Five Pepper Chicken Stew: Recipes That Blow Your Top Off!

When it comes to feeding family, I generally keep things mild. Children can be harmed be feeding them foods that they are not accustomed to. When it comes to exploring opportunities for a total burn out of your taste sensations, I invite over friends. Of course, those friends are willing to take a risk, and with some recipes such as this five pepper chicken stew, that risk can blow you away!

Peppers are an interesting ingredient in many dishes. Of course, I am not one to overdo things often, but when I want a true mingling of pepper sensation, this recipe is going to known your socks off. Ranging from a mild pepper to an intense pepper capable of melting wallpaper, the five pepper chicken stew is not only delicious, it will clean your sinuses.

Take a look at this simple recipe, and if you are brave, make it tonight.

Five Pepper Chicken Stew

Ingredients:

4 chicken breasts
4 fresh jalapeno peppers
4 fresh mulato peppers
4 fresh ancho peppers
1 fresh poblano pepper
4 fresh habanero peppers
4 medium tomatoes
1 large yellow onion
4 garlic cloves
4 medium baking potatoes
2 large carrots
½ cup hulled pepitas (pumpkin seeds)

Directions:
Remove skin and bones from chicken breasts and cut into one inch cubes. Remove the stem & seeds from the peppers and chop into ¼ inch pieces (please wear gloves when handling peppers), as well as the tomatoes and the onion. Remove skin from garlic cloves and slice thinly. Peel the potatoes & carrots and cut into one inch pieces. Combine all the ingredients in a large, thick pot and cook on medium low for three hours.

Beware: this will clean your sinuses!!

Tip: If the local market does not have the varieties of peppers listed above, experiment with variations available to you. This recipe uses very hot peppers.

Poblano peppers are one of the largest and mildest tasting green peppers in the category, meaty, juicy and large enough to use for stuffing, great for roasting & baking.

Mulato peppers are the dried Poblano pepper, flattened and wrinkled. It tastes a little like licorice, with undertones of cherry and tobacco.

Ancho peppers are the dried version of Poblano, or "people" peppers. Their flavor is somewhat sweet and somewhat raisin-like, with medium heat. The outer skin has a rich, sweet, raisin-like flavor, which is most commonly associated with the flavor of chili.

Jalapeno peppers are usually green, but sometimes red. Moderately hot, with an immediate bite.

Habanero peppers are also known as Scotch Bonnet, they are the hottest commercially grown pepper. They are generally green, red, orange, or yellow in color.

As you can see, there are some interesting sensations available with just this one dish. While getting fresh peppers is best, not all merchants will carry each pepper listed in this recipe. Toy with the peppers available in your local area to find the right mixture for you, and remember, peppers do taste differently as an ingredient of a mixture than as a solo food. Mix and match well to get the perfect sensational taste for you!



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Eight Pepper Sauce Creole With Boneless Chicken

Sauce Creole sounds intimidating. Once you figure out that it is a variation on traditional tomato sauce, it becomes a way to impress guests and wow your family. The following can be made with cooked boneless chicken, either breast or thigh meat or shrimp or craw fish tail meat. It is also a good way to use up leftover cooked pork. Different meats will require slightly different cooking techniques and time.

For the sauce you will need:

Chicken Chili

Two green bell peppers Two red bell peppers Two white or yellow bell peppers Two small dried chili peppers Two large yellow onions 12 ounces of tomato paste (do not use sauce or puree) 12 ounces of white wine (a less dry wine, such as Chardonnay, White Lambrusco, or Moscato works well) olive oil sugar

Creole seasoning

This can be prepared in a crock pot, or on the stove. Total stove cooking time is about an hour. But the longer it cooks the better it tastes, so a crock pot would be an excellent choice.

Cut the bell peppers and onions into one inch cubes. DO NOT cut the chili peppers.

Put a small amount of oil in a heavy pan and saute the onions and bell peppers until tender. Keep the heat low so they do not brown.

Sprinkle on a bit of the Creole seasoning. Just a little. You will be adjusting the seasoning as it cooks.

If you will be using a crock pot, pour the cooked vegetables in. Stir in 12 ounces of tomato paste. Mix well. It will take a few minutes to get it all into one homogenous mass.

Very slowly, stir in the wine. Add this gradually, or else there could be chunks of tomato that do not get incorporated.

Taste the sauce. See what it needs. It will not be spicy yet, but when it is right, it will be just a little sweet, and a slight bite. If it is not sweet enough from the wine, add a little sugar, but no more than ¼ cup, as the sweetness will increase as it cooks. If you think it needs more salt, add more Creole seasoning. But not too much. You cannot take it away if you over-season.

Now, put in the whole dried chili peppers.

Cover the crock pot securely, turn it on to low, and walk away for at least four hours.

Check the pot. If it seems too thick, add a bit more wine. If it is too thin, set the lid askew and turn the heat up to high for about half an hour. Taste the sauce. Is it sweet enough? Is it spicy enough? If not, adjust at this point.

Add the protein. If you are using shrimp they should be shelled and raw. Crawfish tail meat comes already cooked and shelled. Twelve ounces of either should be enough. If you opt for chicken or pork, if it is not already cooked, saute it in the pan where you had cooked the onions and peppers. Just dump it all into the crock pot. Cover and walk away for another hour or so to allow the flavors to meld.

