CHICKEN IN SPICY TOMATO SAUCE
Steps:
- Heat the olive oil in a heavy bottom pan, and once hot, brown half the chicken pieces on each side until golden brown over medium high heat, about 3 to 4 minutes each side.
- Brown the rest of the chicken pieces and then move all to a plate.
- Add the chopped onion to the pan, and cook over medium heat until soft and translucent, about 4 minutes.
- Add the garlic and chili pepper to the pan and cook another minute or two until fragrant.
- Add the wine to the pan and turn the heat up to high.
- Use a fork to scrape up any brown bits off the bottom of the pan, and cook until the wine has reduced by 1/3 volume.
- Return the chicken pieces to the pan along with the tomatoes, dried oregano, and parsley.
- Season with salt and pepper and bring the mixture to a boil.
- Reduce the heat to a simmer, cover, and cook for about an hour.
- Remove the cover, and cook an additional 15 to 20.
- At this point, the sauce should have thickened and the chicken should be so tender it falls off the bone.
- Alternately, instead of cooking the chicken on the stovetop, you could place the pot with the chicken and sauce in an oven preheated to 350 degrees F. and cook for an hour and a half, then uncover and cook an additional 15 minutes or until the sauce has thickened.
- To serve, place the chicken on a warmed platter and spoon the sauce over top.
- Sprinkle with the chopped onions and serve immediately.
SPICY TOMATO CHICKEN CASSEROLE
This is a quick and easy dish. Conventional oven or microwave baking can be used. Tastes sooooooo good, it'll make your tongue slap your brains out! 'Rotel' is the name for the mixture of diced tomatoes with green chile peppers. It is sold in most grocery stores in the canned tomato or Mexican foods section.
Provided by Kiersten
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Yield 6
Number Of Ingredients 5
Steps:
- In a medium bowl combine the tomatoes and soup and mix together. Set aside.
- In a lightly greased 2 quart microwave-safe casserole dish layer 1/3 of the tortilla chips, 1/2 of the chicken, 1/2 of the tomato/soup mixture and 1/3 of the cheese. Repeat layers, then top with the remaining tortilla chips and cheese.
- Microwave: Cover dish with lid or wax paper. Microwave for 7 minutes. Remove lid long enough to release steam, then microwave for another 4 minutes.
- Conventional Oven: Preheat oven to 400 degrees F (200 degrees C). Cover dish with lid or aluminum foil and bake in the preheated oven for 30 minutes.
Nutrition Facts : Calories 547.1 calories, Carbohydrate 43 g, Cholesterol 87.5 mg, Fat 24.4 g, Fiber 2.9 g, Protein 38 g, SaturatedFat 8.3 g, Sodium 2099.3 mg, Sugar 8.9 g
LIGHT SPICY ZUCCHINI AND TOMATO CASSEROLE
By quickly broiling the zucchini first, you can ensure all the pieces will be evenly cooked once they get baked with the tomato sauce.
Provided by Food Network Kitchen
Time 1h
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven broiler. Slice the zucchini on a sharp angle about 1/2-inch thick and place on a baking sheet lined with foil and nonstick cooking spray. Coat the zucchini with nonstick cooking spray and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Broil, flipping once, until just golden, 6 to 8 minutes. Reduce the oven temperature to 425 degrees F.
- Meanwhile, heat the oil in a medium pot set over medium-high heat. Add the garlic and jalapeno and cook until softened, 2 to 3 minutes. Add the chili powder, cumin and tomatoes. Continue to cook until the tomatoes are soft and the sauce is thickened, about 10 minutes. Remove from the heat, lightly mash with a fork and season with salt and pepper.
- Coat an 8-inch square baking dish with cooking spray. Place about 1/2 of the zucchini in the bottom of the dish and top with 1/2 of the tomato sauce. Repeat the layers and cover with foil. Bake until bubbly and hot, about 20 minutes. Remove the foil, sprinkle with the cheese and continue to bake until the cheese is melted and lightly browned, about 10 minutes. Let stand 10 minutes, sprinkle with the cilantro.
Nutrition Facts : Calories 120 calorie, Fat 5 grams, SaturatedFat 2.5 grams, Cholesterol 10 milligrams, Sodium 350 milligrams, Carbohydrate 13 grams, Fiber 3 grams, Protein 8 grams, Sugar 8 grams
SPICY TOMATO CHICKEN STEW
An easy but flavoursome spicy tomato chicken stew with potatoes, using piquant Middle Eastern spices for the ultimate hearty stew!
Provided by ET Food Voyage
Categories Dinner Main Course
Number Of Ingredients 22
Steps:
- Mix all the marinade ingredients together and marinate the chicken for a few hours or overnight.
- Heat a large pot with cooking oil over high heat. Sear chicken for 5 minutes on each side until browned. Remove from pot and set aside.
- Turn the heat down to medium heat. In the same pot, add more oil if needed, add garlic, anchovies, and chilli flakes. Cook for 2-3 minutes until fragrant.
