Chicken With Hot Peppers Recipes

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CHICKEN AND PEPPERS WITH BALSAMIC VINEGAR



Chicken and Peppers with Balsamic Vinegar image

This is a yummy chicken dish with outstanding flavor that is easy to make. Serve over white rice or by itself.

Provided by ROBYN050501

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Stir-Fry

Time 55m

Yield 4

Number Of Ingredients 10

¼ cup olive oil, divided
4 skinless, boneless chicken breast halves - cut into strips
salt and pepper to taste
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 orange bell pepper, thinly sliced
1 medium onion, thinly sliced
4 large cloves garlic, finely chopped
1 tablespoon dried basil
¼ cup balsamic vinegar, divided

Steps:

  • Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Place the chicken in the skillet, season with salt and pepper, and brown on both sides. Remove from heat, and set aside.
  • Heat remaining oil in the skillet over medium heat, and stir in the red bell pepper, yellow bell pepper, orange bell pepper, and onion. Cook about 5 minutes, until tender. Mix in the garlic, and cook and stir about 1 minute. Mix in the basil and 2 tablespoons balsamic vinegar.
  • Return the chicken to the skillet. Reduce heat to low, cover, and simmer 20 minutes, or until chicken is no longer pink and juices run clear. Stir in remaining balsamic vinegar just before serving.

Nutrition Facts : Calories 323.5 calories, Carbohydrate 13.2 g, Cholesterol 71.9 mg, Fat 17.6 g, Fiber 2.2 g, Protein 28.2 g, SaturatedFat 2.9 g, Sodium 71.3 mg, Sugar 6.1 g

CHICKEN BREAST WITH HOT PEPPER JELLY



Chicken Breast With Hot Pepper Jelly image

This is one of the recipes that was in our company cookbook last year. It is quick and taste great. Hope you enjoy!

Provided by teresas

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

2 tablespoons hot pepper jelly
1/2 teaspoon Dijon mustard
4 boneless chicken breast halves
salt and pepper
2 tablespoons butter
2 celery ribs
1 tablespoon lemon juice

Steps:

  • Pound chicken breast to an even thickness.
  • Cut celery stalks into 2 inch long "matchsticks".
  • In a small bowl, combine the pepper jelly and mustard, set aside.
  • Season both sides of the chicken breast with salt and pepper.
  • In a large skillet, melt butter over medium-high heat, when foam cooks down, add chicken breast.
  • Cook 5 minutes on each side.
  • Tilt the skillet and pour off most of the fat.
  • Add 1 tbs. water and shake skillet to loosen browned chicken bits.
  • Push chicken to one side of skillet.
  • Add celery sticks, stirring for 1 miunte.
  • Add pepper jelly mixture and lemon juice.
  • Shake to coat the chicken with the sauce.
  • Cook until the sauce is reduced to just a glaze. (30-40 seconds).
  • Transfer chicken to a serving dish and garnish the top with the celery matchsticks.

CHICKEN SCARPARIELLO



Chicken Scarpariello image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 28m

Yield 4 servings

Number Of Ingredients 18

1 1/2 pounds boneless, skinless chicken breast
Salt and pepper
1 teaspoon poultry seasoning
2 tablespoons extra-virgin olive oil, 2 turns of the pan
2 red bell peppers, seeded and cut into 1-inch pieces
3 hot cherry peppers, drained and chopped
4 cloves garlic, chopped or thinly sliced
1/2 cup dry white wine
1/2 cup chicken stock or broth
1/4 cup chopped Italian flat-leaf parsley, a couple of handfuls
2 tablespoons juice from hot pepper jar
Orzo with Parsley and Lemon Zest, recipe follows
1/2 pound orzo
Coarse salt
1 tablespoon extra-virgin olive oil, eyeball it
2 large lemons, zested
Black pepper
1/4 cup finely chopped flat leaf parsley, a couple of handfuls

Steps:

  • Heat a large, heavy skillet over medium high heat. Cut chicken into large chunks and season with salt and pepper and poultry seasoning. Add 1 tablespoon extra-virgin oil to the hot pan, 1 turn in a slow stream. Set chicken into pan and do not turn for 2 or 3 minutes or you will tear the meat. Brown chicken 3 minutes on each side and then remove all of the chicken to a warm plate. Add bell peppers, hot peppers and garlic to the pan. Saute the peppers and garlic for 5 minutes, tossing and turning them frequently. Add wine to the pan and reduce 1 minute. Scrape up the pan drippings. Add the chicken stock and bring it up to a bubble. Set the chicken back into the pan. Toss the parsley with the chicken and peppers and cook the chicken through, 2 or 3 minutes. Scatter a little hot pepper juice over the pan and serve the Scarpariello over a bed of lemon orzo. WOW!
  • Cook orzo in salted water about 12 minutes, to al dente. Drain orzo well. Do not run under cold water. You want the cooked pasta to remain hot. Transfer pasta to a serving bowl. Drizzle orzo with a tablespoon of extra virgin olive oil and season with salt and pepper. Add lemon zest and parsley and toss to combine the flavors with the pasta.

PAN BRAISED CHICKEN AND HOT CHERRY PEPPERS



Pan Braised Chicken and Hot Cherry Peppers image

Provided by Food Network

Yield 4 to 6 servings

Number Of Ingredients 12

1 whole chicken, cut into 1/8's
Salt and pepper
2 tablespoons dry oregano
3 tablespoons olive oil
1 onion, chopped, 1 cup
6 to 8 pickled hot red and green cherry peppers
1/2 cup dry white wine
1 cup hot beef broth, chicken broth or water
1/2 cup fresh plum tomatoes, seeded and diced
2 cups egg noodles
4 tablespoons melted butter
Chopped Italian parsley

Steps:

  • Season the chicken pieces with salt, pepper and the dry oregano. In a large straight-sided saute pan or chicken fryer heat the olive oil over medium heat. Add the chicken to the hot oil and brown all sides well. While the chicken is cooking drain the peppers, cut them into quarters, and discard the stem and seeds. In a separate saucepan heat the broth and keep warm. Drain, carefully, all but 2 tablespoons of fat from the chicken and add the onions. Cook the onions to golden brown. Add the peppers to the onions and cook for 2 to 3 minutes. Add the wine and cook for 2 minutes over medium heat. Add the broth and tomato and bring to a boil. Lower the heat to a simmer and cover the pan. Braise the chicken, onions and peppers for 25 to 30 minutes or until the chicken is fully cooked. Just before serving, bring 4 quarts of water to a boil, add 1 tablespoon of salt, and cook the noodles until tender. Drain the noodles, toss with butter and place on a large platter. Serve the chicken over the noodles and sprinkle freshly chopped parsley over the top.;

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