Best Pink Chicken Recipes

FRIED CHICKEN AND WILD RICE WAFFLES WITH PINK PEPPERCORN BUTTER AND MAPLE-HORSERADISH SYRUP

Steps:

• For the Waffles: Whisk together the flours, sugar, baking powder, baking soda, cinnamon and salt in a large bowl.
• Whisk together the buttermilk, eggs and oil in a separate large bowl. Add the wet ingredients to the dry ingredients and whisk until the mixture just comes together. Add the wild rice and fold until just combined. Let mixture rest for 10 minutes.
• While the mixture is resting, heat the waffle maker. Brush the waffle grates with some of the melted butter and make the waffles according to the manufacturer's directions.
• For the Chicken: Whisk together 1 quart of the buttermilk, 2 tablespoons salt and the chile de arbol in a large bowl or large baking dish. Add the chicken, turn to coat, cover and refrigerate for at least 4 hours or overnight.
• Stir together the flour, garlic and onion powders, paprika and cayenne in a large bowl and divide among 2 shallow platters. Season generously with salt and pepper. Drain the chicken in a colander and pat it dry. Dredge the pieces a few at a time in the flour mixture and pat off excess, then dip in the remaining 2 cups buttermilk and allow excess to drain off. Dredge in the second plate of flour and pat off the excess. Put the chicken pieces on a baking rack set over a baking sheet while the oil heats.
• Pour about 3 inches of oil into a deep cast iron skillet; the oil should not come more than half way up the sides of the pot. Put the pot over medium-high heat and heat the oil to 375 degrees F on a deep-fry thermometer. Working in batches, add the chicken pieces to the hot oil, 3 or 4 at a time and fry, turning the pieces occasionally, until evenly golden brown and cooked through, about 20 minutes. Remove from the oil with a slotted spoon and transfer to a rack to drain; repeat to cook the remaining pieces.
• For the Butter: Combine all ingredients in a blender and blend until combined.
• For the Syrup: In a small bowl whisk together all ingredients.
• To serve: Place waffle on plate, top with 2 pieces of fried chicken, and a dollop of butter. Pour syrup over top.

BOBBY FLAY'S FRIED CHICKEN AND WILD RICE WAFFLES WITH PINK PEPPERCORN BUTTER

Steps:

• To make the waffles, whisk together the flours, sugar, baking powder, baking soda, and salt in a large bowl. Whisk the buttermilk, eggs, and oil together in a separate large bowl. Add the wet ingredients to the dry ingredients, and whisk until the mixture just comes together. Add the wild rice and melted butter, and fold until just combined. Let sit for 15 minutes.
• Heat the waffle maker. Brush the waffle grates with some melted butter, and cook the waffles according to the manufacturer's directions.
• Spread the waffles with some of the Pink Peppercorn Butter, top with a piece or two of fried chicken, and drizzle the waffles and chicken with some of the Maple-Horseradish Syrup.
• Pink Peppercorn Butter
• Combine the butter, peppercorns, honey, and salt to taste in a small bowl. Cover and refrigerate for at least 30 minutes and up to 1 day to allow the flavors to meld. Remove from the refrigerator 15 minutes before serving.
• Maple-Horseradish Syrup
• Stir the syrup, horseradish, and mustard together in a small bowl.

FRIED CHICKEN AND BISCUITS WITH PINK PEPPERCORN-HONEY BUTTER

Steps:

• For pink peppercorn-lime honey:
• Place peppercorns in small skillet and stir over medium heat until slightly darker in color, about 2 minutes. Remove from heat and cool in skillet. Using mortar with pestle, coarsely crush peppercorns. Transfer peppercorns to small bowl. Mix in honey, lime juice, lime peel, and 1/4 teaspoon coarse salt. Let stand at room temperature at least 30 minutes before using. DO AHEAD: Can be made 2 days ahead. Cover and chill. Bring to room temperature before using.
• For pink peppercorn-honey butter:
• Whisk all ingredients in small bowl. Cover; chill. DO AHEAD: Can be made 2 days ahead. Bring to room temperature before using.
• For chicken:
• Whisk 4 cups buttermilk, 2 tablespoons coarse salt, and hot pepper sauce in large bowl. Add chicken; turn to coat and press to submerge. Cover and chill overnight. Drain and pat dry.
• Place rack on large rimmed baking sheet. Whisk flour and next 4 ingredients in another large bowl. Sprinkle chicken generously with salt and pepper. Divide flour mixture between 2 wide shallow bowls. Place 2 cups buttermilk in medium bowl between bowls of flour mixture.
• Dredge chicken, 1 piece at a time, in 1 bowl of flour mixture, then buttermilk, then in second bowl of flour, gently tapping off excess. Place on prepared rack and let airdry 30 minutes to 1 hour.
• Meanwhile, place another rack on another large rimmed baking sheet. Pour enough oil into heavy large pot to reach depth of 1 1/2 to 2 inches. Attach deep-fry thermometer to side of pot. Heat oil over medium-high heat to 280°F to 300°F. Working with 3 chicken pieces at a time, fry until deep golden brown and cooked through, adjusting heat to maintain oil temperature, 12 to 14 minutes per batch. Transfer to clean rack on baking sheet.
• Place 2 chicken pieces on each plate. Place biscuits alongside chicken. Serve with pink-peppercorn butter and honey.

