SPICE MIXTURES FOR CHICKEN RECIPES

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CAJUN CHICKEN PASTA - THE PIONEER WOMAN



Cajun Chicken Pasta - The Pioneer Woman image

Note: Since this recipe is featured on the Food Network episode this morning, I’m bringing it to the front for easy reference.

Provided by Ree Drummond

Categories     main dish    poultry

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 6 servings

Number Of Ingredients 17

3 whole Boneless, Skinless Chicken Breasts, Cut Into Cubes
3 tsp. Cajun Spice Mix, More To Taste
1 lb. Fettuccine
2 tbsp. Olive Oil
2 tbsp. Butter
1 whole Green Bell Pepper, Seeded And Sliced
1 whole Red Bell Pepper, Seeded And Sliced
1/2 whole Large Red Onion, Sliced
3 cloves Garlic, Minced
4 whole Roma Tomatoes, Diced
2 c. Low Sodium Chicken Broth
1/2 c. White Wine
1 c. Heavy Cream
Cayenne Pepper To Taste
Freshly Ground Black Pepper, To Taste
Salt To Taste
Chopped Fresh Parsley, To Taste

Steps:

  • Cook pasta according to package directions. Drain when pasta is still al dente; do not overcook!Sprinkle 1 1/2 teaspoons Cajun spice over chicken pieces. Toss around to coat. Heat 1 tablespoon oil and 1 tablespoon butter in a heavy skillet over high heat. Add half the chicken in a single layer; do not stir. Allow chicken to brown on one side, about 1 minute. Flip to the other side and cook an additional minute. Remove with a slotted spoon and place on a clean plate. Repeat with remaining chicken. Remove chicken, leaving pan on high heat. Add remaining olive oil and butter. When heated, add peppers, onions, and garlic. Sprinkle on remaining Cajun spice, and add salt if needed. Cook over very high heat for 1 minute, stirring gently and trying to get the vegetables as dark/black as possible. Add tomatoes and cook for an additional 30 seconds. Remove all vegetables from the pan. With the pan over high heat, pour in the wine and chicken broth. Cook on high for 3 to 5 minutes, scraping the bottom of the pan to deglaze. Reduce heat to medium-low and pour in cream, stirring/whisking constantly. Cook sauce over medium-low heat for a few minutes, until cream starts to thicken the mixture. Taste and add freshly ground black pepper, cayenne pepper, and/or salt to taste. Sauce should be spicy! Finally, add chicken and vegetables to sauce, making sure to include all the juices that have drained onto the plate. Stir and cook for 1 to 2 minutes, until mixture is bubbly and hot. Add drained fettuccine and toss to combine. Top with chopped fresh parsley and chow down!

AIR FRYER GENERAL TSO’S CAULIFLOWER - MCCORMICK



Air Fryer General Tso’s Cauliflower - McCormick image

Our meatless version of that favorite Chinese restaurant dish, General Tso’s Chicken, starts with seasoned panko-coated cauliflower cooked crisp and golden brown in an air fryer. Tossed with a homemade General Tso’s Sauce, you won’t ever have to order takeout again when you have that craving for Asian flavors.

Provided by McCormick

Prep Time 10 minutes

Cook Time 10 minutes

Yield 8

Number Of Ingredients 19

Cauliflower
2 eggs
2 tbsps water
1 1/2 cups unseasoned panko bread crumbs
1 1/4 tsps ginger ground
1 tsp garlic powder
3/4 tsp salt
1 tbsp flour
8 cups cauliflower florets cut into bite-size pieces
General Tso's Sauce
1 1/4 cups water
1/3 cup hoisin sauce
2 tbsps soy sauce
1 tbsp sugar
3 tbsps white vinegar
5 tsps corn starch
1 tsp garlic powder
1 tsp ginger ground
1/4 tsp red pepper crushed

Steps:

  • For the Cauliflower, whisk eggs and water in small bowl. Mix panko, ginger, garlic, salt and flour in shallow dish. Dip cauliflower in egg mixture, shaking to remove excess liquid. Transfer cauliflower to panko mixture; toss to coat well. Discard any remaining egg and panko mixtures.
  • Spray air fryer basket with no stick cooking spray. Working in batches, place cauliflower in basket; do not overcrowd. Spray cauliflower with no stick cooking spray. Air fry 10 minutes at 350°F, gently shaking basket or tossing cauliflower halfway through cooking. Repeat with remaining cauliflower.
  • Meanwhile, for the General Tso’s Sauce, whisk water, hoisin, soy sauce and sugar in a small saucepan on medium-high heat; bring to boil. Whisk vinegar, cornstarch, garlic, ginger and crushed red pepper in small bowl. Add vinegar mixture to saucepan; return to a boil. Cook until thickened, about 1 minute. Toss cauliflower with sauce before serving.
  • Oven Method: Prepare cauliflower as directed. Bake on foil-lined shallow baking pan in preheated 450°F oven 18 to 20 minutes or until lightly browned and crispy. Toss with sauce before serving.
  • Test Kitchen Tip: Air fryer cooking temperatures vary; adjust temperature and time as needed.

Nutrition Facts : Calories 142 Calories

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