Best Fiery Pepper Chicken Recipes

PEPPER CHICKEN RECIPE

Pepper Chicken Recipe image

Pepper chicken masala made with basic spices and herbs in south Indian style. It tastes great with plain rice, chapati or parotta.

Provided by Swasthi

Categories Main

Time 35m

Number Of Ingredients 18

Ingredients

1 cup onions ((finely chopped or pureed))
¾ tsp ginger garlic paste ((or grated))
1 cup tomatoes (or ¾ cup tomato puree (optional))
salt ( as needed)
1 to 1½ tsp pepper corn (or coarse crushed)
¼ tsp red chili powder ((or paprika))
¾ to 1 tsp garam masala powder
1 sprig curry leaves (or bay leaf or few mint leaves)
½ tsp cumin (or jeera)
2 to 3 green cardamoms
1 inch cinnamon (or dalchini)
3 cloves (or laung)
2 to 3 tbsp oil
500 grams chicken ((bone-in or boneless))
¾ tsp ginger garlic paste ((or grated))
1/8 tsp turmeric
salt little
3 to 4 tbsp coconut milk ((optional))

Steps:

Marinate chicken with ingredients under marination. Keep it aside until needed.
Pour oil to a hot pan. Add cumin, cinnamon, cloves and cardamom. Allow them to sizzle.
Next add curry leaves and ginger garlic paste. Fry till the raw smell of ginger garlic goes off.
Add onions and fry till they turn golden.
Then add tomatoes and salt. Fry till the tomatoes turn mushy and soft.
Add red chili powder, garam masala and coarsely crushed pepper corn.
Fry everything well till the mixture looses all the moisture.
Add chicken and fry for about 3 to 4 minutes.
Cover and cook on a low flame till the chicken turns tender.
If the chicken doesn't let out enough moisture to cook, then add little water.
Cover and cook until soft. If you want to have gravy,
You can take it off while there is moisture. You can also pour 3 to 4 tbsp coconut milk.
If you prefer a dry version, cook without lid and evaporate the moisture in the chicken. fry till all the moisture dries up.
Serve pepper chicken hot with rice and Rasam. Squeeze in some lemon juice before serving.

Nutrition Facts : Calories 378 kcal, Carbohydrate 10 g, Protein 25 g, Fat 26 g, SaturatedFat 6 g, Cholesterol 93 mg, Sodium 467 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

FIERY PEPPER CHICKEN

Fiery Pepper Chicken image

This chicken dish is straight from the Szechuan province of China and it is hot! It is known in China as Chong Qing Lazi Ji. Unfortunately, substituting black peppercorns for Szechuan will not taste right.

Provided by Bald Guy

Categories World Cuisine Recipes Asian Chinese

Time 35m

Yield 4

Number Of Ingredients 15

Ingredients

1 teaspoon Chinese cooking wine
½ teaspoon salt
½ pound boneless chicken, cut into 1/2 inch cubes
¼ cup cornstarch, or as needed
3 cups peanut oil for frying
4 cloves garlic, minced
1 tablespoon minced fresh ginger root
2 green onions, julienned
2 long, green chilies - cut into 1/2-inch pieces
2 cups dried chilies, chopped
2 tablespoons Szechuan peppercorns
2 teaspoons soy sauce
2 teaspoons Chinese cooking wine
½ teaspoon white sugar
½ teaspoon salt

Steps:

Stir together 1 teaspoon cooking wine and 1/2 teaspoon salt in a bowl; add the chicken and stir to coat. Allow to marinate 2 to 3 minutes. Place the marinated chicken in a large, sealable plastic bag with the cornstarch and shake to coat.
Heat the peanut oil in a wok or large skillet over high heat. Fry the chicken in the oil until it begins to crisp around the edges, 7 to 10 minutes. Remove the chicken to a paper towel-lined plate to drain. Reserve 2 tablespoons of the oil, discarding the rest.
Reheat the reserved oil in the wok over medium-high heat; cook and stir the garlic, ginger, and green onions in the oil until fragrant, about 1 minute. Add the green chilies, crushed dried chilies, and Szechuan peppercorns; continue frying about 20 seconds more. Return the chicken to the wok; stir in the soy sauce, 2 teaspoons cooking wine, sugar, and 1/2 teaspoon salt until thoroughly combined. Remove from heat and serve immediately.

Nutrition Facts : Calories 336 calories, Carbohydrate 26.7 g, Cholesterol 34.6 mg, Fat 19.5 g, Fiber 6.7 g, Protein 15.9 g, SaturatedFat 2.8 g, Sodium 806.6 mg, Sugar 2 g

SPICY CHICKEN AND PEPPERS

Spicy Chicken and Peppers image

My husband didn't think he could eat chicken prepared any way but fried-until he was coaxed into trying this colorful combination. Chili powder gives this skillet dish a little kick. -Ruth Ann Toppins of Huntington, West Virginia

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 14

Ingredients

1 pound boneless skinless chicken breasts, cut into 1-inch strips
1-1/2 cups julienned green peppers
1 cup chopped onion
2 garlic cloves, minced
1 tablespoon olive oil
1 can (15 ounces) tomato sauce
1 can (14-1/2 ounces) diced tomatoes, drained
2 teaspoons Italian seasoning
1-1/2 teaspoons sugar
1-1/2 teaspoons chili powder
1/4 teaspoon salt
1/4 teaspoon pepper
4 cups cooked yolk-free noodles
Fresh parsley

Steps:

In a large nonstick skillet, cook the chicken, green peppers, onion and garlic in oil until chicken juices run clear. Stir in the tomato sauce, tomatoes and seasonings. Bring to a boil. Reduce heat; cook, uncovered, for 5 minutes or until thickened. Serve over noodles. Sprinkle with parsley.

Nutrition Facts : Calories 548 calories, Fat 4g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 1069mg sodium, Carbohydrate 85g carbohydrate (0 sugars, Fiber 9g fiber), Protein 42g protein.