1,001 Best Hot and Spicy Recipes (73 page)

 

1.
Cut the chicken into small pieces. In a large pan, place the gizzard, legs, and carcass of the chicken. Add the tomato, onion, basil, marjoram, oregano, and water and bring to a boil. Boil gently for about 30 minutes. Strain the stock and reserve the chicken and the stock separately.

2.
In a skillet, heat the oil over medium heat. Add the garlic and onion and fry them. When the garlic is brown, remove it from the pan and add the chicken. Fry the chicken until brown, then add the carrots, leeks, string beans, peas, celery, cabbage, bay leaves, pepper, chile, and salt and cook gently for about 10 minutes. Add 2 cups (473 mL) of the reserved stock and simmer until the vegetables and chicken are done, about 15 minutes. Serve very hot, with sliced oranges in each soup bowl.

Yield: 4-6 servings

Heat Scale: Medium

 

1 (3-pound [1.36 kg]) chicken, cut into serving pieces
3 cups (708 mL) water
¼ cup (59 mL) ground dried prawns or shrimp
½ cup (118 mL) chopped fresh pineapple
¼ cup (59 mL) grated coconut
1½ teaspoons (7.5 mL) salt
½ cup (118 mL) chopped parsley
2 onions, peeled and sliced
1 teaspoon (5 mL) dried crushed malagueta chile (or substitute piquin or cayenne)
¾ cup (177 mL) pumpkin seeds, shelled and roasted
1 teaspoon (5 mL) ground coriander
¼ cup (59 mL) vegetable oil
Parsley for garnish

 

1.
Place the chicken in a large pan with the water, ground prawns, pineapple, coconut, salt, parsley, onions, and chile. Cover and braise until the chicken is tender (about 30 minutes). Remove the lid and cook until the liquid is reduced by half.

2.
Set aside 10 whole pumpkin seeds for garnish. Grind the remaining seeds in a spice mill. Add the ground pumpkin seeds, coriander, and oil to the chicken. Heat through and serve garnished with parsley and the whole pumpkin seeds.

Yield: 6-8 servings

Heat Scale: Medium

 

1 (5-6 pound [2.27-2.72 kg]) chicken, cut up, fat removed
4 cups (.95 L) water
1 teaspoon (5 mL) salt
2 tablespoons (30 mL) butter
½ cup (118 mL) chopped onions
1 tablespoon (15 mL) cornstarch
2 tablespoons (30 mL) cold water
1 cup (236 mL) ground peanuts
2 malagueta chiles, crushed (or substitute piquin or Japanese)
2 pimientos, stems and seeds removed, julienned (or substitute red bell peppers)
2 tablespoons (30 mL) minced parsley

 

1.
Combine the chicken and water in a saucepan and bring to a boil. Add the salt, cover, reduce the heat, and simmer for 30 minutes. Remove the chicken, drain it on paper towels, and keep it warm. Continue cooking the broth until it is reduced to 2 cups (473 mL). Strain and reserve the broth.

2.
In a skillet, melt the butter over medium heat. Add the onions and sauté until browned, about 10 minutes. Add the reserved broth and heat. Mix the cornstarch with the cold water and stir it into the broth until thickened. Mix in the peanuts, chile, pimientos, and parsley. Cook, uncovered, over low heat for 5 minutes. Taste for seasoning and adjust as needed. Arrange the chicken on a platter and pour the sauce over it.

Yield: 12-14 servings

Heat Scale: Medium

 

3 (4-5 pound [1.82-2.27 kg]) chickens, cut up
1 loaf white bread, crust removed
1 (6-ounce [168 g]) can evaporated milk
2 tablespoons (30 mL) ground aji chile (or substitute New Mexican)
1 onion, peeled and minced
½ cup (118 mL) vegetable oil
1 teaspoon (5 mL) salt
1 teaspoon (5 mL) cumin
½ teaspoon (2.5 mL) coriander
Freshly ground black pepper, to taste
1 cup (236 mL) grated Parmesan cheese
½ cup (118 mL) walnuts, peeled and finely ground
4 hard-boiled eggs, peeled and sliced

 

1.
Cook the chickens in a large pot of boiling water until tender, about 25 minutes. Remove the chicken from the water, shred it, and set it aside.

