Rachael Ray Basil Chili And Garlic Chicken Recipes

THE SECRET TO TASTIER CHICKEN? SLASH IT BEFORE MARINATING

Steps:

• Preheat oven to 450°F
• Place a wire rack in a rimmed baking sheet
• Mix the chili-garlic sauce, honey, vinegar, ginger and 1 tablespoon salt
• Using a sharp knife, cut parallel slashes about 1 inch apart all the way to the bone on both sides of each chicken leg
• Rub the mixture onto the chicken and into the slashes, then place skin-side up on the rack
• Roast until the chicken is well browned and reaches 175°F on an instant-read thermometer, 20 to 25 minutes
• Transfer to a platter and sprinkle with sesame seeds
• Serve with scallions and/or lime wedges, if desired

RACH MAKES A CLASSIC FOR MYOTO: THAI CHICKEN WITH BASIL & PEPPERS

Steps:

• For the sauce, whisk up ingredients in medium bowl
• For the chicken and vegetables, heat 2 tablespoons oil in a large nonstick skillet over medium-high to high heat, 2 turns of the pan
• Add chicken in single layer and brown, then remove and reserve
• Add another tablespoon, one turn of the pan, add the peppers and shallots or onions, toss 2 to 3 minutes, add garlic and ginger, toss again, add sauce and thicken a minute or 2
• Wilt basil and mint into the dish and remove from heat
• Top rice with chicken and peppers with basil in shallow bowls and serve

CURRY CHICKEN CHILI WITH SRIRACHA

Steps:

• Gather your ingredients.
• Peel and grate or mince ginger. Peel and chop or grate the garlic. Halve and seed jalapeno peppers then chop. Peel and chop the onion.
• Heat a Dutch oven over medium-high heat with oil, 2 turns of the pan. Add chicken and brown and crumble. Season with salt and pepper. Add ginger, garlic, peppers, onions and sweat a few minutes. Add chili powder, cumin, coriander and garam masala and stir a minute more. Add stock, tomatoes, tomato sauce and sriracha. Reduce heat a bit to simmer and thicken.
• Add chickpeas to a food processor and coarsely chop, 5 to 7 pulses. Add chickpeas to chili.
• If serving naan, preheat griddle to medium-high, sprinkle with water and cook bread until blistered. Brush with melted butter if desired.
• Adjust seasonings for the chili and stir in mango chutney if using. Serve with yogurt or sour cream, scallions or chives, pickled jalapeno peppers and any optional toppings.

SPICY CHICKEN WITH PEPPERS AND BASIL

Steps:

• Place rice on the stovetop to cook.
• Cut chicken on an angle across the breast into thin strips. Cut strips across into bite size pieces. Set chicken aside. Wash hands and cutting board.
• When the rice is 6 or 7 minutes away from being done, begin your stir fry.
• Heat a wok, wok shaped skillet, or large nonstick skillet over high heat. When the pan smokes, add wok or light cooking oil, and hot chile oil. Sprinkle in crushed pepper flakes. Add chicken and stir fry 2 minutes. Add onions, red bell peppers, and garlic and stir-fry for 1 or 2 more minutes. Add fish sauce. Remove the pan from heat and add basil. Toss chicken dish until basil wilts.
• Serve chicken and peppers with prepared rice, salad with peanut dressing.
• Heat peanut butter in microwave in a small microwave safe dish on high for 15 seconds to soften. Transfer peanut butter to a bowl. Whisk in oil, soy, vinegar, sugar, and cayenne pepper.
• Pile lettuce, bean spouts, and carrots on a serving platter. Drizzle liberally with peanut dressing and serve.
• Preparation time: 10 minutes
• Cooking time: none
• Ease of preparation: easy

CRISPY CHICKEN CUTLETS WITH BASIL-PARSLEY SAUCE

Steps:

• Season the cutlets with salt and pepper on both sides turn lightly in flour.
• Combine next 7 ingredients in food processor and pulse-process the crumbs to chop the spices, garlic and nuts and evenly distribute the flavors throughout the crumb and cheese mixture. Transfer the mixture to a plate. Beat eggs in a separate shallow dish.
• Heat a thin layer of oil in a large skillet, just enough to coat the bottom of the pan, over medium to medium high heat. Coat the cutlets in eggs then breading and add to the hot oil. Cook cutlets in a single layer, in 2 batches if necessary, about 3 or 4 minutes on each side, until cutlets' juices run clear and breading is evenly browned.
• Return food processor bowl to base and add basil, parsley and lemon juice. Add a little salt and pepper. Turn processor on and stream in oil until a loose paste forms.
• Serve chicken cutlets with a generous amount of basil and parsley sauce poured over the cutlets. Garnish the chicken with finely chopped Roma tomato. Serve Cheesy Risi e Bisi alongside.
• Heat a medium skillet over medium high heat. Add extra-virgin olive oil and garlic and onion and saute, stirring constantly 2 to 3 minutes then add rice and season with a little salt and pepper. Cook another minute or so then add wine and let it completely absorb, 30 seconds. Add about 1 cup chicken stock and stir. Reduce heat a bit to medium. Stir often and continue adding a half cup of liquid each time liquid becomes completely absorbed. Cook 22 minutes, using as much stock as is necessary to result in creamy-consistency rice with a bite to it.
• When rice is cooked to desired consistency, remove from heat and stir in cheese, parsley and peas and stir to combine and to heat peas through.

RACHAEL RAY BASIL, CHILI AND GARLIC CHICKEN

Steps:

• In small bowl, combine 1/2 cup water with the fish sauce, soy sauce, sugar and crushed red pepper. Stir to dissolve the sugar, set aside.
• In a large pot of boiling, salted water, cook the rice noodles al dente. Drain and set aside.
• While the noodles are cooking, heat a wok or large, deep skillet over medium-high heat until hot, about 1 minute. Add 2 tablespoons oil, then the sliced and chopped onion, and garlic. Stir-fry until fragrant and softened but not browned, about 3 minutes Transfer the mixture to a bowl and set aside.
• Add the remaining 1 tablespoons oil to the skillet and heat for about 1 minute. Working in 2 batches if necessary, spread the chicken in a single layer in the pan without crowding and cook, undisturbed, until the edges change color, about 1 minute. Turn and continue cooking, tossing now and then, until lightly browned all over, 2 to 3 minutes Add the reserved sauce and onion mixture and cook, tossing occasionally, until the chicken is cooked through and evenly coated, 2 to 3 minutes longer. Remove the pan from the heat and add the basil, tossing until slightly wilted. Serve the chicken over the noodles.