Best Purple Chicken Recipes

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CHICKEN COLOMBO WITH PURPLE JASMINE RICE



Chicken Colombo with Purple Jasmine Rice image

This recipe for chicken colombo with purple jasmine rice is courtesy of Alter Eco.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 11

1 1/4 cups purple rice, preferably Alter Eco, rinsed
2 tablespoons olive oil
1 small onion, finely chopped
2 cloves garlic, finely chopped
1 can (14 ounces) peeled chopped tomatoes
2 boneless, skinless chicken breast halves (about 1 pound), cut into strips
2 tablespoons curry
Coarse salt and freshly ground pepper
1/2 cup coconut milk
2 pinches ground cinnamon
Cilantro leaves, coarsely chopped, for garnish

Steps:

  • Place rice in a medium saucepan along with 1 3/4 cups water. Bring to a boil over high heat; immediately reduce to low heat. Cover and let simmer for 20 minutes. Remove from heat and keep warm.
  • Meanwhile, heat oil in a large skillet over medium-high heat. Add onions and garlic and cook, stirring, until golden brown. Add tomatoes, chicken, and sprinkle over curry powder; season with salt and pepper. Reduce heat to low, and cook, stirring, until mixture has thickened and chicken is cooked through, 15 to 25 minutes. Add coconut milk and stir until well combined; cook 5 minutes more. Sprinkle over cinnamon.
  • Divide rice evenly among 4 serving plates; top with chicken mixture. Garnish with cilantro and serve immediately.

MOJO MARINATED CHICKEN WITH GRILLED PURPLE POTATOES AND CHARRED CORN AND BLACK BEAN SALSA WITH GRILLED FLOUR TORTILLA



Mojo Marinated Chicken with Grilled Purple Potatoes and Charred Corn and Black Bean Salsa with Grilled Flour Tortilla image

Provided by Herb Mesa

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 16

2 pounds boneless, skinless chicken breast
Salt and freshly ground black pepper
Salt and freshly ground black pepper
6 medium purple potatoes, sliced
Olive oil
1 ear corn, kernels cut from cob
1 small white onion, chopped
6 cloves garlic, minced
1 can black beans, drained and rinsed
1 small green pepper, cored, seeded and sliced
1 jalapeno, seeded and sliced
4 Roma tomatoes, chopped
1 bunch cilantro, leaves roughly chopped
1 lemon, halved
1 lime, halved
4 flour tortillas

Steps:

  • Preheat a grill or grill pan on medium heat.
  • Season the chicken with salt and pepper, to taste, and grill until golden brown on each side and cooked through, about 4 minutes per side. Transfer the chicken to a cutting board.
  • Put the potatoes in a small pot of water over medium heat and bring to a boil. Reduce the heat and simmer for just a few minutes until potatoes are cooked, but not soft. Drain the potatoes and add them to a bowl. Add some olive oil and season with salt and pepper, to taste. Toss the potatoes to coat with the oil. Put on the grill and cook for 1 minute on each side. Remove from the grill to a serving dish.
  • In a large saute pan over medium-high heat, heat 1 tablespoon olive oil. Add the corn, onion, and garlic and saute for 2 to 3 minutes. Add black beans and cook 2 minutes.
  • Remove the pan from the heat and stir in the peppers, tomato and cilantro. Squeeze in the juice from 1 lemon and 1 lime. Transfer to a serving bowl.
  • Slice the chicken and arrange on a serving platter. Serve with the grilled potatoes, the corn and bean salsa and flour tortillas.

CHICKEN WITH PURPLE ONIONS



Chicken With Purple Onions image

This is a gorgeous dish that is super simple and tastes delicious. If you want an impressive-looking dish, try this. I used to work at a great little health spa/resort where this was served regularly. I hope you enjoy it! (Note: You can use bottled Parmesan Cheese Dressing in place of the mixture here if you can find it.)

