Hot Sauce Recipes

Ingredients:

• Chicken
• 1 onion
• 2 tbsp. butter
• 1 can cream of mushroom soup
• 1 1/2 c. chicken broth
• 2 jalapeno peppers, diced
• Corn tortillas
• 1 lb. cheddar cheese

Directions:

1. Boil Chicken with season salt. Let cool and remove meat.
2. In skillet, brown the onion with the butter.
3. Add soup, broth, peppers, and chicken.
4. Layer the tortillas, chicken mixture, and cheese.
5. Bake at 350 degrees covered for 30 minutes.

Ingredients:
10 Chicken Pieces
¼ cup Hot Sauce
¼ cup Butter
½ cup Flour
¼ tsp Paprika
¼ tsp Cayenne Pepper
¼ tsp Salt
A dash Ground Pepper
A dash Garlic Powder
Vegetable Oil

Directions:

1. The first step would be to check whether the wings are dry or not. If they are frozen, make sure you defrost them before starting the cooking process.
2. In a small saucepan, mix butter, hot sauce, ground pepper and garlic powder and set it over low heat. Heat the saucepan, until all the butter has melted and the ingredients are well mixed.
3. In a bowl, combine flour, paprika, cayenne pepper and salt. Now, pour this mixture onto the wings.
4. Heat the oil in a deep frying pan. Make sure there is enough oil to cover each of the wings entirely.
5. Now, put the wings in the refrigerator for 60 to 90 minutes. This would help the breading stick to the wings at the time of frying.
6. Now, heat the oil in a deep frying pan. There should be enough oil to dip the wings in it.
7. Fry the wings until they start turning brown. Remove the wings from the oil, to a paper towel and drain well.
8. Add the hot sauce, coating each of the wings evenly.

Ingredients:
6 pounds Chicken Wings, separated at joints, tips discarded
1 ½ cup Hot Sauce
1 tsp Cayenne Pepper
1 cup Honey
¾ cup Butter
1 pinch Ground Black Pepper
1 pinch Garlic
Salt to taste

Directions:

1. The first step would be to preheat the outdoor grill at high temperature.
2. Once heated, lightly oil the grill grate and grill the chicken for about 8 to 10 minutes on each side.
3. After the chicken has been grilled, remove it to a large roosting pan.
4. Now, in a saucepan, mix the hot sauce, butter, honey, garlic salt, black pepper, and cayenne pepper and place it on medium heat.
5. Simmer the mixture for about 10 minutes, until it is well-blended and heated thoroughly.
6. Now, all you need to do is pour the sauce over the grilled chicken wings and stir to coat.

Ingredients:
1 chicken, about 3 pounds, cut into 8 pieces
3 tablespoons lime juice
Salt and black pepper
2 teaspoons olive oil
1 medium onion, chopped
1 red bell pepper, cored, seeded, and chopped
4 cloves garlic, minced
1 teaspoon dried oregano
1½ cups homemade or packaged low-sodium chicken broth
1 14½-ounce can diced tomatoes, drained
½ teaspoon saffron threads
1½ cups long-grain white rice
¾ cup sliced pimento-stuffed green olives
2 tablespoons capers, rinsed
1 cup frozen peas, thawed
¼ cup chopped fresh parsley

Directions:

1. Sprinkle chicken with 1½ tablespoons lime juice, and generously with salt and black pepper. In a large, heavy Dutch oven over medium-high heat, heat the oil until it ripples. Place chicken pieces in pot skin side down (do not crowd pan — brown in 2 batches, if necessary) and cook without moving them until skin is golden, about 4 minutes. Repeat on the second side, about 4 minutes longer (adjust the heat if the pot becomes too hot). Transfer chicken to a plate and, if necessary, repeat with remaining chicken. When chicken is cool enough to handle, remove and discard the skin. Discard all but 2 teaspoons of the fat from the pot.
2. Set the oven rack in the middle position and heat the oven to 350 degrees. Return pot to medium heat, add the onion and bell pepper, and cook, stirring frequently, until softened, about 4 minutes. Add garlic and oregano, and cook, stirring, until fragrant, about 45 seconds. Add the broth, tomatoes, and saffron, increase the heat to medium-high, and bring to a boil, stirring occasionally. Add the chicken with accumulated juices, submerge in the liquid, return to a boil, reduce heat to low, cover pot, and simmer for 15 minutes. (At this stage, remove any white-meat chicken and set aside, covered tightly with foil.) Add the rice, olives, capers, and 1 ½ teaspoons salt, stir to mix, cover pot, transfer it to the oven, and cook, stirring well every 10 minutes, until rice is tender but grains still hold their shape and the chicken is very tender and pulling away from the bone, about 30 minutes.
3. Remove the pot from the oven, add the peas (and the white-meat chicken), replace the cover, and allow to rest until peas are heated through, about 4 minutes. Taste and adjust the seasoning with salt and black pepper, if necessary; add the remaining lime juice and most of the parsley, stir to mix, sprinkle with the remaining parsley, and serve at once with lime wedges.

