Spicy Chicken Noodle Soup Recipe

I haven’t been cooking much lately. After the buzz of the holidays faded, I got hit with a severe cold and just didn’t have much energy for anything. All I wanted to do was lounge out in my pajamas and get under the covers with a good book or movie. Take out, juice cleanses, canned soups and anything low effort was at the top of my list for dinner, besides, I was still feeling a little guilty about all the rich foods I had eaten weeks prior. Then came the bitter cold of last weeks Polar Vortex and knew I’d spend several days indoors. I decided to make a pot of chili last week that brought me back to life and next up was this spicy chicken noodle soup recipe! There’s just something about having a hot bowl of homemade stew or soup that takes the chill out of your bones and makes you feel all warm and cozy inside.
pot_chicken_noodle
This recipe is quick and easy and pretty straight forward. It’s definitely something you can knock out after a long day at work or the weekend. This isn’t your typical American style chicken noodle soup but one with roots in Caribbean and umm Asia! Cumin, oregano, achiote (annatto) and garlic flavors with Asian rice noodles and Thai peppers! A mash up of sorts, part Dominican, part Asian, I call it Dominicasian cuisine! The flavors are all Latin though but with a couple of Asian ingredients because well, it’s what I had and sometimes you just work with what you got! Any kind of noodles would work here, its all a matter of what you like. I would have used egg noodles or fideos (Spanish for noodles, usually very thin) if I had any.

chicken_noodle

Note: If you can’t find Adobo with cumin, use regular adobo and add 1/2 tsp of cumin. Also, recipe includes cilantro which I forgot to add when I made this. Cilantro will really brighten flavor up so be sure to add.

Spicy Chicken Noodle Soup
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Serves: 6
 
Ingredients
  • 1 tbsp canola oil
  • 1 small onion, chopped
  • 1-2 garlic cloves, minced
  • 2 large carrots, sliced
  • 8 cups water
  • 2 cubes chicken bouillon
  • 2 tsp Adobo with cumin
  • 1 tsp oregano
  • 3 dried Thai chiles
  • ½ envelop/packet of Sazon with Achiote (Annato)
  • ¼ or ½ in bone cooked chicken, in pieces
  • 5 oz rice noodles, about ½ pkg
  • few sprigs of cilantro
Instructions
  1. Heat up canola oil in a large pot over medium heat. Add onions and cook until translucent. Add the garlic and stir.
  2. Add the water, chicken bouillon, carrots, and the rest of the ingredients except the noodles. Let the soup come to a boil.
  3. Cover and cook for 10 minutes.
  4. Add the noodles and cook for another 7 minutes until noodles are tender. Lower the heat and let simmer then serve.

Hot and Spicy Stew Chicken

Here’s an easy hot and spicy stew chicken recipe that will get the juices flowing. It’s inspired by typical Dominican pollo guisado or stewed chicken but with very intense spicy flavors of ghost and chipotle peppers. The chipotle sauce I used adds smokiness to the dish and the ghost pepper brings the heat. I used a whole pepper and just dropped it into the sauce while chicken was cooking, this way I was able to control the heat. Cooking the whole pepper gives you more of the pepper flavor but if you don’t want it to be too spicy you must make sure it doesn’t burst so keep an eye on it. If you want it super hot you can chop up the pepper and add it in or add the pepper whole and remove it after it bursts. The longer you leave it in the hotter the chicken will get.

hot-stew-chicken

This hot and spicy stew chicken is savory, saucy and would go well over rice, with vegetable sides, baked potatoes or bread. The hot peppers can be very intense so have it with something that’s going to balance that heat and keep a cool drink handy!

spicy-hot-chicken2

Ghost Pepper and Chipotle Stew Chicken
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Serves: 2-3
 
