Best 17 Spicy Tomato Chicken Recipes

SPICY CHICKEN TOMATO SOUP

Steps:

• In a 5-qt. slow cooker, combine the first 13 ingredients. Cover and cook on low for 4 hours. , Place the tortilla strips on an ungreased baking sheet. Bake at 375° for 5 minutes; turn. Bake 5 minutes longer. Discard bay leaf from soup. Serve with tortilla strips.

SPICY CHIPOTLE BLACK BEAN, CHICKEN AND TOMATO SOUP

Steps:

• Combine first 5 ingredients in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes.
• Partially mash tomatoes and beans with a potato masher. Stir in chicken; cook 2 minutes or until heated thoroughly.
• Remove from heat; stir in olive oil. Serve into bowls and top with sour cream and cilantro.

SPICY GRILLED CHICKEN WITH TOMATO-CUCUMBER RELISH

Steps:

• Build a fire in your grill; when the coals are all covered with gray ash and the temperature is medium-hot (you can hold your hand 5 inches above the coals for 3 to 4 seconds), you are ready to cook. (For a gas grill, turn all burners to high, lower cover and heat for 15 minutes, then turn burners to medium-high.)
• While fire heats, make the relish: In a small sauté pan, toast the cumin seeds, coriander seeds and mustard seeds over medium heat, shaking frequently to avoid burning, until they begin to darken slightly and you can smell them. Remove from heat, allow to cool slightly, then combine in a medium bowl with the tomato, cucumber, chile pepper, lemon juice, sugar and salt and pepper to taste. Toss gently to combine and set aside.
• In the same small sauté pan, toast the turmeric, ginger, chile powder and curry powder over medium heat, shaking frequently to avoid burning, until mixture begins to darken slightly and you can smell it. Remove from heat, and allow to cool slightly.
• Sprinkle chicken generously with salt and pepper, then rub toasted spices all over it, pressing gently so they adhere.
• Put the thighs on the grill directly over the coals, skin down, and cook until skin is crisp, about 8 minutes. Flip and cook 6 to 8 minutes. Thighs are done when a thermometer inserted in the thickest part of the thigh reads 165 degrees. Remove from heat and serve with the relish.

ITALIAN CHICKEN AND SPICY TOMATO SAUCE

Steps:

• Cut raw chicken into small cubed pieces.
• Place into skillet with Tbsp of olive oil.
• Cook until the chicken is almost done.
• Then add the chopped garlic and onion and continue to cook until the meat is completely cooked.
• Add tomatoes, Italian spices, red pepper flakes and salt and pepper to taste.
• Continue to cook for about 3-7 minutes more.
• Then add in the tomato paste.
• Cook about 5-7 minutes more to complete.
• Meanwhile, heat the pasta according to the package directions.
• After cooking the pasta, drain but do not rinse.
• Serve the sauce over the pasta and enjoy!

MOM'S SPICY CHICKEN TOMATO STEW

Steps:

• Arrange chicken in a single layer in the bottom of a large Dutch oven. Add water to cover and bring to a boil. Lower heat and simmer until no longer pink at the bone and the juices run clear, 20 to 35 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
• Use a slotted spoon to remove chicken to a plate to cool; leave cooking liquid in the pot. When cool enough to handle, remove and discard chicken skin and bones. Shred meat and set aside.
• Add potatoes, diced tomatoes, onion, chili powder, salt, and pepper to the pot. Cook until potatoes are tender, 20 to 25 minutes.
• Add corn and shredded chicken to stew. Cook until heated through, 5 to 10 minutes. Taste and adjust seasonings. Simmer for another 10 to 15 minutes before serving.

SPICY TOMATO COCONUT CHICKEN RECIPE BY TASTY

Steps:

• Salt and pepper chicken.
• In a large pot, brown chicken in olive oil. Remove chicken and set aside.
• In the same pot, add garlic, ginger, jalapeños and onions. Cook until translucent.
• Pour in the tomato puree, unsweetened coconut milk and chicken broth.
• Add the chicken back to the pot. Bring to a simmer. Cover and cook for 45 - 60 minutes.
• Serve with rice. Garnish with cilantro or parsley.
• Enjoy!

SPICY TOMATO CHICKEN (AYAM MASAK MERAH)

Steps:

• Rub the chicken with turmeric powder and salt. Set aside. Soak the dried red chile peppers in hot water until softened. Blend the softened dried chile, fresh red chile pepper, garlic, onion, and ginger in a blender to a paste.
• Heat the oil in a large skillet over medium-high heat. Brown the chicken in the hot oil until golden on all sides. Remove the chicken from the skillet and set aside. Remove excess oil from the skillet, leaving about 1 tablespoon. Cook and stir the chile paste with the cinnamon, star anise, cloves and cardamom seeds until fragrant. Return the chicken to the skillet. Stir in the water, adding more if needed. Toss in the tomatoes and stir in the ketchup and sugar. Bring to a boil then reduce heat to medium-low and simmer until no the chicken longer pink at the bone and the juices run clear, about 15 minutes. Serve hot.

