Best 6 Chicken In Pepita And Chili Sauce Recipes

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Indulge in a tantalizing culinary journey with our diverse selection of chicken recipes, each boasting unique flavors and cooking techniques. From the vibrant and spicy Chicken in Pepita and Chili Sauce, to the aromatic Chicken Breasts with Garlic, Lemon, and Thyme, these dishes promise to delight your taste buds. Explore the richness of Chicken Cacciatore, where tender chicken simmers in a flavorful tomato sauce, or savor the crispy perfection of Baked Chicken Tenders with Honey Mustard Sauce. Whether you prefer a skillet, oven, or slow cooker, our recipes cater to your cooking preferences. Embark on this culinary adventure and discover your new favorite chicken dish today!

Here are our top 6 tried and tested recipes!

SWEET CHILI CHICKEN



Sweet Chili Chicken image

This Sweet Chili Chicken is such a tasty and easy recipe to make. Crispy chicken breast pieces coated in delicious sweet chili sauce. This dish has such amazing flavors, it will surely become your go to meal for busy weeknights!

Provided by Joanna Cismaru

Categories     Dinner     Lunch     Main Course

Time 25m

Number Of Ingredients 14

½ cup all-purpose flour
¼ cup cornstarch
½ teaspoon salt
1 pound chicken breast (boneless and skinless, cut into long strips, 1-inch wide)
vegetable oil (for frying)
1 teaspoon sesame oil
1 tablespoon butter
2 cloves garlic (minced)
2 tablespoon soy sauce
1 tablespoon lime juice (freshly squeezed)
4 tablespoon sweet chili sauce
2 tablespoon honey
2 green onions (sliced)
1 red chili (sliced)

Steps:

  • Prep the chicken: In a large shallow plate, combine the flour, cornstarch and salt together. Dredge the chicken through the flour mixture and set aside.
  • Fry the chicken: To a large skillet, add about ½ to ¾ inch of oil and heat it until it's at 350°F. Add the chicken to the skillet, make sure the pieces don't touch each other and fry on both sides until golden brown, about 2 to 3 minutes per side. Transfer the cooked chicken to a paper towel lined plate and repeat with remaining chicken pieces.
  • Make the sauce: Discard all the oil from the skillet and add the sesame oil and butter and heat until the butter has melted. Add the garlic and cook for 30 seconds until aromatic on low heat. Add the remaining sauce ingredients to the skillet, stir and cook for 1 minute.
  • Toss the chicken with the sauce: Transfer all the chicken to the skillet, toss well so the chicken is well coated and cook for another 1 to 2 minutes over low heat or until the chicken is heated through.
  • Garnish and serve: Garnish with green onions and red chilies and serve.

Nutrition Facts : ServingSize 1 serving, Calories 331 kcal, Carbohydrate 39 g, Protein 27 g, Fat 7 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 80 mg, Sodium 863 mg, Fiber 1 g, Sugar 18 g

CHICKEN IN PEPITA AND CHILI SAUCE



CHICKEN IN PEPITA AND CHILI SAUCE image

Categories     Chicken

Yield 8 People

Number Of Ingredients 14

2 Ancho Chiles, Stemmed and seeded
3 cups Chicken Stock
6 Peppercorns
6 Allspice berries
1 Cinnamon Stick
6 Whole Cloves
2 Large Tomatoes
3 Tblsp Sesame Oil
1 Med. White Onion
2 Cloves garlic
1 1/4 Cup Roasted Pepitas
1 Slice stale Rustic Bread torn into pieces
1-2 Canned Chipotle Chiles in Adobo Sauce
1 Chicken, cut into serving pieces or 8-10 skinless thighs

Steps:

  • Tear the ancho chiles into flat pieces and place in a small bowl. Add 1 cup stock and soak for 30 min. to rehydrate. Combine the peppercorns, allspice, cinnamon and cloves in a mortar or coffee grinder and grind to a coarse powder. If using fresh tomatoes, preheat the broiler. Place the tomatoes on a baking sheet and broil, turning for 5-7 minutes, until blackened on all sides. Remove from oven and allow to cool. Peel when cool enough to handle. Heat a saute pan over medium-high heat and add the oil. Add the onion and garlic and sauté, stirring frequently, for 10-15 minutes, until browned. Transfer the tomatoes and the onion mixture to a blender and add the ancho chiles and their stock, the spice mixture, the remaining two cups stock, the pepitas, bread and chipotle chills. Puree until smooth. Place the chicken in the slow cooker, add the sauce and toss well. Cover and cook on low for 3-8 hours, until the chicken is tender. At 3-4 hours the chicken will still be firm and hold its shape. At 6-8 hours, the meat will be falling off the bone. Season with salt to taste.