2.
In a bowl, soak the bread in the evaporated milk. Add the ground chile and mix.

3.
Place the onion in a skillet with the oil and sauté over medium heat. When the oil comes to a boil, add the salt, cumin, coriander, and pepper to taste. Cook the mixture for about 7 minutes. Remove the bread from the milk, squeeze out the excess milk, and mash the bread. Add the mashed bread to the pan. Add the shredded chicken and the grated cheese. Simmer for 20 minutes, covered, checking frequently to make sure that the mixture does not burn. Add the walnuts, stirring to blend. Serve hot, garnished with the hard-boiled eggs.

Yield: 4 servings

Heat Scale: Medium

 

1 (3½-pound [1.59 kg]) chicken, cut into serving pieces, trimmed of loose skin and fat
4 cups (.95 L) water
1 teaspoon (5 mL) salt, or to taste
1½ cups (354 mL) chopped ripe tomatoes
½ cup (118 mL) chopped tomatillos
1 pasilla chile, stem and seeds removed
1 guajillo chile, stem and seeds removed (or substitute New Mexican)
¼ cup (59 mL) lime juice
½ cup (118 mL) sesame seeds, plus more for garnish
1 tablespoon (15 mL) squash seeds (pepitas), plus more for garnish
1 (1-inch [2.5 cm]) cinnamon stick, broken up
2 teaspoons (10 mL) crushed hot red New Mexican chile
½ cup (118 mL) cubed French bread, moistened with broth
¼ teaspoon (1.25 mL) achiote (annatto seed)
1 tablespoon (15 mL) all-purpose flour

 

1.
In a skillet, cook the chicken in 3 cups (708 mL) of the water and the salt over medium heat for 30 minutes. Remove the chicken, keep it warm, and reserve the broth for the sauce.

2.
In a saucepan, combine the tomatoes, tomatillos, and chiles in ¾ cup (177 mL) of the remaining water and the lime juice and cook over medium heat for 10 minutes.

3.
In a dry skillet, toast the sesame seeds, squash seeds, cinnamon stick, and crushed chile over low heat for about 10 minutes.

4.
In a food processor or blender, process the toasted ingredients. Add the cooked tomato mixture and stir to create a smooth paste. Add the bread, achiote, 2 cups (473 mL) of the reserved chicken broth, and the flour, and process everything until smooth. Return the sauce to the stove and heat through.

5.
Place the cooked chicken on a platter and cover it with the red sauce. Sprinkle the remaining squash and sesame seeds over the top.

Yield: 4 servings

Heat Scale: Hot

 

1 (3-pound [1.36 kg]) chicken, cut in serving pieces
1 onion, peeled and chopped
2 cloves garlic, peeled and chopped
1 quart (.95 L) water
4 dried cobán chiles, stems removed (or substitute 2 dried chipotle chiles)
1 tablespoon (15 mL) pumpkin seeds
½ cup (118 mL) chopped fresh cilantro
1 cup (236 mL) sliced green onions, green parts included
½ cup (118 mL) canned tomatillos, drained and chopped
1 tablespoon (15 mL) vegetable oil

 

1.
In a large pot, combine the chicken, onion, garlic, and water. Bring it to a boil, reduce the heat, and simmer until done, about 30 minutes, skimming off any foam that forms. Remove the chicken and set it aside. Strain and reserve the broth.

2.
Cover the chiles with boiling water and let them sit for 15 minutes to soften.

3.
Toast the pumpkin seeds in a hot skillet over high heat until they start to brown, taking care not to let them burn. Let the seeds cool, then grind them in a blender or spice mill.

4.
Combine the chile, toasted seeds, cilantro, green onions, tomatillos, and 2 cups (473 mL) of the chicken broth and purée until smooth.

5.
Remove the skin from the chicken. In a large skillet, heat the oil over medium heat. Add the chicken and fry it until browned.

6.
Combine the sauce with 1 cup (236 mL) of the reserved broth and pour it over the chicken. Simmer for 15 minutes before serving.