VERMICELLI WITH SPICY CHICKEN LIVER-TOMATO

Steps:

• In a large, heavy skillet, heat the oil over medium-high heat and saute the onion and garlic until the onions are tender and beginning to caramelize around the edges, about 5 minutes. Remove the pan from the heat and add the chicken livers and brandy. Return the pan to the heat and shake the pan to ignite. Cook until livers are lightly browned on all sides but still pink inside, 4 to 5 minutes. Add the tomatoes, crushed red pepper, bay leaf, black pepper and chicken stock to the skillet. Stir well, then let the sauce come to a simmer. Cook for 15 minutes, or until most of the liquid has evaporated. Whisk in the cream and basil. Season with salt and pepper and, if the sauce seems overly acidic, add the sugar.
• Meanwhile, in a kettle or large saucepan, bring 5 quarts of water to a boil. Add the pasta and return to a boil, stirring occasionally. Cook, stirring occasionally, until the pasta is al dente, 4 to 6 minutes. Drain the pasta in a colander, then transfer to a large bowl. Remove the bay leaf from the chicken liver sauce and discard the leaf. Toss the pasta with some of the tomato sauce, then divide among serving plates. Top each serving with more sauce and some of the chicken livers. Pass the cheese at the table.

GRILLED CHICKEN WITH SPICY BRAZILIAN TOMATO AND COCONUT SAUCE

Steps:

• Light the grill.
• In a shallow dish, combine 3 tablespoons of the oil with two-thirds of the minced garlic.
• Coat the chicken with half of the garlic oil and season with 1/4 teaspoon of the salt and 1/8 teaspoon pepper.
• Grill the chicken over moderately high heat, basting with the remaining garlic oil, until just done, about 10 minutes per side for the breasts, 13 for the legs.
• Meanwhile, in a medium saucepan, heat the remaining 1 tablespoon oil over moderately low heat.
• Add the onion and cook, stirring occasionally, until translucent, about 5 minutes.
• Add the remaining garlic, the ginger, and the jalapenos, and cook, stirring, for 1 minute longer.
• Add the tomatoes, the coconut milk, the remaining 1/2 teaspoon salt, and a pinch of pepper.
• Bring to a simmer and cook, stirring occasionally, until thickened, about 5 minutes.
• Stir in the cilantro and serve with the chicken.

CHICKEN WITH SPICY TOMATO SAUCE

Steps:

• Puree first 9 ingredients in blender.
• Heat oil in heavy large skillet over high heat. Sprinkle chicken with salt and pepper. Add chicken to skillet; sauté until brown, about 2 minutes per side. Add sauce from blender. Reduce heat to medium. Simmer uncovered until chicken is cooked through, turning chicken over once, about 10 minutes. Using tongs, transfer chicken to work surface. Continue to simmer sauce until slightly thickened, about 5 minutes longer. Season sauce with salt and pepper.
• Cut chicken crosswise into thin slices. Return to sauce and heat through.

SPICY TOMATO CHICKEN CASSEROLE

Steps:

• In a medium bowl combine the tomatoes and soup and mix together. Set aside.
• In a lightly greased 2 quart microwave-safe casserole dish layer 1/3 of the tortilla chips, 1/2 of the chicken, 1/2 of the tomato/soup mixture and 1/3 of the cheese. Repeat layers, then top with the remaining tortilla chips and cheese.
• Microwave: Cover dish with lid or wax paper. Microwave for 7 minutes. Remove lid long enough to release steam, then microwave for another 4 minutes.
• Conventional Oven: Preheat oven to 400 degrees F (200 degrees C). Cover dish with lid or aluminum foil and bake in the preheated oven for 30 minutes.

SPICY CHICKEN TOMATO PITAS

Steps:

• In a bowl, whisk the first five ingredients. Add tomatoes, onion and parsley; toss to coat. Refrigerate until serving., Combine cumin, paprika, oregano, coriander, pepper flakes and salt; rub seasonings onto both sides of chicken. On a lightly oiled grill, cook chicken, covered, over medium heat or broil 4 in. from heat 4-7 minutes on each side or until a thermometer reads 165°., Cut chicken into slices. Serve in pita halves with relish.

SPICY TOMATO CHICKEN

Steps:

• Bring a large pot of salted water to a boil. Add chicken breasts and boil until cooked through and juices run clear. Remove chicken from pot, chop into bite size pieces and set aside.
• Strain remaining cooking broth, return to pot and bring to a boil. Break pasta in half (will make it easier to mix) and add to boiling broth. Cook for 8 to 10 minutes or until al dente. Drain and return pasta to pot.
• Meanwhile, saute onion and bell pepper in butter or margarine in a small saucepan. Add tomatoes with green chile peppers, sauteed onion/bell pepper mixture, peas and reserved chicken to pasta. Top with cheese and mix together well.
• Preheat oven to 350 degrees F (175 degrees C).
• Pour chicken mixture into a 9x13 inch baking dish and bake in the preheated oven for 25 to 35 minutes.

