FOOD REFERENCE WEBSITE

CLICK HERE Subscribe to the FREE Newsletter

Foodreference.com - Recipe Section
A collection of modern, classic, historic, cookbook, restaurant and chefs recipes, including cooking tips, techniques & methods

. Home . . Articles & Features . . Facts & Trivia . . Cooking Tips . . RECIPES . . Quotes . . Who's Who . . Food History . . Food Videos . . Food Fun . . Food Trivia Quizzes . . Humor . . Poetry . . Crosswords . . CookBook Reviews . . Food Posters . . Catalogs . . Magazines . . Gourmet Tours . . Key West Info . . Cooking Schools . . Festivals & Shows . . Search .

Next Recipe

YOU ARE HERE >>

 RECIPES

 Poultry RecipesChicken Recipes pg 4 >  Hot Pepper Chicken Under A Brick >

 

food125x125B


 

 

..Chicken Recipes pg 4.. ..Gallimaufry (14th C).. ..Garlic Chicken Cutlets.. ..Garlic Lime Chicken.. ..Garlic & Mint Chicken Breasts.. ..Garlic Chicken with Spicy Mango.. ..Ginger Sauce for Chicken.. ..Ginger Sesame Chicken & Broccoli Stir Fry.. ..Gong Bao Chicken.. ..Green Curry Chicken.. ..Grilled Chicken with Green Chile Sauce.. ..Grilled Chicken with Dill Pickle Salsa.. ..Grilled Chicken with Fresh Herbs.. ..Grilled Chicken with Jalapeno Butter.. ..Grilled Chicken with Mango Ginger Chutney.. ..Grilled Chicken and Spicy Pecans.. ..Grilled Margarita Chicken.. ..Grilled Moroccan Chicken Citron.. ..Grilled Pineapple Chicken.. ..Heart Healthy BBQ Chicken.. ..Herbed Chicken & Biscuits.. ..Hot Pepper Chicken Under A Brick.. ..Jalapeno Mango Salsa.. ..Jamaican Hazelnut Chicken.. ..Jamaican Jerk Chicken.. ..Jerk Chicken Marinade.. ..Jerk Chicken, Roasted Vegetables.. ..Jerk Chicken with Sherried Mangoes.. ..Jerk Seasoning Mix, Dry.. ..Kalamata Stuffed Chicken.. ..Korean Style Grilled Chicken.. ..Kung Pao Chicken.. ..Lemon Chicken.. ..Lemon and Olive Chicken.. ..Lemon Pepper Chicken.. ..Lime Chicken with Pineapple Salsa.. ..Mango Chicken Stir Fry.. ..Maple Broiled Chicken.. ..Mediterranean Chicken with Quince.. ..Mesquite Grilled Chicken.. ..Microwave Chicken Oriental.. ..Middle Eastern Grilled Chicken.. ..Mushroom and Chicken Teriyaki.. ..Mushroom Stir Fry..

. Home . . Recipes . . About & Contact . . Links .

 

HOT PEPPER CHICKEN UNDER A BRICK

 

Rachael Ray: Just in Time
Cooking your chicken under a brick might seem silly, but there is nothing silly about the flavor you end up with here. It is seriously tasty. Try it and see!
Serves 4


Ingredients

• 4 large chicken legs and thighs or 4 chicken breasts
• Salt and black pepper
• 1 teaspoon red pepper flakes
• 1 rounded tablespoon Dijon mustard
• 5 tablespoons EVOO (extra-virgin olive oil), plus more for drizzling the bread
• 2 to 3 tablespoons banana pepper rings, finely chopped, plus
• 2 tablespoons of the juice from the jar
• A handful of chopped fresh flat-leaf parsley leaves
• 1 tablespoon orange marmalade
• 1 teaspoon poppy seeds
• 2 tablespoons red wine vinegar
• 1/2 seedless cucumber, thinly sliced
• 4 plum tomatoes, thinly sliced
• 1 bunch arugula or watercress, cleaned and chopped
• Loaf of crusty bread, for mopping
• 1 garlic clove, peeled and halved


Directions
Season the chicken with salt and black pepper. Combine the red pepper flakes, mustard, and about 2 tablespoons of the oil in a small dish. Slather the mixture all over the skin of the chicken.

Place the chicken skin side down in a large nonstick skillet. Set a sheet of foil on top of the chicken, then place a plate or smaller pan on top and weight it with a brick or some heavy cans. Place the skillet over medium to medium-high heat and cook for 17 to 18 minutes. Remove the weight, turn the chicken over, and reduce the heat to medium-low. Replace the brick and cook the chicken for another 2 minutes. When the chicken is cooked through, sprinkle it with the chopped hot peppers, douse with the pepper juice, and top with the parsley.

While the chicken cooks, stir together the marmalade, poppy seeds, and vinegar, then whisk in the remaining 3 tablespoons of EVOO, adding it in a slow stream. Toss the cucumbers, tomatoes, and greens with the dressing and season with salt and pepper.

Preheat the broiler.

Cut the bread into 1- to 2-inch-thick slices and broil until charred, a couple of minutes. Rub the bread with the cut side of the garlic clove and drizzle with EVOO. Transfer the chicken to 4 dinner plates, then press the bread slices into the pan juices, swishing them around to pick up as much juice as possible.

Serve the chicken with the salad and bread.
 

 

Please feel free to link to any pages of FoodReference.com from your website.

All contents of this website are
Copyright © 1990--2008 James T. Ehler and FoodReference.com, unless otherwise noted. All rights reserved. You may copy and use portions of this website for noncommercial, personal use only. Any other use of the materials in this website without prior written permission is prohibited.

Contact email: james@foodreference.com
 

3 Young Chefs
Click on the
3 Young Chefs for the Best Cooking Schools,
Culinary Schools,
Hospitality, Travel & Tourism Schools

 

 

 

Get a Free Trail issue
SAVEUR
SAVEUR
The award-winning magazine that celebrates the people, places and rituals that establish culinary traditions.