Claire Thompson
Chicken in red sauce is a convenient, tasty meal that can be made in a variety of ways and is available at specialty stores. Del Real Foods offers chicken in red sauce tamales, which are made with stone-ground corn masa and richly seasoned chicken in an authentic red sauce. This dish can be prepared in minutes and served as an entrée or side. Chicken in red sauce can also be made at home, with recipes for chicken spaghetti in red sauce and chicken in tomato sauce being popular options.
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What You'll Learn
Chicken in Tomato Sauce
Ingredients:
- Chicken breasts or thighs
- Olive oil
- Salt and pepper
- Garlic
- Tomatoes (canned, crushed, or diced)
- Tomato sauce
- Italian seasoning or dried basil
- Red pepper flakes (optional)
- Heavy cream or butter (optional)
- Parmesan cheese (optional)
Instructions:
- Heat a large skillet or pan on medium to medium-high heat.
- Rub chicken breasts with olive oil and season generously with salt and pepper on both sides.
- Place the chicken in the hot skillet and cook without touching it for 3-4 minutes, or until it releases easily and forms a nice crust.
- Flip the chicken and cook for another 3-4 minutes until browned. The chicken may not be fully cooked at this point.
- Remove the chicken from the pan and set it aside.
- Add minced garlic to the same pan and cook for about 1 minute.
- Add crushed tomatoes, drained diced tomatoes, and Italian seasoning or dried basil to the pan. You can also add red pepper flakes for a spicier dish.
- Bring the mixture to a simmer, stirring occasionally.
- Add a small amount of heavy cream or butter for extra richness (optional).
- Return the chicken to the pan and simmer for about 20 minutes, or until the chicken is fully cooked. The ideal internal temperature for chicken is 165 degrees Fahrenheit.
- Taste the sauce and adjust seasoning with salt and pepper as needed.
- Serve the chicken and sauce with pasta, rice, or a side salad.
- Sprinkle with Parmesan cheese and fresh basil for extra flavor (optional).
This chicken in tomato sauce recipe is versatile and can be customized to your taste preferences. You can also serve it with zucchini noodles or spaghetti squash for a low-carb and gluten-free option. Enjoy this delicious and easy meal any night of the week!
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Chicken Spaghetti in Red Sauce
To make Chicken Spaghetti in Red Sauce, you will need the following ingredients:
- Pasta: Use any shape or size of pasta you have on hand, such as spaghetti, penne, rigatoni, or farfalle.
- Chicken: Skinless and boneless breasts or thigh meat.
- Tomatoes: Petite diced tomatoes and tomato sauce, or crushed tomatoes. You can also use whole tomatoes and smash them up. San Marzano tomatoes are recommended for the best flavor.
- Garlic: Fresh minced garlic.
- Onion: White or yellow onion.
- Seasoning: Salt, garlic salt, red pepper flakes, oregano, and Italian seasoning. Fresh basil is also recommended for great flavor, but dried basil can be used if needed.
- Sugar: To sweeten the tomatoes, if needed.
- Olive oil: For sautéing and marinading.
- Red wine vinegar: For the marinade.
- Parmesan: Freshly grated or shredded Parmesan for serving.
- Marinade the chicken: In a bowl or zippered plastic bag, combine olive oil, red wine vinegar, garlic, salt, and oregano. Add the chicken and let it marinade for 30-60 minutes.
- Make the sauce: Sauté onions and garlic in olive oil. Add diced tomatoes, tomato sauce, sugar, red pepper flakes, oregano, and fresh basil. Simmer the sauce for about 20 minutes.
- Cook the chicken: In a separate pan, cook the marinaded chicken until it is cooked through.
- Combine and serve: Add the cooked chicken to the sauce and serve it over cooked pasta. Sprinkle with freshly grated Parmesan and some more fresh basil.
This recipe can be easily adapted to your taste. You can use different types of pasta, add vegetables like broccoli or mushrooms, or increase the spiciness with more red pepper flakes. You can also get creative with the cheese, using Parmesan, mozzarella, jack, cheddar, or cream cheese. The red wine in the recipe can be replaced with chicken stock if preferred.
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Chicken Tamales in Red Sauce
Tamales are a Mexican dish that has been crafted and enjoyed for generations. The preparation and cooking process can be long, but the results are worthwhile. Chicken tamales in red sauce are a unique and delicious recipe that you will want to make again and again.
