Spicy Mediterranean Chicken With Sausage Stuffed Cherry Peppers Food

SPICY MEDITERRANEAN CHICKEN WITH SAUSAGE-STUFFED CHERRY PEPPERS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken thighs in a large bowl; season with black pepper, cumin, and 1 teaspoon salt. Set aside.
• Stuff each cherry pepper generously with Italian sausage. Set aside.
• Heat olive oil in Dutch oven over medium-high heat. Place chicken thighs, skin-side down, in pan and brown, about 5 minutes. Turn chicken over and brown other side, about 1 minute. Remove chicken from pan.
• Cook onion in the Dutch oven with pinch of salt over medium-high heat; cook and stir until caramelized, about 5 minutes. Reduce heat to medium; stir in garlic, herbes de Provence, and crushed red pepper.
• Stir in pepperoncini and juices; cook until warmed through, about 2 minutes. Remove from heat.
• Place chicken, skin-side up, in a single layer on top of the onions and pepperoncinis in the Dutch oven. Pour stock into the pan until almost covering the chicken.
• Sprinkle artichoke hearts, olives, and stuffed cherry peppers over top of chicken.
• Return to medium-high heat and bring to a simmer.
• Cover and roast in preheated oven until sausage is cooked through and liquid is bubbling, about 1 hour.
• Garnish with chopped basil, oregano, and marjoram.

PAN BRAISED CHICKEN AND HOT CHERRY PEPPERS

Steps:

• Season the chicken pieces with salt, pepper and the dry oregano. In a large straight-sided saute pan or chicken fryer heat the olive oil over medium heat. Add the chicken to the hot oil and brown all sides well. While the chicken is cooking drain the peppers, cut them into quarters, and discard the stem and seeds. In a separate saucepan heat the broth and keep warm. Drain, carefully, all but 2 tablespoons of fat from the chicken and add the onions. Cook the onions to golden brown. Add the peppers to the onions and cook for 2 to 3 minutes. Add the wine and cook for 2 minutes over medium heat. Add the broth and tomato and bring to a boil. Lower the heat to a simmer and cover the pan. Braise the chicken, onions and peppers for 25 to 30 minutes or until the chicken is fully cooked. Just before serving, bring 4 quarts of water to a boil, add 1 tablespoon of salt, and cook the noodles until tender. Drain the noodles, toss with butter and place on a large platter. Serve the chicken over the noodles and sprinkle freshly chopped parsley over the top.;

CHICKEN, SAUSAGE AND PEPPERS

Steps:

• Heat 1 tablespoon butter in a large skillet over medium-high heat. Cook the sausage until golden, about 2 minutes. Season the chicken with salt and pepper, then toss with the flour in a bowl; add to the skillet and cook until browned but not cooked through, about 3 minutes.
• Add the onion, peppers, garlic, 1/2 teaspoon salt, and pepper to taste and cook 3 minutes. Add the wine, scraping up any browned bits; bring to a boil and cook until slightly reduced, about 1 minute. Add the broth and bring to a gentle simmer. Cover and cook until the sausage and chicken are cooked through, about 5 minutes.
• Transfer the chicken, sausage and vegetables to a platter with a slotted spoon. Increase the heat to high and stir the parsley and cherry peppers and their liquid into the skillet; boil until reduced by one-third, 2 to 3 minutes. Remove from the heat and stir in the remaining 1 tablespoon butter. Pour the sauce over the chicken mixture.

SPICY ROASTED SAUSAGE, POTATOES AND PEPPERS

Steps:

• Preheat oven to 400°. In a large bowl, combine potatoes, sausage, onion, red pepper, green pepper and pepper rings. Mix oil, Creole seasoning and pepper; drizzle over potato mixture and toss to coat., Transfer to a 15x10x1-in. baking pan coated with cooking spray. Roast until vegetables are tender, stirring occasionally, 30-35 minutes.

