Best 6 Spicy Chicken And Peppers Recipes

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With the tantalizing aroma of sizzling peppers and tender chicken, spicy chicken and peppers is a delectable dish that ignites taste buds and sparks culinary adventures. This delectable combination offers a harmonious blend of flavors, featuring succulent chicken pieces bathed in a vibrant sauce infused with the fire of chili peppers. Whether you prefer a milder heat or embrace the inferno, this culinary journey promises to transport you to a realm of spicy bliss. As you embark on this culinary expedition, discover the secrets to crafting the ultimate spicy chicken and peppers dish, leaving your palate awakened and your taste buds invigorated.

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

RIGATONI WITH SPICY CHICKEN SAUSAGE, ASPARAGUS, EGGPLANT, AND ROASTED PEPPERS



Rigatoni with Spicy Chicken Sausage, Asparagus, Eggplant, and Roasted Peppers image

Provided by Brian Boitano

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

2 red bell peppers
1 bunch asparagus, woody ends trimmed and cut into 1-inch pieces
1/2 cup extra-virgin olive oil
1 pound spicy Italian chicken sausage, casings removed
8 ounces dried rigatoni
1 baby eggplant (about 6 ounces) stemmed and cut into 1/2-inch cubes
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
3 garlic cloves, chopped
1 tablespoon red wine vinegar
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh flat-leaf parsley

Steps:

  • Position a rack in the oven 6 inches below the broiler and preheat the broiler.
  • Put the peppers on a baking sheet and put it under the broiler. Roast, turning the peppers with tongs a quarter turn every couple of minutes, until charred on all sides, 8 to 10 minutes total. Transfer the peppers to a bowl, cover tightly with plastic wrap, and let the peppers steam for 10 minutes to loosen the skins.
  • Using a paper towel, rub the charred skins off the peppers. Carefully remove the cores, stems, and seeds, and slice the pieces lengthwise into thin strips. Reserve any liquid the peppers release.
  • Bring a medium pot of water to a boil and salt it generously. Add the asparagus and cook for 1 minute; drain and rinse under cold water. Transfer to a paper towel-lined plate to drain.
  • Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon, until browned and cooked through, 6 to 8 minutes. Transfer the sausage to a plate with a slotted spoon.
  • Meanwhile, bring a large pot of water to a boil and salt it generously. Cook the pasta until al dente according to the package instructions. Drain and return the pasta to the warm pot.
  • Add 3 tablespoons olive oil to the skillet, add the eggplant, season with salt and pepper, and cook until brown and just tender, 5 to 6 minutes.
  • Add 1 tablespoon of olive oil and the garlic to the skillet and cook, stirring, for 1 minute. Add the roasted peppers with any reserved liquid, asparagus, sausage, and vinegar and cook, stirring, for 2 minutes more.
  • Transfer the sausage mixture to the warm rigatoni and add the Parmesan, parsley, and remaining 2 tablespoons of olive oil and stir to combine.
  • Taste the pasta and season with salt and pepper, if needed. Transfer to a large bowl and serve immediately.

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

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.

SPICY CHICKEN WITH PEPPERS AND BASIL



Spicy Chicken with Peppers and Basil image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 20

2 cups jasmine rice, prepared to directions on the package
1 1/2 pounds boneless, skinless chicken breast
1 tablespoon (1 turn around the pan) wok or light colored oil
1 tablespoon hot chile oil
1/2 to 1 teaspoon crushed red pepper flakes
1 small to medium onion, thinly sliced
2 red bell peppers, seeded and thinly sliced
4 cloves garlic, chopped
2 tablespoons (2 turns around the pan in thin stream or 2 splashes) fish sauce
20 leaves fresh sweet basil, torn
Serving suggestion: Thai Salad with Peanut Dressing, recipe follows
3 tablespoons chunky style peanut butter
2 tablespoons light oil, vegetable or canola
1 tablespoon dark soy sauce, a splash
2 tablespoons (2 splashes) rice wine vinegar
1 teaspoon sugar
1/4 teaspoon (2 pinches) cayenne pepper
1 small head Iceberg lettuce, shredded
2 cups fresh bean spouts
2 carrots, grated or peeled into curls with a vegetable peeler

