Best Spicy Chicken And Chips Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SPICY CHICKEN AND CHIPS



Spicy Chicken and Chips image

Note: Chips in the British sense - fries to americans! this takes a tiny bit of work, but it can be made in advance (eg. the morning) as long as you soak the chips in salt water!!

Provided by the.teenage.cook

Categories     One Dish Meal

Time 1h10m

Yield 2 , 2 serving(s)

Number Of Ingredients 7

3 medium potatoes
2 chicken breasts
frozen peas
margarine
cajun seasoning
creole seasoning
Worcestershire sauce

Steps:

  • Peal the potatoes, and slice them into chips (like fat fries to Americans).
  • Leave them to soak in a bowl of salt water - leave them in a cool place if they're being left for a while - or just on the side.
  • In a small bowl mix half a table spoon of margarine, half a table spoon of creole mix with a small glug of wostershire sauce until you have a paste.
  • Create a pocket between the meat and the skin of the chicken breasts and put around half the paste (less if you don't like it spicy) in and massage through the skin until it evenly spread. Put the 2 breasts in a clay casserole dish.
  • In a tin baking tray put the potato's (drained of water) with oil and sprinkle generously with cajun spice mix.
  • Put both trays in the oven at around 200 degrees (give or take), for around 40 minutes (give or take)
  • 5 minutes before serving boil up the peas, drain and serve with a a nob of margarine, with the chicken and chips - and a big blob of ketchup and mayonnaise.
  • For kids - don't put spice on the chips and use less of the spice paste in the chicken.

Nutrition Facts : Calories 495.4, Fat 13.7, SaturatedFat 3.9, Cholesterol 92.8, Sodium 110.5, Carbohydrate 55.8, Fiber 7, Sugar 2.5, Protein 36.7

PLANTAIN CHIP NACHOS WITH SPICY CHICKEN



Plantain Chip Nachos with Spicy Chicken image

Provided by Food Network Kitchen

Categories     appetizer

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 17

2 tablespoons vegetable oil
1 white onion, diced
Kosher salt and freshly ground pepper
1 serrano chile pepper (1/2 minced, 1/2 sliced)
1 teaspoon chipotle chile powder
Grated zest of 1 lime, plus the juice of 2 limes
1 cup low-sodium chicken broth
1 rotisserie chicken, skin removed and meat shredded (about 4 cups)
1/2 mango, diced
1 beefsteak tomato, diced
1 cup chopped fresh cilantro
4 tablespoons unsalted butter
1/4 cup all-purpose flour
2 1/2 cups whole milk, warmed
1 8-ounce bag shredded Mexican cheese blend
3 5-ounce bags plantain chips
1 8-ounce container guacamole

Steps:

  • Make the chicken: Heat the vegetable oil in a large skillet over medium-high heat. Add all but 1/2 cup onion, season with 1/2 teaspoon each salt and pepper and cook, stirring, until translucent, 5 minutes. Stir in the minced serrano, chile powder and zest and juice of 1 lime; stir 30 seconds. Stir in the chicken broth and chicken and bring to a simmer. Reduce the heat to medium low and cook until thickened, about 8 minutes.
  • Meanwhile, make the mango salsa: Combine the mango, sliced serrano, reserved 1/2 cup diced onion, the tomato, cilantro, the juice of the remaining lime and 1/2 teaspoon salt in a medium bowl.
  • Make the cheese sauce: Melt the butter in a medium saucepan over medium-high heat. Whisk in the flour and cook until foaming, about 2 minutes. Whisk in the milk and bring to a simmer, then reduce the heat to medium low and cook, stirring, until thickened, about 4 minutes. Remove from the heat and stir in the cheese until smooth.
  • Reheat the chicken mixture, if necessary. Arrange the plantain chips on a platter. Top with half of the cheese sauce, the chicken, remaining cheese sauce, guacamole and mango salsa.

CATHERINE'S SPICY CHICKEN SOUP



Catherine's Spicy Chicken Soup image

This is a great recipe that you can fix to your taste! The longer it simmers the better. Top with crushed tortilla chips and shredded cheese. Enjoy!

Provided by AUNTTAF

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 45m

Yield 8

Number Of Ingredients 19

2 quarts water
8 skinless, boneless chicken breast halves
½ teaspoon salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
2 tablespoons dried parsley
1 tablespoon onion powder
5 cubes chicken bouillon
3 tablespoons olive oil
1 onion, chopped
3 cloves garlic, chopped
1 (16 ounce) jar chunky salsa
2 (14.5 ounce) cans peeled and diced tomatoes
1 (14.5 ounce) can whole peeled tomatoes
1 (10.75 ounce) can condensed tomato soup
3 tablespoons chili powder
1 (15 ounce) can whole kernel corn, drained
2 (16 ounce) cans chili beans, undrained
1 (8 ounce) container sour cream

Steps:

  • In a large pot over medium heat, combine water, chicken, salt, pepper, garlic powder, parsley, onion powder and bouillon cubes. Bring to a boil, then reduce heat and simmer 1 hour, or until chicken juices run clear. Remove chicken, reserve broth. Shred chicken.
  • In a large pot over medium heat, cook onion and garlic in olive oil until slightly browned. Stir in salsa, diced tomatoes, whole tomatoes, tomato soup, chili powder, corn, chili beans, sour cream, shredded chicken and 5 cups broth. Simmer 30 minutes.

Nutrition Facts : Calories 472.6 calories, Carbohydrate 50.3 g, Cholesterol 81.8 mg, Fat 15.3 g, Fiber 10.1 g, Protein 39.6 g, SaturatedFat 5.2 g, Sodium 2436.4 mg, Sugar 14.5 g

Related Topics