Chili Rubbed Chicken With Rosemary And Tomato Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHILE-RUBBED GRILLED CHICKEN WITH SALSA



Chile-Rubbed Grilled Chicken With Salsa image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 13

4 skinless, boneless chicken breasts (about 2 1/4 pounds)
1 tablespoon extra-virgin olive oil, plus more for brushing
1 small clove garlic, finely grated
1 1/2 teaspoons ancho chile powder
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1 teaspoon paprika
1/4 to 1/2 teaspoon chipotle chile powder
4 teaspoons fresh lime juice, plus lime wedges for serving
Kosher salt
2 tomatoes, diced
3 tomatillos, husked, rinsed and diced
1/4 cup finely diced red onion

Steps:

  • Butterfly the chicken: Slice each breast almost in half horizontally (do not cut all the way through); open like a book so the chicken lies flat.
  • Combine the olive oil, garlic, ancho chile powder, cumin, coriander, paprika, chipotle chile powder, 1 teaspoon lime juice and 1 1/4 teaspoons salt in a large bowl. Add the chicken and turn to coat. Cover and refrigerate at least 30 minutes and up to 2 hours.
  • Preheat a grill to medium. Meanwhile, make the salsa: Toss the tomatoes, tomatillos, red onion and the remaining 3 teaspoons lime juice in a bowl; season with salt. Cover and refrigerate until ready to serve.
  • Brush the grill grates with olive oil. Grill the chicken, turning once, until marked and just cooked through, 4 to 6 minutes per side. Top with the salsa and serve with the lime wedges.
  • Per serving: Calories 344; Fat 7 g (Saturated 1 g); Cholesterol 148 mg; Sodium 769 mg; Carbohydrate 7 g; Fiber 1 g; Protein 60 g Photograph by Yunhee Kim

Nutrition Facts : Calories 344 calorie, Fat 7 grams, SaturatedFat 1 grams, Cholesterol 148 milligrams, Sodium 769 milligrams, Carbohydrate 7 grams, Fiber 1 grams, Protein 60 grams

CHILI-RUBBED PAN-ROASTED CHICKEN WITH FRESH TOMATO SALSA



Chili-Rubbed Pan-Roasted Chicken with Fresh Tomato Salsa image

Provided by Food Network Kitchen

Categories     main-dish

Time 39m

Yield 4 servings

Number Of Ingredients 15

2 tablespoons corn oil
4 bone-in chicken breast halves (about 10 ounces each), skin on
2 teaspoons chili powder
Kosher salt
Juice of 2 limes
2 tablespoons honey
1/4 cup chicken stock
2 Tablespoons butter
3 medium tomatoes, roughly chopped
1/2 to 1 jalapeno, stemmed and minced with seeds
1/2 medium red onion, grated
1 teaspoon kosher salt
1 clove garlic, peeled
2 tablespoons extra-virgin olive oil
1/2 cup chopped fresh cilantro, leaves and stems, divided

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.

CHILI RUBBED CHICKEN



Chili Rubbed Chicken image

Provided by Food Network

Categories     main-dish

Time 1h25m

Yield 1 whole chicken will feed 4 people

Number Of Ingredients 8

1 whole chicken, innards removed and washed
2 chipotles in adobo
1 cilantro sprig
2 cups Spanish extra-virgin olive oil
2 garlic cloves
1 white onion, chopped
1 jalapeno, chopped
Salt and freshly ground black pepper

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



Chili-Rubbed Chicken With Roasted Garlic Sauce image

Found in the Toronto TV Guide as part of the Celebrity Chef series. Don't know who the chef is as their Web site is no longer. Don't expect the skin to be crisp if you leave it on but it is tasty.

Provided by Out of the Blue

Categories     Chicken Breast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

4 tablespoons melted butter
4 tablespoons flour
4 teaspoons chili powder
4 boneless chicken breasts
12 garlic cloves, unpeeled
3/4 cup chicken broth
3/4 cup dry white wine
1/2 teaspoon dried sage
salt and pepper

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.

