Blackhawkchicken Recipes

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CHICKEN WITH BLACK BEANS



Chicken with Black Beans image

Here's a Malaysian homemade dish that's easy to follow. It is a dish that is commonly enjoyed in Malaysian Chinese households.

Provided by Siah

Categories     World Cuisine Recipes     Asian     Malaysian

Time 55m

Yield 6

Number Of Ingredients 17

1 tablespoon light soy sauce
1 tablespoon cornstarch
1 teaspoon white sugar
½ teaspoon ground black pepper
1 ½ pounds skinless, boneless chicken breast meat - cubed
¼ cup water
2 tablespoons vegetable oil
2 (2 inch) pieces fresh ginger, cut into matchsticks
2 cloves garlic, minced
¼ cup fermented black beans, rinsed and mashed
1 tablespoon white sugar
2 green bell pepper, chopped
2 red bell pepper, chopped
4 green onions, cut into 1-inch pieces
1 small carrot, sliced
2 tablespoons oyster sauce
1 teaspoon thick soy sauce

Steps:

  • Whisk together the light soy sauce, cornstarch, 1 teaspoon of sugar, and pepper in a large glass or ceramic bowl. Add the chicken breast and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator for 10 minutes.
  • Heat the water in a large skillet over medium-high heat until boiling. Quickly stir in the chicken and cook for 3 to 4 minutes. Chicken will not be cooked through. Drain the water and place chicken on a plate. Set aside. Carefully wipe down the skillet and heat the vegetable oil over medium heat. Cook and stir the ginger and garlic until fragrant. Stir in the chicken, black beans and 1 tablespoon of sugar. Cook the chicken breasts until no longer pink in the center. Stir in the red and green peppers, green onions, carrots, oyster sauce, and thick soy sauce. Cook and stir for 1 minutes.

Nutrition Facts : Calories 231.3 calories, Carbohydrate 12.8 g, Cholesterol 65.9 mg, Fat 6.7 g, Fiber 2.1 g, Protein 28.9 g, SaturatedFat 1.1 g, Sodium 313.8 mg, Sugar 6.1 g

THE EASIEST BLACKENED CHICKEN



The Easiest Blackened Chicken image

If you like heat and you love chicken, this recipe is for you! It is simple and quick and best served with rice and something cool to drink!

Provided by Andrea Wilcox

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pan-Fried

Yield 4

Number Of Ingredients 3

4 skinless, boneless chicken breast halves
1 cup Worcestershire sauce
2 teaspoons ground black pepper

Steps:

  • In a large skillet combine the Worcestershire sauce and ground black pepper. Add the chicken and simmer over medium heat until the sauce begins to boil. Reduce heat to low and let simmer for 15 to 20 minutes. Turn chicken occasionally, spooning sauce over it. The sauce will thicken. Let cool and serve.

Nutrition Facts : Calories 185.5 calories, Carbohydrate 13.9 g, Cholesterol 68.4 mg, Fat 1.5 g, Fiber 0.3 g, Protein 27.4 g, SaturatedFat 0.4 g, Sodium 743.6 mg, Sugar 6.8 g

AUTHENTIC BLACK BEAN CHICKEN



Authentic Black Bean Chicken image

Fermented black beans are found in Asian markets and once you buy them, they last pretty much forever! Also called salted black beans, they're used in the black bean chicken you order from Chinese take-out and has a much different flavor than the Mexican type of black beans. From chef Fuchsia Dunlop with my addition of some red pepper for color! Also check out my review of Recipe#247607.

Provided by FLKeysJen

Categories     Chicken Thigh & Leg

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

1 lb boneless chicken thighs
1/4 teaspoon salt, plus more to taste
1 tablespoon light soy sauce
1 head garlic, peeled (cut very large cloves in half)
2 1/2 inches piece fresh ginger, peeled and sliced
4 scallions, green parts only, cut in 1 1/2-inch pieces
4 tablespoons fermented black beans, rinsed
1 tablespoon shaoxing wine or 1 tablespoon sherry wine
2 -3 teaspoons dried chili pepper flakes
1/2 red bell pepper, julienned
2 teaspoons rice vinegar
1 teaspoon sesame oil
peanut oil, for frying

Steps:

  • Cut the chicken into bite sized chunks; put them in a bowl and add salt and soy sauce; mix well and set aside.
  • Heat peanut oil in the wok over high heat; add the chicken and stir-fry until it changes color, then remove from the wok with a slotted spoon.
  • Drain off all but 3 tablespoons oil from the wok, then return it to medium heat; add the ginger and garlic and stir-fry for a few minutes until they are fragrant and the garlic cloves are tender. Add the black beans and stir-fry until fragrant, splashing in the wine as you do so. Add the chili flakes and stir-fry for a few moments.
  • Return the chicken to the wok; add the red bell pepper and toss both in the fragrant oil, splashing in the vinegar and adding salt to taste. When everything is sizzly, throw in the scallions and stir a few times until barely cooked. Then, off the heat, stir in the sesame oil and serve.