Ingredients
  • 5-6 chicken drumsticks
  • 1 4oz can chipotle pepper sauce
  • 1 whole ghost pepper
  • 1 tsp Adobo
  • ½ onion, diced
  • 1-2 cloves garlic, minced
  • 1-2 tbsp olive oil
  • 1-2 cups of water
Instructions
  1. In a heavy enamel pot or saute pan, heat up oil on medium heat. Add the onions and cook until soft. Stir in the garlic.
  2. Season the chicken with Adobo. If you don't have it season with salt & pepper or your favorite spice blend. Add the chicken and cook until slightly brown. Pour in the can of chipotle pepper sauce and add a cup of water. Stir and add the whole ghost pepper.
  3. Let mixture come to a boil and cover the pot. Cook chicken thoroughly for 15-20 minutes checking after to make sure chicken doesn't get too try or liquid boils off. This chicken stew should be saucy. Add more water if needed.
  4. Serve chicken with rice, tortillas, crusty bread or anything to sop up that sauce.

 

Spicy Chicken Recipes Roundup

This week’s featured spicy recipes roundup is chicken! These are no ordinary spicy chicken recipes, these are the types of recipes that will win praise at your dinner party, have folks cheering when you enter the room and get you a few pats on the back! Ok, seriously, back down to Earth, these are simple delicious spicy chicken recipes I found while searching the interwebs. I’ve been looking for new mouth watering spicy chicken dishes that would be great for dinner parties, especially with the holidays around the corner! We all have our go to chicken recipes but why not make something new to make that dinner extra special?

I hope you’re all inspired to make these dishes and if you do please let me know in comments or post at photo of it on my Facebook page.

spicy-chicken-roundup 1. Everyday Curry Chicken from Sinfully Spicy blog. 2. Spicy Basque Style Chicken from My Recipes. 3. Nashville Hot Style Fried Chicken from Bon Appetit. 4. Quick 30 minute Chicken Tikka Masala from Great Curry Recipes. 5. Spicy Roast Chicken from Food and Wine magazine site.

 

Spicy Crispy Chicken Breasts with Kale Salad

Crispy and crunchy chicken without deep frying? Of course, just follow this quick and easy recipe for crisp, hot and spicy chicken breasts. It’s a more healthy alternative to frying, doesn’t require much prep time and is tender and juicy.

breaded-chicken

The key to achieving that crispy texture is to double dip chicken in the wet and dry mixtures.  Browning the chicken on stove top with just butter and finishing it in the oven maintains that crunchy texture and also doesn’t leave with the oily mess you get from frying, never mind the extra fat too.

sauteed-chicken

Since white meat tends to get a little dry, soaking the chicken in the milk mixture for several minutes will also give you a tender and moist piece of chicken.

sliced-chicken-kale

Serve it on a bed of kale salad for a healthy dinner.

Spicy Chicken Breasts and Kale Salad

2 chicken boneless breasts
1 tsp Adobo, divided (found in supermarket Spanish food section or bodega)
1/2 cup flour
1 egg, beaten
1/2 cup whole milk
3/4 cup breadcrumbs
1/2 tsp cayenne pepper
1/2 tsp pequin pepper flakes
salt & pepper
1/2 stick butter

1. Season the chicken with 1/2 tsp of Adobo and set aside. Preheat oven to 350 degrees.

2. Set three shallow bowls in front of you and in first bowl add the flour. In the second bowl beat the egg, add milk and season with salt & pepper and mix. Add the bread crumbs to the third bowl, 1/2 tsp cayenne pepper, the pequin pepper flakes, the remaining Adobo seasoning and mix well.

3. Dip the chicken in each of the bowls starting with the flour first. Coat the meat with flour on both sides. Then add the chicken to the milk mixture and let it sit for about five minutes. If you have a little extra time let it soak in the milk mixture and leave in the refrigerator for 30 minutes. Lastly, dip chicken in the seasoned bread crumbs until well coated.

4. Repeat step 3 except don’t let chicken soak in milk just dip quickly and cover in bread crumbs.

5. Heat a cast iron skillet on medium heat, add butter. When butter has melted, saute the chicken until you get a nice brown color on both sides.

6. Finish the chicken in the oven and cook for 15-20 minutes until chicken is cooked all the way through. Remove from oven and let it rest for a couple of minutes. Slice chicken and serve over kale salad.

