Spicy Four Chile Pepper Chicken Food

FRIED CHILI PEPPER CHICKEN

Fried Chili Pepper Chicken image

Provided by Food Network

Time P1DT3h55m

Yield 4 to 6 servings

Number Of Ingredients 28

Ingredients

1 cup sugar
2 cups chopped garlic
1 cup fish sauce
1 tablespoon salt
2 pounds boneless skin-on chicken thighs
1 quart small diced apples
1 quart small diced onions
1 cup minced ginger
1 cup minced garlic
2 quarts oil
2 cups tomato paste
1 cup chipotles in adobo
1 cup sambal oelek
3 tablespoons red chile flakes
Salt and pepper
6 cups soy sauce
4 cups sugar
3 cups mirin
1 cup sambal oelek
1/4 cup chile pepper flakes
1/4 cup minced garlic
1/4 cup minced ginger
1 tablespoon cornstarch
2 quarts oil
2 cups all-purpose flour
2 scoops cooked white rice
Pinch chopped green onions
Pinch furikake seasoning

Steps:

For the chicken marinade: Dissolve the sugar in 3 cups warm water. Add the garlic, fish sauce and salt and mix well. Cool completely. Add the chicken to the marinade and refrigerate for 1 day.
For the sofrito: Place the apples, onions, ginger and garlic in a pot, then add just enough oil so that everything is submerged. Cook on low heat until everything is brown, 2 1/2 hours.
For the chili paste: Cook the tomato paste and 3 cups sofrito in a pan until it develops a deep red color. Add the chipotles, sambal, chile flakes and salt and pepper. Puree the mixture in a food processor.
For the chili pepper sauce: Add the soy sauce, sugar, mirin, sambal, chile flakes, garlic, ginger, 3 cups water and 2 cups chili paste to the pot and bring to a boil.
Meanwhile, mix the cornstarch together with 1 tablespoon water in a bowl.
When the pot comes to a boil, add the cornstarch mixture and cook until thickened, 3 more minutes.
For the chili pepper chicken: Preheat the oil in a deep-fryer to 350 degrees F.
Remove the chicken from the marinade and coat in the flour. Dust off any excess and fry in batches until cooked through, about 8 minutes. Transfer to a bowl and toss with 1 cup chili pepper sauce until thoroughly coated.
Plate with rice and finish by sprinkling with green onions and furikake.

SPICY CHICKEN CHILI

Spicy Chicken Chili image

My recipe was inspired by me being on a low-calorie, low-fat, high fiber diet. I entered it in a chili cook off and had several people say that it was the best chili they'd ever had! -Natalie Hughes, Yukon, Oklahoma

Provided by Taste of Home

Categories Lunch

Time 1h

Yield 12 servings (4 quarts).

Number Of Ingredients 21

Ingredients

1 small onion, chopped
1 small green pepper, chopped
1 small sweet red pepper, chopped
2 jalapeno peppers, seeded and chopped
1 tablespoon olive oil
1 serrano pepper, seeded and chopped
3 garlic cloves, minced
1 can (28 ounces) crushed tomatoes
1 can (14-1/2 ounces) stewed tomatoes, cut up
1 can (14-1/2 ounces) diced tomatoes with mild green chilies
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 carton (32 ounces) reduced-sodium chicken broth
3 tablespoons chili powder
1 tablespoon ground cumin
1 to 2 teaspoons crushed red pepper flakes
2 to 4 tablespoons Louisiana-style hot sauce
2-1/2 cups cubed cooked chicken breast
2 cups frozen corn
3/4 cup reduced-fat sour cream
3/4 cup shredded reduced-fat cheddar cheese

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.

Nutrition Facts :

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