Best 6 Spicy Chicken And Peppers Recipes

RIGATONI WITH SPICY CHICKEN SAUSAGE, ASPARAGUS, EGGPLANT, AND ROASTED PEPPERS

Steps:

• Position a rack in the oven 6 inches below the broiler and preheat the broiler.
• Put the peppers on a baking sheet and put it under the broiler. Roast, turning the peppers with tongs a quarter turn every couple of minutes, until charred on all sides, 8 to 10 minutes total. Transfer the peppers to a bowl, cover tightly with plastic wrap, and let the peppers steam for 10 minutes to loosen the skins.
• Using a paper towel, rub the charred skins off the peppers. Carefully remove the cores, stems, and seeds, and slice the pieces lengthwise into thin strips. Reserve any liquid the peppers release.
• Bring a medium pot of water to a boil and salt it generously. Add the asparagus and cook for 1 minute; drain and rinse under cold water. Transfer to a paper towel-lined plate to drain.
• Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon, until browned and cooked through, 6 to 8 minutes. Transfer the sausage to a plate with a slotted spoon.
• Meanwhile, bring a large pot of water to a boil and salt it generously. Cook the pasta until al dente according to the package instructions. Drain and return the pasta to the warm pot.
• Add 3 tablespoons olive oil to the skillet, add the eggplant, season with salt and pepper, and cook until brown and just tender, 5 to 6 minutes.
• Add 1 tablespoon of olive oil and the garlic to the skillet and cook, stirring, for 1 minute. Add the roasted peppers with any reserved liquid, asparagus, sausage, and vinegar and cook, stirring, for 2 minutes more.
• Transfer the sausage mixture to the warm rigatoni and add the Parmesan, parsley, and remaining 2 tablespoons of olive oil and stir to combine.
• Taste the pasta and season with salt and pepper, if needed. Transfer to a large bowl and serve immediately.

SPICY CHICKEN AND PEPPERS

Steps:

• In a large nonstick skillet, cook the chicken, green peppers, onion and garlic in oil until chicken juices run clear. Stir in the tomato sauce, tomatoes and seasonings. Bring to a boil. Reduce heat; cook, uncovered, for 5 minutes or until thickened. Serve over noodles. Sprinkle with parsley.

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

SPICY CHICKEN, KIELBASA AND RICE WITH RED BELL PEPPERS

Steps:

• heat oil in a large heavy skillet over medium-high heat.
• Season the cubed chicken with seasoning salt and pepper, then brown on all sides; remove to a plate.
• Add in the smoked sausage and brown slightly; remove to the plate with the chicken.
• Add in the onions, garlic, red bell peppers, oregano, paprika and cayenne pepper; saute for about 3 minutes.
• return the chicken and sausage back to the skillet and saute for another 2 minutes.
• Add in uncooked rice; stir to coat.
• Add in 2 cups chicken broth, tomato sauce and hot sauce (if using) mix to combine and bring to a boil, cover the skillet (or pot).
• reduce the heat to medium-low and simmer until the rice is tender and the liquid is absorbed, about 25 minutes (adding in more both if the mixture seems too dry).
• Mix in the peas and cook until heated through (about 2 minutes).
• Season with salt and pepper.

SPICY JERK CHICKEN KEBABS WITH BELL PEPPERS AND PINEAPPLE

Steps:

• Heat a small skillet over medium-high heat. Add first 3 ingredietns to pan; cook for 1 minutes or untl lightly toasted and fragrant.
• Place spices, brown sugar, and next 9 ingredients (through jalapeno) in a blender; process until smooth. Combine spice mixture and chicken in a large zip-top plastic bag; seal and marinate in refrigerator 2 hours, turning occasionally.
• Prepare grill.
• Remove chicken from bag, reserving marinade. Thread chicken, pineapple, and bell peppers alternating onto each of 8 (12-inch) skewers. Brush reserved marinade onto pineapple and bell peppers. Sprinkle evenly with salt and pepper. Place kebabs on a grill rack coated with cooking spray. Grill 8 minutes or until chicken is done.

CHICKEN SALAD WITH PIQUILLO PEPPERS, ALMONDS, AND SPICY GREENS

Steps:

• Whisk vinegar and mustard in small bowl. Gradually whisk in oil; season dressing with salt and pepper.
• Place chicken in large bowl. Warm drippings in microwave just until melted. Drizzle over chicken; toss to coat. Add green onions, 1/3 cup almonds, and peppers and toss. DO AHEAD Can be made 2 hours ahead. Cover and chill. Let dressing stand at room temperature.
• Add greens, basil, and dressing to bowl with chicken; toss to coat. Season chicken salad to taste with salt and pepper. Sprinkle remaining 3 tablespoons toasted almonds over and serve.