- Add in onions and saute for 5 minutes until golden in colour.
- Stir in Tomatoes/Tomato Paste. Cook until the tomatoes have started to break down. Season with salt and black pepper.
- Toss in potatoes. Give it a stir for a few minutes and then add in tomato passata and chicken broth.
- Bring to a boil then add the chicken in. Turn to low heat, cover, and allow to simmer for 40 minutes until the liquid is reduced.
- Add lime juice and toss in fresh coriander. Let simmer for another 5 minutes. Serve immediately.
SPICY ITALIAN CHICKEN CASSEROLE
Juicy chicken with crispy skin in a spicy tomato sauce with bell peppers, olives and capers. Inspired by Mario Batali's Sicilian Chicken (but more sauce!). Feel free to dial back the spiciness. Made on the stove, this is a hearty dinner on the table in 30 minutes. Recipe VIDEO below.
Provided by Nagi
Time 30m
Number Of Ingredients 14
Steps:
- Use a small knife to prick 5 or so gashes into the skin of the chicken. Sprinkle each side with salt and pepper.
- Place chicken skin side down in a cold large non stick skillet, then turn stove onto medium high. As it heats up, the fat under the skin will start to melt through the holes in the skin.
- Cook for 4 - 5 minutes or until the skin is golden and crispy. Turn the chicken and cook the other side for 3 minutes.
- Remove chicken onto a plate, discard fat (don't scrape the pan) then return to the stove.
- Add oil, garlic and onion. Cook for 1 minute, then add capsicum. Cook for 2 minutes then add wine. Bring to a simmer and stir, scraping the pan to get those golden bits mixed in.
- Once most of the wine is evaporated and it doesn't smell winey anymore, add the tomato, water and pepper flakes. Stir, bring to a simmer, adjust heat so it's bubbling energetically but not rapidly (and not slowly).
- After 5 minutes (or so), stir through olives and capers. Taste the sauce and add salt and pepper.
- Then place chicken into the sauce, being careful not to submerge the skin. Cook for another 5 minutes.
- Sprinkle over parsley. Serve with crusty bread, or use half the sauce to toss through / pour over pasta and the other half to serve with chicken (see photos in post).
Nutrition Facts : ServingSize 472 g, Calories 497 kcal
SPICY SAUSAGE AND PASTA CASSEROLE
A saucy cheese pasta is studded with chunks of smoked sausage for a quick & easy casserole any night.
Provided by Meaghan @ 4 Sons R Us
Categories Casserole
Time 25m
Number Of Ingredients 11
Steps:
- Over medium high heat, add olive oil to a dutch oven and toss with smoke sausage and onions. Saute until lightly browned. Add garlic and cook until fragrant, only about 30 seconds.
- Add in broth, tomatoes, half and half, pasta, salt, and pepper. Stir to combine.
- Bring to a boil, cover, and reduce heat to medium low. Simmer until pasta is tender.
- Remove the pot from heat and stir in 1 cup of cheese.
- Transfer to a casserole or baking dish and top with remaining cup of cheese and scallions. Broil until cheese is slightly browned and bubbly.
- Serve & enjoy!
SPICY BAKED CHICKEN PARMESAN CASSEROLE
Easy four-ingredient Chicken Parmesan with a fun spicy sauce!
Provided by Kathryn
Categories Main
Time 30m
Number Of Ingredients 4
Steps:
- Preheat oven to 425 degrees.
- Cook spaghetti to al dente in salted, boiling water. Drain and toss spaghetti with half of the Classico sauce.
- Pour spaghetti into baking dish. Top with frozen chicken strips.
- Spread remainder of sauce over chicken strips. Top with marble cheese.
- Bake for 20-25 minutes, until chicken is cooked and cheese is bubbling. Serve immediately.
Nutrition Facts : Calories 428 calories, Carbohydrate 41 grams carbohydrates, Cholesterol 51 milligrams cholesterol, Fat 20 grams fat, Fiber 3 grams fiber, Protein 21 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 4 Servings, Sodium 852 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 12 grams unsaturated fat
MEXICAN CHICKEN AND BLACK BEAN CASSEROLE
Spicy chicken and black bean casserole is a spicy and delicious casserole that is a satisfying wholesome dinner for a chilly night.
Provided by Anne
Categories Dinner
Time 45m
Number Of Ingredients 14
Steps:
- pre-heat the oven to 350 degrees F
- place 1 tablespoon of olive oil in a skillet and heat it over medium to high heat. Once the pan is hot, add the bell peppers, onions, and garlic to the skillet and cook for a few minutes until they begin to soften.
- next, add the chicken and spices; reduce the heat to medium and continue to cook until the chicken is cooked through.
- Once the chicken is cooked, add the tomatoes, jalapeno peppers and beans, stir in the cilantro and simmer on low for 5 minutes and turn the heat off.
- Coat a casserole dish with the remaining teaspoon of oil and place 2 tortillas in a single layer in the dish.
