Sharyls Spicy Chicken Recipes

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SHARYL'S SPICY CHICKEN



Sharyl's Spicy Chicken image

Whole family loves this recipe! Spicy chicken cooked in a skillet with orange juice or grilled without the o.j. Also great with london broil.

Provided by SHARYL4

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 30m

Yield 4

Number Of Ingredients 9

1 teaspoon salt
1 teaspoon black pepper
1 teaspoon hot Hungarian paprika
½ teaspoon ground cumin
½ teaspoon ground cinnamon
½ teaspoon brown sugar
4 skinless, boneless chicken breast halves
1 tablespoon vegetable oil
½ cup orange juice

Steps:

  • Combine the salt, pepper, hot paprika, cumin, cinnamon, and brown sugar in a small bowl. Sprinkle the spices on the chicken using all of the spice mixture.
  • Heat oil in a large skillet over medium-high heat. Cook the chicken in the hot oil for 4 minutes. Turn the chicken, and lower heat to medium-low. Pour in the orange juice; simmer until chicken is cooked through, about 7 minutes. Serve the chicken with a bit of the pan sauce spooned over the each piece.

Nutrition Facts : Calories 165.7 calories, Carbohydrate 4.8 g, Cholesterol 58.5 mg, Fat 5.9 g, Fiber 0.6 g, Protein 22.4 g, SaturatedFat 1.2 g, Sodium 630.6 mg, Sugar 3.2 g

SIMPLE CHILLI CHICKEN RECIPE BY TASTY



Simple Chilli Chicken Recipe by Tasty image

Here's what you need: chicken breasts, salt, pepper, egg, flour, green pepper, red pepper, rice, garlic cloves, red chilli, soy sauce, tomato puree, water

Provided by Ellie Holland

Categories     Dinner

Yield 4 servings

Number Of Ingredients 13

2 chicken breasts
1 teaspoon salt
½ teaspoon pepper
1 egg, beaten
¾ cup flour
1 green pepper, sliced
1 red pepper, sliced
rice, to serve
3 cloves garlic cloves, crushed
1 red chilli, chopped
3 tablespoons soy sauce
2 tablespoons tomato puree
½ cup water

Steps:

  • Season the chicken with salt and pepper.
  • Cut the chicken into thin strips then coat in the egg wash and flour.
  • Shallow fry for a few minutes on each side, until golden brown.
  • Add the peppers and fry for another couple of minutes. Remove the chicken and peppers and set aside.
  • In the same pan, add the garlic, red chilli, soy sauce, tomato purée, and water. Stir and simmer the mixture reduces and is thick and syrupy.
  • Add back in the chicken and peppers and stir well in the sauce.
  • Serve with rice.
  • Enjoy!

Nutrition Facts : Calories 273 calories, Carbohydrate 26 grams, Fat 4 grams, Fiber 2 grams, Protein 29 grams, Sugar 2 grams

SPICY SZECHUAN CHICKEN RECIPE BY TASTY



Spicy Szechuan Chicken Recipe by Tasty image

Here's what you need: corn starch, salt, rice wine, white pepper, soy sauce, scallion, ginger, chicken thighs, vegetable oil, szechuan peppercorn, red chilis, dried red chilis, ginger, scallion, peanuts, sugar, rice wine, sesame oil, scallion

Provided by Tasty

Categories     Dinner

Yield 2 servings

Number Of Ingredients 19

3 teaspoons corn starch
1 teaspoon salt
1 tablespoon rice wine
½ teaspoon white pepper
1 tablespoon soy sauce
1 stalk scallion, shredded
2 slices ginger
4 chicken thighs, chopped into bite-sized pieces
vegetable oil, as needed for frying
2 tablespoons szechuan peppercorn
5 red chilis, chopped
50 dried red chilis, whole
4 slices ginger
1 stalk scallion, chopped
⅓ cup peanuts
½ teaspoon sugar
½ tablespoon rice wine
1 tablespoon sesame oil
scallion, chopped for garnish

Steps:

  • Combine marinade ingredients in a bowl, add the chopped chicken. Marinate for 10 minutes.
  • In about 1 ½ inch (4 cm) of oil, fry the chicken until browned and crispy. Remove and set aside.
  • Heat oil in a wok or a large pan. Add the Szechuan peppercorn and dried red chilies. Fry until fragrant.
  • Add the rest of the dried red chilies, ginger, scallion, and peanuts. Fry for a minute.
  • Add the fried chicken pieces, sugar, rice wine and sesame oil. Toss to coat.
  • Garnish with chopped scallions.
  • Nutrition Calories: 2870 Fat: 303 grams Carbs: 29 grams Fiber: 11 grams Sugars: 9 grams Protein: 26 grams
  • Enjoy!

SPICY BAKED CHICKEN



Spicy Baked Chicken image

Make and share this Spicy Baked Chicken recipe from Food.com.

Provided by MizzNezz

Categories     Chicken

Time 1h2m

Yield 6 serving(s)

Number Of Ingredients 8

3/4 cup dry breadcrumbs
2 teaspoons powdered milk
2 teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon garlic salt
1/2 teaspoon dry mustard
1/2 cup milk
1 (3 1/2 lb) frying chickens, cut up

Steps:

  • In plastic bag mix first 6 ingredients.
  • Put milk in a bowl.
  • Dip chicken in milk, then shake in the bag.
  • Coat well.
  • Put chicken in a 13x9 pan sprayed with cooking spray.
  • Bake, uncovered at 375* for 50 minutes or until juices run clear.

SHERYL'S CORN AND CRAB CHOWDER



Sheryl's Corn and Crab Chowder image

You don't have to run to a fancy restaurant to enjoy this delicious corn and crab chowder!

Provided by sfarrish

Categories     Soups, Stews and Chili Recipes     Chowders

Time 1h15m

Yield 10

Number Of Ingredients 23

5 slices bacon
1 tablespoon clarified butter
¾ cup chopped onion
¼ cup chopped green bell pepper
½ cup chopped celery
1 ½ teaspoons minced garlic
¼ cup dry white wine
1 teaspoon brandy
1 ½ teaspoons dried basil
1 teaspoon ground white pepper
¼ teaspoon cayenne pepper
½ teaspoon dried thyme leaves
2 teaspoons Worcestershire sauce
3 cups fresh corn kernels
4 large potatoes, peeled and diced
1 ½ quarts chicken stock
½ cup butter
½ cup all-purpose flour
3 cups heavy cream
1 cup half-and-half cream
1 pound peeled and deveined small shrimp
1 tablespoon Creole seasoning
1 pound fresh lump crabmeat, shell pieces removed

Steps:

  • Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove the bacon, and reserve the grease. Allow the bacon to cool, then crumble, and set aside with the grease.
  • Meanwhile, heat 1 tablespoon of clarified butter in a large pot over medium heat. Stir in the onion, green pepper, celery, and garlic. Cook and stir until the onion has softened and turned translucent, about 10 minutes. Pour in the white wine and brandy, and bring to a simmer. Season with the basil, white pepper, cayenne pepper, thyme, and Worcestershire sauce. Add the corn and potatoes, then pour in the chicken stock. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer 10 minutes.
  • While the soup is simmering, melt 1/2 cup of butter in a small saucepan over medium-low heat. Stir in the flour, and cook, stirring constantly, until the flour has turned the color of peanut butter to make a roux, about 10 minutes.
  • Stir the roux into the soup, and pour in the heavy cream, half-and-half cream, reserved bacon and grease, and shrimp. Return to a simmer over medium-high heat, and cook until the shrimp are no longer translucent in the center, the potatoes are tender, and the soup has thickened, about 15 minutes. Season to taste with Creole seasoning, and stir in the crab meat to serve.

Nutrition Facts : Calories 709.3 calories, Carbohydrate 46.1 g, Cholesterol 240.2 mg, Fat 48 g, Fiber 5.3 g, Protein 25.1 g, SaturatedFat 27.3 g, Sodium 1016.2 mg, Sugar 4 g

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