FRIED CHICKEN AND WILD RICE WAFFLES WITH PINK PEPPERCORN SAUCE

Steps:

• Special equipment: waffle iron
• For the waffles: Whisk together the flours, sugar, baking powder, baking soda, cinnamon and salt in a large bowl.
• Whisk together the buttermilk, eggs and oil in a separate large bowl. Add the wet ingredients to the dry ingredients and whisk until the mixture just comes together. Add the wild rice and fold until just combined. Let the mixture rest for 10 minutes.
• Meanwhile, heat the waffle iron. Brush the waffle grates with some of the melted butter and make the waffles according to the manufacturer's directions.
• For the chicken: Whisk together 4 cups buttermilk, 2 tablespoons salt and the chile de arbol in a large bowl or large baking dish. Add the chicken, turn to coat, cover and refrigerate for at least 4 hours or overnight.
• Stir together the flour, garlic and onion powders, paprika and cayenne in a large bowl and divide between 2 shallow platters. Season generously with salt and pepper. Drain the chicken in a colander and pat it dry. Dredge the pieces a few at a time in the flour mixture and pat off excess, then dip in the remaining 2 cups buttermilk and allow the excess to drain off. Dredge in the second plate of flour and pat off the excess. Put the chicken pieces on a baking rack set over a baking sheet while the oil heats.
• Pour about 3 inches of oil into a deep cast-iron skillet; the oil should not come more than halfway up the sides of the pot. Put the pot over medium-high heat and heat the oil to 375 degrees F on a deep-fry thermometer.
• Working in batches, add the chicken pieces to the hot oil, 3 or 4 at a time and fry, turning the pieces occasionally, until evenly golden brown and cooked through, about 20 minutes. Remove from the oil with a slotted spoon and transfer to a rack to drain; repeat to cook the remaining pieces.
• Meanwhile, make the pink peppercorn sauce: In a small bowl, combine the honey, zest of the whole lime and the juice of only 1/2 of the lime. In a mortar, crush the peppercorns with the pestle until all the peppercorns are crushed lightly. Add to the honey and mix well.
• To serve: Place a waffle on a plate, top with 2 pieces of fried chicken and pour the pink peppercorn sauce over top.

FRIED CHICKEN WITH HONEY-PINK PEPPERCORN SAUCE

Steps:

• Whisk together the buttermilk, 2 tablespoons salt and the chili de arbol in a large bowl or large baking dish. Add the chicken and turn to coat.
• Stir together the flour, garlic and onion powders, paprika and cayenne in a large baking dish. Season generously with salt and pepper.
• Pull the chicken out of the buttermilk, gently shaking off any excess liquid. Dredge the pieces a few at a time in the flour mixture and pat off any excess. Then dip back into the buttermilk and allow any excess to drain off. Dredge again in the seasoned flour and pat off the excess. Put the chicken pieces on a baking rack set over a baking sheet while the oil heats.
• Pour about 3 inches of oil into a deep cast-iron skillet; the oil should not come more than halfway up the sides of the skillet . Put the skillet over medium-high heat and heat the oil to 375 degrees F on a deep-fry thermometer.
• Working in batches, add the chicken pieces to the hot oil, 3 or 4 at a time, and fry, turning the pieces occasionally, until evenly golden brown and cooked through, about 20 minutes. Remove from the oil with a slotted spoon and transfer to a rack to drain; repeat to cook the remaining pieces.
• Drizzle the fried chicken with the Honey-Pink Peppercorn Sauce.
• Stir together the honey, peppercorns, lime zest and juice in a small bowl and season with salt and pepper. Cover and let sit at room temperature.