Nutrition Facts : Calories 445.3, Fat 25.8, SaturatedFat 11.3, Cholesterol 123.3, Sodium 346.4, Carbohydrate 11.7, Fiber 1.3, Sugar 0.9, Protein 33

CHILE-AND-CITRUS-RUBBED CHICKEN WITH POTATOES



Chile-and-Citrus-Rubbed Chicken with Potatoes image

Steak isn't the only protein that needs a good rest. Letting a roast chicken sit for up to 45 minutes helps prevent the juices from running out of the meat as soon as you slice into it.

Provided by Aaron Crowder

Categories     Bon Appétit     Dinner     Chicken     Roast     Coriander     Citrus     Paprika     Garlic     Chile Pepper     Soy Free     Dairy Free     Wheat/Gluten-Free     Tree Nut Free     Peanut Free

Yield 4 servings

Number Of Ingredients 17

1 3 1/2-4-lb. chicken
Kosher salt
1 Tbsp. coriander seeds
1 Tbsp. fennel seeds
Zest of 1 small orange
Zest of 1 medium lemon
1/4 cup extra-virgin olive oil
1 Tbsp. mild red pepper flakes (such as Aleppo-style, Maras, or Urfa)
1 Tbsp. smoked paprika
3/4 cup low-sodium chicken broth or water
1/2 cup dry white wine
1 Tbsp. tomato paste
4 garlic cloves, crushed
2 lb. medium Yukon Gold potatoes, peeled
2 Tbsp. finely chopped parsley
Special Equipment
A spice mill or mortar and pestle

Steps:

  • Pat chicken dry with paper towels and season generously inside and out with salt. Tie legs together with kitchen twine. Place on a rimmed baking sheet and let sit 1 hour at room temperature.
  • Preheat oven to 425°F. Coarsely grind coriander and fennel seeds in spice mill or with mortar and pestle. Transfer to a small bowl and add orange zest, lemon zest, oil, red pepper flakes, and paprika; mix well. Pat chicken dry with paper towels, then rub all over with spiced oil.
  • Whisk broth, wine, and tomato paste in a cast-iron skillet or 3-qt. enameled cast-iron baking dish to combine. Place chicken in the center and scatter garlic cloves around. Roast chicken, turning pan halfway through and adding an additional 1/4 cup water if pan looks dry, until chicken is golden brown and an instant-read thermometer inserted into the thickest part of breast registers 155°F, 50-60 minutes (temperature will climb to 160°F as chicken rests). Transfer chicken to a cutting board and let rest 45 minutes.
  • Meanwhile, strain liquid left in pan through a fine-mesh sieve into a heatproof measuring glass or small bowl; discard anything in sieve. Taste; season sauce with salt if needed. Set aside.
  • Place potatoes in a large pot and pour in cold water to cover by 1". Add a large handful of salt and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until potatoes are fork-tender, 25-30 minutes. Drain and transfer potatoes back to pot.
  • Cut potatoes into large pieces (or, if you can handle the heat, break up with your hands). Pour reserved sauce over potatoes. Add parsley, season with salt, and gently toss to combine.
  • Place chicken on a platter and serve potatoes alongside.

CHILI-RUBBED CHICKEN WITH ROSEMARY AND TOMATO



Chili-Rubbed Chicken with Rosemary and Tomato image

Categories     Chicken     Tomato     Low Fat     Quick & Easy     Rosemary     Summer     Gourmet

Yield Serves 6

Number Of Ingredients 9

3 skinless boneless whole chicken breasts (about 2 pounds), halved
3 tablespoons tomato paste
2 tablespoons chili powder
3 tablespoons water
1 tablespoon seasoned rice vinegar
2 garlic cloves, minced and mashed to a paste with 1/2 teaspoon salt
2 firm vine-ripened tomatoes (each about 3 inches in diameter)
6 fresh rosemary sprigs
six 10-inch wooden skewers, soaked in water 1 hour