CHICKEN SAUSAGE STUFFED PEPPERS

Steps:

• rinse rice thoroughly , brown half rice in butter. Add the rest of the rice, water and 1 can of tomato sauce. Mix. Bring to a boil, then turn heat down to low, simmer for 20 minute.
• remove casings from chicken sausages and pulse through food processor until ground. brown, add diced tomato and 1 can of tomato sauce. Mix and set aside.
• saute the diced pepper and onion , add to chicken and tomato mixture.
• add rice, mix well.
• Clean and stuff the remaining 5 peppers with rice mixture.
• mix together tomato paste, 1/2 can water, and ketchup and put on top of peppers
• bake in 350 degree oven , covered for 1 hour.

SPICY CHICKEN AND PEPPERS

Steps:

• In a large nonstick skillet, cook the chicken, green peppers, onion and garlic in oil until chicken juices run clear. Stir in the tomato sauce, tomatoes and seasonings. Bring to a boil. Reduce heat; cook, uncovered, for 5 minutes or until thickened. Serve over noodles. Sprinkle with parsley.

CHICKEN SAUSAGES WITH PEPPERS

Steps:

• In a large nonstick skillet, saute onion and peppers in oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in sausages; heat through.

SAUSAGE STUFFED CHICKEN PARMESAN

Steps:

• Split chicken breasts and pound with a meat mallet between sheets of plastic wrap. Do not make too thin. to about 1/4-inch thickness.
• Break up sausage and mix with Italian seasoning, garlic powder, chili powder and mustard, minced garlic and chopped onion. Shape sausage mixture into 4 link shapes.
• Add water and egg to make an egg wash.
• Preheat oven to 375°F Drizzle Olive Oil in an oven safe skillet.
• Brush one side of each breast with egg wash. Place 1 sausage link on egg glaze. Roll up and secure with toothpick.
• Roll each breast in flour; dip in remaining beaten egg; roll in breadcrumbs. Place in oven safe skillet. Bake 45 minutes.
• Very Important, remember where your toothpicks are. I place the chicken a certain way in the pan, so I know where they are to remove.
• Pour Marinara over chicken, Sprinkle with Cheese add oregano on top and cook another 10-12 minutes until cheese has melted.

HOT CHICKEN WITH SAUSAGES, TOMATOES & PEPPERS

Steps:

• Heat oven to 200C/180C fan/gas 6. Heat half the oil in a big shallow casserole dish in which the thighs can lie in a single layer - one 30cm across is ideal, if you use a bigger dish the sauce may evaporate. Quickly brown the chicken on both sides - you don't want to cook the chicken through, just get some colour on it - then remove from the pan. Do the same with the sausages in the remaining oil, colouring them all over. Cut the sausages on the diagonal into three or four pieces. Drain the peppers of their brine and cut into broad strips.
• Add the onions and tomatoes to the dish or roasting tin with the chilli, garlic, seasoning, sherry vinegar, rosemary and sausages. Heat the stock and add that too. Mix everything together. Arrange so that the chicken is on top. Bake in the oven for 30 mins, stirring the 'sauce' that forms around the vegetables halfway through.
• When 30 mins is up, add the peppers and cook for another 10 mins. The chicken should be cooked through with a thick sauce around it. Serve with rice pilaf, little potatoes that you've roasted in olive oil or mashed potato (mash or rice with a little saffron in it would be lovely).

ITALIAN CHICKEN SAUSAGE AND PEPPERS SKILLET

Steps:

• Heat large skillet and add olive oil. Add sausage and brown on all sides. Remove sausage to cutting board.
• Add onion to pan and cook about 3 minutes. Add garlic and cook another 2 minutes. Then add peppers, Italian seasoning and salt and pepper. Cook until crisp tender.
• While pepper mixture is cooking. Cut sausage into bite sized pieces. Then add back to skillet when peppers are just about done.
• Add tomatoes and wine and let come to boil. Turn down to simmer for 5 minutes, uncovered. Stir in cooked and drained pasta.
• Sprinkle with cheese and serve.