Steps:

  • Place rice on the stovetop to cook.
  • Cut chicken on an angle across the breast into thin strips. Cut strips across into bite size pieces. Set chicken aside. Wash hands and cutting board.
  • When the rice is 6 or 7 minutes away from being done, begin your stir fry.
  • Heat a wok, wok shaped skillet, or large nonstick skillet over high heat. When the pan smokes, add wok or light cooking oil, and hot chile oil. Sprinkle in crushed pepper flakes. Add chicken and stir fry 2 minutes. Add onions, red bell peppers, and garlic and stir-fry for 1 or 2 more minutes. Add fish sauce. Remove the pan from heat and add basil. Toss chicken dish until basil wilts.
  • Serve chicken and peppers with prepared rice, salad with peanut dressing.
  • Heat peanut butter in microwave in a small microwave safe dish on high for 15 seconds to soften. Transfer peanut butter to a bowl. Whisk in oil, soy, vinegar, sugar, and cayenne pepper.
  • Pile lettuce, bean spouts, and carrots on a serving platter. Drizzle liberally with peanut dressing and serve.
  • Preparation time: 10 minutes
  • Cooking time: none
  • Ease of preparation: easy

SPICY CHICKEN, KIELBASA AND RICE WITH RED BELL PEPPERS



Spicy Chicken, Kielbasa and Rice With Red Bell Peppers image

Make and share this Spicy Chicken, Kielbasa and Rice With Red Bell Peppers recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Chicken

Time 1h

Yield 4 serving(s)

Number Of Ingredients 16

4 -6 tablespoons olive oil
2 lbs boneless chicken thighs (cut into about 1-inch pieces)
seasoning salt
pepper
1/2 lb dried kielbasa, sliced (or to taste)
3 large red bell peppers, seeded and chopped
2 medium onions, chopped
3 tablespoons chopped fresh garlic (or to taste)
1 tablespoon dried oregano
1 1/2 tablespoons paprika
1 teaspoon cayenne pepper (or to taste)
1 1/2 cups uncooked converted white rice (I use Uncle Ben's)
2 cups chicken broth (more if needed)
2/3 cup tomato sauce
3 teaspoons louisianna hot sauce (or to taste, opt)
2 cups frozen peas, thawed (can use less)

Steps:

  • heat oil in a large heavy skillet over medium-high heat.
  • Season the cubed chicken with seasoning salt and pepper, then brown on all sides; remove to a plate.
  • Add in the smoked sausage and brown slightly; remove to the plate with the chicken.
  • Add in the onions, garlic, red bell peppers, oregano, paprika and cayenne pepper; saute for about 3 minutes.
  • return the chicken and sausage back to the skillet and saute for another 2 minutes.
  • Add in uncooked rice; stir to coat.
  • Add in 2 cups chicken broth, tomato sauce and hot sauce (if using) mix to combine and bring to a boil, cover the skillet (or pot).
  • reduce the heat to medium-low and simmer until the rice is tender and the liquid is absorbed, about 25 minutes (adding in more both if the mixture seems too dry).
  • Mix in the peas and cook until heated through (about 2 minutes).
  • Season with salt and pepper.

Nutrition Facts : Calories 1070.8, Fat 65.8, SaturatedFat 17.2, Cholesterol 228.1, Sodium 1451.5, Carbohydrate 59.7, Fiber 9.3, Sugar 14.3, Protein 58.2

CHICKEN SALAD WITH PIQUILLO PEPPERS, ALMONDS, AND SPICY GREENS



Chicken Salad with Piquillo Peppers, Almonds, and Spicy Greens image

Provided by Molly Stevens

Categories     Chicken     Leafy Green     Herb     Mustard     Nut     Onion     Pepper     Dinner     Lunch     Almond     Arugula     Escarole     Watercress     Bon Appétit     Sugar Conscious     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 9

