CHICKEN WITH RED PEPPER SAUCE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 16
Steps:
- For the chicken: Put the chicken in a resealable bag. Add the olive oil, salt, pepper and Italian seasoning to the bag and smush everything together. Seal and refrigerate.
- For the red pepper sauce: Melt the butter and add the olive oil in a large skillet over medium-high heat. Add the onion and garlic and saute for 2 to 3 minutes or until starting to soften. Add the red peppers and cook for 2 to 3 minutes, until hot.
- Add the broth (if you like a thicker sauce only add 1 cup broth, for a thinner sauce add 2 cups broth), salt and pepper and stir until heated. Splash in the cream.
- Remove the skillet from the heat. Carefully transfer the contents of the skillet to a food processor or blender. Place on the lid and puree the pepper mixture until totally blended (there will still be some texture to the peppers). You can serve the sauce right away or cool it and bag it up.
- When ready to cook, heat a grill pan over medium-high heat and grill the chicken until cooked through, about 4 minutes a side.
- Heat up the red pepper sauce in a pan. Serve everyone a piece of chicken, spoon some sauce over each piece, and garnish with Parmesan shavings and a sprinkling of parsley. Serve with roasted vegetables alongside.
ONE PAN MEDITERRANEAN CHICKEN WITH ROASTED RED PEPPER SAUCE
One pan mediterranean chicken with roasted red pepper sauce is ready in less than 30 minutes and full of amazing flavors!
Provided by Tiffany
Categories Main Course
Time 25m
Number Of Ingredients 10
Steps:
- Combine roasted red peppers, 1 teaspoon Italian seasoning, oil, garlic, salt, and pepper in a food processor or blender Pulse til smooth.
- Grease a large skillet. Season chicken with remaining 1 teaspoon Italian seasoning. Cook chicken in your greased skillet over medium heat for 6-8 minutes on each side until cooked through and lightly browned on the outside. Transfer to a plate and cover to keep warm.
- Transfer red pepper mixture to the pan and stir over medium heat 2-3 minutes until hot throughout. Add heavy cream and stir until mixture is thick and creamy.
- Add chicken and toss in the sauce to coat. Garnish with crumbled feta cheese and fresh basil and serve.
Nutrition Facts : Calories 613 kcal, Carbohydrate 5 g, Protein 51 g, Fat 43 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 230 mg, Sodium 962 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
YOGURT GRILLED CHICKEN BREAST WITH PINEAPPLE ROASTED RED PEPPER SALSA
Provided by The Hearty Boys
Categories main-dish
Time 1h25m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Mix the yogurt, olive oil, garlic, basil, oregano, lemon zest, salt and hot sauce together in a large bowl. Add the chicken and toss well to coat. Refrigerate for 1 hour.
- Preheat a cast iron grill pan over high heat for 4 to 5 minutes or preheat an outdoor grill. Place the chicken on the grill and cook for 4 minutes per side, until the chicken is firm to the touch.
- Platter and garnish with lemon slices. Serve warm or at room temperature with salsa on the side.
- Place all the ingredients in a small mixing bowl and mix well. Place in a decorative bowl and serve.
YOGURT-RUBBED ROASTED CHICKEN WITH RED PEPPER SAUCE
Chicken coated with yogurt, thyme and coriander is roasted with carrots, shallots and red peppers. Purée the peppers with goat cheese for a sumptuous sauce that does double-duty as a sandwich spread. From the LA Times, May 1, 2008
Provided by Karen in MA
Categories Whole Chicken
Time 3h30m
Yield 8-12 serving(s)
Number Of Ingredients 14
Steps:
- In a small bowl, stir together the yogurt, 2 tablespoons of the olive oil, the dry mustard, thyme, coriander, 1 1/2 tablespoons salt and one-half teaspoon pepper.
- Loosen the skin around the chicken breasts and thighs, then rub both chickens all over (beneath the skin and inside the cavity, too) with the yogurt mixture. Refrigerate the chickens, uncovered, for 1 hour.
- Heat the oven to 350 degrees.
- Place the shallots, carrots, peppers, the remaining 2 tablespoons of olive oil, 3/4 teaspoon salt and 1/4 teaspoon pepper into a large roasting pan and toss well. Arrange a rack over the vegetables large enough to hold both chickens.
