Chicken With Chili And Walnut Sauce Recipes

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SAUTéED CHICKEN WITH WALNUT SAUCE



Sautéed Chicken With Walnut Sauce image

Provided by Mark Bittman

Categories     dinner, main course

Time 40m

Yield 4 servings

Number Of Ingredients 9

1 chicken, cut into serving pieces (legs and thighs should be severed at the joint)
Salt and pepper
2 ounces French or Italian bread
1 cup milk or stock
4 ounces walnuts, about 1 cup
1 small clove garlic, peeled
1/4 cup walnut, hazelnut or olive oil
Paprika or chili powder to taste
1/2 cup chopped fresh parsley leaves, optional

Steps:

  • Turn the heat to medium under a nonstick skillet large enough to hold the chicken pieces without crowding them; use two skillets if necessary. Cook on the first side about 10 minutes, rotating the pieces and adjusting the heat as necessary to brown the pieces evenly. As the pieces brown, season with salt and pepper. Cook the second side as you did the first, then turn once or twice more until done, a total of 20 to 30 minutes. (You can check for doneness by cutting into the pieces; there should be no sign of blood, although traces of pink are all right. The breast and wing pieces will finish cooking first; keep them warm in a low oven, or just set them aside and serve them less than piping hot.)
  • Meanwhile, soak the bread in the milk or stock. Put the walnuts, garlic and some salt in the container of a food processor, and pulse to grind coarsely. Gently squeeze some liquid from the bread, and add the bread to the container, along with the oil. Process until combined but not puréed. Add as much of the remaining milk or stock as necessary to give the mixture a mayonnaise-like consistency. By hand, add the paprika or chili powder, and stir in the parsley if you are using it. Taste and adjust seasoning as necessary.
  • Serve the chicken hot or at room temperature with the sauce spooned over it.

CHICKEN WITH WALNUT SAUCE



Chicken with Walnut Sauce image

Categories     Bread     Salad     Sauce     Chicken     Walnut     Simmer     Boil

Yield makes 4 servings

Number Of Ingredients 11

Chicken stock, preferably homemade (page 160), or water as needed
One 3- to 4-pound chicken, trimmed of excess fat
2 medium onions, peeled and quartered
2 carrots, chopped
2 celery stalks, chopped
1/4 cup fresh parsley leaves, stems reserved and tied together
Salt and black pepper to taste
1 thick slice day-old bread
1 cup walnuts, blanched
3 garlic cloves, peeled
1 fresh hot red chile, stemmed and seeded, or 1 teaspoon pure chile powder, like ancho or New Mexico

Steps:

  • Bring a pot of chicken stock or water to a boil (starting with stock will mean even more flavorful chicken and even better stock when you're done). Add the chicken, onions, carrots, celery, parsley stems, salt, and pepper; the liquid should just cover the chicken. Simmer, uncovered, over low heat, until the chicken is cooked through, about 30 minutes. Remove the chicken and cool to room temperature. Strain the stock and set aside.
  • Put the bread in a bowl and saturate it with some of the stock. Squeeze any excess liquid out of the bread, then place it in a food processor with the parsley leaves, walnuts, garlic, and chile. Process until the walnuts are ground, then, with the machine running, pour in enough of the reserved stock to form a creamy sauce, about 2 cups. Reserve the remaining stock for another use.
  • Season the sauce with salt and pepper. Carve the chicken and serve it with the sauce.
  • Walnut Chicken Salad
  • When the chicken is cooked, remove the meat from the bones and chop into small pieces; combine with enough of the sauce to create a chicken salad. Serve at room temperature.

CHICKEN WITH WALNUTS, BELL PEPPERS (CAPSICUM) AND GREEN ONIONS



Chicken With Walnuts, Bell Peppers (Capsicum) and Green Onions image

Twenty-plus years ago, a sister introduced me to this recipe -- from a 1977 Better Homes and Gardens Oriental Cookbook. The original version (which my sister follows faithfully) is very similar to Kimke's Recipe #31632. Here is my version, which I think is different enough to be sent in and enjoyed. It is saucier. Also, our past exchange students want to refer to my version.

Provided by Leggy Peggy

Categories     Poultry

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 12

2 1/4 lbs chicken breasts, diced into one-inch pieces (I have made this with chicken thigh meat and it works fine)
2 large green bell peppers, diced into one-inch pieces (red peppers are okay if that is what you have)
10 green onions, chopped into one-inch slices (use white and green bits)
1 1/4 cups walnuts, halves broken in half again (or more)
9 tablespoons soy sauce
6 tablespoons dry sherry or 6 tablespoons water
5 teaspoons cornstarch (cornflour)
2 tablespoons water
1 tablespoon fresh ginger, chopped finely
1/4 teaspoon red chili pepper flakes
1 teaspoon sugar (use more if you like sweet)
2 -4 tablespoons vegetable oil

Steps:

  • Chop chicken, walnuts, bell peppers, green onions and ginger. I sometimes do this in the morning (or the night before), and put the components in the refrigerator, in covered containers.
  • If you chop ahead of time, store chicken on its own, store onions and peppers together, store walnuts on their own, and store ginger on its own. If you chop ahead of time, take all items out of fridge at least two hours before final cooking.
  • For sauce, put cornstarch into bowl. Stir in soy sauce. Stir in Chinese cooking wine (or substitutes), ginger, chilli and sugar. Don't add water yet. Set aside.
  • Do all cooking in a wok if you can.
  • Saute bell peppers and onions in two tablespoons oil for two minutes. Stir frequently. Remove from heat, and set aside.
  • Saute walnuts in same pan for one minute (don't add more oil yet). Stir frequently. Remove from heat, and set aside.
  • Saute half the chicken pieces in same pan until cooked (first add two tablespoons of oil). Stir frequently. Remove from heat, and set aside.
  • Saute other half of chicken pieces until cooked (probably don't add more oil). Stir frequently.
  • Add first set of chicken pieces to second set of pieces.
  • When chicken is hot, add soy sauce mixture.
  • Pour water into pan used for soy sauce mixture. Swirl in pan and add to chicken.
  • Stir well.
  • When mixture thickens (just a bit) add vegetables.
  • Stir thoroughly and warm through. Might take a minute, covered.
  • Serve over rice.