Feta & Red Onion Kale Salad

Chop a bunch of kale greens and toss with a little red wine vinegar, olive oil, thinly sliced red onion and crumbled feta cheese.

A Foodie’s New Years Recovery through Food

Have any of you seen Bon Appetite’s new Foodie Lover’s cleanse yet? The plan aims to help food lovers get back on a healthy food track after a holiday of feasting. This isn’t a boring diet, or a “diet” for that matter, made up of bland foods but the the kind of menu you can look forward to eating. It’s a menu you would imagine chefs preparing but the appeal is that the recipes are easy enough for home cooks to make. The only drawback is the long shopping list and some of the ingredients aren’t items you would normally stock but hey, you can substitute items so no big deal. The idea is to eat healthy and enjoy every minute of it!

yogurt_cilantro_chicken

I reviewed the entire list and found I had about 75-80 percent of the items which wasn’t too bad so decided to make a few dishes. It’s a two week plan of fresh vegetables, fruits, seafood and poultry, and all the sides the body needs to recover from a few weeks of parties, dinners, cookies and cocktails! I actually don’t like following meal plans or getting on a schedule but do understand the value and benefits it can bring in the long run so will be making a few and adding my own. I, of course, had to go through the entire plan and find all the dishes with a good amount of spices and will be sharing some with you here.

yogurt_cilantro_chicken2

I made the yogurt chicken with ginger cilantro chutney the other day and have found a new favorite recipe! The flavor was pretty amazing. The chicken had a little tang from the yogurt and the ginger cilantro chutney had a nice spicy bite. This sauce would be great as a dip, with shrimp or spread on a sandwich as a condiment. I’m not going to post the recipe since you can get it from the Bon Appetit site, besides I just substituted a few items and didn’t change the process much. I did however up the hot paprika and cayenne on the chicken…yes, I used both and it was gooood! Here is what I did with the rest. I substituted the black rice for brown rice and added crushed pistachios instead of almonds and apricots and it all worked just fine. The rice dish would be great with golden raisins which I may try the next time.

yogurt_chicken_salad

Another thing I like about this plan is that leftovers can be used for completely new dish the next day. I made a kale salad using a sherry vinaigrette found in the plan as well to go with the chicken and carrot leftovers the next day! Check the cleanse out and left me know what you think.

If you have seen the plan already, did you find the shopping list overwhelming? We’re you discouraged from making any of the dishes because you didn’t have ingredients in stock?

Spicy Asian Chicken Skewers

I made these for dinner the other night and really had to stop myself from eating all of it! These Asian inspired skewers are spicy, flavorful, and trust me, you will be licking your fingers.

These are perfect for a week night dinner since it only takes as long as you need to marinate, fire up the grill and cook. You can also save some time by marinating the night before. When I get home late from work I just want something quick, light and satisfying so I don’t feel so weighted down afterwards. Pairing these spicy Asian chicken skewers with a chilled Gruner Veltliner is perfect and one of my go-to wines for spicy foods since it’s fruity and refreshing but not sweet. This really hit the spot!

What spicy dish do you like to make when time is not on your hands?

Spicy Asian Chicken Skewers
yields about 8-10 skewers

1 lb chicken breast or chicken tenders
1/4 cup light soy sauce
1/4 cup rice vinegar
1 tbsp chili garlic sauce
1 tbsp sesame oil
2 tsp Sriracha hot sauce
1 tbsp scallions, chopped
skewers

1. Mix all ingredients, except for the chicken, in a bowl and stir well.

2. Cut the chicken breasts into strips or use pre-cut chicken tender and place in a bowl. Add the liquid mixture to chicken and marinate in refrigerator for at least 30 minutes.

3. Skewer the chicken and grill for about 15 minutes.

I made these in an indoor grill and was able to use some of the drippings to keep the skewers moist. You can reserve some of the liquid also and cook on stove top quickly since its had raw chicken in it and pour the reduced sauce over skewers. Enjoy!

Also, if you want a heavier meal just make a side of white rice or grill some of your favorite veggies.  A side of grilled Chinese broccoli would go well with these. Just be sure to grill them separately since meats and vegetables have different cook times.