CHILI SAUCE CHICKEN



Chili Sauce Chicken image

Chili sauce, garlic and basil add flavor to these moist chicken thighs. We enjoy the tender grilled chicken not just in summertime, but throughout the year. -Marilyn Waltz, Idyllwild, California

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 8 servings.

Number Of Ingredients 8

1 bottle (12 ounces) chili sauce
1/3 cup white wine or chicken broth
1/4 cup olive oil
10 to 12 garlic cloves, minced
4-1/2 teaspoons dried basil
1/2 teaspoon salt
1/8 teaspoon pepper
8 bone-in chicken thighs (about 3 pounds)

Steps:

  • In a large bowl, whisk the first seven ingredients until blended. Pour 1-1/2 cups marinade into a large resealable plastic bag. Add chicken; seal bag and turn to coat. Refrigerate 8 hours or overnight. Cover and refrigerate remaining marinade., Drain chicken, discarding marinade in bag. Place chicken on a greased grill rack, skin side down. Grill, covered, over medium heat or broil 4 in. from heat 15 minutes. Turn; grill 10-15 minutes longer or until a thermometer reads 170°-175°, basting occasionally with reserved marinade. Freeze option: Freeze chicken with 1-1/2 cups marinade in a resealable plastic freezer bag. Freeze reserved marinade in a freezer container. To use, thaw chicken with marinade and the reserved marinade in refrigerator overnight. Drain chicken, discarding marinade in bag. Grill as directed, basting with reserved marinade.

Nutrition Facts :

CHICKEN WITH PEPITA SAUCE



Chicken with Pepita Sauce image

Pepitas are rich in magnesium which can be difficult for people to get enough of in their diet. This recipe has you toast pepitas along with other warming spices like cumin and allspice. They are then blended with a few other ingredients to make a flavorful sauce for your repurposed rotisserie chicken.

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 11

1 cup unsalted raw pepitas
1/2 teaspoon cumin seeds
1 1/2 cups medium-hot salsa verde
1 cup packed fresh cilantro
1/4 teaspoon ground allspice
1 rotisserie chicken, skin removed, meat shredded (about 4 cups)
Kosher salt and freshly ground pepper
1 large red bell pepper, thinly sliced
5 radishes, sliced
Juice of 1/2 lime, plus wedges for serving
8 small corn or flour tortillas

Steps:

  • Heat a large skillet over medium heat. Add the pepitas and toast, stirring occasionally, until they begin to pop, 5 to 7 minutes. Transfer 2 tablespoons pepitas to a small bowl and add the rest to a blender. Add the cumin seeds to the same skillet and toast until dark brown, about 1 minute. Add to the blender; reserve the skillet. Add the salsa verde, 1/2 cup cilantro, the allspice and 1/2 cup water to the blender. Blend until smooth, adding up to 2 tablespoons more water if needed.
  • Pour the puree into the reserved skillet; stir in the chicken and bring to a simmer over medium-high heat. Cook, stirring occasionally, until warmed through, about 5 minutes; thin with up to 1/4 cup water if needed. Season with salt and pepper.
  • Toss the bell pepper, radishes, lime juice and remaining 1/2 cup cilantro in a small bowl; season with salt and pepper. Warm the tortillas in a large dry skillet.
  • Divide the tortillas, bell pepper salad and chicken among plates. Sprinkle with the reserved pepitas; serve with lime wedges.

GREEN CHILE CILANTRO RICE WITH PEPITAS



Green Chile Cilantro Rice with Pepitas image

Provided by Guy Fieri

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 22

3 1/3 cups chicken stock
1 1/2 cups Green Chile Sauce, recipe follows
3 tablespoons canola oil
1/2 cup small-diced onions
1/2 serrano chile, seeds removed and minced
2 cups Arborio rice, or medium grain rice
1 tablespoon minced garlic
1 teaspoon sea salt
1 teaspoon fresh cracked black pepper
1 to 2 tablespoons fresh squeezed lime juice
1/2 cup chopped fresh cilantro
1/4 cup pepitas, toasted and lightly salted
2 tablespoons canola oil
3/4 cup finely diced Spanish onion
1/2 large jalapeno, seeded and minced
1 clove garlic, chopped
4 tablespoons flour
1 (27-ounce) can roasted green chiles, chopped, juices reserved
1/2 cup white vinegar
2 teaspoons sea salt
1 teaspoon fresh cracked black pepper
2 tablespoons fresh lime juice