- Arrange the chickens on the rack, breast-sides up, and roast, basting occasionally with pan juices, until the vegetables are very tender and the chickens are deep golden brown and cooked through, 1 1/2 to 2 hours. Transfer the chickens to a large platter and tent with foil; set aside.
- Drain the pan drippings into a bowl, then skim off and discard the fat; set aside.
- Remove and discard the skin from the peppers (it should peel off fairly easily), then transfer them to a food processor.
- Add half the shallots and pulse until roughly chopped. Add the goat cheese and salt and pepper to taste and pulse again until just combined. This makes a generous 2 cups of purée.
- Remove all but 1 cup of the purée and set aside to use throughout the week as a sandwich spread or dip, then purée the remaining red pepper mixture until smooth.
- In a large skillet, whisk together the reserved pan drippings, chicken broth and flour until smooth, then bring to a boil over medium-high heat.
- Reduce the heat to medium-low and simmer until just thickened, about 1 minute. Whisk in the red pepper purée and cook until just thickened, 1 to 2 minutes more. Strain the sauce, discarding any solids, and keep warm.
- Carve the chickens and transfer to plates. Spoon 1 to 2 tablespoons of the red pepper and goat cheese sauce over each serving and serve with the remaining roasted shallots and carrots on the side.
Nutrition Facts : Calories 673.4, Fat 46.7, SaturatedFat 13.9, Cholesterol 171.6, Sodium 356.5, Carbohydrate 18.3, Fiber 2.5, Sugar 4.5, Protein 44
ROASTED CHICKEN THIGHS WITH GARLICKY CUCUMBER YOGURT
In this simple, homey weeknight dinner, boneless chicken thighs are tossed with garlic, herbs and red-pepper flakes, then roasted along with lemon wedges in the pan. As the lemons brown, their acids mellow, becoming softer and sweeter. When squeezed over the chicken for serving, they offer a rounded tang that's complemented by dollops of cucumber-flecked yogurt and chopped fresh mint. The combination of cucumbers and yogurt is a classic across many cultures, from Indian raita to Persian mast-o khiar to Greek tzatziki and beyond. For this recipe, be sure to use thick Greek-style or other strained yogurt (such as labneh) or substitute sour cream. Thinner yogurt will make the sauce runny. Serve this over rice or with flatbread to catch the juices and the cucumber yogurt.
Provided by Melissa Clark
Categories poultry, main course
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Heat oven to 425 degrees. Season chicken generously with the salt and pepper. In a large bowl, combine 3 of the grated garlic cloves, thyme or oregano, red-pepper flakes and olive oil. Add chicken and lemon wedges, and toss until well coated. (If you want to work ahead, you can refrigerate the chicken for up to 12 hours before roasting.)
- Arrange chicken and lemons on a sheet pan in a single layer. Drizzle with a little more oil and roast until chicken is cooked through, 27 to 35 minutes. If you'd like more color on your chicken, run the pan under the broiler for 1 to 2 minutes until chicken is lightly charred in places.
- As the chicken roasts, stir together yogurt, grated cucumber and remaining minced garlic clove in a small bowl. Season to taste with salt and pepper. Cover and keep in refrigerator until ready to serve.
- To serve, squeeze roasted lemon wedges all over chicken, and sprinkle with mint and more red-pepper flakes, if you like. Serve chicken accompanied by cucumber-yogurt sauce and a drizzle of olive oil over everything.
SPICED ROAST CHICKEN WITH TANGY YOGURT SAUCE
This weeknight meal is inspired by the spiced chicken and rice that draws lines at halal street carts across Manhattan. Whether it's lunchtime or late at night, the scent and Mediterranean flavors of grilled and chopped chicken served over turmeric-tinged yellow rice (or wrapped in pita) alongside shredded iceberg salad lures a crowd. Everything gets an imperative, generous drizzle of that signature creamy and tangy white sauce, made here with a blend of yogurt, mayonnaise and spices. Fresh garlic, cilantro and lemon juice are combined with a tasty mix of fragrant spices, then rubbed all over the chicken before it's roasted until golden and crispy. The iceberg-and-tomato salad offers a cool, refreshing contrast to the spiced chicken.
Provided by Kay Chun
Categories dinner, weeknight, poultry, main course
Time 30m
Yield 4 servings
Number Of Ingredients 22
Steps:
- Prepare the chicken: Heat oven to 450 degrees. In a medium bowl, combine the oil, fresh garlic, coriander, paprika, cumin, oregano and granulated onion with half of the cilantro and half of the lemon juice; mix well. Add the chicken, season with salt and pepper, and toss to evenly coat.
