Hot Pepper Chicken Under a Brick Recipe

Name: Hot Pepper Chicken Under a Brick
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 chicken legs with thigh (or 4 chicken breasts); salt and black pepper; 5 tablespoons extra virgin olive oil; 1 tablespoon Dijon mustard; 1 teaspoon crushed red pepper flakes; 2 tablespoons red wine vinegar; 1 tablespoon orange marmalade; 1 teaspoon poppy seed; 4 plum tomatoes, thinly sliced; 12 seedless cucumber, thinly sliced; 1 bunch arugula or 1 bunch watercress, chopped; ⅓ cup flat leaf parsley, chopped (fresh); 2 -3 tablespoons chopped jarred banana pepper rings, plus; 2 tablespoons banana pepper juice; crusty bread, for mopping

Servings: persons

4 chicken legs with thigh (or 4 chicken breasts)
salt and black pepper
5 tablespoons extra virgin olive oil
1 tablespoon Dijon mustard
1 teaspoon crushed red pepper flakes
2 tablespoons red wine vinegar
1 tablespoon orange marmalade
1 teaspoon poppy seed
4 plum tomatoes, thinly sliced
12 seedless cucumber, thinly sliced
1 bunch arugula or 1 bunch watercress, chopped
⅓ cup flat leaf parsley, chopped (fresh)
2 -3 tablespoons chopped jarred banana pepper rings, plus
2 tablespoons banana pepper juice
crusty bread, for mopping

1
Season the chicken with salt and black pepper.
2
In a small dish, combine 2 tablespoons olive oil, the mustard, and the crushed red pepper.
3
Spread the mixture all over the chicken.
4
Place chicken, meaty side down, in a nonstick skillet.
5
Set a piece of foil loosely over the chicken, then place a plate or smaller pan on top and weigh it down with a brick or some cans.
6
Cook the chicken over medium heat until cooked through, about 25 minutes.
7
While the chicken cooks, whisk together the vinegar, marmalade, and poppy seeds, then stream in the remaining 3 tablespoons olive oil.
8
Toss the tomatoes, cucumber, and arugula with the dressing and season with salt and pepper.
9
In a small bowl, combine parsley, banana peppers, and pepper juice.
10
Top the chicken with the parsley-pepper mixture and serve with the salad and the bread.

428

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 chicken legs with thigh (or 4 chicken breasts), salt and black pepper, 5 tablespoons extra virgin olive oil, 1 tablespoon Dijon mustard, and more.

Yes, Hot Pepper Chicken Under a Brick falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Hot Pepper Chicken Under a Brick

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