Chili Rubbed Chicken With Horseradish Recipes

CHILI-RUBBED CHICKEN

Steps:

• Mix salt, pepper, paprika, chili powder, cayenne cumin, and coriander.
• Rinse chicken; pat dry with paper towels, rub spice mixture on all sides of chicken pieces.
• Let stand 1 to 2 hours.
• Grill chicken over low to medium fire, turning often, 35 to 45 minutes, until chicken tests done.

GRILLED CHICKEN BASTED WITH RED HORSERADISH SAUCE

Steps:

• Whisk together the first five ingredients.
• Reserve half the sauce for basting.
• Pour the other half over the chicken in a ziploc bag and marinate for 20 minutes.
• Remove chicken from marinade and grill over medium-high heat for about 5 minutes on each side.
• Baste with reserved marinade.

BAKED CHICKEN BREASTS WITH HORSERADISH CREAM SAUCE

Steps:

• Preheat oven to 350ºF.
• In a medium-size saucepan, melt butter over medium heat.
• Stir in flour and cook, stirring, for 1 minute without browning.
• Whisk in milk, bring to a boil, and cook, stirring, until sauce is thick and smooth, about 3 minutes.
• Stir in horseradish, sour cream, sugar, mustard, and vinegar.
• Season with salt and pepper to taste.
• Arrange chicken breasts, skin side up, in a baking dish.
• Spoon half the horseradish sauce over chicken.
• Bake 45 minutes until chicken is tender.
• Broil chicken for 5 minutes to brown.
• Reheat remaining sauce and serve over chicken.

HUNGARIAN ROAST CHICKEN WITH HORSERADISH SAUCE

Steps:

• Chicken:.
• Preheat oven to 425°F.
• Smash the garlic cloves, sprinkle with the 1 teaspoons salt, and with the flat side of a large knife, mash and smear the mixture to a coarse paste. Set half the garlic paste aside.
• Melt the butter in a small saucepan. Set a v rack or regular rack in a roasting pan and brush with some of the melted butter. Stir the remaining garlic paste, the paprika, porcini powder, caraway seeds, and a generous amount of black pepper into the remaining melted butter and cook over medium heat, stirring until fragrant, about 30 seconds. Cool. Smear chicken cavity with reserved garlic paste, then stuff with the shallot and lemon zest. Brush spiced butter over chicken and season with salt.
• Tuck the wings under the back, cross the legs, and tie them with kitchen twine. Place chicken breast side down on the rack and roast until the back is golden brown, 35-40 minutes.
• Remove the pan from the oven and turn the chicken breast side up. Cut the string where it holds the legs together and gently spread the legs a bit. Baste the chicken with the pan drippings and roast again until the breast is golden brown and a meat thermometer inserted in the thigh registers 170°F, 20-25 more minutes.
• Move chicken to a carving board and let rest for 10 minutes before carving.
• To make sauce:.
• Whisk the horseradish into the sour cream. Carve the chicken and serve with the sauce and Parslied Egg Noodles for a great Hungarian dinner!

CHILI RUBBED CHICKEN

Steps:

• Preheat the oven to 375 degrees F.
• Wash and pat dry chicken and refrigerate. In a food processor, blend the chipotles, cilantro, olive oil, garlic, onion, jalapeno, salt, and pepper. Rub the chili mixture all over the chicken, inside and out. Season with salt and pepper, inside and out. Roast for about 35 to 45 minutes, or until the chicken is cooked through and the juices run clear. Allow the chicken to rest 15 minutes before cutting.

CHILI-RUBBED CHICKEN WITH ROASTED GARLIC SAUCE

Steps:

• Preheat oven to 375°F.
• Combine 2 tbsp melted butted, 2 tbsp flour and 3 tsp chili powder in a small bowl; rub mixture on chicken, sprinkle with salt and pepper; place chicken in a small roasting pan; scatter garlic around chicken.
• Roast chicken for 30 minutes; take out of oven and transfer garlic to plate; return chicken to oven and roast another 10 to 20 minutes.
• Meanwhile, peel garlic and mash.
• Stir remaining 2 tbsp butter and 2 tbsp flour in heavy saucepan over medium heat for 1 minute; gradually whisk in broth and wine; add sage, mashed garlic and remaining 1 tsp of chili powder; bring gravy to boil, whisking occasionally, for about 8 minutes; continuing to stir, reduce heat and simmer for another 3 to 5 minutes; season to taste with salt and pepper.
• Transfer chicken to platter and serve with gravy.

CHILI-RUBBED PAN-ROASTED CHICKEN WITH FRESH TOMATO SALSA

Steps:

• Preheat the oven to 375 degrees F.
• Heat a large ovenproof skillet over medium-high heat. Add the oil and heat until shimmering. Season the chicken with chili powder and salt, to taste. Lay the chicken in the skillet skin side down and cook until brown, about 4 minutes. Turn the chicken, transfer the pan to the oven, and cook until firm, basting occasionally with the pan drippings, 15 to 20 minutes.
• While the chicken cooks, make the fresh tomato salsa: Toss the tomatoes with the jalapeno, onion, and the 1/2 teaspoon salt. Smash the garlic clove, sprinkle with the remaining salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Stir the paste into the salsa with the olive oil and 1/4 cup of cilantro.
• When chicken is cooked through, transfer the pieces to a plate and cover with foil to keep warm. In the meantime, add the lime juice to the pan. After 1 minute, add the honey along with the chicken stock to heat through. Remove pan from heat and stir in reserved 1/4 cup cilantro and butter.
• To serve, divide the chicken among 4 plates, drizzle with pan sauce, and spoon some salsa over and around.

CREAMY HORSERADISH CHICKEN BREAST

Steps:

• Heat oil in a pan, add chicken breasts brown on both sides and cook until almost cooked through, leave over low heat to finish cooking while you make the sauce, turn the breasts occasionally.
• Heat a small amount of oil in a saucepan. Add onion and garlic cook until onion is soft and garlic has browned slightly (do not burn).
• De glaze pan with wine, add cream bring to the boil, turn heat down and simmer for a couple of minutes, add horseradish, juice, mustard and dill, stir over heat until well combined and heated through.
• Arrange chicken on plate and pour sauce over.
• It is lovely served over spinach as I mentioned earlier, or serve with your favourite vegetable and rice or potato.