Provided by Munchkin Mama

Categories     One Dish Meal

Time 50m

Yield 6 serving(s)

Number Of Ingredients 10

2 lbs boneless skinless chicken breasts
2 large purple onions
8 ounces grated parmesan cheese (fresh is best)
1/2 tablespoon cayenne pepper (to taste)
2 tablespoons parsley (fresh or dried- for color)
1/4 cup milk
1/3 cup mayonnaise (not miracle whip)
1/4 cup grated parmesan cheese (I use the dried version for this)
1 teaspoon white wine vinegar
1/4 teaspoon Worcestershire sauce

Steps:

  • Combine dressing ingredients and preheat oven to 425 degrees.
  • Peel onions. Cut into six 1/2" thick slices and place on an ungreased baking sheet. (You want to cut them in the same direction that do when you trim off the ends so that you see the rings of the onions.) (Hope that makes sense). Save onion scraps for another use if desired.
  • Trim chicken of any visible fat and place in a single layer on onion slices, trimming and filling in as needed on each onion slice. (It's okay if the chicken hangs over the onion slightly).
  • Drizzle about 1 tablespoon dressing mixture over each serving.
  • Generously sprinkle on parmesan cheese and cayenne pepper to taste. Top with parsley. Bake at 425 degrees for about 30 minutes.

CHICKEN DOBAR (THE PURPLE DISH)



CHICKEN DOBAR (THE PURPLE DISH) image

Categories     Chicken

Number Of Ingredients 11

2 Chicken breasts
2 ounces olive oil
1/4 tsp salt
1/4 tsp ground pepper
8 oz penne pasta
1 tsp butter
10 oz ruby port wine
2 oz gorgonzola cheese
3 oz heavy cream
2 oz red seedless grapes
1/2 tsp parsley

Steps:

  • Marinade chicken in port wine Cut grapes in half and soak in port wine Heat butter and port in saucepan Reduce by 3/4 Add heavy cream and gorgonzola Reduce by 1/2 Cook penne and add to sauce Char grill chicken Put pasta in bowl Top with sliced chicken Top with soaked grapes Top with gorgonzola crumbles Garnish with parsley

COLOMBO CHICKEN (W/ PURPLE JASMINE)



COLOMBO CHICKEN (W/ PURPLE JASMINE) image

Categories     Chicken

Number Of Ingredients 12

Serves 4
1 1/4 cups purple rice, preferably Alter Eco, rinsed
2 tablespoons olive oil
1 small onion, finely chopped
2 cloves garlic, finely chopped
1 can (14 ounces) peeled chopped tomatoes
2 boneless, skinless chicken breast halves (about 1 pound), cut into strips
2 tablespoons curry
Coarse salt and freshly ground pepper
1/2 cup coconut milk
2 pinches ground cinnamon
Cilantro leaves, coarsely chopped, for garnish

Steps:

  • Directions Place rice in a medium saucepan along with 1 3/4 cups water. Bring to a boil over high heat; immediately reduce to low heat. Cover and let simmer for 20 minutes. Remove from heat and keep warm. Meanwhile, heat oil in a large skillet over medium-high heat. Add onions and garlic and cook, stirring, until golden brown. Add tomatoes, chicken, and sprinkle over curry powder; season with salt and pepper. Reduce heat to low, and cook, stirring, until mixture has thickened and chicken is cooked through, 15 to 25 minutes. Add coconut milk and stir until well combined; cook 5 minutes more. Sprinkle over cinnamon. Divide rice evenly among 4 serving plates; top with chicken mixture. Garnish with cilantro and serve immediately.

PURPLE CHICKEN



Purple Chicken image

Sn unusual combination that my boyfriend wants to alter, but my sister always wants more. Excellent served with corn bread.

Provided by emilynye

Categories     Chicken

Time 15m

Yield 4 serving(s)

Number Of Ingredients 5

1 lb chicken
1/2 cup red wine
1 white onion
4 celery ribs
1 (14 1/2 ounce) can hunts diced tomatoes with green pepper celery and onion

Steps:

  • Chop celery and dice onion.
  • Pour 1/4 cup of the wine into frying pan over high heat. Add chicken, and quickly fry it.
  • Move chicken to a bowl, and pour tomatoes into pan. Add 1/4 cup wine. Stir over lower heat setting for about 2 minutes.
  • Add celery and onion to pan. Stir for another minute.
  • Add chicken back into mixture. Stir and serve.