- Spread the seasoned chicken in a single layer on a large sheet pan and roast until golden and caramelized, about 20 minutes.
- While the chicken roasts, make the white sauce: In a small bowl, combine the yogurt, mayonnaise, vinegar, sugar, granulated garlic and granulated onion; season with salt and pepper, then mix well; set aside.
- Add the remaining cilantro and lemon juice to the roasted chicken and mix well, scraping up any browned bits on the bottom of the pan. Divide chicken, lettuce and tomatoes among 4 plates and drizzle with some of the white sauce. Serve with lemon wedges, plus pita and hot sauce, if using.
ROAST CHICKEN WITH YOGURT SAUCE
Chicken will never taste the same once you try this roast chicken prepared with yogurt and turmeric sauce.
Provided by ida ku zaifah
Categories Chicken
Time 2h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Wash and pat dry chicken.
- Prick the skin with a fork.
- Rub it with a mixture of pepper and ground ginger.
- With string, tie legs and tail of chicken.
- Place chicken breast side-up on rack in open roasting pan.
- Roast at 180°C for 10 minutes.
- Heat sauce in a pan over medium heat.
- Brush skin with sauce.
- Roast the chicken for about 1 1/2 hours, basting frequently with sauce.
- Keep the sauce warm while basting.
- Place the chicken on a heated platter, arrange rice or bread stuffing around it if you desire.
- Mix some dripping from the roasting pan with yogurt sauce and pour some over the chicken.
- Serve the remaining sauce separately.
Nutrition Facts : Calories 733.3, Fat 55, SaturatedFat 22.7, Cholesterol 245.4, Sodium 501.5, Carbohydrate 11.9, Fiber 1.3, Sugar 5.3, Protein 46.6
More about "yogurt rubbed roasted chicken with red pepper sauce food"
YOGURT-RUBBED ROASTED CHICKEN WITH RED PEPPER SAUCE
From latimes.com
Servings 8-12Estimated Reading Time 6 minsCategory MAINS, HEALTHY, POULTRY, ROASTTotal Time 2 hrs 30 mins
YOGURT-RUBBED ROASTED CHICKEN WITH RED PEPPER SAUCE
From recipes-list.com
ROASTED RED PEPPER CHICKEN ALFREDO BAKE - JULIE'S EATS
From julieseatsandtreats.com
LIZ PEARSON'S YOGURT-RUBBED ROAST CHICKEN WITH RED …
From thewednesdaychef.com
SPICY ROASTED PEPPER YOGURT SAUCE RECIPE - LAYLITA'S …
From laylita.com
RECIPE: YOGURT-RUBBED ROASTED CHICKEN WITH RED PEPPER SAUCE
From latimes.com
Estimated Reading Time 3 mins
YOGURT-RUBBED ROAST CHICKEN WITH RED PEPPER SAUCE RECIPE - EAT …
From eatyourbooks.com
SEARED CHICKEN BREASTS WITH ROASTED PEPPER YOGURT
From makegoodfood.ca
YOGURT-RUBBED ROAST CHICKEN WITH RED PEPPER SHALLOT SAUCE
From rydersisters.recipes
ONE PAN LEMON PEPPER YOGURT CHICKEN AND RICE.
From halfbakedharvest.com
GREEK YOGURT ROASTED RED PEPPER GRILLED CHICKEN • FOOD, IN BRIEF.
From foodinbrief.com
YOGURT-RUBBED ROASTED CHICKEN WITH RED PEPPER SAUCE
From pinterest.com
37 GRILLED CHICKEN RECIPES FOR THE BEST BARBECUED BIRDS ON THE BLOCK
From epicurious.com
BAKED PAPRIKA CHICKEN WITH YOGURT SAUCE - A LITTLE AND A LOT
From alittleandalot.com
BEST YOGURT RUBBED ROAST CHICKEN WITH RED PEPPER SAUCE RECIPES
From alicerecipes.com
RECIPE: YOGURT-RUBBED ROASTED CHICKEN WITH RED PEPPER SAUCE
From chicagotribune.com
YOGURT ROASTED CHICKEN RECIPE - EASY CRISP AND TENDER ROAST …
From yummyinspirations.net
ROASTED RED PEPPER YOGURT SAUCE - FRIDGE TWO TABLE
From fridgetwotable.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love