Pepperedchicken Recipes

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PEPPER CHICKEN RECIPE



Pepper Chicken Recipe image

Pepper chicken masala made with basic spices and herbs in south Indian style. It tastes great with plain rice, chapati or parotta.

Provided by Swasthi

Categories     Main

Time 35m

Number Of Ingredients 18

1 cup onions ((finely chopped or pureed))
¾ tsp ginger garlic paste ((or grated))
1 cup tomatoes (or ¾ cup tomato puree (optional))
salt ( as needed)
1 to 1½ tsp pepper corn (or coarse crushed)
¼ tsp red chili powder ((or paprika))
¾ to 1 tsp garam masala powder
1 sprig curry leaves (or bay leaf or few mint leaves)
½ tsp cumin (or jeera)
2 to 3 green cardamoms
1 inch cinnamon (or dalchini)
3 cloves (or laung)
2 to 3 tbsp oil
500 grams chicken ((bone-in or boneless))
¾ tsp ginger garlic paste ((or grated))
1/8 tsp turmeric
salt little
3 to 4 tbsp coconut milk ((optional))

Steps:

  • Marinate chicken with ingredients under marination. Keep it aside until needed.
  • Pour oil to a hot pan. Add cumin, cinnamon, cloves and cardamom. Allow them to sizzle.
  • Next add curry leaves and ginger garlic paste. Fry till the raw smell of ginger garlic goes off.
  • Add onions and fry till they turn golden.
  • Then add tomatoes and salt. Fry till the tomatoes turn mushy and soft.
  • Add red chili powder, garam masala and coarsely crushed pepper corn.
  • Fry everything well till the mixture looses all the moisture.
  • Add chicken and fry for about 3 to 4 minutes.
  • Cover and cook on a low flame till the chicken turns tender.
  • If the chicken doesn't let out enough moisture to cook, then add little water.
  • Cover and cook until soft. If you want to have gravy,
  • You can take it off while there is moisture. You can also pour 3 to 4 tbsp coconut milk.
  • If you prefer a dry version, cook without lid and evaporate the moisture in the chicken. fry till all the moisture dries up.
  • Serve pepper chicken hot with rice and Rasam. Squeeze in some lemon juice before serving.

Nutrition Facts : Calories 378 kcal, Carbohydrate 10 g, Protein 25 g, Fat 26 g, SaturatedFat 6 g, Cholesterol 93 mg, Sodium 467 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

FIERY PEPPER CHICKEN



Fiery Pepper Chicken image

This chicken dish is straight from the Szechuan province of China and it is hot! It is known in China as Chong Qing Lazi Ji. Unfortunately, substituting black peppercorns for Szechuan will not taste right.

Provided by Bald Guy

Categories     World Cuisine Recipes     Asian     Chinese

Time 35m

Yield 4

Number Of Ingredients 15

1 teaspoon Chinese cooking wine
½ teaspoon salt
½ pound boneless chicken, cut into 1/2 inch cubes
¼ cup cornstarch, or as needed
3 cups peanut oil for frying
4 cloves garlic, minced
1 tablespoon minced fresh ginger root
2 green onions, julienned
2 long, green chilies - cut into 1/2-inch pieces
2 cups dried chilies, chopped
2 tablespoons Szechuan peppercorns
2 teaspoons soy sauce
2 teaspoons Chinese cooking wine
½ teaspoon white sugar
½ teaspoon salt

Steps:

  • Stir together 1 teaspoon cooking wine and 1/2 teaspoon salt in a bowl; add the chicken and stir to coat. Allow to marinate 2 to 3 minutes. Place the marinated chicken in a large, sealable plastic bag with the cornstarch and shake to coat.
  • Heat the peanut oil in a wok or large skillet over high heat. Fry the chicken in the oil until it begins to crisp around the edges, 7 to 10 minutes. Remove the chicken to a paper towel-lined plate to drain. Reserve 2 tablespoons of the oil, discarding the rest.
  • Reheat the reserved oil in the wok over medium-high heat; cook and stir the garlic, ginger, and green onions in the oil until fragrant, about 1 minute. Add the green chilies, crushed dried chilies, and Szechuan peppercorns; continue frying about 20 seconds more. Return the chicken to the wok; stir in the soy sauce, 2 teaspoons cooking wine, sugar, and 1/2 teaspoon salt until thoroughly combined. Remove from heat and serve immediately.

Nutrition Facts : Calories 336 calories, Carbohydrate 26.7 g, Cholesterol 34.6 mg, Fat 19.5 g, Fiber 6.7 g, Protein 15.9 g, SaturatedFat 2.8 g, Sodium 806.6 mg, Sugar 2 g

BLACK PEPPER CHICKEN STIR-FRY



Black Pepper Chicken Stir-Fry image

I just love this chicken stir-fry recipe, and the aroma is out of this world! The dish is slightly sweet and very peppery, so you may want to serve it over white or brown rice to tame the heat. -Barbie Miller, Oakdale, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 12

1/2 cup reduced-sodium soy sauce
1 tablespoon honey
3/4 teaspoon coarsely ground pepper
3/4 teaspoon garlic powder
1/2 teaspoon ground ginger
1/2 teaspoon ground turmeric
1/2 teaspoon curry powder
1/2 cup cornstarch
1-1/2 pounds boneless skinless chicken thighs, cubed
1/4 cup canola oil, divided
1 large onion, chopped
Minced fresh cilantro and thinly sliced green onions

Steps:

  • In a small bowl, combine the first seven ingredients. Place cornstarch in a large bowl. Add chicken in batches; tossing to coat. In a large skillet, heat 2 tablespoons oil over medium-high heat. Add chicken; cook and stir until no longer pink, 8-10 minutes. Remove and keep warm., Stir-fry onion in remaining oil until tender. Stir soy sauce mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Return chicken to pan; heat through. Top with cilantro and green onions.

