Best 5 Braised Chicken With Spicy Greens Recipes

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Braised chicken with spicy greens is a tantalizing dish that combines the tender, succulent texture of chicken with the vibrant, piquant flavors of various spicy leafy greens. The succulent chicken is cooked in a flavorful broth until it is fall-off-the-bone tender, while the spicy greens impart a fiery, peppery kick that awakens the taste buds. This delectable dish is not only bursting with flavor, but it is also a versatile culinary creation that can be tailored to suit individual preferences and dietary restrictions. Whether you prefer a mild heat or a tongue-tingling inferno, the customizable nature of this recipe allows you to adjust the level of spiciness to create a dish that perfectly matches your palate.

Check out the recipes below so you can choose the best recipe for yourself!

WHITE HOUSE GARDEN HERB-ROASTED CHICKEN WITH BRAISED GREENS



White House Garden Herb-Roasted Chicken with Braised Greens image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 9

3 tablespoons chopped mixed fresh herbs (such as rosemary, thyme, sage and parsley)
1 tablespoon dijon mustard
2 tablespoons extra-virgin olive oil
1 3-to-4 pound chicken, quartered
Salt and pepper
2 slices bacon, diced
1 large red onion, diced
2 bunches kale, collard or mustard greens (a mix also works well), stemmed and torn
3/4 cup chicken stock

Steps:

  • Mix the herbs, mustard and olive oil in a nonreactive baking dish. Add the chicken, season with salt and pepper and turn to coat evenly. Cover and marinate in the refrigerator at least 1 hour or overnight.
  • Preheat the oven to 450 degrees F. Place the chicken on a foil-lined baking sheet and roast until the meat is cooked through and the skin is crisp, 30 to 40 minutes.
  • Meanwhile, saute the bacon in a deep pan or Dutch oven over medium heat until rendered, about 5 minutes. Add the onion and cook until translucent, 6 to 7 minutes. Add the greens, in batches, and saute until wilted, about 4 minutes. Add the chicken stock, cover and gently braise over low heat until tender, about 40 minutes. Season with salt and pepper and serve with the chicken.

QUICK-BRAISED CHICKEN WITH GREENS



Quick-Braised Chicken With Greens image

There's a family of dishes that are both tangy and cozy: hot and sour soup, braised collard greens, puttanesca, brisket and now, this pot of braised chicken and greens. Its bite comes from hot pickled peppers and their brine, while the comfort comes from browned onions, tomato paste, cumin and chicken broth - and the knowledge that you can make this dish quickly with boneless thighs and any dark, leafy greens in your fridge. Eat the stew on top of something starchy to soak up the broth; it's especially good with crunchy olive oil-fried toast (see Tip).

Provided by Ali Slagle

Categories     dinner, weekday, weeknight, poultry, main course

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 11

3 tablespoons extra-virgin olive oil
1 large yellow onion, thinly sliced
Kosher salt (Diamond Crystal)
1/2 cup sliced hot pickled peppadew, cherry or pepperoncini peppers, and 2 tablespoons brine reserved, plus more to taste
1/4 cup tomato paste
1 tablespoon light or dark brown sugar, plus more to taste
1 teaspoon ground cumin
4 cups chicken broth
1 1/2 to 2 pounds boneless, skinless chicken thighs
1 1/2 pounds (1 to 2 bunches) dark leafy greens, such as kale, Swiss chard or escarole, de-stemmed and coarsely chopped
Fried toast (see Tip), pasta, boiled or mashed potatoes, mashed cauliflower, or grains, for serving

Steps:

  • In a large pot over medium-high, heat the oil. Add the onion, season with salt and cook, stirring just a few times, until translucent and browned, 6 to 9 minutes. Add the peppers, tomato paste, brown sugar and cumin, and cook, stirring constantly, until the paste is a shade darker and starts to stick to the bottom of the pot, 2 to 3 minutes.
  • Add the broth, chicken, greens and pickled-pepper brine. Season with salt and stir to combine. Cover the pot, keep on medium-high and bring to a simmer. Uncover, reduce heat to low, and cook uncovered until the chicken is cooked through and the greens are tender, 15 to 20 minutes. Using two forks, shred the chicken right in the pot into pieces, then stir to combine. Taste and adjust with salt, sugar (if it's too tangy or spicy) and brine (if it's too sweet or flat). Eat with starch of choice.

BRAISED CHICKEN THIGHS WITH GREENS AND OLIVES



Braised Chicken Thighs With Greens and Olives image

In this quick and comforting one-pot, stove-top meal, chicken thighs are browned, then simmered with sturdy greens. When they're in season, pleasantly bitter dandelion greens are lovely here. But any structured greens with a tendency to wilt when cooked, like escarole, kale and even Swiss chard, will work here, so feel free to use whatever you have on hand. Olives and raisins, tossed in at the very end, add some salty and sweet notes. Round out the meal with a loaf of crusty bread - it's perfect to sop up this brothy braise.

