Best 4 Spicy Baked Chicken Pierre Recipes

Tantalize your taste buds with our Spicy Baked Chicken Pierre, a culinary masterpiece that blends the fiery heat of chili peppers with the savory depths of aromatic herbs and spices. This delectable dish is not for the faint of heart, as the combination of cayenne pepper, paprika, and chili powder creates a symphony of heat that lingers on the palate. Balancing the spiciness are the earthy notes of oregano, cumin, and garlic, adding layers of flavor that complement the chicken's tender, juicy meat. Baked to perfection, the chicken emerges from the oven with a crispy, golden-brown skin that shatters upon each bite, revealing succulent flesh infused with a vibrant blend of spices. Accompanying the chicken are three tantalizing sauces that elevate the dish to new heights: a creamy avocado sauce, a tangy tomato salsa, and a refreshing cucumber sauce. Each sauce brings its own unique character to the party, allowing you to customize your culinary journey with every bite.

Let's cook with our recipes!

CHICKEN PIERRE

Chicken Pierre image

Our Chicken Pierre is filled with sauteéd slices of chicken breast swimming in a harmonious tomato-based sauce served over jasmine rice. A serious meal experience!

Provided by Mean Green Chef

Categories Dinner

Time 1h20m

Number Of Ingredients 18

Ingredients

2 pounds chicken breasts, (boneless + skinless)
1 cup (120 grams) all-purpose flour, (unbleached )
1 teaspoon garlic powder
1 teaspoon Kosher sea salt, (finely ground)
1/2 teaspoon freshly cracked black pepper
3 Tablespoons butter
2 14.5 ounces each cans stewed tomatoes, (with juice)
1 14.5 ounce can petite diced tomatoes, (with juice)
1 1/2 cups (375 ml) chicken stock
1/3 cup (60 grams) dark brown sugar
1/3 cup (90 ml) distilled white vinegar
1/2 cup (120 ml) Worcestershire sauce
2 teaspoons Kosher sea salt, (coarsely ground )
1/8 cup (30 grams) chili powder
3 teaspoons mustard powder
1 1/2 teaspoons celery seed
4 cloves garlic, (smashed + diced)
1 teaspoon pepper sauce

Steps:

Line a baking sheet with parchment paper. Then in a bowl combine the flour, garlic powder, salt, and pepper. Mix and set aside.
Slice the chicken breasts into 1/2-inch medallions.
Dredge the medallions in the flour mixture.
Lay the chicken in an even layer onto the parchment lined sheet pan, allowing the flour to bond to the slices for 5 minutes. (Hint: measure spices while the chicken rests)
Meanwhile, heat a large heavy-bottomed Dutch oven or pan over medium-high heat. Once hot add the butter and heat another 30 seconds. Brown the chicken on all both sides.
Remove from the pan and drain the slices on paper towels.
In the same pan, add the stewed and diced tomatoes, chicken stock, brown sugar, distilled white vinegar, and Worcestershire sauce and stir. Add the salt, chili powder, mustard powder, celery seed, garlic, and hot pepper sauce.
Stir and bring to a boil, reduce heat to medium-low and return the chicken to the pan. Cover and simmer 50 minutes until the chicken is tender.
Serve over jasmine rice with brown butter roasted carrots or your choice of veg.

CHICKEN DRUMSTICKS PIERRE

Chicken Drumsticks Pierre image

This is a very easy recipe for a chicken dish that will suit people who like their chicken spicy, but not TOO hot. Served on a bed of rice, it is colorful and elegant enough for company. UPDATE: I suggest that you not substitute regular mustard for dry mustard. Regular mustard is made by mixing dry mustard with a substantial amount of vinegar and will completely change the flavor of the dish.