LINGUINE WITH CHICKEN AND WALNUT SAUCE



Linguine with Chicken and Walnut Sauce image

Provided by Liza Davies

Categories     Milk/Cream     Chicken     Nut     Pasta     Poultry     Sauté     Walnut     Pea     Winter     Bon Appétit     New Jersey

Yield Serves 4

Number Of Ingredients 12

2 tablespoons olive oil
3 skinless boneless chicken breast halves, cut into 3/4-inch pieces
1 red bell pepper, diced
2 large shallots, chopped
1/2 teaspoon ground nutmeg
1/4 teaspoon cayenne pepper
2/3 cup chopped toasted walnuts
1/2 cup frozen peas
2/3 cup whipping cream
1/2 cup canned low-salt chicken broth
1/2 pound linguine, freshly cooked
1/3 cup grated Parmesan cheese

Steps:

  • Heat oil in heavy large skillet over high heat. Season chicken with salt and pepper. Add chicken to skillet and sauté until light brown and cooked through, about 5 minutes. Using slotted spoon, transfer chicken to plate. Add bell pepper, shallots, nutmeg and cayenne to skillet and sauté until pepper begins to soften, about 4 minutes. Mix in 1/3 cup walnuts and peas. Add cream and broth and boil until thickened to sauce consistency, about 6 minutes.
  • Mix linguine, remaining 1/3 cup walnuts and chicken into sauce. Toss until heated through. Season to taste with salt and pepper. Transfer pasta to bowl. Sprinkle with cheese and serve.

CHILI SAUCE CHICKEN



Chili Sauce Chicken image

Chili sauce, garlic and basil add flavor to these moist chicken thighs. We enjoy the tender grilled chicken not just in summertime, but throughout the year. -Marilyn Waltz, Idyllwild, California

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 8 servings.

Number Of Ingredients 8

1 bottle (12 ounces) chili sauce
1/3 cup white wine or chicken broth
1/4 cup olive oil
10 to 12 garlic cloves, minced
4-1/2 teaspoons dried basil
1/2 teaspoon salt
1/8 teaspoon pepper
8 bone-in chicken thighs (about 3 pounds)

Steps:

  • In a large bowl, whisk the first seven ingredients until blended. Pour 1-1/2 cups marinade into a large resealable plastic bag. Add chicken; seal bag and turn to coat. Refrigerate 8 hours or overnight. Cover and refrigerate remaining marinade., Drain chicken, discarding marinade in bag. Place chicken on a greased grill rack, skin side down. Grill, covered, over medium heat or broil 4 in. from heat 15 minutes. Turn; grill 10-15 minutes longer or until a thermometer reads 170°-175°, basting occasionally with reserved marinade. Freeze option: Freeze chicken with 1-1/2 cups marinade in a resealable plastic freezer bag. Freeze reserved marinade in a freezer container. To use, thaw chicken with marinade and the reserved marinade in refrigerator overnight. Drain chicken, discarding marinade in bag. Grill as directed, basting with reserved marinade.

Nutrition Facts :

CHICKEN AND WALNUTS



Chicken and Walnuts image

This is one of my all-time favorite foods. I first had it at my best friends house in high school over 20 years ago. Her mother gave me the recipe and I have been making it ever since. I don't even like green peppers and I love them in this recipe. It is easy and the sauce is divine! For non-soy sauce/salt lovers--don't even try this recipe. The sauce is wonderful if you like the salty flavor of soy sauce, which obviously I do. For those that want a bland, non-salty light sauce, this is NOT the recipe for you! Look elsewhere! Enjoy!

Provided by Kimke

Categories     Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

1 1/2 lbs chicken, cut into 1 inch pieces
4 tablespoons soy sauce
4 teaspoons cornstarch
2 tablespoons dry sherry
2 teaspoons ginger, if you like more ginger (or more, I use fresh but dry works in a pinch but fresh is better)
1 teaspoon sugar
1 teaspoon crushed red pepper flakes
2 tablespoons cooking oil (or more)
2 green peppers
8 green onions
1 cup walnut halves

Steps:

  • In small bowl blend soy sauce into cornstarch; stir in dry sherry, ginger, sugar, & red pepper Preheat wok (or large skillet) add cooking oil.
  • stir-fry green pepper& green onions in hot
  • Remove.oil for 2 minutes or till crisp& tender.
  • Stir-fry walnuts for 2 minutes (you may need to add more oil at this point).
  • Remove.
  • Add half the chicken to hot wok; stir-fry 2 minutes.
  • Remove.
  • Stir-fry remaining chicken 2 minutes.
  • Return all chicken to wok.
  • Stir in soy mixture into chicken.
  • Cook& stir till thickened and bubbly.
  • Stir in veggies.
  • Cover and cook 1 minute more.
  • Serve with rice.

Nutrition Facts : Calories 555.3, Fat 41.7, SaturatedFat 7.2, Cholesterol 77.6, Sodium 1087.7, Carbohydrate 15.2, Fiber 4.1, Sugar 4.7, Protein 26.8

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