BLACK CHICKEN TASTE RECIPES

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BLACKENED CHICKEN RECIPE: HOW TO MAKE IT - TASTE OF HOME



Blackened Chicken Recipe: How to Make It - Taste of Home image

This spicy blackened chicken packs a one-two punch of flavor. The grilled chicken is basted with a peppery white sauce, and there's plenty of extra sauce left over for dipping. —Stephanie Kenney, Falkville, Alabama

Provided by Taste of Home

Categories     Dinner

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 4 servings.

Number Of Ingredients 12

1 tablespoon paprika
4 teaspoons sugar, divided
1-1/2 teaspoons salt, divided
1 teaspoon garlic powder
1 teaspoon dried thyme
1 teaspoon lemon-pepper seasoning
1 teaspoon cayenne pepper
1-1/2 to 2 teaspoons pepper, divided
4 boneless skinless chicken breast halves (4 ounces each)
1-1/3 cups mayonnaise
2 tablespoons water
2 tablespoons cider vinegar

Steps:

  • In a small bowl, combine the paprika, 1 teaspoon sugar, 1 teaspoon salt, garlic powder, thyme, lemon pepper, cayenne and 1/2 to 1 teaspoon pepper; sprinkle over both sides of chicken. Set aside. , In another bowl, combine the mayonnaise, water, vinegar, and the remaining sugar, salt and pepper; cover and refrigerate 1 cup for serving. Save remaining sauce for basting., Grill chicken, covered, over indirect medium heat for 4-6 minutes on each side or until a thermometer reads 170°, basting frequently with remaining sauce. Serve with reserved sauce.

Nutrition Facts : Calories 704 calories, FatContent 62g fat (9g saturated fat), CholesterolContent 100mg cholesterol, SodiumContent 1465mg sodium, CarbohydrateContent 7g carbohydrate (5g sugars, FiberContent 1g fiber), ProteinContent 27g protein.

BLACK-SKINNED CHICKEN SLOW-COOKED IN COCONUT SAUCE RECIPE ...



Black-Skinned Chicken Slow-Cooked in Coconut Sauce Recipe ... image

Provided by Elaine Louie

Total Time 1 hours 40 minutes

Yield 2 servings

Number Of Ingredients 17

1 1 1/2 -pound black-skinned chicken, head and feet discarded, cleaned, rinsed and quartered
4 cups light chicken stock
1 cup Chinese rice wine
1 inch-long piece of ginger, peeled and sliced
1 small onion, peeled and quartered
2 garlic cloves, peeled and smashed
1 teaspoon Chinese five-spice powder
Salt and freshly ground black pepper
1 teaspoon vegetable oil
1 teaspoon minced ginger
1 teaspoon minced garlic
1 tablespoon Thai red curry paste
1 tablespoon tomato paste
1 13 1/2-ounce can coconut milk
1 zucchini, trimmed, peeled, and cut into long julienne
1 tablespoon fresh lime juice
1/4 cup chopped fresh basil leaves

Steps:

  • In a small heavy-bottomed saucepan, combine chicken, stock, wine, ginger, onion, garlic, five-spice powder, and salt and pepper to taste. Bring to a gentle simmer and cook, covered, until chicken is very tender, 1 to 11/2 hours. Remove chicken and set aside. Strain and reserve 1/2 cup of cooking liquid.
  • Place a heavy-bottomed skillet over medium heat, and add oil. When hot, add ginger and garlic and sauté until fragrant, about 30 seconds. Stir in curry paste, tomato paste and coconut milk. Add chicken, reserved cooking liquid and a pinch of salt.
  • Cover and bring to a gentle simmer. Add zucchini and simmer just until cooked, 1 to 2 minutes. Stir in lime juice and transfer to a serving dish. Garnish with chopped basil, and serve.

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