Braised Chicken With Chillies Recipes

BRAISED CHICKEN WITH CHILLIES

Steps:

• Bring a small saucepan of salted water to the boil. Add the pearl onions, reduce the heat to low and simmer until tender, about 15 minutes. Remove the onions from the water and set aside. Melt the butter with a splash of oil in a wide pan over medium heat. Put the chicken pieces into the pan in a single layer and season with sea salt. Cook the chicken slowly, turning occasionally until the skin is golden brown - about 5 minutes. Pour off any excess fat at this point. Put the chillies in a bowl with 500ml boiling water and soak for about 30 minutes. Remove the chillies, reserving the water, and roughly chop. Blend or process the chillies, garlic, cumin and the chilli water until smooth. Add the chilli sauce, bay leaves and orange rind to the chicken and stir with a wooden spoon, scraping any brown bits stuck to the bottom of the pan. Reduce the heat to low, cover and braise the chicken until it is tender and the sauce has thickened a little - about 30 minutes. Remove the bay leaves and orange rind, adjust seasoning if necessary. Divide the chicken among 4 large bowls and serve with steamed jasmine rice and cucumber salad.

BRAISED CHICKEN WITH GREEN PEPPERS AND TOMATOES

Steps:

• Bring a pot of water to the boil. Score an 'X' on the bottom of each tomato. Carefully place tomatoes into the boiling water, turn off the heat and let sit for about 1-2 minutes. Remove the tomatoes with a slotted spoon and peel the skin off. Chop tomatoes and set aside.
• Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Sprinkle chicken with salt and pepper. Cook chicken until golden brown, about 2-3 minutes each side, adding more oil to pan as needed. Transfer chicken to platter.
• In same skillet, add onion, garlic and parsley and saute until onion is soft, scraping up any brown bits, about 5 minutes.
• Add green peppers, tomatoes and wine and stir to combine. Season with salt and pepper.
• Lay chicken breasts on top of mixture. Cover and simmer over mediun-low heat for 30 minutes. Uncover and cook until chicken is tender and sauce is reduced, about 15 minutes.
• Serve with rice or noodles.
• Enjoy!

BRAISED CHICKEN WITH CHILLIES

Steps:

• Melt the butter and oil and brown the Chicken, a few pieces at a time.
• As the Chicken browns, remove and keep warm.
• Add the sliced onion and sauté until soft.
• Add the broth, nutmeg, salt, pepper, and chillies and bring to a boil.
• Put the Chicken back in the pan, cover with the stock, reduce the heat, and simmer for 45 minutes.