Best Purple Chicken Recipes

CHICKEN COLOMBO WITH PURPLE JASMINE RICE

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

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

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)

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

PURPLE CHICKEN

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.

COLOMBO CHICKEN (W/ PURPLE JASMINE)

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

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

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

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

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.