Steps:

  • Arrange chicken breasts, skinned side down, on a cutting board. Remove fillet strip from each breast and reserve for another use.
  • In a small bowl whisk together tomato paste, chili powder, water, vinegar, and garlic paste. In a shallow baking dish large enough to hold chicken in one layer coat chicken with chili paste. Marinate chicken, covered and chilled, at least 1 hour and up to 24.
  • Prepare grill.
  • With a serrated knife cut off stem end of tomatoes and cut each tomato into three 1/4-inch-thick slices. Arrange 1 tomato slice and 1 rosemary sprig on wide end of skinned side of 1 chicken breast and fold narrow end over to sandwich tomato and rosemary. Thread a skewer through ends of chicken breast and then through folded side, letting pointed end of skewer extend about 1-1/2 inches beyond chicken breast. Stuff remaining chicken with remaining tomatoes and rosemary and thread with remaining skewers in same manner.
  • Grill chicken on an oiled rack set 5 to 6 inches over glowing coals until cooked through, about 8 minutes on each side.
  • Serve chicken warm or at room temperature.

More about "chili rubbed chicken with rosemary and tomato recipes"

TOMATO ROSEMARY CHICKEN - JULIA'S CUISINE
Apr 1, 2020 Add the tomatoes to the reserved skillet with the remaining garlic and rosemary. Give a good stir and cook down until really soft, about 10 …
From juliascuisine.com
  • Heat olive oil, half of the garlic and a little of the rosemary in a large skillet over medium to high heat. Brown chicken for about 2 minutes per side. You don't want to cook it throughout, or it will not be tender in the final dish. Remove chicken from pan and place on a plate and cover. Set aside
  • Meanwhile, add the tomatoes, remaining rosemary and garlic to pan. With the heat at medium-low, cook the tomatoes until completely soft and they are all falling apart. At this point add the wine and reduce it to about half. Then add the chicken stock and return chicken to pan. Throw in the fresh chopped parsley, cover and simmer for about 15 minutes. Remove from heat and serve with your favourite side dish.


EASY 2-STEP SLOW COOKER TURKEY CHILI RECIPE - TASTYOVEN.COM
Oct 29, 2024 This easy 2-step Crockpot Turkey Chili recipe is hearty, wholesome and absolutely delicious. It's a set it and forget it dinner great for large families, potlucks and …
From tastyoven.com


BAKED ROSEMARY CHICKEN - DINNER, THEN DESSERT
Nov 29, 2022 Preheat the oven to 375 degrees. Mix chicken thighs, fresh chopped rosemary, salt, pepper, minced garlic cloves, lemon juice, and vegetable oil all together and place chicken, skin side up in a 9×13 baking …
From dinnerthendessert.com


CHILI-RUBBED CHICKEN WITH ROSEMARY AND TOMATO RECIPE - EAT YOUR …
Recipe Notes. Marinate chicken, covered and chilled, at least 1 hour and up to 24.
From eatyourbooks.com


CHILI AND CITRUS RUBBED CHICKEN WITH ROASTED VEGETABLES RECIPE
Part of. PlanShop. Add RecipesClear Meal PlanPrintTaste PreferencesMake Yummly Better. Two kinds of citrus and a little Aleppo pepper give this moist, juicy roast chicken dinner its star …
From yummly.com


CHILE-AND-CITRUS-RUBBED CHICKEN WITH POTATOES …
Mar 19, 2019 Preheat oven to 425°. Coarsely grind coriander and fennel seeds in spice mill or with mortar and pestle. Transfer to a small bowl and add orange zest, lemon zest, oil, red pepper flakes, and ...
From bonappetit.com


CHICKEN CHILI RECIPE - NYT COOKING
Step 1. In a large Dutch oven, heat 2 tablespoons of the oil over medium. Add onion and bell pepper, season with salt and pepper, and cook, stirring occasionally, until softened, 5 minutes. Step 2. Reduce heat to medium-low …
From cooking.nytimes.com