BOBBY FLAY'S FRIED CHICKEN AND WILD RICE WAFFLES WITH PINK PEPPERCORN BUTTER & MAPLE-HORSERADISH SYRUP

Steps:

• Process: Prepare the waffle batter and sauces, set aside. Cook the chicken. While chicken rests and drains on a rack, cook the waffles.
• Whisk together 1 quart of the buttermilk, 2 tablespoons salt, and the chile de arbol or hot sauce in a large bowl or large baking dish. Add the chicken, turn to coat, cover, and refrigerate for at least 4 hours or overnight. Place the remaining 2 cups of buttermilk in a bowl.
• Stir together the flour, garlic and onion powders, paprika, and cayenne in a large bowl. Divide the flour mixture between 2 large shallow bowls and season generously with salt and pepper.
• Drain the chicken in a colander and pat it dry. Dredge the a few pieces at a time in the flour mixture and pat off excess, then dip in the second bowl of buttermilk and allow excess to drain off. Dredge in the second bowl of flour and pat off the excess. Put the chicken pieces on a baking rack set over a baking sheet while the oil heats.
• Pour about 3 inches of oil into a large, deep cast-iron skillet; the oil should not come more than halfway up the sides of the pan. Put the pot over medium-high heat and heat the oil to 375 degrees F on a deep-fry thermometer. Working in batches, add the chicken pieces to the hot oil, 3 or 4 pieces at a time, and fry, turning occasionally, until evenly golden brown and cooked through, about 20 minutes. Remove from the oil with a slotted spoon and transfer to a metal rack to drain; repeat to cook the remaining pieces. Salt to taste. Be sure to stay in kitchen throughout the process, as unattended hot oil is dangerous.
• Maple-Horseradish Syrup
• Whisk together ingredients in a small bowl. Leftover syrup mixture can be stored in the refrigerator for up to a week.
• Wild Rice Waffles
• Place ½ cup wild rice in saucepan with 2 cups water. Bring to a boil, then reduce heat to a simmer and cover. Simmer, covered, for 30-50 minutes until grains are tender and puffed and some kernels have split open. Remove from heat and drain in a colander.
• Whisk together the flours, sugar, baking powder, baking soda, cinnamon, and salt in a large bowl.
• Whisk together the buttermilk, eggs, and oil in a separate large bowl. Add the wet ingredients to the dry ingredients and whisk until the mixture just comes together. Add the wild rice and melted butter and fold until just combined. Let mixture rest for 10 minutes.
• While the mixture is resting, heat the waffle maker. Brush the waffle grates with some of the melted butter and cook the waffles until they are golden and just cooked through
• Assembly:
• Spread a waffle with some of the pink peppercorn butter, top with a few pieces of the chicken, and drizzle with the maple-horseradish syrup.

CHICKEN PENNE PASTA WITH PINK SAUCE

Steps:

• Cook the pasta according to package directions; drain well.
• Return the pasta to the pot and set aside.
• Coat the chicken breasts with 1 tablespoon olive oil and season with salt and pepper.
• Place the chicken on a foil-lined baking sheet and bake in a preheated 350°oven for 15-20 minutes or until cooked through.
• Remove the pan from the oven and let the chicken cool.
• When it is cool enough to handle, dice the chicken and set aside.
• Coat a 9 x 13 inch casserole dish with cooking spray.
• In a large skillet over med-high heat, heat the remaining 1 tablespoon olive oil.
• Add the cooked chicken and garlic; cook, stirring, for 2 minutes.
• Add the prosciutto, green and yellow peppers, capers, and basil.
• Cooks, stirring frequently, for 2-3 minutes or until the peppers just start to soften.
• Add the chicken mixture to the reserved penne and mix well.
• Spread half of the mixture in prepared pan.
• In a bowl, combine the marinara and Alfredo sauces.
• Top the penne with 1 cup of sauce.
• Put the remaining penne mixture over the sauce, then add the remaining sauce.
• Sprinkle the top with Parmesan cheese.
• Bake for 25-30 minutes or until the cheese is melted and slightly browned and the casserole is heated through.
• Remove the pan from the oven and toss the pasta thoroughly.

GREEN-CHILE CHICKEN AND PINK BEAN STEW

Steps:

• In a medium soup pot, heat the vegetable oil until shimmering.
• Season the diced chicken thighs with salt and pepper and cook over moderately high heat until browned on both sides, about 5 minutes.
• Add the onion and garlic and cook over moderate heat until softened, about 4 minutes.
• Stir in the cumin and cook until fragrant, about 1 minute.
• Add the pink beans, green chiles and stock to the chicken and bring to a simmer.
• Cook over moderately low heat until the stew has thickened, about 10 minutes.
• Stir in the cilantro and season with salt and pepper.
• Ladle the chicken and pink bean stew into bowls with rice and serve with lime wedges.