Yield: 4-5 servings

Heat Scale: Medium

The pineapple plant, or
Ananas comosus
, is a native of Central America. Pineapples were first discovered by Christopher Columbus on his second voyage to the West Indies. This Guatemalan recipe combines the delicious fruit with chicken and smoked chiles.

 

1 (3-4 pound [1.36-1.82 kg]) chicken, cut up
3 cups (708 mL) water
½ teaspoon (2.5 mL) salt, plus more to taste
½ teaspoon (2.5 mL) freshly ground pepper, plus more to taste
3 tablespoons (45 mL) vegetable oil
1 onion, peeled and chopped
2 teaspoons (10 mL) finely chopped parsley
1 red bell pepper, stem and seeds removed, finely sliced
1 green bell pepper, stem and seeds removed, chopped
3 cobán chiles, soaked in water and then puréed (or substitute 2 chipotles)
2 garlic cloves, peeled and minced
3 carrots, sliced
½ pound (224 g) sugar snap peas or snow peas
1 cup (236 mL) chopped fresh pineapple
2 teaspoons (10 mL) dried oregano
½ teaspoon (2.5 mL) ground turmeric or saffron
½ teaspoon (2.5 mL) ground cumin
1½ cups (354 mL) canned diced tomatoes with liquid
2 cups (473 mL) uncooked long-grain rice
¼ cup (59 mL) raisins

 

1.
In a large pot, combine the chicken with 3 cups (708 mL) of water and salt and pepper to taste. Cook until tender, about 25 minutes. Remove the chicken, reserving the broth, and cut it into bite-size pieces.

2.
In a separate large pot, heat the oil over low heat. Add the onion and parsley and sauté until the onion is translucent, but not brown. Stir in the bell peppers, chiles, garlic, carrots, peas, pineapple, oregano, turmeric, the ½ teaspoon (2.5 mL) salt, the ½ teaspoon (2.5 mL) pepper, and the cumin. Simmer for 5 minutes. Add the tomatoes with their liquid, the rice, the chicken, 3 cups (708 mL) of the reserved broth, and the raisins. Mix well and bring to a boil. Reduce the heat, cover, and simmer for 20 to 25 minutes or until the liquid is absorbed.

Yield: 4 servings

Heat Scale: Hot

 

1 (4-5 pound [1.82-2.27 kg]) chicken, cut into pieces
2 large onions, peeled and thinly sliced
2 fresh habaneros, stems and seeds removed, minced (or substitute 6 jalapeños)
3 carrots, peeled and quartered
1 red bell pepper, stem and seeds removed, sliced
½ cup (118 mL) olive oil
1 cup (236 mL) red wine vinegar
1 large bay leaf, crumbled
¼ teaspoon (1.25 mL) ground nutmeg
Salt, to taste
Freshly ground black pepper, to taste

 

1.
Combine all ingredients in a pot and cook, covered, over low heat for about 40 minutes. Taste for seasoning, add salt and pepper as needed, and let it cool before serving.

Yield: 4 servings

Heat Scale: Medium

 

2 tablespoons (30 mL) vegetable oil
1 (5-6 pound [2.27-2.72 kg]) duck, cut up
1 large onion, peeled and chopped
1½ cups (354 mL) chopped tomatoes
2 cloves garlic, peeled and minced
Salt, to taste
1 tablespoon (15 mL) finely chopped parsley
1 tablespoon (15 mL) ground aji chile (or substitute New Mexican)
5 cups (1.18 L) water
2½ cups (591 mL) uncooked long-grain rice, washed
1½ cups (354 mL) fresh green peas
4 tablespoons (60 mL) brandy
1 mango, peeled, seeded, and puréed

 

1.
In a saucepan, heat the oil over medium heat. Add the pieces of duck and fry them to a golden brown. Add the onion, tomatoes, garlic, salt, parsley, and ground chile. Sauté for a minute, stirring well. Add the water and simmer the duck until it is tender, about 20 minutes. Add the rice and peas, cover, reduce the heat, and cook for about 25 minutes, or until the rice is done. Stir in the brandy and the puréed mango.