Provided by echo echo

Categories Chicken Thigh & Leg

Time 55m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

1/4 cup flour
1/2 teaspoon salt
1 dash pepper
8 chicken drumsticks (about 2 lbs)
3 tablespoons butter
1 (14 1/2 ounce) can tomatoes
1/2 cup water
2 tablespoons brown sugar
2 tablespoons vinegar
2 tablespoons Worcestershire sauce
1 teaspoon salt
1 teaspoon chili powder
1 teaspoon dry mustard
1/2 teaspoon celery seed
1 garlic clove, minced
3 -5 drops hot pepper sauce

Steps:

Mix together the flour, salt and pepper.
Dust the drumsticks with the seasoned flour.
Melt the butter in a skillet with a lid.
Brown the chicken over medium heat on all sides.
Remove the chicken from the pan and drain on absorbent paper.
In the same pan, combine the tomatoes thru hot pepper sauce; bring to a boil.
Reduce the heat and return the chicken to the pan.
Cover and simmer about 45 minutes.
Serve with pan juice.
Good over white or brown rice.

BAKED SPICED CHICKEN

Baked Spiced Chicken image

Mildly spiced and slightly sweet chicken that comes out moist and tasty.

Provided by Denise D

Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes

Time 1h

Yield 4

Number Of Ingredients 8

Ingredients

1 tablespoon mild paprika
1 tablespoon dried parsley
2 teaspoons brown sugar
1 teaspoon dry mustard powder
2 teaspoons salt
1 teaspoon black pepper
1 (3 1/2) pound whole chicken, cut into pieces
2 tablespoons vegetable oil

Steps:

Preheat an oven to 400 degrees F (200 degrees C). Combine the paprika, parsley, sugar, mustard, salt, and pepper in a small bowl; set aside.
Place the chicken pieces in a 9x13 inch baking dish, and coat with the vegetable oil; arrange skin-side up. Sprinkle evenly with the spice mixture.
Bake the chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 602.7 calories, Carbohydrate 4 g, Cholesterol 238.9 mg, Fat 37 g, Fiber 0.9 g, Protein 60.4 g, SaturatedFat 9.4 g, Sodium 1342.2 mg, Sugar 2.4 g

SPICY BAKED CHICKEN PIERRE

Spicy Baked Chicken Pierre image

I was busy and needed a meal that went together quickly and easily, with the ingredients on hand, one that didn't need to be watched as it cooked. That led to a baked dish. I checked the larder, pantry, and freezer. That done I modified a baked fish recipe from my files and this is the result. All in all, not bad if I do say so and, of course, I do say so.

Provided by Pierre Dance

Categories Chicken Thigh & Leg

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 medium yellow onions or 1 medium sweet onion, thinly sliced,broken into rings
4 boneless skinless chicken thighs, and defatted
8 small fresh tomatoes, sliced
3 cloves garlic, minced
1 fresh pasilla chile, roasted,skinned,seeded,and chopped
1/4 teaspoon salt
fresh ground black pepper, to taste
basmati rice or jasmine rice, cooked in
chicken stock

Steps:

Preheat oven to 350°F.
Spray the bottom of a small casserole dish with Pam, cover with onions.
Place the chicken on the onions.
Cover the chicken with Tomato slices.
Add the Garlic, Chiles, Salt, And Pepper.
Bake, un-covered for 35 minutes.
Serve on a bed of Rice.

Nutrition Facts : Calories 135.8, Fat 3.4, SaturatedFat 0.8, Cholesterol 57.3, Sodium 216.6, Carbohydrate 11.6, Fiber 3.1, Sugar 6, Protein 15.8

Tips:

Use a good quality chicken: A free-range or organic chicken will have a better flavor than a conventionally raised chicken.
Marinate the chicken overnight: This will help the chicken to absorb the flavors of the marinade and make it more tender.
Use a variety of spices: The spices in this recipe are just a suggestion. Feel free to add or omit spices to suit your own taste.
Don't be afraid to adjust the heat level: If you like your chicken spicy, add more cayenne pepper or chili powder. If you prefer a milder flavor, reduce the amount of cayenne pepper or omit it altogether.
Roast the chicken until it is cooked through: The chicken is done when it reaches an internal temperature of 165 degrees Fahrenheit.

Conclusion:

This spicy baked chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is marinated in a flavorful mixture of spices, then roasted until it is cooked through. The result is a juicy, tender, and flavorful chicken that is sure to please everyone at the table.