Devilish Sesame Chicken With Green Beans And Scallion Rice Recipes

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DEVILISH CHICKEN



Devilish Chicken image

Very spicy and delicious! From Rachel Ray - 30 Minute Get Real Meals; can use spicy mustard instead of dry; serve with pasta and broc or some other bland vegetable.

Provided by mgord93

Categories     Chicken Breast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 14

2 tablespoons extra virgin olive oil
2 teaspoons paprika
1 teaspoon dry mustard
salt
ground pepper
4 chicken breasts, boneless, skinless, cut up into 1-2 inch pieces
1 medium onion, thinly sliced
4 garlic cloves, chopped
1 red bell pepper, cored, seeded, and sliced into thin strips
1 tablespoon tomato paste
1 teaspoon crushed hot red pepper flakes
1 cup reduced-sodium chicken broth
parsley, flat leaf
2 tablespoons butter, cold

Steps:

  • In large skillet, heat 2 T of the olive oil (twice around the pan) over medium-high heat.
  • Mix the paprika and mustard with some salt and pepper and season the chicken breasts on both sides.
  • Add the seasoned chicken to the skillet and brown on the first side for 3 minutes. Flip, and then sear the second side, 2 minutes.
  • Remove the chicken and reserve on a plate under a foil tent.
  • To the pan, add the onion, garlic, bell pepper, tomato paste and red pepper flakes. Cook the vegetables for 5 minutes, stirring frequently.
  • Add chicken broth to the vegetables and bring to a simmer.
  • Add the reserved chicken back to the pan and cook for 10 minutes more, turning the chicken over every now and then.
  • Remove the chicken from teh skillet to the platter.
  • To finish the sauce, turn the heat off and add the parsley and butter, stirring to melt the butter.
  • If the sauce doesn't thicken, may want to use cornstartch & water and bring to a boil.
  • Pour sauce over chicken and serve.

Nutrition Facts : Calories 404.1, Fat 26.8, SaturatedFat 8.6, Cholesterol 108.1, Sodium 184.6, Carbohydrate 8.1, Fiber 1.8, Sugar 3.3, Protein 32.8

DEVILISH CHICKEN AND CORN ON THE COB



Devilish Chicken and Corn on the Cob image

This is a surefire pleaser, found many years ago on eatchicken.com. So easy, yet different from run-of-mill baked chicken. The corn makes a great accompaniment. Supposedly this recipe eminated from farmers of Eastern Shore Maryland.

Provided by ebbtide

Categories     Chicken

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 9

1 whole chicken, cut up
6 tablespoons margarine, melted
2 tablespoons Dijon mustard
2 tablespoons cider vinegar
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
4 ears corn on the cob
1/4 cup dry breadcrumbs

Steps:

  • Pre heat oven to 400°F.
  • In a bowl, stir together melted butter, mustard, vinegar, thyme, salt and cayenne pepper.
  • Brush corn and each chicken piece thouroughly with the butter mixture.
  • Arrange chicken in one layer in large baking dish and sprinkle with breadcrumbs.
  • Set corn in a seperate baking dish, covering with aluminum foil.
  • Bake both dishes for one hour, serve hot.

Nutrition Facts : Calories 687, Fat 47.7, SaturatedFat 12.2, Cholesterol 162.6, Sodium 571.7, Carbohydrate 23.6, Fiber 2.8, Sugar 3.6, Protein 41.9

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