Ingredients:
1 large bone-in skin-on chicken breast (about 12 ounces)
salt
1 teaspoon oil
1 tablespoon butter
¼ cup you favorite hot sauce
½ teaspoon packed brown sugar
1 teaspoon apple cider vinegar
1 tablespoon buttermilk or plain yogurt
1 tablespoon mayonnaise
pinch of sugar
pinch of garlic powder
2 ounces (½ cup) mozzarella, shredded
1 ounce (¼ cup) blue cheese, crumbled
¼ cup red onion or scallions, diced very fine
12-16 ounces pizza dough (one third of a recipe calling for about 4 cups of flour), stretched out to 9-12 inches

Directions:

1. For the chicken: Stir 2 tablespoons salt into 2 cups cold water until it dissolves. Add the chicken; refrigerate for 30 minutes, then remove the chicken from the brine and pat it dry. Adjust an oven rack to the middle-low position and heat the oven to 450ºF. Heat a small oven-safe skillet over medium-high heat. Add the oil and swirl to coat the bottom of the pan; place the chicken breast in the pan skin-side down. Cook without moving until well-browned, about 5 minutes. Turn the chicken over and move the pan to the oven. Roast until an instant-read thermometer inserted into the thickest part of the chicken measures 160ºF or the juices run clear when small cut is made in the chicken. Remove the pan from the oven and set aside. When the chicken has cooled enough to handle, remove and discard the skin (or eat it, because it’s crisp and delicious!) and shred the meat with your fingers or two forks. (If you’ve used good chicken, brined it, and pan-roasted it like this, I dare you not to resist stealing bites of the shredded chicken. It’s delicious.) Increase the oven temperature to 500ºF.
2. For the buffalo sauce: Melt the butter in a small saucepan. Add the brown sugar, hot sauce, and vinegar. Mix the sauce with the shredded chicken.
3. For the white sauce: In a small bowl, stir together the buttermilk or yogurt, mayonnaise, sugar, garlic powder, and a pinch each of salt and pepper.
4. Assemble the pizza: Place the pizza dough on a wooden paddle that’s been liberally coated with cornmeal. (Or use parchment paper instead of the cornmeal, or the back of a baking sheet instead of the paddle.) Spread the white sauce evenly on the pizza dough; top with the chicken, then the cheeses, and finally the onions.
5. Bake the pizza for 8-10 minutes, until the cheese is melted and bubbling and the crust is browned. Let the pizza rest about 5 minutes before cutting and serving.

Ingredients:
2 quarts water
8 skinless, boneless chicken breast halves
1/2 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
2 tablespoons dried parsley
1 tablespoon onion powder
5 cubes chicken bouillon
3 tablespoons olive oil
1 onion, chopped
3 cloves garlic, chopped
1 (16 ounce) jar chunky salsa
2 (14.5 ounce) cans peeled and diced tomatoes
1 (14.5 ounce) can whole peeled tomatoes
1 (10.75 ounce) can condensed tomato soup
3 tablespoons chili powder
1 (15 ounce) can whole kernel corn, drained
2 (16 ounce) cans chili beans, undrained
1 (8 ounce) container sour cream

Directions:

1. In a large pot over medium heat, combine water, chicken, salt, pepper, garlic powder, parsley, onion powder and bouillon cubes. Bring to a boil, then reduce heat and simmer 1 hour, or until chicken juices run clear. Remove chicken, reserve broth. Shred chicken.
2. In a large pot over medium heat, cook onion and garlic in olive oil until slightly browned. Stir in salsa, diced tomatoes, whole tomatoes, tomato soup, chili powder, corn, chili beans, sour cream, shredded chicken and 5 cups broth. Simmer 30 minutes.

