Six Pepper Chicken Recipes

PEPPER CHICKEN RECIPE

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.

DR. PEPPER CHICKEN

Steps:

• Salt and pepper chicken and arrange in a 13 x 9 baking dish.
• Mix together 1/2 cup of Dr. Pepper, 1/2 cup of barbecue sauce and 1/2 cup of ketchup.
• Pour it over the chicken.
• Sprinkle with brown sugar and bake at 350 degrees uncovered for 1 hour.
• Serve with rice.

SIX-PEPPER CHICKEN

Steps:

• Cut all of the peppers into thin strips; discard seeds. In a skillet or wok, stir-fry chicken in oil until no longer pink. Add the peppers, mushrooms and onion; stir-fry until crisp-tender, about 3 minutes. Sprinkle with Cajun seasoning. Serve with rice if desired.

BAKED CHICKEN AND PEPPERS

Steps:

• Place the onions and peppers in the bottom of a 9x13 baking dish.
• Mix the oregano, basil, salt and pepper together in a small bowl. Place the chicken in a single layer on top of the peppers and season with a couple pinches of the seasoning.
• Mix the crushed tomatoes, remaining seasonings, garlic, and vinegar together and pour over the top of the chicken to cover.
• Bake uncovered at 400˚F for 35 minutes. Then remove the dish and sprinkle the mozzarella cheese over the top and finish cooking for 5-10 minutes or until the chicken is cooked through (165˚F) and the sauce is bubbling on the sides.

BLACK PEPPER CHICKEN STIR-FRY

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.

PEPPERED CHICKEN BREAST

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.

SIX-PEPPER CHICKEN

Steps:

• Cut all of the peppers into thin strips; discard seeds. In a skillet or wok, stir-fry chicken in oil until no longer pink. Add the peppers, mushrooms and onion; stir-fry until crisp-tender, about 3 minutes. Sprinkle with Cajun seasoning. Serve with rice if desired.

PANDA EXPRESS BLACK PEPPER CHICKEN (COPYCAT) RECIPE - (3.7/5)

Steps:

• Cut the chicken into one inch bites, and marinade with 2 tablespoons of the soy sauce, ½ tablespoon of the chili vinegar, cornstarch and the ground ginger for 30 minutes. Using two tablespoons of canola oil, heat a wok on high. When oil is hot and ripples as you move the pan, add the chicken. Cook on high heat until browned. Remove from the pan and add in the celery and onions with the remaining two tablespoons of canola oil. Cook the veggies on high for 30-45 seconds. You aren't looking to soften them, just to slightly cook them. Add in the remaining two tablespoons of soy sauce, the remaining ½ tablespoon of chili vinegar, the cooked chicken and the black pepper. Cook for 15 seconds to combine everything and and serve immediately.

SALT AND PEPPER CHICKEN

Steps:

• Dice chicken into even pieces, and sprinkle with 1 tbsp salt, 1 tbsp Chinese five spice and1 tbsp black pepper
• Rub the spices into the chicken to evenly coat the chicken
• Set aside while you chop and prepare the vegetables
• Finely dice the onions, red pepper, green chilli and spring onions, and set aside
• Tip out 1 cup of cornflour onto a large, flat plate
• Add the marinated chicken to the plate of cornflour, and toss/move around with your hands until it is all evenly coated
• Do not let the coated batter sit too long before the next step or the moisture of the chicken will soak up the cornflour
• Heat 1 cup of oil in a large pan, until a little cornflour sprinkled in bubbles upon contact
• Add the coated chicken to the pan, and cook until the underside turns light brown
• Stir the chicken to brown the other side, and cook for a further 10 minutes; or until the chicken is cooked through and brown and crispy on the outside
• Remove the chicken from the oil using a slotted spoon, and set aside on a pice of kitchen roll to soak up a little oil.
• To the remaining oil, add the chopped onion and fry on medium heat until it becomes to turn brown
• Add the green chilli to the pan, and cook for 2 minutes further, stirring to ensure nothing is sticking to the pan
• Add the red pepper to the pan, cook for a further minute and stir,
• Add 1 tsp salt, 1 tsp pepper and 1 tsp Chinese five spice and stir to coat the vegetables
• Add half of the chopped spring onions, stir and cook for a further minute
• Then add the cooked chicken to the pan of vegetables, stir to thoroughly coat the chicken in the vegetable mix, and cook for a further minute or so until the chicken is as brown as you prefer
• Remove from heat, top with the remaining, raw spring onions, and serve on a bed of rice

BEST CHICKEN MARINADE

Steps:

• Choose a chicken marinade flavor and place all ingredients (minus the chicken breast) into a medium bowl and whisk to combine.
• Place chicken breast into a glass container or gallon-size bag. Then, pour the marinade on top of the chicken, making sure it is covered.
• Let chicken marinate in the refrigerator for at least 30 minutes or for up to 6 hours.

PEPPER CHICKEN

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.

ROASTED RED PEPPER CHICKEN BAKE

Steps:

• Preheat oven to 400 degrees.
• Season chicken with salt, pepper, garlic salt, and Italian seasoning, to taste. Set them in a greased 9x13" pan.
• Saute spinach in a Tablespoon of olive oil in a skillet over medium heat until just wilted.
• In a small bowl, mix together cream cheese, spinach, red peppers and mozzarella cheese. Evenly spread cream cheese mixture over the chicken breasts.
• Bake for 20-25 minutes until the chicken is cooked through and mixture starts to brown.

SLOW COOKER LEMON PEPPER CHICKEN

Steps:

• Lightly grease slow cooker with non stick cooking spray.
• Place the quartered potatoes in the bottom of the slow cooker. Pour diced tomatoes over the top.
• Add in baby carrots and sliced onion pieces.
• In a medium bowl combine the flour, garlic powder, paprika, lemon pepper, salt, and olive oil.
• Rub each chicken piece with the spice mixture and place in the slow cooker.
• Cook on low setting for 6-7 hours.

SIX PEPPER PASTA

Steps:

• Bring a large pot of salted water to a boil. Cook the pasta according to package instructions, then drain and set aside.
• Meanwhile, in a large skillet, heat the butter and olive oil over medium-high heat. Add the mini sweet peppers, garlic, onion, red and orange bell peppers, poblano and jalapeno and season with a pinch of salt and pepper. Cook, stirring, until the onions and peppers begin to darken, about 3 minutes. Transfer the vegetables to a plate and set aside.
• Return the skillet to the heat and allow it to come back up to temperature. Turn off the heat and pour in the tequila. Turn the heat back on and let it cook for 1 minute while scraping the bottom of the skillet to loosen any browned bits. Add the broth, bring to a simmer and simmer until reduced slightly, 3 to 5 minutes.
• Reduce the heat to medium low and pour in the cream. Add the adobo sauce, stirring constantly. Cook until the sauce starts to thicken, another 4 to 5 minutes.
• When the sauce is thick, add the vegetables to the skillet, making sure to include all the juices that have drained onto the plate. Stir and cook until the mixture is bubbly and hot, 1 to 2 minutes. Taste and add salt, pepper and/or adobo sauce if needed.
• Add the drained pasta to the sauce and toss to combine. Transfer to bowls and garnish with fresh cilantro and a few reserved mini pepper rings.