Serve over cooked rice, with buttered French bread, and a glass of the wine you used in the sauce.

Eight Pepper Sauce Creole With Boneless Chicken

If you liked this Boneless Chicken recipe, but if other people in your family find it too spicy for their taste, you may want to check out chicken cordon bleu or a chicken parmesan recipe.

BonelessChickenRecipe.com - Chicken so delightfully moist, you can almost smell it through your monitor.

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Chicken and Bell Pepper Casserole with Spicy Chipotle

Yield: 12 servings
Ingredients
The chicken has to marinate overnight, so plan accordingly.
1 (7 ounce) can chipotle chiles in adobo, chiles
stemmed and seeded, adobo reserved
1 tablespoon ancho chili powder
12 whole chicken breasts (skin on or removed) or
your favorite part of the chicken
Salt and freshly ground pepper
3 tablespoons olive oil
1 large onion, cut into 1/2−inch dice
1 green bell pepper, cut into 1/2−inch dice
2 red bell peppers
1 1/2 cups fat−free chicken stock or canned low−sodium broth
1 pound tomatillos, husked, washed and coarsely chopped
1 large tomato, coarsely chopped
2 large garlic cloves, minced
1/4 teaspoon cayenne pepper
6 scallions, thinly sliced
1 cup chopped cilantro leaves
Preparation
In a food processor, puree the chipotles and adobo until smooth. Put the chicken breasts on a large rimmed baking sheet and season with salt and pepper. Coat the legs thoroughly with the puree. Cover and refrigerate overnight.
Preheat the oven to 350 degrees F.
In a large skillet, heat 1 tablespoon of the oil until shimmering. Add 4 of the chicken breasts to the skillet, skin side down, and brown over moderate heat, about 4 minutes per side.
Transfer to a large rimmed baking sheet. Wipe out the skillet and repeat with the remaining oil and chicken breasts. Wipe out the skillet again.
Spray the skillet with cooking spray (olive oil spray) in a large skillet. Add the onion and green pepper and cook over moderately low heat until lightly browned, about 15 minutes.
Meanwhile, roast the red peppers directly over a gas burner or under a preheated broiler, turning occasionally, until charred all over. Transfer the peppers to a plate and let stand for 10 minutes. Discard the charred skin, stems and seeds and cut the red peppers into 1/2−inch dice.
Add the chicken stock to the onion and green pepper and simmer over moderate heat for 5 minutes. Add the tomatillos, tomato, garlic, cayenne and the roasted red peppers and simmer over moderate heat for 10 minutes.
Season the sauce with salt and pepper and pour into 2 large baking dishes. Set the chicken breasts/or avorite parts on top of the sauce, skin side up. Bake for about 25 minutes, or until the chicken is  deeply browned and cooked through. Scatter the scallions and cilantro over the chicken and serve.

I hope you enjoyed reading. If you would like to read about interesting news topics and watch engaging videos, visit Raymond St Clair's Youtube channel. You might also like to catch up on Geopolitical issues with Jeff Rense.

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Best Chili Recipes - 12 Hot Chili Pepper Facts That Are Really Cool!

This article will look at 12 chili pepper facts that are of interest to people who like to cook chili. This article is for general information and only makes the reader more informed about the main component of the recipes they cook, the chili pepper.

1. Chili can kill bacteria in general and can also kill bacteria on other foods

2. The element known as capsaicin is what makes a chilie hot to the taste and in some cases the touch.

3. Capsaicin is also used in making pepper spray for civilian and law enforcement.

4. I bet you did not know that there are over 140 varieties of chilies out there did you? Guess what? They are grown in Mexico! 140 varieties in Mexico alone! Staggering!

5. If you have eaten a chili pepper that is too hot for you, do not intake water, instead try using milk or yogurt. Capsaicin does not mix with water as it is an oily element of the chilie.

6. In many instances ailments such as high blood pressure, high cholesterol, ulcers, colds, certain cancers, and pain management capsaicin has had a correlation with cures related to these ailments and more.

7. Chilies are chock full of vitamins A and C and have a thermogenic (fat burning) ability when used in fat fighting diets and has been used in many dietary supplements for general health and weight loss. Chili peppers can increase your metabolism.

8. Ok, all you Romeo's out there, here is one for you! Chilies have been known to have a somewhat aphrodisiac effect on people. Hot!

9. Certain hot sauces can supply a whole days supply of vitamin A in one teaspoon.

10. Here is one for you! Have you ever eaten a hot fruit? Have you ever heard of a hot fruit? You have now. Chili peppers are not a vegetable, they are a fruit and they are hot!

11. Chili peppers have been know to reduce the appetite for foods with lots of fat and has been known to curb cravings for sweets.

12. Chili peppers of members of a variety of fruits and vegetables known as "nightshades." Other nightshades include tomatoes, potatoes, and eggplants.

In this article we have looked at some really cool facts regarding the chili pepper. These facts will not necessarily help you make your best chili recipes, but is just good old fun information to know. If you enjoyed these facts and would like to how to make different kinds of chili recipes then please visit: http://www.bestchilirecipes.net.

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