Nutrition Facts : Calories 190.5, Fat 10.5, SaturatedFat 3, Cholesterol 51.8, Sodium 82.3, Carbohydrate 4.7, Fiber 1, Sugar 2.1, Protein 13.4

PURPLE CHICKEN



PURPLE CHICKEN image

Categories     Chicken

Yield 6 servings

Number Of Ingredients 11

1 14-ounce can low-salt chicken broth
1 ounce dried porcini mushrooms
1 teaspoon olive oil
12 Boneless and skinless Chicken breast strips
6 whole shallots
10 ounces crimini (baby bella) mushrooms, halved
1/3 cup chopped shallots
2 teaspoons chopped fresh thyme
2 garlic cloves, chopped
1/4 cup all purpose flour
2 cups Shiraz or other hearty dry red wine

Steps:

  • Preheat oven to 300°F. Bring broth and porcini mushrooms to boil in microwave in a mixing cup. Remove from microwave and let stand at room temperature until mushrooms soften, about 25 minutes. Using slotted spoon, transfer mushrooms to cutting board and chop coarsely. Reserve Broth. Meanwhile, heat oil in heavy large ovenproof pot over medium heat. Sprinkle all chicken pieces with salt and pepper. Working in batches, add chicken to pot and cook over medium-high heat until lightly browned, about 5 minutes per side. Add whole shallots to pot. Cook until lightly browned, about 2 minutes per side. Add crimini mushrooms. Cook until mushrooms begin to brown, stirring frequently, about 6 minutes. Stir in chopped shallots, thyme, garlic, and reserved porcini mushrooms; cook until chopped shallots are soft, about 2 minutes. Stir flour into shallot mixture and continue stirring 1 minute. Stir in wine and reserved mushroom broth. Bring to boil. Cover pot and transfer to oven. Bake 25 minutes. Cover and bake until all chicken is cooked through, about 45 minutes longer. Using slotted spoon, transfer chicken to platter; tent with foil to keep warm. Boil sauce in pot until slightly thickened, about 5 minutes. Pour sauce over chicken on platter. Makes 6 servings.

PISTACHIO CHICKEN WITH PURPLE POTATOES



PISTACHIO CHICKEN WITH PURPLE POTATOES image

Categories     Chicken     Potato     Fry     Quick & Easy

Yield four

Number Of Ingredients 7

12 purple potatoes
4 chicken cutlets
16 oz. roasted unsalted pistachio nuts (shelled)
5 tablespoons olive oil
1/3 cup Better N'Eggs
salt
pepper

Steps:

  • Quarter purple potatoes. Toss in 2 tablespoons olive oil and pinch of salt. Place fal on baking sheet lined with foil. Bake at 350 for 30 min. until tender. Place shelled pistachio nuts in food processor and pulse on & off, for 5 seconds. Rinse chicken cutlets and pat dry. Lightly salt and pepper. Place cutlets in Better N'Eggs and then pistachio nuts. Fry in three tablespoons olive oil 3 min. each side or until done.

PURPLE CHICKEN



Purple Chicken image

I strongly suggest not trying this recipe.

Provided by J Noname

Categories     Other Non-Edibles

Time 15m

Number Of Ingredients 4

1 old rubber gum boot
water
salt n pepper
1 purple chicken

Steps:

  • 1. Place "purple chicken" in large stock pot with gumboot, cover with water, cover, boil for a day or two, discard purple chicken, eat gumboot, its "slightly" less tough and a hell of a lot better tasting. :)

CHICKEN WITH PURPLE ONIONS



Chicken with Purple Onions image

Number Of Ingredients 6

2 large purple onions
2 pounds boneless, skinless chicken breasts
6 tablespoons Parmesan cheese dressing
1 (8-ounce) jar grated Parmesan cheese
cayenne pepper to taste
parsley, chopped

Steps:

  • Peel onions. Cut into 6 (1/2-inch-thick) slices. Place on ungreased baking sheet. Trim chicken of any visible fat and cut breasts lengthwise into 1/2-inch strips. Lay chicken strips on onion rounds to solidly cover onion slice. drizzle 1 tablespoon dressing over each serving. Generously sprinkle Parmesan cheese and add cayenne pepper to taste. Sprinkle with parsley. Bake at 425° for 25-30 minutes.

Nutrition Facts : Nutritional Facts Serves

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