Nutrition Facts : Calories 324 calories, Fat 18g fat (3g saturated fat), Cholesterol 76mg cholesterol, Sodium 832mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 1g fiber), Protein 23g protein.

PEPPERED CHICKEN BREASTS



Peppered Chicken Breasts image

Black pepper is prominent in this succulent baked entree from Jill Morzillo of Louisville, Kentucky. Yet it doesn't overpower the tender chicken flavor or the creamy mustard sauce. "It's easy to make yet elegant," Jill says.

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 12

4 boneless skinless chicken breast halves (4 ounces each)
2 teaspoons olive oil
2 teaspoons pepper
1/4 teaspoon salt
MUSTARD SAUCE:
2 teaspoons cornstarch
1/3 cup sour cream
1 cup chicken broth
1/4 cup white grape juice
1/4 cup chopped green onions
2 teaspoons Dijon mustard
Minced chives

Steps:

  • Rub chicken with oil; sprinkle with pepper and salt. Place in a greased 11x7-in. baking dish. Bake, uncovered, at 425° for 15-20 minutes or until a thermometer reads 170°., Meanwhile, in a small bowl, combine cornstarch and sour cream until smooth; set aside. , In a small saucepan, combine the broth, grape juice and onions. Bring to a boil; cook for 4-5 minutes or until liquid is reduced to 1 cup. Gradually whisk in the sour cream mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in mustard until blended. Serve over chicken. Sprinkle with chives.

Nutrition Facts : Calories 194 calories, Fat 7g fat (2g saturated fat), Cholesterol 69mg cholesterol, Sodium 513mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 0 fiber), Protein 25g protein. Diabetic Exchanges

PEPPERED CHICKEN BREAST



Peppered Chicken Breast image

Make and share this Peppered Chicken Breast recipe from Food.com.

Provided by Charlotte J

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

4 chicken breast halves, skinless &,boneless
1 tablespoon black pepper
1 tablespoon white pepper
1 tablespoon oil
1/4 cup butter, softened
2 tablespoons honey

Steps:

  • Coat both sides of chicken with pepper.
  • Heat oil in skillet.
  • Cook chicken in oil about 20 minutes, turning once.
  • Cook until juice is no longer pink when centers are cut.
  • Mix honey and butter.
  • Top hot chicken with honey/butter mixture.

TUSCAN-STYLE PEPPERED CHICKEN



Tuscan-Style Peppered Chicken image

Categories     Chicken     Broil     Low Carb     Quick & Easy     Bon Appétit

Yield Serves 4

Number Of Ingredients 4

2 3 1/2-pound chickens, halved, backbones removed, excess fat trimmed
8 tablespoons olive oil (preferably extra-virgin)
2 tablespoons coarsely ground black pepper
Lemon wedges

Steps:

  • Rub each chicken half all over with 2 tablespoons oil, then 1 1/2 teaspoons pepper. Sprinkle generously with salt. Let stand at room temperature 1 hour.
  • Preheat broiler. Arrange chicken, skin side down, on broiler pan. Watching closely to avoid burning, broil chicken 5 to 6 inches from heat source until golden brown, about 12 minutes. Remove broiler pan from oven. Using tongs, transfer chicken to plate. Pour off any pan drippings. Return chicken, skin side up, to broiler pan. Broil until skin is crisp and golden brown, about 5 minutes. Turn chicken over, skin side down again, and broil until cooked through, about 8 minutes longer. Transfer chicken to platter; let stand 5 minutes. Serve with lemon wedges to squeeze over

PEPPER CHICKEN



Pepper Chicken image

This chicken needs to marinate for 2-4 hours before cooking - but putting it together and cooking it is a breeze and the taste will make you happy. This recipe is also great done on the bbq.

Provided by evelynathens

Categories     Chicken

Time 35m

Yield 5-6 serving(s)

Number Of Ingredients 13

1/2 cup butter
2 tablespoons fresh lemon juice
1 tablespoon freshly-ground pepper
1 tablespoon paprika
1 tablespoon dried basil, crumbled
1 tablespoon dried oregano, crumbled
3 garlic cloves, minced
2 bay leaves
2 teaspoons dried rosemary, crumbled
1 teaspoon cayenne pepper
1 teaspoon nutmeg
salt
5 lbs chicken, cut into 8 pieces

Steps:

  • Melt butter in heavy, large skillet over medium-low heat. Add all ingredients EXCEPT CHICKEN chicken and cook until spices are aromatic, stirring occasionally, about 5 minutes. Remove from heat and let cool.
  • Add chicken, turning to coat. Cover and chill for 2-4 hours.
  • Cover chicken and cook over medium-low heat until juices run clear when thigh is pierced with a fork, about 25 minutes.

Nutrition Facts : Calories 1157, Fat 87.3, SaturatedFat 31.4, Cholesterol 389, Sodium 482, Carbohydrate 4, Fiber 1.7, Sugar 0.5, Protein 85.3

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