Chili Rubbed Pan Roasted Chicken With Fresh Tomato Salsa Recipes

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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

ROASTED TOMATO SALSA



Roasted Tomato Salsa image

Fresh salsa is tasty, but broiling the tomatoes and onions first really imparts a smoky flavor and takes salsa to the next level. That's probably why it's such a common culinary practice in Mexico!

Provided by Food Network Kitchen

Categories     condiment

Time 11m

Number Of Ingredients 0

Steps:

  • Broil 5 plum tomatoes and 1 sliced red onion, about 6 minutes. Pulse in a food processor with 1 chipotle in adobo plus 1 teaspoon sauce from the can, 2 tablespoons cilantro and 1 teaspoon cider vinegar.

SERRANO CHILE-RUBBED ROAST CHICKEN



Serrano Chile-Rubbed Roast Chicken image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h55m

Yield 6 servings

Number Of Ingredients 11

2 4-to-5-pound chickens, rinsed, patted dry and quartered
1 12-ounce bottle beer, preferably amber ale
1/2 cup sherry or apple cider vinegar
Extra-virgin olive oil, for brushing
5 cloves garlic
2 tablespoons chopped fresh oregano
2 tablespoons extra-virgin olive oil
1 serrano chile, seeded
1 teaspoon cumin seeds
1/2 teaspoon paprika
Kosher salt and freshly ground pepper

Steps:

  • Marinate the chicken: Put the chicken in a large zip-top bag with the beer and vinegar. Seal and refrigerate at least 6 hours or overnight.
  • Make the spice rub: Pulse the garlic, oregano, olive oil, serrano chile, cumin seeds, paprika, 2 teaspoons salt and 1 teaspoon pepper in a mini food processor to make a paste. (If you don't have a mini food processor, finely chop the garlic, oregano and chile, then whisk in the spices and olive oil.)
  • Remove the chicken from the marinade and pat dry with paper towels. Rub all over and under the skin with the spice rub, put on a rack set on a rimmed baking sheet and let sit at room temperature 30 minutes. Preheat the oven to 350 degrees F.
  • Brush the chicken lightly with olive oil and roast until slightly golden, 30 minutes. Increase the oven temperature to 450 degrees F and continue roasting until the chicken skin is golden brown and crisp and a thermometer inserted into the thickest part of the breast registers 165 degrees F, about 25 more minutes. Remove the chicken from the oven, brush the skin with the pan drippings and let rest 10 minutes. Transfer to a platter and season with salt.

CHILI-RUBBED CHICKEN



Chili-Rubbed Chicken image

A simple rub that adds some heat to grilled chicken. From Barbecue Recipes. The recipe calls for 6 split broilers, but Zaar wouldn't take it that way, so I've changed it to 3 chickens, halved.

Provided by lazyme

Categories     Chicken

Time 2h10m

Yield 6 serving(s)

Number Of Ingredients 8

2 teaspoons coarse salt
1 teaspoon cracked black pepper
1 1/2 teaspoons paprika
1/2 teaspoon chili powder
1/2 teaspoon cayenne
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
3 whole chickens, each halved

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.

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

FRESH TOMATO SALSA



Fresh Tomato Salsa image

Provided by Food Network

Categories     main-dish

Time 15m

Yield 4 cups

Number Of Ingredients 7

4 large ripe tomatoes, seeded and cut into 1/2-inch dice
1/4 to 1/2 cup sliced scallions or to taste
1 to 2 cloves minced garlic
1 to 2 small pickled or fresh Jalapeno peppers
Olive oil to taste
Red wine vinegar to taste
Salt

Steps:

  • Combine all of the ingredients and season to taste with salt. Transfer to a jar. Will keep in the fridge for a week.

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