SPICY BRAISED CHICKEN RECIPE | SUNNY ANDERSON | COOKING ...
Provided by Sunny Anderson : Cooking Channel
Categories main-dish
Total Time 4 hours 20 minutes
Prep Time 30 minutes
Cook Time 2 hours 5 minutes
Yield 4 servings
Number Of Ingredients 29
Steps:
- Preheat a 7 1/4-quart Dutch oven on medium-high heat, then melt butter and add oil. Season chicken generously with salt and pepper and sear until golden on both sides, about 8 minutes. Remove from pot and set aside. Add carrots, onion, celery, and apple, the whole habanero, garlic, bay leaves, and thyme. Season with salt and pepper and saute until they start to soften, about 8 to 10 minutes. Add wine and let reduce by half, scraping up any brown bits remaining on the bottom of the pot. Nestle chicken into pot and add enough broth to almost cover the chicken, about 1 1/2 cups and the gravy sauce. Cover and simmer for 1 hour 45 minutes or until chicken falls off the bone. In the last half hour, remove the lid and let liquid reduce.
- To make the gravy: In a medium saucepan, melt butter with oil over medium high-heat. Add giblets and brown on all sides, about 6 minutes. Add onion and continue cooking another 5 minutes, until onions start to soften. Add flour and stir, cooking another 3 to 5 minutes. Whisk in the stock. Bring to a simmer and strain. Discard giblets and put gravy back in the pot. Season with salt and pepper. Keep warm on the stove and add to braised chicken once it's cooked.
- Serve Braised Chicken over Coconut Rice n' Peas
- Heat olive oil in a medium pot over medium-high heat. Add onions and salt and saute, until onion becomes translucent and tender, about 5 minutes. Add rice and saute another 2 minutes to toast rice. Add coconut milk and fill saucepan with enough water to cover the rice by 1/2-inch or measure by placing your thumb tip on the rice and filling the pot with water until the water reaches the middle of your thumbnail. Bring rice to a simmer, cover and cook until rice is tender and liquid has evaporated, about 15 to 17 minutes.
- Remove from heat and let rice stand another 5 minutes, covered. Fluff rice with fork and then fold in pigeon peas. Season with salt and pepper, to taste.
- Yield: 4 to 6 servings
SPICY BRAISED CHICKEN RECIPE | SUNNY ANDERSON | COOKING ...
Provided by Sunny Anderson : Cooking Channel
Categories main-dish
Total Time 4 hours 20 minutes
Prep Time 30 minutes
Cook Time 2 hours 5 minutes
Yield 4 servings
Number Of Ingredients 29
Steps:
- Preheat a 7 1/4-quart Dutch oven on medium-high heat, then melt butter and add oil. Season chicken generously with salt and pepper and sear until golden on both sides, about 8 minutes. Remove from pot and set aside. Add carrots, onion, celery, and apple, the whole habanero, garlic, bay leaves, and thyme. Season with salt and pepper and saute until they start to soften, about 8 to 10 minutes. Add wine and let reduce by half, scraping up any brown bits remaining on the bottom of the pot. Nestle chicken into pot and add enough broth to almost cover the chicken, about 1 1/2 cups and the gravy sauce. Cover and simmer for 1 hour 45 minutes or until chicken falls off the bone. In the last half hour, remove the lid and let liquid reduce.
- To make the gravy: In a medium saucepan, melt butter with oil over medium high-heat. Add giblets and brown on all sides, about 6 minutes. Add onion and continue cooking another 5 minutes, until onions start to soften. Add flour and stir, cooking another 3 to 5 minutes. Whisk in the stock. Bring to a simmer and strain. Discard giblets and put gravy back in the pot. Season with salt and pepper. Keep warm on the stove and add to braised chicken once it's cooked.
- Serve Braised Chicken over Coconut Rice n' Peas
- Heat olive oil in a medium pot over medium-high heat. Add onions and salt and saute, until onion becomes translucent and tender, about 5 minutes. Add rice and saute another 2 minutes to toast rice. Add coconut milk and fill saucepan with enough water to cover the rice by 1/2-inch or measure by placing your thumb tip on the rice and filling the pot with water until the water reaches the middle of your thumbnail. Bring rice to a simmer, cover and cook until rice is tender and liquid has evaporated, about 15 to 17 minutes.