Ingredients:
1 chicken, about 3 pounds, cut into 8 pieces
Salt and black pepper
2 teaspoons olive oil
1 medium onion, chopped
1 red bell pepper, cored, seeded, and chopped
2 large ribs celery, chopped
¾ pound smoked sausage, such as andouille or kielbasa, cut into ¼-inch-thick half-moon slices
4 cloves garlic, minced
2 teaspoons minced fresh thyme
¼ teaspoon crushed red pepper flakes
2 bay leaves
1½ cups homemade or packaged low-sodium chicken broth
1 14½-ounce can diced tomatoes, drained
1½ cups long-grain white rice
¼ cup chopped fresh parsley
4 scallions, thinly sliced

Directions:

1. Sprinkle chicken generously with salt and black pepper. In a large, heavy Dutch oven over medium-high heat, heat the oil until it ripples. Place chicken pieces in pot skin side down (do not crowd pan — brown the chicken in 2 batches, if necessary) and cook without moving them until skin is golden, about 4 minutes. Repeat on the second side, about 4 minutes longer (adjust the heat if the pot becomes too hot). Transfer chicken to a plate and, if necessary, repeat with remaining chicken. When chicken is cool enough to handle, remove and discard the skin. Discard all but 2 teaspoons of the fat from the pot.
2. Set the oven rack in the middle position and heat the oven to 350 degrees. Return pot to medium heat, add the onion, bell pepper, celery, and sausage, and cook, stirring frequently, until vegetables soften, about 4 minutes. Add the garlic, thyme, red pepper flakes, and bay leaves, and cook, stirring, until fragrant, about 45 seconds. Add the broth and tomatoes, increase the heat to medium-high, and bring to a boil, stirring occasionally. Add the chicken with accumulated juices, submerge in the liquid, return to the boil, reduce heat to low, cover pot, and simmer for 15 minutes. (At this stage, remove any white-meat chicken and set aside, covered tightly with foil.) Add the rice and 1½ teaspoons salt, stir to mix, cover pot, transfer it to the oven, and cook, stirring well every 10 minutes, until rice is tender (but grains still hold their shape) and the chicken is very tender and pulling away from the bone, about 30 minutes.
3. Remove the pot from the oven and add the white meat, replace the cover, and allow to rest until the white meat is warmed through, about 5 minutes. Remove the bay leaves and taste, and adjust the seasoning with salt and black pepper, if necessary. Add most of the parsley and scallions, stir to mix, sprinkle with the remaining parsley and scallions, and serve at once.

Ingredients
6 chicken tenders
2 tablespoons extra virgin olive oil or butter
1 medium onion
1 tablespoon minced garlic
1 cup zucchini, chopped
salt and pepper

Sauce
2/3 cup coconut milk
1/4-1/2 cup water (if thinner sauce desired)
2 1/2 tablespoons tomato paste
1/2 tablespoon curry powder
1 teaspoon paprika
1 teaspoon cayenne (optional)
salt and pepper

Directions

1. Preheat oven to 350°.
2. In a large pan, sauté garlic, onion and zucchini in a little olive oil or butter.
3. Place the onion mixture in the bottom of an 11×7-inch glass baking dish.
4. In the same saute pan, add the chicken, any extra oil or butter and salt and pepper, to taste, and brown just a little on each side.
5. Place chicken on onion mixture in baking dish.
6. In a bowl, mix the sauce ingredients and pour over the chicken, evenly.
7. Place in a 350° degree oven and cook uncovered for 20 minute Serve alone or with a little side of Quinoa or rice.

Ingredients
4 boneless skinless chicken breasts
1 cup lime juice
2 jalapenos, peppers-sliced
2 tablespoons white vinegar
2 tablespoons olive oil
2 ounces tequila (I prefer Patron, the better the tequila the better the taste)
2 teaspoons ground cumin
monterey jack pepper cheese (optional for garnish)

Directions

1. Place chicken in sealable container and set aside.
2. Whisk together Lime Juice, Vinegar, Oil, Tequila, Cumin.
3. Stir in Peppers.
4. Pour mixture over Chicken Breasts.
5. Place in Refridgerator to marinate for 1 hour to all day flipping occationally.
6. Cook any way you like, I prefer to grill, until no longer pink in middle.
7. I like to garnish with a couple Jalapeno slices and some Pepper Jack cheese melted over the chicken.

Ingredients:
8 cups chicken broth made from buillion
1 (15.5-oz) jar mild chunky salsa
1 (15-oz) can no salt added golden sweet whole kernel corn
2 (12.5 oz) cans chunk chicken breast
12 (6-inch) corn tortillas
(1 small can diced tomatoes)
(1 small can black beans)

Directions:

1. In a large nonstick Dutch oven over high heat, add the chicken broth. Stir in salsa, corn and chicken breast.
2. Bring to a boil. After soup is boiling, add cut-up tortillas.
3. Reduce heat to medium low and cook for another minute.
4. Stir the soup with a whisk to break the corn tortillas into tiny pieces Turn off the heat, and let stir for a few minutes before serving.