ROASTED CHICKEN WITH GRAPEFRUIT AND PINK PEPPERCORNS

Steps:

• Preheat oven to 425 degrees F. Rinse and dry chickens well. Rub the skin with olive oil. Salt and pepper the interior and exterior. Place in the oven and cook for 40 minutes or until juices run clear. Peel 1 yellow and 1 pink grapefruit and remove the sections carefully and reserve. Squeeze the other 4 grapefruits of all their juices and reserve. Peel, clean, and cut vegetables into 1/4 inch pieces. After 25 minutes, add the vegetables to the chicken and continue to cook until ready.
• When chicken is ready, tilt the bird so the juices go into the roasting pan and then caramelize the juices. Degrease and deglaze with the grapefruit juice, scrape the bottom to dissolve the juices and then add the pan juices. Strain the sauce and let sit for 5 minutes, all fat will come to the surface and remove. Place sauce back onto heat, add pink peppercorns and cook at a low simmer for 5 minutes. Check for consistency and seasoning.
• To Serve: Carve the chicken into eighths. Place one piece white and one piece dark meat on each plate. Warm the sections of grapefruit in the sauce and arrange around the chicken. Spoon sauce over entire presentation.

CHICKEN AND PEAS WITH PINK ALFREDO SAUCE

Steps:

• Preheat oven to 375°F. Coat chicken with flour; place in 2-qt. baking dish sprayed with cooking spray.
• Mix remaining ingredients; pour over chicken.
• Bake 30 min. or until chicken is cooked through (165ºF).

PINK CHICKEN SAUTé

Steps:

• Brown the chicken pieces in the butter, turning each piece to color evenly. When the pieces are evenly browned, add 2 tablespoons finely chopped onion to the pan and let it cook down over low heat for 3-4 minutes. Add salt and pepper to taste, 1/2 teaspoon thyme, and 2/3 cup white wine. Simmer gently until chicken is tender. Add 1/2 cup white wine and 1 tablespoon paprika and cook slowly for a few minutes. Remove chiken to a hot platter and reduce pan juices over high heat. Add 1 cup heavy cream, heat through and blend. Thicken sauce with beurre manié and taste for seasoning. Pour sauce over chicken and garnish with a good sprinkling of paprika and finely chopped parsley. Serve with a rice pilaf and a crisp salad.

PINK CHICKEN

Steps:

• Preheat oven to 375°F.
• Combine the italian and calalina dressings in a bowl.
• Place drumsticks in a shallow baking dish and pour dressing over. Use tongs to turn the chicken in the dressing to coat. If the chicken has skin, bake with skin side up.
• Bake for 45 minutes.
• The dressing works great as a marinade for make-aheads.

PINK CHICKEN SALAD

Steps:

• Simply mix everything together well. Chill for at least one hour before serving. It tastes much better if allowed to chill overnight.
• Serve on toasted bread, croissants, or lettuce leaves. This easy chicken salad recipe also tastes great in pita pockets or hollowed tomato cups. Also try different breads such as Ciabatta or raisin bread.

PATACONES WITH CHICKEN AND SPECIAL PINK SAUCE

Steps:

• Peel and cut each plantain in half, then cut each half in two pieces (long wise).
• Heat up 2 or more tablespoons of oil in a big frying pan.
• Fry the plantains in the hot oil on both sides, for 2 minutes on each side. Add more oil when necessary.
• Remove them from the oil (plantains won't be fully cooked) and place them on a paper towel covered plate so that the oil is absorbed.
• Cover 2 cutting boards with wax paper, put a plantain on it and flatten it with the other one. Repeat this process with all the plantains. Season to taste.
• Add the remaining oil to the frying pan and fry the plantains again, until fully cooked.
• For the Sauce
• Combine the mayo, red pepper, cilantro and ketchup in a blender container; blend until smooth.
• Putting it all Together
• First take one of the plantains, and add a bit of the shredded chicken, then lettuce, 2 tomato slices, some avocado slices, a bit of cheese and finally, the sauce. Cover with another plantain and done! You can serve them with a side of sauce if desired.

NORDSTROM CAFE RECIPES FOR SALADS : CHINESE CHICKEN SALAD RECIPE - PINK PEPPERMINT DESIGN

Steps:

• Toss together spring mix with pepper strips, oranges and carrots. Top salad with slices of cooked chicken breasts, sliced almonds, dressing, sesame seeds and fried wonton strips. Enjoy!