Four-Pepper Garlic Chicken

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This recipe was developed by chef Ed Arace of Panama Red’s Beach Bar and Seafood Grille in Nashville, Tennessee, who comments: “I couldn’t cook without peppers or hot sauce–even in my delicate dishes a little dash of sauce or a small amount of peppers will enhance it without overpowering it.” This poultry dish, however, is not delicate but rather robust.

Ingredients

  • 1/4 cup diced onion

  • 1/4 cup diced green bell pepper

  • 1/4 cup diced red bell pepper

  • 1/4 cup diced celery

  • 4 cloves garlic, minced

  • 1/4 cup sliced mushrooms

  • 1 Tablespoon peeled and minced fresh ginger

  • 2 Scotch bonnet (habanero) chiles, stems removed, seeded, and finely minced

  • 1 cup olive oil

  • 1 fresh cayenne chile (or other hot variety), stem removed, seeded, and finely minced

  • 2 tablespoons soy sauce

  • 1 and 1/2 pounds boned and skinned chicken breasts, cut into 1-inch squares

  • Flour for dredging

  • 1 cup chicken stock

  • 1 teaspoon sugar

  • Juice of 1 lime

  • 2 teaspoons cornstarch

  • 2 teaspoons cooking sherry

  • 3 cups cooked wild or white rice

  • 1/4 cup sliced green onions for garnish

Instructions

Sauté the onion, bell peppers, celery, garlic, mushrooms, ginger, and Scotch bonnet in a large skillet in 1/4 cup of the oil for about 3 minutes. Add the cayenne and the soy sauce and cook for 2 minutes more.

Roll the chicken pieces in flour and, in another skillet, fry them in the remaining oil until brown, about 5 minutes. Drain the pieces on paper towels and keep warm.

To the sauted vegetables, add the chicken stock, sugar, and lime juice and bring to a boil. Add the cornstarch to the sherry, mix well, and add it to the vegetables, continuing to cook over medium heat. Add the chicken and stir constantly until thickened.

Divide the rice equally among 4 plates, serve the chicken around it, and garnish with the green onions.

Shrimp Pili-Pili

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Pili-Pili is the generic name for African chiles as well as the name of this shrimp dish from Mozambique. Shellfish is abundant off the coast, and the prawns are so large that a couple will make a meal. The marinade not only goes well with shrimp or prawns, but also with fish and chicken. Note: This recipe requires advance preparation.

Ingredients

Marinade:

  • 1 tablespoon crushed dried African birdseye chile, or substitute piquin

  • 1/4 cup butter or margarine

  • 1/4 cup peanut oil

  • 4 cloves garlic, minced

  • 3 tablespoons lime or lemon juice, fresh preferred

  • 1 pound large shrimp or prawns, shelled and deveined

Instructions

Melt the butter and add the oil and the remaining marinade ingredients. Simmer for a couple of minutes to blend the flavors. Transfer to a ceramic bowl.

Toss the shrimp in the marinade and marinate for a couple of hours in the refrigerator.

Thread the shrimp on skewers and grill over charcoal or broil, until the shrimp are slightly browned and done.

Note: Double the marinade recipe and use it as a sauce over the cooked shrimp. and serve on the side.

 

Chipotle Chiles in Adobo Sauce

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Here’s a pickled chile recipe from Tlaxcala. These sweet-hot pickled chiles can be the basis of a sauce of their own if they’re further puréed, or they can be served as a condiment with enchiladas and other main dishes.

Note that this recipe requires advance preparation.

Ingredients

  • ½ pound dried chipotle chiles, stems removed

  • Water to rehydrate

  • 1 quart vinegar

  • 1 head garlic, peeled and crushed

  • ½ cup piloncillo, or ½ cup packed brown sugar

  • 1 cup roasted and peeled green chile, such as poblano or New Mexican

  • 2 medium tomatoes, chopped

  • 6 black peppercorns

  • 3 bay leaves

  • 1 teaspoon ground cumin

  • Salt to taste

Instructions

Soak the chipotles in water until they rehydrate, at least one hour, then drain.

In a saucepan, add ½ of the vinegar, ½ of the garlic and the brown sugar. Cook this mixture for about 20 minutes, then add the chipotles.

In another pan, combine the green chile, tomato, remaining garlic, peppercorns, bay leaves, cumin, remaining vinegar, and salt to taste. Cook for about 30 minutes, covered, over a medium heat. Add the chipotle chile mixture, stir well, and store in sterilized jars.

Jalapeno Cherry Bombs

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These little explosions make perfect appetizers for chilehead guests.

Ingredients

  • 24 jalapeño chiles

  • 8 ounces Monterey Jack or cheddar cheese, sliced

  • Flour for dredging

  • 2 eggs, beaten

  • Vegetable oil for deep-fat frying

Instructions

Slit each pepper, remove the seeds with a small spoon or knife and stuff the peppers with pieces of cheese. If necessary, insert a toothpick to hold the chiles together.

Dip each stuffed chile in the flour, then the egg, then the flour again. Fry in 350 degree F. oil until the chiles are golden brown. Drain and Serve.

Chicken Paprikash

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This is one of the classic paprika recipes from Hungary. But sure to use only imported paprika in this dish, or the flavor will not be the same. It is traditionally cooked with lard or goose fat and served with dumplings. Serve over egg noodles, plain rice, or boiled potatoes.

Ingredients

  • 3 tablespoons corn oil

  • 2 tablespoons butter

  • 1 rounded tablespoon medium-hot paprika

  • 1 tablespoon hot paprika

  • 1 whole fresh long red chile , such as New Mexican

  • 2 rounded tablespoons mild paprika

  • 2-1/2 to 3-pound chicken, cut into serving pieces

  • 2 medium onions, chopped

  • 3 large cloves garlic, minced

  • 2 tablespoons brandy

  • 3/4 cup chicken stock

  • 1/3 to 1/2 cup sour cream

  • Salt (to taste)

Instructions

Heat the oil and butter in a large (4- to 6-quart) heavy stove-top casserole. Brown the chicken pieces over medium-high heat. Using a slotted spoon, remove the chicken and set aside. Add the chopped onions to the casserole and saute the onions until translucent. Add the garlic and cook for 1 to 2 minutes. Reduce heat to very low, stir in all the paprika, and cook for an additional minute, stirring constantly. Add brandy; stir to deglaze the pan. Add the browned chicken pieces and mix well. Add the chicken stock and whole hot red pepper.

Bring the mixture to a boil over high heat, reduce heat to low, cover and simmer for 45 to 60 minutes. Using a slotted spoon, remove the chicken to a serving platter and keep warm. Bring the liquid in the casserole to a boil over high heat, and reduce the liquid by about one-third. Turn the heat to low, and slowly stir in the sour cream, until the sauce is smooth. Add salt to taste. Pour the sauce over the chicken and serve immediately.