Best Red Hot Chicken And Peppers Recipes

Chicken with Sweet and Hot Red Peppers image

Yield Makes 4 servings

Number Of Ingredients 8

8 small chicken thighs with skin and bones (2 1/2 lb)
3/4 teaspoon salt
2 tablespoons extra-virgin olive oil
3 red bell peppers, cut lengthwise into 1/3-inch-wide strips
1 onion, sliced
2 garlic cloves, smashed and peeled
1/4 to 1/2 teaspoon dried hot red pepper flakes
1/4 cup dry white wine

Steps:

Pat chicken dry and sprinkle with 1/2 teaspoon salt. Heat oil in an ovenproof 12-inch heavy skillet over moderately high heat until just beginning to smoke, then cook chicken, skin sides down, until browned, about 5 minutes. Turn chicken over and cook 2 minutes more, then transfer to a plate.
Pour off all but 2 tablespoons fat from skillet and cook bell peppers, onion, garlic, red pepper flakes (to taste), and remaining 1/4 teaspoon salt over moderate heat, stirring, until softened, about 10 minutes. Add wine and boil 1 minute. Nestle chicken, skin sides up, into pepper mixture and cook, covered, over moderate heat until cooked through, about 15 minutes.
Turn on broiler. Remove lid from skillet and broil chicken 4 to 6 inches from heat until skin is crisp, about 1 1/2 minutes.

Red-Hot Chicken and Peppers image

Provided by Martha Stewart

Time 40m

Number Of Ingredients 10

1 can (15 ounces) chickpeas, rinsed and drained
1 jar (12 ounces) roasted red peppers, drained (reserving 1 teaspoon brine) and sliced
2 tablespoons unsalted butter, melted
2 tablespoons hot sauce, such as Goya
1/4 teaspoon smoked paprika
Kosher salt and freshly ground pepper
4 small chicken legs (about 2 1/4 pounds total)
2 cups watercress, tough stems removed
1 lemon, cut into wedges
Toasted flatbread, for serving

Steps:

Preheat oven to 450 degrees with rack in upper third. Scatter chickpeas and peppers in the bottom of a shallow, broilerproof 9-by-13-inch baking dish. Stir together butter, hot sauce, paprika, and pepper brine. Season with salt. Place chicken on top of chickpea mixture and brush both sides with all of butter mixture; season with salt and pepper. Roast, skin-side up, until chicken begins to brown and a thermometer inserted into thickest parts (not touching bones) reads 160 degrees, 25 to 30 minutes.
Switch oven to broil. Brush chicken with pan drippings and broil until skin is charred in spots, 2 to 3 minutes. Lightly dress watercress with squeezed lemon and pan drippings. Serve chicken-chickpea mixture with watercress, flatbread, and lemon.