Deviled Chicken With Tomato Salad Recipes

DEVILED CHICKEN

Steps:

• Heat a large frying pan with oil, sauté chicken until golden, remove from pan, drain, place in long flat baking dish.
• Sauté chopped onion & crushed garlic in saucepan in extra oil until transparent, add lemon juice, lemon rind, tomato sauce, brown sugar, mustard, curry powder, vinegar, soy sauce, salt and pepper. Cover, bring to boil, remove from heat, and pour over chicken pieces.
• Cover and bake in the oven at 180°C for between 1 to 1 1/4 hours or until chicken is tender.
• Serve with steamed Rice.

DEVILED CHICKEN SALAD

Steps:

• Combine salad ingredients.
• Stir together dressing ingredients.
• Combine dressing with salad.

DEVILED CHICKEN

Steps:

• Cook chicken in hot oil until golden, then remove from heat, drain and place in casserole or baking dish.
• Cook onion and garlic in extra oil until transparent, add lemon juice, lemon rind, tomato sauce, brown sugar, mustard, curry powder, vinegar, soy sauce, salt and pepper.
• Cover and bring to boil, then remove from heat and pour over chicken pieces.
• Bake, covered in a moderate oven 1 to 1 and a quarter hours or until chicken is tender.

NEELY'S DEVILED CHICKEN

Steps:

• Season the chicken with salt and pepper. Add the flour to a pie plate and season with salt and pepper, paprika, and cayenne, whisking to incorporate. Dredge the chicken through the flour, shaking off the excess.
• Heat a large skillet with the vegetable oil over medium-high heat. Add the chicken skin side (meaty side) down and sear until golden brown and crisp, about 3 minutes, Flip and continue cooking the other side for 3 more minutes. Remove to a platter and set aside.
• Add the white wine to the skillet and scrape the browned bits from the bottom of the pan. Add the chicken stock, orange juice and zest and the hot sauce. Add the red pepper flakes and whisk in the hot sauce and mustard. Bring to a simmer and add the chicken and the juices that are left in the platter. Top with the prunes. Reduce the heat to low and cover tightly with a lid. Let the chicken braise for 40 minutes.
• Uncover the chicken and remove to a serving platter. Turn the heat to high and let the sauce reduce for 2 to 3 minutes. Once thickened, taste for seasoning, and pour the sauce and prunes over the chicken. Serve immediately.