SPICY CHICKEN TOMATO PITAS
I'm not sure if this is a Mediterranean dish with a southwestern flair or the other way around. All I know is that it's ideal for a summer dinner. The tomato relish is yummy as an appetizer with tortilla chips, so you may want to double it. -Cori Cooper, Boise, Idaho
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 18
Steps:
- In a bowl, whisk the first five ingredients. Add tomatoes, onion and parsley; toss to coat. Refrigerate until serving., Combine cumin, paprika, oregano, coriander, pepper flakes and salt; rub seasonings onto both sides of chicken. On a lightly oiled grill, cook chicken, covered, over medium heat or broil 4 in. from heat 4-7 minutes on each side or until a thermometer reads 165°., Cut chicken into slices. Serve in pita halves with relish.
Nutrition Facts : Calories 383 calories, Fat 9g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 558mg sodium, Carbohydrate 47g carbohydrate (6g sugars, Fiber 9g fiber), Protein 32g protein.
CHICKEN CUCUMBER PITAS
Steps:
- In a large bowl, combine the first 7 ingredients. In a small bowl, combine the ranch dressing, mayonnaise, Italian dressing, garlic powder and pepper; pour over chicken mixture and toss to coat. Fill each pita half with a scant 1/2 cup chicken mixture.
Nutrition Facts : Calories 445 calories, Fat 22g fat (5g saturated fat), Cholesterol 49mg cholesterol, Sodium 747mg sodium, Carbohydrate 37g carbohydrate (4g sugars, Fiber 2g fiber), Protein 22g protein.
GREEK CHICKEN PITAS
Greek Chicken Pitas made with chicken marinated in yogurt, lemon, and spices and topped with cucumber, tomato, feta, and tzatziki sauce.
Provided by Kit
Categories dinner
Time 3h30m
Number Of Ingredients 14
Steps:
- Dice the chicken into one inch pieces. In a medium bowl, whisk the yogurt, 2 tablespoons olive oil, lemon juice, red onion, parsley, red wine vinegar, paprika, salt, and pepper together. Stir in the chicken, evenly coating it, then cover the bowl and place the chicken in the fridge to marinate. Let the chicken marinate for at least 3 hours, and ideally overnight. When you are ready to cook the chicken, heat a skillet over high heat. Drizzle enough olive oil into the pan to just coat it. Then add the pieces of chicken one by one so that any excess marinade falls off. Loosely fill the skillet, and as soon as the chicken has lightly browned, flip it over, place the lid on the skillet, and reduce the heat to as low as it will go. Let the chicken cook for 10 minutes. Repeat this process until all of the chicken has cooked. Serve the chicken with pita bread, tomatoes, cucumber, red onion, feta, and tzatziki.
CHILI CHICKEN PITAS WITH SPICY HOISIN MAYO
Steps:
- Stir together the chili sauce, hoisin and mayonnaise in a bowl.
- For the spice mixture: Heat a wok over medium-high heat. Add the peppercorns, fennel seeds, cloves, chiles and star anise and toast, tossing constantly until fragrant, about 30 seconds. Transfer to a mortar and pestle and grind until fine or pulse in an electric spice grinder. Transfer to a bowl to cool. Reserve 1 heaping teaspoon and transfer the remaining spice mixture to a jar for another use.
- Put the chicken in a medium bowl, sprinkle with the light and dark soy sauces and toss well to coat. Sprinkle the cornstarch and reserved spice mixture over the chicken, toss well and set aside for 5 minutes while you prepare the garnishes and sauce.
- Heat the wok over high heat until smoking, and then add the oil. Pour the chicken into the wok in a single layer and let it settle and begin to brown before stirring. Stir-fry using a spatula until just cooked through, about 4 minutes. Pour in the mirin and toss until the liquid evaporates. Remove from the heat.
- To assemble, spread the Spicy Hoisin Mayo evenly over the top and bottom pita halves. Divide the warm chicken among the pitas and top each with a slice of tomato, some pickled cucumbers and a lettuce leaf. Position the top pita in place and serve immediately. Alternatively, you can create pita pockets by slicing off the top third of each pita, pulling them apart, and stuffing them with the chicken, Spicy Hoisin Mayo and vegetables.
- Put the cucumber slices in a nonreactive bowl. Sprinkle the mirin, rice vinegar, salt, and sugar over them and toss to combine. Let stand for at least 10 minutes at room temperature before serving, or refrigerate for up to 3 days.
SPICY CHICKEN TOMATO PITAS
These Spicy Chicken Tomato Pitas Are Another Extremely Simple Yet Absolutely Scrumptious Dinner Choice. You Can Even Prepare All the Fillings into Small...
Provided by Ruth Harris
Time 30m
Yield 4
Number Of Ingredients 16
Steps:
- In a small mixing bowl, add the tomatoes, onions and parsley and dress with lemon juice, olive oil, ground coriander, ground cumin and crushed pepper flakes. Toss to coat all over. Chill in the refrigerator until serving.
- In a small mixing bowl, combine the cumin, paprika, oregano, coriander, pepper flakes and salt.
- Rub seasoning over both sides of the chicken.
- On a grill pan over medium heat, heat some oil and cook the chicken for 4-7 minutes on each side until a thermometer reads 165°.
- Once cooked, transfer the chicken breasts to a plate and let stand for 5 minutes, then slice.
- Serve sliced chicken with relish inside pita halves.
Nutrition Facts : Calories 383, Fat 2g, Carbohydrate 47g, Protein 32g, Cholesterol 63mg, Sodium 558mg
SPICY TOMATO CHICKEN (AYAM MASAK MERAH)
This is a Malay/Indonesian dish which is spicy and sweet at the same time. Recipe was passed down to me by my mother-in-law, and although it doesn't quite taste the same as the way she makes it, my husband loves it!
Provided by phoenixfyre
Categories World Cuisine Recipes Asian Indonesian
Time 55m
Yield 4
Number Of Ingredients 17
Steps:
- Rub the chicken with turmeric powder and salt. Set aside. Soak the dried red chile peppers in hot water until softened. Blend the softened dried chile, fresh red chile pepper, garlic, onion, and ginger in a blender to a paste.
- Heat the oil in a large skillet over medium-high heat. Brown the chicken in the hot oil until golden on all sides. Remove the chicken from the skillet and set aside. Remove excess oil from the skillet, leaving about 1 tablespoon. Cook and stir the chile paste with the cinnamon, star anise, cloves and cardamom seeds until fragrant. Return the chicken to the skillet. Stir in the water, adding more if needed. Toss in the tomatoes and stir in the ketchup and sugar. Bring to a boil then reduce heat to medium-low and simmer until no the chicken longer pink at the bone and the juices run clear, about 15 minutes. Serve hot.
Nutrition Facts : Calories 462.3 calories, Carbohydrate 15.4 g, Cholesterol 92 mg, Fat 29.7 g, Fiber 3.3 g, Protein 33.6 g, SaturatedFat 6.7 g, Sodium 183.1 mg, Sugar 7.4 g
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