Steps:

  • In a small saucepan over medium heat, bring the chicken stock and the Green Chile Sauce to a simmer. Hold warm.
  • In a large, enameled cast-iron Dutch oven over medium-high heat, add the oil. When hot, add the onions and serrano chiles and saute until the onion is just starting to color, 4 to 5 minutes.
  • Add the rice and stir to coat, Cook for 3 to 4 minutes, stirring constantly, to toast the rice a bit. Add the garlic, salt and pepper and stir to combine.
  • Ladle in the chicken stock and green chile mix, about 1 cup at a time, stirring and allowing the rice to absorb the liquid. Do this 3 to 4 times, and then add the rest of the liquid. Stir, cover tightly and cook for 12 to 16 minutes, stirring twice during this time.
  • Add the lime juice and cilantro and stir to combine. Place in serving bowl and garnish with the pepitas.
  • In a small Dutch oven over medium-high heat, add the oil. When hot, add the onions and jalapeno and saute until just starting to caramelize, 4 to 5 minutes. Add the garlic and cook 1 minute more.
  • Reduce the heat to medium, sprinkle the onion mixture with the flour and stir constantly until lightly browned, about 2 minutes. Add the reserved liquid from the chiles, 1 cup water, the vinegar and salt and stir until the liquid is smooth and all the flour is dissolved.
  • Add the chiles and pepper and simmer for 5 to 6 minutes. Puree in a blender, or with a stick blender, and add the lime juice. Adjust to taste for salt and pepper. Refrigerate for up to 1 week. Yield: 4 1/2 cups

CHICKEN WITH SWEET CHILI SAUCE



Chicken With Sweet Chili Sauce image

Yes, what else...another recipe using Mae Ploy's sweet chili sauce. This is a stovetop recipe, but am certain grilling would be wonderful. Should you want a superior sauce even to Mae Ploy's, see recipe #457035.

Provided by gailanng

Categories     Chicken Breast

Time 50m

Yield 3 serving(s)

Number Of Ingredients 5

1/2 cup sweet chili sauce (Mae Ploy)
1/2 cup soy sauce
1 garlic, minced
peanut oil or vegetable oil
3 chicken breasts, boneless, skinless (4-5 ounces each)

Steps:

  • In a small bowl mix together sweet chili sauce, soy sauce and garlic. Pour 1/2 cup (half the mixture) into a small plastic food storage zip bag. Add chicken and turn to coat; refrigerate and marinade 30 minutes.
  • To a skillet, add a tablespoon or two of oil and heat over medium-high heat. Remove chicken from marinade and brown on one side for about 2-3 minutes (it may smoke a little from the sweet marinade). Turn the chicken over and brown for 2 minutes longer. Cover with a lid, turn the heat to low and let it finish cooking for about 8 minutes.
  • Place remaining chili sauce and soy sauce mixture in a small saucepan and simmer over low heat until heated through, about 5 minutes. Serve over chicken.

Nutrition Facts : Calories 308, Fat 13.6, SaturatedFat 3.9, Cholesterol 92.8, Sodium 2776, Carbohydrate 9.3, Fiber 0.8, Sugar 1, Protein 36.5

Tips:

  • To achieve the best flavor, use a combination of dried and fresh chilies. Dried chilies provide a smoky and complex flavor, while fresh chilies add brightness and heat.
  • Toast the pepitas before using them in the sauce. This will enhance their flavor and make them more fragrant.
  • Use a high-quality chicken broth for the sauce. This will greatly impact the overall flavor of the dish.
  • Don't be afraid to adjust the amount of chili powder and cayenne pepper to your taste. If you like your food spicy, add more; if you prefer a milder flavor, use less.
  • Serve the chicken with your favorite sides, such as rice, beans, tortillas, or salad.

Conclusion:

This chicken in pepita and chili sauce is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of smoky chilies, nutty pepitas, and tender chicken is sure to please everyone at the table. So next time you're looking for a new and exciting way to cook chicken, give this recipe a try!

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