point it might seem like you won't have enough tomato sauce, but as the chicken and onions cook, they'll release their liquids and you'll have more sauce.
- Cover and simmer for 40-45 minutes. Uncover occasionally to shift things around, flip the chicken over, and pour the sauce over the chicken. Add water as needed (but it might not be needed at all).
- If you're using fresh mushrooms instead of canned, sauté them in a separate skillet.
- When chicken is cooked, reduce the heat so that the sauce is no longer simmering. Add the yogurt, mushrooms, and parsley. Stir until everything is blended and warm.
- Serve over rice (we use brown rice) -- you'll definitely want something to soak up all the yummy sauce!
Nutrition Facts : Calories 184.4, Fat 3.6, SaturatedFat 1, Cholesterol 69.3, Sodium 458.8, Carbohydrate 16.3, Fiber 2.5, Sugar 11.7, Protein 22.7
RED, WHITE AND BREW SLOW-COOKED CHICKEN
Thrifty whole chicken is cut up and simmered in a spicy tomato sauce. I serve it with crusty bread so we can mop up and enjoy every last drop of sauce.-Gilda Lester, Millsboro, Delaware
Provided by Taste of Home
Categories Dinner
Time 6h25m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Place the first eight ingredients in a food processor; cover and process until pureed. Stir in beer; set aside., Rub chicken pieces with chili seasoning. Place in a 5-qt. slow cooker. Pour tomato mixture over chicken. Cover and cook on low for 6-7 hours or until chicken is tender. , Thicken cooking liquid if desired. Serve chicken with pasta.
Nutrition Facts : Calories 343 calories, Fat 15g fat (4g saturated fat), Cholesterol 88mg cholesterol, Sodium 687mg sodium, Carbohydrate 18g carbohydrate (13g sugars, Fiber 2g fiber), Protein 30g protein.
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