Best Chicken In Pepita And Chili Sauce Recipes

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CHICKEN PEPITA MOLE



Chicken Pepita Mole image

Always inspired by what I read and see! Felt like a bit of ole with this chocolate recipe! I hope I can inspire you to do! I also look forward to my first review! ORIGINAL SOURCE What's On The List http://whatsonthelist.net/2013/05/12/chile-mojo-mexican-chocolate-bit-of-ole/

Provided by mickeydownunder

Categories     Lunch/Snacks

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

340 g chicken tenders
7 tablespoons grapeseed oil
3 tablespoons cajun spices
3 tablespoons pepitas, finely ground
2 teaspoons cracked black pepper
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon cinnamon
2 (400 ml) diced tomatoes with juice
30 g dark chocolate

Steps:

  • In a bowl, combine cajun spice, finely ground pepitas and cracked black pepper; coat both sides of the chicken tenders "well"; set aside.
  • You will need to make sure to "rub" the spice into the chicken.
  • Heat pan on medium low; add 4 tablespoons grapeseed oil.
  • Add chicken for about 50 second each side; set aside on a paper towel to drain.
  • NOTE The coated chicken WILL cook VERY quickly and is best to use caution to lower the heat than to have it burn.
  • Lower heat to low; add to oil... chilli, cumin, cinnamon and any leftover combination mixture of cajun spice, ground pepitas and cracked black pepper; stir for about 3 - 4 minutes.
  • NOTE The pan does "smoke.
  • If you have ANY concerns re your pan "smoking", simply remove pan from the stove top; making sure to keep stirring. When your confidence returns, simply return it to the stove top until you are happy with the coloring.
  • If the spices soak up all of the oil, you may need to add more oil.
  • You WILL want to "continuously" stir the spices in oil as they DO burn easily. Do not say you have not been warned! lol.
  • With heat on low, add dark chocolate and stir; combining it with the spices "well.".
  • When the dark chocolate is fully melted, add diced tomatoes; stirring until combined.
  • Bring to a boil and simmer for 10 minutes.
  • I like chicken bites, so I cut my chicken before returning it to the pan and simmered for an additional 10 minutes. Olé!

CHILI SAUCE CHICKEN



Chili Sauce Chicken image

Chili sauce, garlic and basil add flavor to these moist chicken thighs. We enjoy the tender grilled chicken not just in summertime, but throughout the year. -Marilyn Waltz, Idyllwild, California

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 8 servings.

Number Of Ingredients 8

1 bottle (12 ounces) chili sauce
1/3 cup white wine or chicken broth
1/4 cup olive oil
10 to 12 garlic cloves, minced
4-1/2 teaspoons dried basil
1/2 teaspoon salt
1/8 teaspoon pepper
8 bone-in chicken thighs (about 3 pounds)

Steps:

  • In a large bowl, whisk the first seven ingredients until blended. Pour 1-1/2 cups marinade into a large resealable plastic bag. Add chicken; seal bag and turn to coat. Refrigerate 8 hours or overnight. Cover and refrigerate remaining marinade., Drain chicken, discarding marinade in bag. Place chicken on a greased grill rack, skin side down. Grill, covered, over medium heat or broil 4 in. from heat 15 minutes. Turn; grill 10-15 minutes longer or until a thermometer reads 170°-175°, basting occasionally with reserved marinade. Freeze option: Freeze chicken with 1-1/2 cups marinade in a resealable plastic freezer bag. Freeze reserved marinade in a freezer container. To use, thaw chicken with marinade and the reserved marinade in refrigerator overnight. Drain chicken, discarding marinade in bag. Grill as directed, basting with reserved marinade.

Nutrition Facts :

ROASTED CHICKEN WITH PUMPKIN SEED SALSA



Roasted Chicken with Pumpkin Seed Salsa image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h5m

Yield 6 servings

Number Of Ingredients 11

4 tablespoons extra-virgin olive oil
2 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
Kosher salt and freshly ground black pepper
1 Fresno chile or jalapeno, seeded if desired and finely diced
1/4 small red onion, finely diced
One 5-pound chicken, cut into pieces (halve breasts crosswise if large)
1 cup pepitas (peeled pumpkin seeds)
1/2 cup fresh cilantro leaves
1 tablespoon fresh lime juice
Serving suggestions: Mexican rice and black beans

Steps:

  • 1. Preheat the oven to 425 degrees F. Combine 2 tablespoons of the oil with the cumin, coriander, 2 teaspoons kosher salt and 1 teaspoon pepper in a small bowl. Rub the spiced oil all over the chicken pieces and place on a foil-lined shallow-rimmed baking sheet. Roast until the chicken is golden brown and crisp and a thermometer inserted into the thickest parts registers 165 degrees F, about 45 minutes.
  • 2. Meanwhile, toast the pepitas in a large dry skillet over medium heat, stirring occasionally, until crisp, about 5 minutes. Cool and coarsely chop. Transfer to a medium bowl, add the cilantro, lime juice, chiles, onions, remaining 2 tablespoons oil and 3/4 teaspoon salt and toss together.
  • 3. Arrange the chicken pieces on a platter and serve with the bowl of salsa on the side, accompanied by Mexican rice and black beans.

Nutrition Facts : Calories 431 calorie, Fat 26 grams, SaturatedFat 5 grams, Cholesterol 127 milligrams, Sodium 240 milligrams, Carbohydrate 4 grams, Fiber 2 grams, Protein 46 grams, Sugar 1 grams

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