SPICY CHICKEN IN A CREAMY TOMATO SAUCE

Steps:

• season chicken well with blackening seasoning.
• in heavy skillet heat to med- high. add 1 T of butter and 1 T olive oil.
• cook chicken until just done about 6-8 minutes and remove to a plate.
• add mushrooms to skillet and 1 T butter.
• cook mushrooms until they start to brown, add garlic and cook no more than 2 minutes being careful not to scorch the garlic.
• add tomatoes, basil, blackening season and red pepper flakes.
• let cook for 5-6 minutes until most of the tomato liquid is gone.
• add cream and turn down the heat to medium and let cook for 5-6 minutes. taste and adjust seasonings if needed.
• sprinkle parmesan over and stir until well combined, add green onions.
• return chicken to mixture and let cook 5 more minutes.
• add pasta and spinach and stir to coat cook 2 minutes or until pasta is heated through.
• serve.

SPICY CHICKEN TOMATO SOUP

Steps:

• 1. It's a cold day... low grey cloud move quickly overhead, carrying with them the promise of more snow to come. The wind moans though trees devoid of leaves, and the cold empty branches crackle in the cold Winter's breath. The days grow shorter, and the nights longer. It's Winter, and it's time for warm comfort foods... It's time for hearty soup. Let's get started...
• 2. Place the chicken stock in a pan, bring to a simmer, and then poach the chicken pieces for about 30 minutes. Chef's Tip: I use boneless breasts, and thighs, but if you have bone-in... that's okay. Chef's Tip: Remove the skin from the chicken before poaching. Chef's Note: You will lose about 1/4 cup of liquid during the poaching process, due to evaporation.
• 3. Chef's Note: While the chicken is simmering, you will need to skim off any of the white protein material that floats to the top. I do this with a fine mesh skimmer.
• 4. Chef's Note: If you don't have fresh chicken broth, you can substitute chicken bullion. My favorite bullion cubes are: Telma... They come in Chicken, Beef, and Vegetable. And, if anyone is interested; they're Kosher. Of course, if you're using bullion cubes, technically you don't have a stock you have a broth.
• 5. After thirty minutes, remove the chicken from the stock, allow to cool, and then dice into bite-size pieces, and set aside. Chef's Note: I like to use a 50/50 mix of white and dark meat; however, there's nothing wrong with going with one or the other.
• 6. Pour the chicken stock into a fat separator, allow to sit for a few minutes, and then remove any accumulated fat from the stock. Pour the defatted stock back into the pot.
• 7. Add the cumin, salt, chili powder, pepper, and cayenne into the stock, and then stir to combine.
• 8. Add the chicken, tomato puree, and the chopped veggies to the pot, place over medium heat, and then bring to a simmer. Chef's Note: What is a simmer? A simmer is when bubbles are rising in the liquid, and lightly breaking on the surface.
• 9. Cover the pot, and place in a preheated 225f (107c) oven for one hour. Chef's Note: Why the oven? When you use the oven, as opposed to stovetop cooking, you get a more evenly distributed heat; while in stovetop cooking the heat is concentrated in the bottom of the pan.
• 10. Remove the pot from the oven, add the lemon juice, and serve.
• 11. Plate/Present Good white bowls are excellent here, because they show off the colors of the soup. Garnish with a dollop of sour cream, and maybe some nice fresh crackers, or a rustic loaf of bread.
• 12. This hearty soup has just the right balance between heat and flavor. The cayenne and chili powder give the dish a bit of warmth that's just a perfect balance. It will warm your heart, it will warm your soul... it will warm your spirit. Keep the faith, and keep cooking...

SPICY CHICKEN TOMATO PITAS FOR TWO

Steps:

• Combine the relish ingredients; chill until serving., Combine the cumin, paprika, oregano, coriander, pepper flakes and salt; rub over both sides of chicken. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-7 minutes on each side or until juices run clear., Slice chicken. Fill each pita half with chicken and tomato relish.

ROTINI & SPICY CHICKEN IN CREAMY TOMATO SAUCE RECIPE - (4.1/5)

Steps:

• 1) BLEND tomato sauce and cream cheese in blender until smooth. Set aside. 2) HEAT dressing in large skillet on medium-high heat. Add chicken and onions; cook 8 min. or until chicken is evenly browned, stirring occasionally. Add tomato sauce mixture and all remaining ingredients except parsley; stir. Simmer on medium heat 5 min. or until chicken is done, stirring occasionally. 3) STIR in parsley.