- Remove from heat and let rice stand another 5 minutes, covered. Fluff rice with fork and then fold in pigeon peas. Season with salt and pepper, to taste.
- Yield: 4 to 6 servings
SPICY BRAISED CHICKEN RECIPE | SUNNY ANDERSON | FOOD NETWORK
From foodnetwork.com
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From maangchi.com
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From thechefshow.com
From thechefshow.com
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From reluctantgourmet.com
From reluctantgourmet.com
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SPICY BRAISED CHICKEN RECIPE - THE RELUCTANT GOURMET
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From reluctantgourmet.com
From reluctantgourmet.com
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Preheat the skillet at 450°F / 230°C. While preheating, mix the chicken and vegetables with the hot pepper paste marinade. Put the marinated chicken and potatoes in the skillet, top with mushrooms and cover. When the Vapo-Valve™ begins to click, reduce temperature to 250°F/ 120°C and cook for 20 minutes. Garnish with spring onions and ...
From recipes.saladmaster.com
From recipes.saladmaster.com
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Add the Sweet 'N Spicy Sauce, seal the bag and turn to evenly coat the chicken pieces. Refrigerate for at least 2 hours, and preferably overnight. Remove the chicken from the bag, reserving the marinade. Season the chicken with salt. In a Dutch oven over high heat, warm 1 Tbs. of the olive oil. Add half of the chicken to the pot skin side down.
From williams-sonoma.com
From williams-sonoma.com
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From msn.com
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Nov 12, 2018 · Kim Soo Mi does it again with a spicy braised chicken recipe. It’s a spicy salty and slightly sweet savory stew-like dish that is hearty with potatoes, carrots and onions. The dish is cooked with a lot of watery sauce that becomes thicker over time and the flavors of the sauce become incorporated very well with the chicken and vegetables as ...
From chopsticksandflour.com
From chopsticksandflour.com
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HOT AND SPICY BRAISED PEANUT CHICKEN | BETTER HOMES & GARDENS
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From bhg.com
From bhg.com
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Jan 24, 2021 · Dakdoritang is a red spicy braised chicken dish. This recipe shows two ways to cook it - stove top and slow cooker. What is Dakdoritang Also called dakbokkeumtang (????) or dakmaeuntang (????), dakdoritang (????) is
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From koreanbapsang.com
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Jan 21, 2014 · If you’re buying cut-up chicken, bone-in and skin-on thighs and drum sticks will be the best for this recipe because they lend much more juice and flavors to the sauce. Unlike dakdoritang (????), a chicken dish that is cooked in a red spicy sauce, this dakjjim recipe is braised in a sweet and savory sauce. It gets the spicy kick from ...
From koreanbapsang.com
From koreanbapsang.com
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RECIPE: GUIZHOU SPICY BRAISED CHICKEN, I.E. ‘LAZIJI ...
Fry and stir for ~3 minutes, or until the oil is stained obviously red. Like frying chili bean paste, low heat helps bring out the color – high heat has a nasty tendency to slightly scorch the chilis. Add in the chili bean paste, fry for ~2 more minutes. Then add in the chicken and mix.
From reddit.com
From reddit.com
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SPICY BEER BRAISED LIME CHICKEN ENCHILADAS
Dec 19, 2013 · Preheat the oven to 350 degrees F. Spray a 9×13-inch baking dish with nonstick spray. In a small bowl, combine the lime zest, brown sugar, cumin, paprika, salt, pepper, chili powder, onion powder and garlic powder. Mix together well, then rub all over both sides of each chicken breast.
From howsweeteats.com
From howsweeteats.com
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From thefeedfeed.com
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Step 1. In a large, deep skillet, heat 2 tablespoons of the oil until shimmering. Season the chicken with salt and pepper and add half to the skillet. Cook over moderately high heat until browned ...
From foodandwine.com
From foodandwine.com
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KOREAN SPICY BRAISED CHICKEN & POTATO (DAKGOGI GAMJA JORIM ...
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From ahnesty.com
From ahnesty.com
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