- Place half of the chicken mixture on top of the tortillas and then half of the cheese
- place the remaining 2 tortillas on top of the chicken mixture and then the meat and the cheese.
- bake at 350 covered for 20 minutes
- remove the cover and bake for 5 minutes more.
Nutrition Facts : Calories 538 calories, Carbohydrate 38 grams carbohydrates, Cholesterol 150 milligrams cholesterol, Fat 27 grams fat, Fiber 9 grams fiber, Protein 41 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 299 grams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 15 grams unsaturated fat
TASTY TOMATO CHICKEN CASSEROLE
Make and share this Tasty Tomato Chicken Casserole recipe from Food.com.
Provided by Evie3234
Categories Chicken
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 180°C.
- Place chicken in a casserole dish.
- Mix soup mix, tomatoes, tomato puree, basil, chilli, wine vinegar and crumbled stock cube together.
- Pour over chicken.
- Cover and cook for 50 to 55 minutes, or until chicken is cooked.
Nutrition Facts : Calories 67.3, Fat 0.5, SaturatedFat 0.1, Sodium 289.1, Carbohydrate 15.5, Fiber 3.6, Sugar 3.8, Protein 3.1
SPICY CHICKEN CASSEROLE
Make and share this Spicy Chicken Casserole recipe from Food.com.
Provided by Pechsth
Categories Chicken
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F. In small skillet cook onion and bell pepper in hot butter until tender; remove from heat and set aside.
- Combine chicken broth, mushroom soup and undrained tomatoes.
- In a 3 quart rectangular baking dish layer half of the soup mixture, half of torn tortillas, half of chicken, half vegetable mixture and half of cheese. Repeat layers.
- Bake uncovered 45 minutes. Let stand 5 to 10 minutes before serving.
SPICY TOMATO CHICKEN
I love this recipe. So does my family. It will make several servings. This version is made with vermicelli, a pasta that is much thinner than regular spaghetti. 'Vermicelli' is Italian for 'little worms', referring to the fact that it is shaped into very thin strands.
Provided by Mary48
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pasta
Yield 8
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a boil. Add chicken breasts and boil until cooked through and juices run clear. Remove chicken from pot, chop into bite size pieces and set aside.
- Strain remaining cooking broth, return to pot and bring to a boil. Break pasta in half (will make it easier to mix) and add to boiling broth. Cook for 8 to 10 minutes or until al dente. Drain and return pasta to pot.
- Meanwhile, saute onion and bell pepper in butter or margarine in a small saucepan. Add tomatoes with green chile peppers, sauteed onion/bell pepper mixture, peas and reserved chicken to pasta. Top with cheese and mix together well.
- Preheat oven to 350 degrees F (175 degrees C).
- Pour chicken mixture into a 9x13 inch baking dish and bake in the preheated oven for 25 to 35 minutes.
Nutrition Facts : Calories 318.3 calories, Carbohydrate 28.2 g, Cholesterol 73.7 mg, Fat 8.9 g, Fiber 3.3 g, Protein 31.1 g, SaturatedFat 4.6 g, Sodium 652.9 mg, Sugar 5.5 g
ROTINI & SPICY CHICKEN IN TOMATO SAUCE
Put together a simple dinner entrée with this quick Rotini & Spicy Chicken in Tomato Sauce! This recipe includes rotini, crushed red pepper & cream cheese.
Provided by My Food and Family
Categories Healthy Living Dinner Recipes
Time 25m
Yield 8 servings, 1 cup each
Number Of Ingredients 10
Steps:
- Blend tomato sauce and cream cheese in blender until smooth.
- Heat dressing in large skillet on medium-high heat. Add chicken and onions; cook 8 min. or until chicken is evenly browned, stirring occasionally. Add tomato sauce mixture and all remaining ingredients except parsley; stir. Simmer on medium heat 5 min. or until chicken is done, stirring occasionally.
- Stir in parsley.
Nutrition Facts : Calories 280, Fat 8 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 590 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 19 g
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- Lightly spray a 9x13 glass baking dish with non-stick spray and preheat your oven to 500 degrees.
- With a slotted spoon, remove the potatoes from the marinade and place them into the prepared baking dish, trying to reserve as much of the marinade as possible.
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- Cut each chicken thigh into 2 or 3 chunks. In a resealable plastic bag, combine flour, salt, and pepper. Add chicken, seal, and shake to coat.
- Heat oil in a large pot over medium-high heat. Add chicken (discard excess flour) in a single layer and cook, turning once, until browned, 4 to 5 minutes total. Transfer to a plate.
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- Add artichokes to pot and stir. Cover and cook about 8 minutes, until the stew has been heated through and reduced slightly. Stir in parsley and olives. Season with additional salt and pepper to taste. Serve hot.
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- In another bowl, stir together chicken, enchilada sauce, sour cream, green chiles, and cayenne pepper.
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- Then add the diced chicken breast and continue to fry in the olive oil until the chicken meat turns a white colour on the outside. This should only take around 5 minutes – keep stirring as it cooks.
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