2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1/3 cup extra-virgin olive oil
4 cups 1/2-inch cubes chicken plus 3 tablespoons drippings reserved from Roast Chicken with Spanish Paprika
1 cup thinly sliced green onions
1/3 cup plus 3 tablespoons slivered almonds, toasted
4 piquillo peppers or 1 roasted red bell pepper from jar, well drained, cut lengthwise into 1/4-inch-wide strips
6 ounces assorted spicy salad greens (such as watercress, frisée, baby arugula, and hearts of escarole; about 6 packed cups)
1/2 cup chopped fresh basil

Steps:

  • Whisk vinegar and mustard in small bowl. Gradually whisk in oil; season dressing with salt and pepper.
  • Place chicken in large bowl. Warm drippings in microwave just until melted. Drizzle over chicken; toss to coat. Add green onions, 1/3 cup almonds, and peppers and toss. DO AHEAD Can be made 2 hours ahead. Cover and chill. Let dressing stand at room temperature.
  • Add greens, basil, and dressing to bowl with chicken; toss to coat. Season chicken salad to taste with salt and pepper. Sprinkle remaining 3 tablespoons toasted almonds over and serve.

SPICY JERK CHICKEN KEBABS WITH BELL PEPPERS AND PINEAPPLE



Spicy Jerk Chicken Kebabs With Bell Peppers and Pineapple image

The spice level of this dish is mild. For hotter taste, you can leave the seeds in the jalapeno pepper.

Provided by Chef mariajane

Categories     One Dish Meal

Time 20m

Yield 8 serving(s)

Number Of Ingredients 20

1 teaspoon whole allspice
1 teaspoon black peppercorns
4 whole cloves
1/4 cup packed brown sugar
1/4 cup fresh lime juice
1/4 cup low sodium soy sauce
2 tablespoons Worcestershire sauce
2 teaspoons paprika
2 teaspoons dried thyme leaves
8 garlic cloves
3 large shallots, peeled and cut in half
fresh ginger, peeled and thinly sliced (3-inch piece)
1 jalapeno pepper, halved and seeded
2 lbs chicken breasts, boneless, skinless, cut into 2-inch pieces
2 cups cubed pineapple, 1-inch pieces (about 1 medium)
1 1/2 cups red bell peppers, 1-inch pieces (about 1 large)
1 1/2 cups green bell peppers, 1-inch pieces (about 1 large)
1 teaspoon salt
1/2 teaspoon black pepper
cooking spray

Steps:

  • Heat a small skillet over medium-high heat. Add first 3 ingredietns to pan; cook for 1 minutes or untl lightly toasted and fragrant.
  • Place spices, brown sugar, and next 9 ingredients (through jalapeno) in a blender; process until smooth. Combine spice mixture and chicken in a large zip-top plastic bag; seal and marinate in refrigerator 2 hours, turning occasionally.
  • Prepare grill.
  • Remove chicken from bag, reserving marinade. Thread chicken, pineapple, and bell peppers alternating onto each of 8 (12-inch) skewers. Brush reserved marinade onto pineapple and bell peppers. Sprinkle evenly with salt and pepper. Place kebabs on a grill rack coated with cooking spray. Grill 8 minutes or until chicken is done.

Tips:

  • Choose the right chicken: Boneless, skinless chicken breasts or thighs are best for this recipe. You can also use bone-in chicken, but it will take longer to cook.
  • Use fresh peppers: Fresh peppers will give your dish the best flavor. If you don't have fresh peppers, you can use frozen or canned peppers, but they won't be as flavorful.
  • Don't overcrowd the pan: When cooking the chicken and peppers, don't overcrowd the pan. This will prevent the chicken from cooking evenly and the peppers from getting crispy.
  • Use a high-quality olive oil: A good olive oil will help to enhance the flavor of the chicken and peppers.
  • Season the chicken and peppers well: Season the chicken and peppers generously with salt, pepper, and other spices. This will help to bring out their flavor.

Conclusion:

This spicy chicken and peppers recipe is a delicious and easy-to-make dish that is perfect for a weeknight dinner. The chicken is tender and juicy, and the peppers are crispy and flavorful. The combination of the two is sure to please everyone at the table. So next time you're looking for a quick and easy dinner idea, give this spicy chicken and peppers recipe a try. You won't be disappointed!

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