Tabasco Chicken Food
TABASCO CHICKEN
Make and share this Tabasco Chicken recipe from Food.com.
Provided by jonesies
Categories Chicken Breast
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Rub each piece of chicken with a little Tabasco sauce.
- Heat the oil in a frying pan and brown the chicken on all sides.
- Remove chicken from the pan.
- Saute the onion, celery, parsley, chives, garlic, green pepper, salt and pepper for five minutes.
- Add the mushrooms and cook for another five minutes.
- Stir in the tomato paste, water and 1/2 teaspoon Tabasco sauce.
- Mix well.
- Return the chicken to the pan, cover and cook for about 40 minutes or until the chicken is tender and juices run clear.
Nutrition Facts : Calories 226, Fat 8.6, SaturatedFat 1.5, Cholesterol 68.4, Sodium 698, Carbohydrate 7.8, Fiber 2, Sugar 4.3, Protein 29.5
TABASCO CHICKEN WINGS
These Tabasco chicken wings, which are deep-fried and tossed in a spicy Tabasco butter sauce made with chili sauce, vinegar, and cayenne, are not your ordinary chicken wings.
Provided by The Editors of Adam's Media
Categories Appetizers
Time 2h30m
Number Of Ingredients 11
Steps:
- In a large bowl, mix together the butter, Tabasco, sugar, chili sauce, vinegar, 1/2 teaspoon salt, paprika, and cayenne.
- In another large bowl, combine the flour and remaining 2 1/2 teaspoons salt.
- Dredge the chicken wings in the flour mixture to coat, and then place them on a baking sheet and refrigerate for 90 minutes.
- Heat the vegetable oil in a deep fryer or in a deep stock pot until it registers 350°F (176°C) on a deep-fry or candy thermometer.
- Fry the floured chicken wings in small batches until golden brown, 8 to 10 minutes. (Be careful not to crowd the chicken wings or they'll steam and turn soggy rather than fry and turn crisp!) Transfer the chicken wings to a plate lined with paper towels or to a brown paper bag as they come out of the oil. Let cool ever so slightly.
- Toss the chicken wings with the sauce, pile them on a platter, and serve with plenty of napkins!
Nutrition Facts : ServingSize 1 serving, Calories 640 kcal, Carbohydrate 28 g, Protein 22 g, Fat 49 g, SaturatedFat 21 g, TransFat 1 g, Cholesterol 139 mg, Sodium 1047 mg, Fiber 1 g, Sugar 4 g, UnsaturatedFat 25 g
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- Then add water about 2 small cups and let cook.,When the chicken is half done, add ginger-garlic, salt and let cook again till there is little water in the chicken. , Add chilli, turmeric, coriander, jeera powder and fry till there is no more water in the chicken. , Add tabasco sauce and let fry for 10 mins. , Season with coriander leaves. , Serve as an appetizer or eat with hot parathas.,.
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- Season the chicken thighs with salt and black pepper. Heat 1 tablespoon of oil over medium high heat in a large dutch oven or 8 quart stockpot. Cook one half of the chicken for 5-7 minutes per side or until nicely browned. Remove from pan and set aside. Add the remaining oil to the pan and cook the other half of the chicken, remove from pan and add to the reserved chicken.
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- In a large bowl, combine the ground chicken green onions and Tabasco. Season the mixture with salt and pepper. Using your hands, gently mix all the ingredients together until they are evenly combine and then divide the mixture into 4 equal sections.
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- Combine brine ingredients in a large bowl. Add chicken to mixture, cover, and place into the refrigerator for 2 hours. Remove from bowl, discard brine and rinse off wings. Blot dry with paper towels and place onto a parchment-lined baking sheet. Use two if needed.
- Preheat grill for medium-high heat or oven for 350 degrees F. Combine rub and season wings. Place onto the grill or in oven for 40 minutes, or until the wings register and an internal temperature of 175 degrees F. Reduce heat on the grill if flare-ups occur, or simply move to a cooler part of the grill and cook over indirect heat until done.
- While wings are cooking, bring sauce ingredients to a light simmer over medium-high heat. Stir, reduce heat and let the sauce simmer over low for about 4-5 minutes.
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