Best Spicy Chicken Peperonata W Lime Mint Dressing Recipes
SPICY MINT CHICKEN
Provided by Food Network
Categories main-dish
Time 25m
Yield 2 to 4 servings
Number Of Ingredients 14
Steps:
- Pour oil into a pan over medium heat. Stir-fry Thai chiles and garlic together in the oil until you smell the fragrance. Add the ground chicken and stir-fry until well done. Add the oyster sauce, fish sauce and soy sauces. Mix well, then add the sugar and a little water. Continue to stir-fry and lastly add serrano chiles, black pepper and the Thai basil. Plate the chicken on the side of cooked rice or over rice. Garnish with the bell peppers.
ONE-PAN CHICKEN WITH PEPERONATA AND OLIVES
Peperonata is a classic Italian side of tangy stewed peppers that is often served with meat, stirred into pasta or draped over crostini. There are many regional varieties (the traditional Sardinian recipe uses only yellow peppers, while the Venetians add eggplant), but this combination of roasted peppers, tomatoes, olive oil and vinegar creates a vibrant, versatile sauce. Olives add a hint of brine, but capers would also do the trick. In this version, boneless, skinless chicken breasts roast directly on top for a no-fuss, one-dish meal. (You could also use chicken thighs, but you'd need to increase the cook time.) Serve this dish with any short pasta, rice or toasted country bread - and any leftovers tucked into a sandwich or tossed into salad.
Provided by Kay Chun
Categories dinner, easy, weeknight, casseroles, poultry, main course
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat oven to 425 degrees. In a 9-by-13-inch or 3-quart baking dish, combine bell peppers, garlic, thyme and 4 tablespoons oil. Season with salt and pepper, toss to coat and arrange in an even layer. Roast until softened, about 20 minutes. Stir in tomatoes, olives and vinegar.
- In a large bowl, combine chicken with remaining 1 tablespoon oil and season with salt and pepper. Toss to coat and arrange on top of pepper mixture. Roast until chicken is golden and cooked through and peperonata is tender and saucy, about 25 minutes. Discard thyme sprigs.
- Divide chicken among plates and top with peperonata and remaining pan juices. Sprinkle with chives.
Nutrition Facts : @context http, Calories 591, UnsaturatedFat 20 grams, Carbohydrate 19 grams, Fat 28 grams, Fiber 5 grams, Protein 65 grams, SaturatedFat 4 grams, Sodium 1482 milligrams, Sugar 6 grams, TransFat 0 grams
SPICY CHICKEN PEPERONATA WITH LIME & MINT DRESSING
Steps:
- Whisk 4 tbsp oil, lime juice, mint and coriander in a medium sized bowl. Salt & pepper to taste. Heat remaining 2 tbsp oil in large nonstick skillet and saute until brown on bottom, about 5 minutes. Turn chicken over and cook until it's just cooked through, about 5 minutes, transfer to platter or plate. Return skillet to med-high heat. Add bell peppers, poblano chile, onion, salt & pepper (optional). Toss until tender and just beginning to color, 4-5 minutes. Cover and cook about a minute. Mix in 2 tbsp dressing. Mound veggies atop chicken, top with dressing and serve.
SPICY CHICKEN AND PEPPERS
My husband didn't think he could eat chicken prepared any way but fried-until he was coaxed into trying this colorful combination. Chili powder gives this skillet dish a little kick. -Ruth Ann Toppins of Huntington, West Virginia
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a large nonstick skillet, cook the chicken, green peppers, onion and garlic in oil until chicken juices run clear. Stir in the tomato sauce, tomatoes and seasonings. Bring to a boil. Reduce heat; cook, uncovered, for 5 minutes or until thickened. Serve over noodles. Sprinkle with parsley.
Nutrition Facts : Calories 548 calories, Fat 4g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 1069mg sodium, Carbohydrate 85g carbohydrate (0 sugars, Fiber 9g fiber), Protein 42g protein.
SPICY CHICKEN PEPERONATA W/ LIME & MINT DRESSING
Steps:
- 1. Whisk 4 TBSP oil, lime juice, mint and coriander in medium bowl. Season dressing w/ salt & pepper 2. Heat remaining 2 TBSP oil in lg nonstick skillet over medium-high heat. 3. Sprinkle chicken w/ salt and pepper. Add to skillet & saute until brown on bottom, 6. Turn ck over. Reduce heat to medium-low. cover and cook until just cooked through, about 5 min. Txf to plate. 7. Return skillet to med-high heat. Add bell peppers, poblaon chile, & onipon to same skillet. 8. Sprinkle veggies w/ salt & pepper. Toss till tender & just beginning to color. 4-5 min. 9. Cover & cook 1 min. Mix in 2 TBSP dressing. Mound veggies top chicken.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love