This recipe is a delicious alternative to traditional tamales. A green salad is all that is needed to complete a meal. Recipe from 1,001 Best Hot and Spicy Recipes. Tamale Pie Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe from 1,001 Best Hot and Spicy Recipes CourseDinner, Lunch, Main Course CuisineMexican, New Mexican Heat ScaleMedium Servings 6 …
4 dried red chile peppers (whole)
1/4 cup light molasses
1 tablespoon soy sauce
2 teaspoons cornstarch
3/4 cup flour
1/2 teaspoon salt
1/4 teaspoon baking powder
3/4 cup water
1 pound boneless, skinless chicken breasts (1-inch cubes)
1 teaspoon chile oil
2 garlic cloves (minced)
1 1/2 teaspoons chopped ginger
2 cups white rice (cooked)
3 cups vegetable oil
Zest one of the oranges. Be sure to remove only the colored part of the skin. Avoid the white pith unless you like a nasty bitter aftertaste in your food.
Juice the oranges and combine the OJ with the molasses, soy sauce and cornstarch in a small bowl
Heat the three cups vegetable oil in a wok over medium-high heat until the oil hits 375°F on a deep fry thermometer.
Combine the flour, salt, and baking powder in a medium bowl. Whisk in the water to form a smooth batter. Coat the chicken with it evenly.
Cook the battered chicken in thirds for four minutes or until the chicken is golden brown and no longer pink in the center, stirring occasionally to break up pieces with spoon.
Remove the chicken with a slotted spoon to a tray lined with paper towels.
Pour off all the oil in the wok.
Reheat the wok over medium high heat until hot; add the chili oil, orange zest, dried chili peppers, garlic and ginger. Stir-fry for about thirty seconds to a minute or until fragrant.
Stir the cornstarch mixture, and add it to the wok. Cook until sauce boils and thickens. Return c hicken to wok, and mix well. Serve over rice.
To celebrate the tasty wonderfulness that is chicken, I asked Dave DeWitt’s wife Mary Jane Wilan to share her all-time favorite chicken recipe. Dave may be the Pope of Peppers, but where cooking is concerned, Mary Jane rules the roost. Here’s her take on a classic recipe that features paprika, another much-loved kitchen staple in the U. S. You can read more about paprika on the Fiery Foods & BBQ SuperSite here.
3 Tablespoons (or more) vegetable oil
1 chicken, cut up
1 large onion, chopped
3 cloves of garlic, minced
1/2 cup to 1 cup chicken stock
2 Tablespoons tomato paste
1/2 cup dry white wine
2 Tablespoons hot paprika) If not available, add regular paprika and 1 teaspoon cayenne)
pinch of thyme
1/2 cup sour cream
Thickening: 1 cup milk and 2 Tablespoons flour in a covered jar; shake hard before pouring into the sauce.
1 cup flour
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 cup tepid water
Heat the oil in a large sauté pan; add the chicken and sauté on each side about 2 minutes, lightly add salt and pepper.
Remove the chicken to a bowl.
Add the onions to the pan and and sauté about 1 minute; add the garlic and sauté for 30 seconds.
Add the chicken back to the pan and add chicken stock, tomato paste, wine, paprika, and thyme. It should barely cover the chicken. If it doesn’t, add more wine or stock.
Cover and simmer 1/2 hour; turn chicken and simmer 1/2 hour more. Remove chicken to a warm platter.
Add the thickening to the pan slowly (you can even put it though a small strainer to avoid lumps) and stir constantly.
Turn down the heat to a low simmer and stir in the sour cream. Do not let it boil. If the mixture gets too thick, add more milk.
Return the chicken to the pan, cover and remove from the heat.
Put the cooked dumplings (recipe to follow) in the sauce to soak up the flavor.
To make the dumplings:
In a medium bowl, stir the egg until it breaks up. Add the next 3 ingredients and stir. Add the water to make a paste.
Drop by spoonfuls into salted, boiling water and cook until the dumplings rise to the top.
Drain in a colander and then add to the chicken and sauce.
Buddy Foster: This recipe is Buddy’s own creation, and he says it came about over 40 years of cooking. The herb mixture gives the chicken a very zesty, fresh flavor, and this is an especially tasty roasted chicken recipe for the spring and summer months, when fresh herbs are plentiful. You can use a whole chicken or pieces. Remember that pieces will cook faster than a whole, so adjust your times accordingly. Buddy’s friend Alan augmented this recipe by throwing one jalapeño into the blender while he was making the sauce, and he cooked the chicken “beer-can” style. Buddy suggests cooking extra; the leftovers are great!
1 handful fresh mint
1 handful fresh basil
1 handful fresh parsley
1 tablespoon minced fresh thyme leaves
2 tablespoons fresh lemon juice
1 to 2 cloves garlic, minced
1/2 cup olive oil
1 teaspoon kosher salt
1/2 teaspoon white pepper
1 (3 1/2- to 4 1/2-pound) whole chicken
Set up your grill to smoke at 230 degrees F to 250 degrees F. Place all the ingredients except the chicken in a blender and blend until smooth. Rinse the chicken inside and out and pat it dry with paper towels. Paint the paste onto the chicken with a pastry brush. Smoke for about 3 hours, basting every 30 minutes with the herb mixture. Cook until the internal temperature registers at least 165 degrees F.
An elegant presentation but easy to prepare even in the dead of winter…A perfectly roasted chicken, tender and juicy, with crispy skin makes a wonderful Sunday dinner when accompanied with roasted garlic mashed potatoes and a green vegetable or tossed salad.
1 (5-pound) roasting chicken
2 tablespoons olive oil
3 tablespoons Cajun spice
1 tablespoon crushed rosemary
2 carrots, peeled and chopped
2 yellow onions, peeled and chopped
2 stalks celery, chopped
2 cups chicken stock
1 tablespoon whole black peppercorns
Preheat the grill to medium high (375 degrees F) and set up for indirect cooking.
Rinse the chicken well, and dry thoroughly with paper towels. Rub olive oil over the outside of the chicken. Rub the Cajun spice and crushed rosemary all over the outside of the chicken.
Put the chopped vegetables in the bottom of a roasting pan. Add two cups of chicken stock and the peppercorns. Put the chicken on a roasting rack in the pan, put the pan on the unheated side of the cooking grate, and roast for 20 minutes per pound or until the thigh has an internal temperature of 175 degrees F.
Let the chicken rest for 10 minutes before carving.
Yield: 2 to 4 servings
Heat Scale: Mild