BLACK OLIVE AND ROSEMARY FOCACCIA BREAD RECIPE
Oct 28, 2024 While the focaccia is baking, melt butter in a small pan with the garlic and remaining rosemary. Use only the rosemary leaves and discard the stem. Add parmesan to …
From easyhomemaderecipes.ca


CHICKEN WITH ROSEMARY AND THYME (FROM ALICE WATERS)
Jan 11, 2022 Combine the rosemary, thyme, garlic, salt, pepper, and olive oil in a mortar, and smash it all into a paste with the pestle. (Alternatively, use the side of a chef’s knife to smash it all together.) Divide the paste between the two …
From umamigirl.com


CHILI-RUBBED CHICKEN WITH ROSEMARY AND TOMATO RECIPE
Rate this Chili-Rubbed Chicken with Rosemary and Tomato recipe with 3 skinless boneless whole chicken breasts (about 2 lb), halved, 3 tbsp tomato paste, 2 tbsp chili powder, 3 tbsp …
From recipeofhealth.com


CHILI AND ROSEMARY ROASTED CHICKEN | EL GUAPO
Feb 8, 2021 Heat large skillet on medium-high heat. Toast chilis in hot pan until fragrant, about 30 seconds per side. 2 Place chilis in large heat-safe bowl. Add boiling water; cover. Soak chilis 20 minutes or until softened. Remove chilis …
From mccormick.com


CHILI RUBBED CHICKEN WITH ROSEMARY AND TOMATO RECIPES
Preheat oven to 400 degrees. In a small bowl, combine the chili powder, cumin, and paprika, plus salt and pepper to taste. Rub chicken all over with the chili mix. Add olive oil to a large cast …
From tfrecipes.com


GRILLED CHILI-RUBBED CHICKEN RECIPE - HELLOFRESH
Instructions. PDF. 1. Before starting, wash and dry all produce. Lightly oil the grill.While you prep, preheat grill to 400°F over medium heat. Heat Guide for Step 3: 1/8 tsp mild, 1/4 tsp medium, 1/2 tsp spicy and 1 tsp extra-spicy! Cut the …
From hellofresh.ca


50 EASY CHICKEN RECIPES FOR EVERY OCCASION - YUMMY KITCHEN
Oct 18, 2024 Tandoori Chicken Recipe. Check out the ... Before being stir fried with a thick sweet and savory sauce with even more aromatics. This Chili Chicken dish is a mix of Indo …
From yummykitchentv.com


SKILLET ROSEMARY CHICKEN - FEEL GOOD FOODIE
Oct 14, 2024 Chicken thighs: I prefer bone-in, skin-on thighs for maximum flavor and crispy skin.; Oil: Olive oil works great for getting that golden brown sear.; Seasoning: Just paprika, salt, and pepper—keeping it simple yet …
From feelgoodfoodie.net


CHILI-RUBBED CHICKEN WITH TOMATO AND SPINACH SALAD …
Jan 18, 2023 Bake in the preheated oven for 20 minutes, or until cooked through. In a bowl, combine the olive oil, balsamic vinegar, lemon juice, garlic, and season to taste. Add the tomatoes, spinach, pomegranate, and onion to …
From paleoleap.com


ROSEMARY AND CHILI CHICKEN CUTLETS - CANADIAN LIVING
Sep 11, 2017 Method. In bowl, stir together wine, rosemary, hot pepper flakes to taste, lemon zest and garlic. Place 1 chicken breast on cutting board. Holding knife blade parallel to board …
From canadianliving.com


ANGRY CHICKEN - NYT COOKING
5 days ago Arrabbiata literally translates to “angry” in Italian. Don’t worry, the goal of this angry chicken is to make you just the opposite. Sugo all'arrabbiata is traditionally a simple, spicy …
From cooking.nytimes.com


Related Search