BLACKENED CHICKEN



Blackened Chicken image

Spice-rubbed chicken breasts are grilled gently until they turn mahogany.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 55m

Number Of Ingredients 9

1 tablespoon olive oil, plus more for grill
1 teaspoon paprika
2 teaspoons ground pepper
1 1/2 teaspoons coarse salt
1 teaspoon cayenne pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1 garlic clove, minced
4 bone-in, skin-on chicken breast halves (2 1/2 pounds total)

Steps:

  • Set up a grill for indirect cooking over medium-high (see note below). Clean and lightly oil hot grill. In a bowl, combine paprika, ground pepper, salt, cayenne, oregano, thyme, garlic, and oil; rub on chicken.
  • Grill chicken, skin side down, directly over heat source until skin is browned, about 4 minutes. Flip chicken; move to cooler side of grill. Cover grill and cook chicken until cooked through, 35 to 40 minutes. Transfer to a platter and tent with foil. Let chicken rest 10 minutes.

Nutrition Facts : Calories 233 g, Fat 11 g, Protein 29 g

BLACKHAWK CHICKEN



Blackhawk Chicken image

This is named after the town in Blackhawk, Colorado. It came from the Colorado Cache Cookbook. This is very good! Prep time includes refrigeration time. Cook time is approximate.

Provided by keen5

Categories     Chicken

Time 1h50m

Yield 8 serving(s)

Number Of Ingredients 9

8 boneless skinless chicken breast halves
16 slices gruyere cheese, each 1 x 2 1/2 x 1/4 thick
16 slices prosciutto or 16 slices virginia ham
seasoned flour
3 eggs, beaten
3 cups fine breadcrumbs
1/2 cup butter
6 tablespoons cognac
1 cup heavy cream

Steps:

  • Wrap each slice of Gruyere in a slice of prosciutto.
  • Put boned breasts between 2 pieces of wax paper and pound them with the flat side of a cleaver or heavy knife.
  • Wrap each chicken breast piece securely around a ham packet, covering it completely, using toothpicks to secure, if you desire.
  • Dust with seasoned flour then dip in beaten egg and roll in fine bread crumbs.
  • Refrigerate at least 1 hour.
  • Brown breasts carefully on both sides in butter, then arrange on a heat proof platter and finish cooking in oven at 350 degrees for 10 minutes or until fork thender.
  • Do not allow them to dry out.
  • Into the pan in which they were browned, pour Cognac, ignite and when the flame dies down, add cream.
  • Simmer until thickened.
  • Add salt and pepper to taste.
  • Pour sauce over chicken just before serving.

BLACKBERRY CHICKEN



Blackberry Chicken image

My family loves this chicken dish in summer and winter. We all go blackberry picking together, and I freeze some of the berries left over from our jams and pies so we can enjoy this chicken all year long. -Laura Van Ness, Clearlake Oaks, California

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 13

2 tablespoons plus 1/2 cup fresh blackberries, divided
1/2 cup reduced-sodium chicken broth, divided
2 tablespoons brown sugar
2 tablespoons white wine vinegar
1 teaspoon olive oil
2 garlic cloves, minced
3/4 teaspoon paprika, divided
1/4 teaspoon ground cumin
6 boneless skinless chicken breast halves (5 ounces each)
4-1/2 teaspoons minced fresh thyme
1/2 teaspoon salt
1/4 teaspoon pepper
2 teaspoons cornstarch

Steps:

  • In a small bowl, mash 2 tablespoons berries. Add 1/4 cup broth, brown sugar, vinegar, oil, garlic, 1/4 teaspoon paprika and cumin., Place chicken in an 11x7-in. baking dish coated with cooking spray; pour broth mixture over the top. Sprinkle with thyme, salt, pepper and remaining paprika. , Bake, uncovered, at 375° for 20-25 minutes or until a thermometer reads 170°, basting occasionally with pan juices. Remove chicken and keep warm. , Skim fat from pan drippings. In a small saucepan, combine cornstarch and remaining broth until smooth. Gradually stir in drippings. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with chicken; sprinkle with remaining blackberries.

Nutrition Facts : Calories 192 calories, Fat 4g fat (1g saturated fat), Cholesterol 78mg cholesterol, Sodium 315mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 1g fiber), Protein 29g protein. Diabetic Exchanges

BLACKENED CHICKEN STRIPS



Blackened Chicken Strips image

Ready in under 20 minutes, this is the perfect dinner to make when in a hurry. Spiced up by the addition of cayenne pepper but cooled down thanks to the dry ranch dressing.

Provided by Yoly

Time 20m

Yield 2

Number Of Ingredients 6

2 tablespoons dry ranch dressing mix (such as Hidden Valley Ranch®)
½ tablespoon chili powder, or to taste
½ teaspoon cayenne pepper
½ teaspoon black pepper
1 pound chicken tenders
1 tablespoon vegetable oil

Steps:

  • Mix dry ranch dressing, chili powder, cayenne, and black pepper in a small bowl. Coat chicken tenders with dry rub mix.
  • Heat oil in a cast iron skillet over medium heat. Place chicken tenders into the hot oil. Cook over medium heat without moving to blacken skin, about 4 minutes. Turn chicken and cook until chicken is no longer pink in the center and the juices run clear, about 2 more minutes.

Nutrition Facts : Calories 371 calories, Carbohydrate 6 g, Cholesterol 138.3 mg, Fat 14.4 g, Fiber 0.9 g, Protein 51.2 g, SaturatedFat 3.1 g, Sodium 630.5 mg, Sugar 0.2 g

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