Sharyls Spicy Chicken Food

SHARYL'S SPICY CHICKEN

Steps:

• Combine the salt, pepper, hot paprika, cumin, cinnamon, and brown sugar in a small bowl. Sprinkle the spices on the chicken using all of the spice mixture.
• Heat oil in a large skillet over medium-high heat. Cook the chicken in the hot oil for 4 minutes. Turn the chicken, and lower heat to medium-low. Pour in the orange juice; simmer until chicken is cooked through, about 7 minutes. Serve the chicken with a bit of the pan sauce spooned over the each piece.

SPICY CHICKEN STIR-FRY

Steps:

• Sprinkle the chicken with salt and pepper. Heat 3 tablespoons of the canola oil in a wok or large skillet over high heat. Add the chicken and cook until browned and cooked through, 4 to 5 minutes. Remove the chicken to a plate.
• Add the remaining tablespoon canola oil to the wok. Add the butternut squash and cook until it starts to caramelize on the edges and becomes slightly tender, 6 to 7 minutes. Add the peppers and cook until heated through. Add the ginger and cook for another minute. Add the edamame, peanut satay sauce, soy sauce, sriracha and lime juice. Return the chicken to the wok and cook until everything is heated through, 3 to 4 minutes.
• Transfer to a platter and garnish with the cilantro and peanuts. Serve with white rice.

SPICY CHILI

Steps:

• In a Dutch oven, cook beef and sausage over medium heat until no longer pink, 5-7 minutes, breaking into crumbles; drain. Add the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes, stirring frequently. If desired, serve with additional jalapeno and sour cream.

QUICK SPICY CHILI

Steps:

• Heat the olive oil in a large heavy skillet over medium-high heat. Add the onions, garlic, chili powder, oregano, 1 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the onion is soft, 3 to 5 minutes. Stir in the tomato paste, the chipotle chiles and sauce, and cook for 1 minute. Add the beef and cook, breaking it up with a wooden spoon, until no longer pink, about 3 minutes.
• Add the beer and simmer until reduced by about half, about 8 minutes. Add the tomatoes and beans and bring to a boil. Cook, uncovered, stirring occasionally, until thick, about 10 minutes. Adjust the seasoning with salt and pepper and serve with desired assorted toppings.

COPYCAT WENDY'S SPICY CHICKEN FILLET SANDWICH

Steps:

• In a large bowl, combine the chicken, jalapeño juice, buttermilk and hot sauce. Cover with plastic wrap and chill for at least 1 hour, more if you have the time.
• In a shallow bowl, whisk together the flour, salt, pepper, onion, garlic, and chili powder.
• To dredge the chicken, remove each piece from the buttermilk mixture and dip into the seasoned flour. Dip once again into the buttermilk and once more into the dry ingredients. Place the dredged chicken on a wire rack set over a baking sheet and continue coating the remaining chicken pieces. Allow the coated chicken to rest while you heat up the oil. This will prevent the coating from falling off during frying.
• Pour the oil into a large pot and heat up to 365 degrees F. Carefully lower the chicken into the hot oil, cooking it in batches to not overcrowd the pan. Fry until golden brown and the chicken reaches 165 degrees, about 4 to 6 minutes. Using a slotted spoon, remove the chicken from the oven and place on a clean wire rack, set over a baking sheet.
• Set a large pan or griddle over medium high heat, melt the butter and toast the buns, cut side down.
• To assemble the sandwiches, spread the buns with mayonnaise and place a chicken on each bottom bun. Top with lettuce and tomato and the top bun. Serve immediately.

SPICY CHICKEN

Steps:

• Sprinkle the chicken with salt and pepper. Heat the oil in a heavy large frying pan over medium-high heat. Add the chicken and cook until golden brown, about 5 minutes per side. Remove the skillet from the heat. Stir in the garlic, olives, 3 tablespoons of parsley and capers. Add the wine. Bring to a boil. Reduce the heat to medium-low. Cover and simmer until the chicken is just cooked through, turning occasionally, about 10 minutes.
• Transfer the chicken mixture to a platter. Spoon the sauce over. Sprinkle with the remaining 1 tablespoon of parsley and serve.
• Combine the oil and crushed red pepper flakes in a heavy small saucepan. Cook over low heat until a thermometer inserted into the oil registers 180 degrees F, about 5 minutes.
• Remove from heat. Cool to room temperature, about 2 hours. Transfer the oil and pepper flakes to a 4-ounce bottle. Seal the lid. Refrigerate up to 1 month.
• Yield: 2 cups
• Prep Time: 2 minutes
• Cook Time: 5 minutes
• Inactive Prep Time: 2 hours

SHERRIED CHICKEN WITH MUSHROOMS

Steps:

• Preheat oven to 350° and spray a 9×13-inch baking dish with cooking spray.
• Season chicken with salt and pepper and dredge in flour.
• Heat Vegetable oil in large nonstick skillet. Saute chicken until lightly browned on both sides. (Cook chicken in two batches if necessary.) Transfer chicken to baking dish.
• Add 2 tablespoons butter to drippings left in skillet and sauté shallot and mushrooms over medium-high heat until mushrooms are brown. Add tarragon, sprinkle with 1 tablespoon of flour and cook 1 minute. Gradually whisk in half and half. Then add sherry and mushroom soup. Check sauce for seasoning and add salt and pepper to taste. Bring sauce to a simmer and remove from heat.
• Pour sauce over chicken, cover with foil and bake 20 minutes.
• Top with cheese and broil 1-2 minutes. Sprinkle with parsley and green onion.

HONEY SRIRACHA CHICKEN

Steps:

• Whisk the marinade ingredients together in a large bowl or freezer bag. Remove 1/4 cup (to use later to baste chicken). Add chicken to marinade, turn to coat, cover and marinate in the refrigerator 4-8 hours.
• When ready to cook, let chicken sit at room temperature for 15-30 minutes.

SPICY CHICKEN CHILI

Steps:

• In a Dutch oven, saute the first six ingredients in oil until tender. Add garlic; cook 1 minute longer. Add the tomatoes, beans, broth, seasonings and hot sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes., Stir in chicken and corn; heat through. Garnish each serving with 1 tablespoon each of sour cream and cheese.

CRISPY HONEY CHILLI CHICKEN

Steps:

• Cut the chicken breast into strips, quite thinly, add some rock salt, black pepper and the flour to a bowl - coat the chicken. Set aside.
• Finely slice the ginger, cut the chilli into thin strips and remove the seeds.
• Get a wok and heat your Rapeseed/ Sunflower oil. You'll want a good amount to deep fry the chicken.
• Meanwhile, juice the lemon into a cup or bowl, add the chilli dipping sauce, soy sauce, water and cornflower and stir together. Leave to one side for now.
• Fry the chicken in batches for a few minutes in the hot oil until golden brown and remove to drain on paper towels. Repeat until all the chicken is looking ace!
• Discard all but about a tablespoon of the oil from the wok and gently fry the ginger and sliced chilli for a minute or so.
• Add the honey to the wok and stir whilst it is bubbling away for another minute. Then add the lemon juice, dipping sauce, soy sauce, water and cornflower. Keep stirring and bring to the boil, the sauce will thicken.
• Add the chicken to the wok to heat through for a few minutes, toss in the sauce to coat.
• Slice the spring onions into fancy diagonals and throw in the wok for the last minute - serve with rice. Boooooom!!