Provided by Colu Henry

Categories     dinner, weekday, weeknight, poultry, main course

Time 40m

Yield 4 servings

Number Of Ingredients 12

1 1/2 pounds bone-in, skin-on chicken thighs
Kosher salt and black pepper
2 tablespoons grapeseed or canola oil
1/2 red onion or 2 to 3 medium shallots, thinly sliced (about 1 cup)
2 garlic cloves, thinly sliced
Pinch of red-pepper flakes (optional)
1 to 2 bunches sturdy greens, such as dandelion, escarole, Swiss chard or kale, roughly chopped (about 8 cups)
1 1/2 cups chicken stock, plus more as needed
1/3 cup green olives, pitted and roughly chopped
2 tablespoons raisins
2 tablespoons finely chopped Italian parsley (optional)
Flaky salt, for serving (optional)

Steps:

  • Season chicken thighs well with salt and pepper. In a large heavy-bottomed skillet, heat oil over medium-high heat. Add the chicken thighs, skin-side down, and cook undisturbed until nicely browned, about 5 to 6 minutes. Flip and brown the other side, about 4 to 5 minutes more. Transfer to a plate and set aside.
  • Pour off all but 2 tablespoons of fat from the pan and return to medium-low heat. Add red onion, and cook until it begins to soften, about 1 to 2 minutes. Add garlic and red-pepper flakes, if using, and cook for 30 seconds more.
  • Add chopped greens to the pan and stir, tossing to coat in the residual chicken fat. It may seem like a lot of greens, but they will cook down. Add the chicken thighs and any juices that have accumulated back to the pan and lay them on top of the greens. Pour in enough of the chicken stock to come up to the chicken about halfway. Bring the chicken to a gentle simmer. Partly cover and allow the chicken to finish cooking through, about 20 minutes more.
  • Stir in olives and raisins and cook uncovered until they are warmed through, and the raisins are nicely plumped, about 1 minute more. Garnish with parsley, if using, and serve. Season with flaky salt, if desired.

Nutrition Facts : @context http, Calories 518, UnsaturatedFat 26 grams, Carbohydrate 12 grams, Fat 38 grams, Fiber 2 grams, Protein 32 grams, SaturatedFat 9 grams, Sodium 745 milligrams, Sugar 5 grams, TransFat 0 grams

SPICY BRAISED CHICKEN WITH MUSHROOMS AND STAR ANISE



Spicy Braised Chicken with Mushrooms and Star Anise image

Categories     Chicken     Ginger     Mushroom     Onion     Braise     Sauté     Lunar New Year     Hot Pepper     Anise     Cabbage     Bon Appétit

Yield Serves 4

Number Of Ingredients 12

1 tablespoon peanut oil
4 chicken breast halves with skin and bones
12 ounces fresh shiitake mushrooms, stemmed, caps quartered
2 cups chopped green onions
2 tablespoons minced garlic
1 tablespoon minced peeled fresh ginger
2 14 1/2-ounce cans low-salt chicken broth
1/2 cup hoisin sauce
4 whole star anise
4 cups 3/4-inch-wide strips Napa cabbage (about 1/2 small head)
1 tablespoon hot chili sauce (such as sambal olek or sriracha)*
*Available at Asian markets and in the Asian foods section of some supermarkets.

Steps:

  • Heat peanut oil in heavy large pot over medium-high heat. Add chicken; sauté until brown, about 4 minutes per side. Transfer to bowl. Add mushrooms, 1 1/2 cups green onions, garlic and ginger to pot. Sauté until mushrooms are tender, about 5 minutes. Return chicken to pot. Add chicken broth, hoisin sauce and star anise. Bring to boil. Reduce heat, cover and simmer until chicken is cooked through, about 20 minutes.
  • Remove chicken from pot; cool slightly. Remove skin and bones from chicken and discard. Cut meat crosswise into 1/2-inch-wide strips.
  • Meanwhile, boil mixture in pot until reduced to 2 1/2 cups, about 20 minutes. Stir in cabbage and chili sauce. Boil until cabbage is tender, about 4 minutes. Return chicken to pot; simmer until heated through, about 2 minutes. Transfer to bowl. Discard star anise. Sprinkle with remaining 1/2 cup green onions.

ORANGE BRAISED CHICKEN THIGHS WITH GREEN OLIVES



Orange Braised Chicken Thighs with Green Olives image

Categories     Chicken     Citrus     Olive     Poultry     Braise     Quick & Easy     Wheat/Gluten-Free     Winter     Gourmet

Yield Serves 2

Number Of Ingredients 9

4 chicken thighs with skin
2 teaspoons olive oil
3 large garlic cloves, minced
1 medium onion, sliced thin
1/2 teaspoon ground cumin
1/2 cup fresh orange juice
1 tablespoon fresh lemon juice
1/3 cup small pitted green olives
Accompaniment if desired: Yellow Rice with Sofrito

Steps:

  • Rinse chicken and pat dry. Season chicken with salt and pepper. In a heavy skillet heat oil over moderately high heat until hot but not smoking and brown chicken, transferring as browned to a plate.
  • Pour off all but about 1 tablespoon fat from pan. Reduce heat to moderate and in skillet cook garlic, stirring, until it begins to turn golden. Add onion and cook, stirring, until pale golden. Stir in cumin, citrus juices, and salt and pepper to taste and add chicken and olives. Simmer chicken, covered, 25 minutes, or until tender.

Tips:

  • For the most flavorful braised chicken, use a whole chicken or chicken pieces with the skin on.
  • Brown the chicken well before braising to add depth of flavor.
  • Use a variety of spices and herbs to flavor the braising liquid, such as garlic, ginger, thyme, and rosemary.
  • Add some vegetables to the braising liquid for a more nutritious and flavorful dish.
  • Braise the chicken until it is fall-off-the-bone tender, which can take up to 2 hours.
  • Serve the braised chicken with a side of mashed potatoes, rice, or your favorite vegetables.

Conclusion:

Braised chicken with spicy greens is a delicious and easy-to-make dish that is perfect for a weeknight dinner. With just a few simple ingredients, you can create a flavorful and tender chicken dish that the whole family will love. So next time you're looking for a new dinner recipe, give braised chicken with spicy greens a try!

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