To make the chicken and broth, season both sides of the thighs with salt and black pepper. In a large pot, heat oil over medium-high heat. Sear and brown both sides of the thighs, doing this in batches to prevent overcrowding the pot. Once the last batch is done, pour in the water and add the rest of the chicken back to the pot. Add the garlic, onion, bay leaves, allspice, cilantro, mint, thyme, and oregano. Bring to a boil and remove the foam from the surface. Then, lower the heat to medium-low and simmer gently for about 30 minutes, until the chicken is cooked through.
For the red sauce, remove the seeds, veins, and stems from guajillos, puyas, and anchos. You can substitute guajillo chiles for puya chiles if you can't find them. Add chili colorado to the mix for more spice if desired.
To assemble the tamales, lay a corn husk on a work surface, smoother side up, with the wide part of the husk closer to you. Spread about 3 tablespoons of masa onto the bottom half of the husk, leaving the top half bare. Spoon a heaping tablespoon of the chicken mixture onto the masa. Roll the husk up to enclose the filling, then fold the narrow side of the tamale under. Repeat with the remaining ingredients.
Bring a pot of water to a boil over high heat, then reduce the heat to medium. Place the tamales in a steamer insert inside the pot, cover, and steam until the masa is cooked through and separates easily from the husk, about 1 hour and 20 minutes. Transfer to a platter and let stand for 10 minutes before serving. Warm the reserved sauce and serve on the side.
You can make these tamales ahead of time and freeze them. They also freeze well after cooking and can be reheated in the microwave for a quick and easy meal.
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Chicken in Roasted Red Pepper Sauce
To make the roasted red pepper sauce, simply add the following ingredients to a blender or food processor: jarred roasted red peppers, Italian seasoning, oil, garlic, salt, pepper, and, if you like, a pinch of chilli flakes. Blend until smooth. You can adjust the seasoning according to your taste preferences.
Next, grease a large skillet and heat it over medium heat. Season the chicken with Italian seasoning and place it in the skillet. Cook the chicken for 6-8 minutes on each side, or until it is cooked through and lightly browned.
Once the chicken is cooked, add the sauce to the skillet and toss the chicken to coat it evenly. If you prefer a thicker sauce, you can add a little cornstarch to the sauce and whisk continuously over high heat until it reaches your desired consistency.
Finally, serve the chicken with a garnish of feta cheese and basil. This dish goes well with white or brown rice, egg noodles, pasta, or any other side dish of your choice.
This Chicken in Roasted Red Pepper Sauce recipe is a quick and easy option for busy weeknights, and it is sure to impress with its rich and creamy sauce and Mediterranean flavours.
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Chicken in Buffalo Red Sauce
Chicken in Buffalo sauce is a popular dish that is quick and easy to make. The sauce is named after Buffalo, New York, where it was invented in 1964 by Teressa Bellissimo, owner of Anchor Bar. It is a richer and smoother version of hot sauce, which is made with cayenne pepper, vinegar, and salt.
Ingredients
- Chicken breasts
- Olive oil
- Salt
- Pepper
- Garlic powder
- Honey
- Lime juice
- Minced garlic
- Onion powder
- Butter
- Hot sauce (preferably Frank's Red Hot Sauce)
Method
Start by seasoning the chicken breasts with olive oil, salt, pepper, and garlic powder. In a separate bowl, mix together the hot sauce, melted butter, honey, lime juice, minced garlic, and onion powder. Adjust the seasoning to taste.
Place the chicken breasts in a baking dish and pour the sauce over them, ensuring each piece is thoroughly coated. Cover the dish with foil and bake in the oven at 160°F until cooked through. Remove from the oven and let the chicken rest for 5 minutes before serving.
Tips
Some people like to add blue cheese crumbles and spicy chili flakes to the dish for an extra kick. You can also serve it with blue cheese dressing or ranch dressing on the side. If you're looking for a healthier option, serve the chicken on a bed of lettuce with ghost powder, red bells, jalapenos, and cheddar.
Other Chicken Dishes with Red Sauce
Chicken in red sauce is not limited to Buffalo sauce. Here are some other options:
- Chicken Spaghetti with Red Sauce: This dish combines chicken with pasta, tomatoes, garlic, onion, and herbs to create a flavorful and hearty meal.
- Honey Mustard Chicken: Chicken strips drizzled or dipped in a sauce made with honey and mustard.
- Hoisin Chicken: Chicken marinated in Hoisin sauce, which can be found in the Asian aisle of grocery stores.
- Chicken Marinaded in Italian Dressing: Chicken breasts marinated in Italian dressing before cooking.
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Frequently asked questions
The red sauce in chicken at specialty stores could be referring to Chicken Spaghetti with Red Sauce, a popular dish that combines chicken, pasta, and a tomato-based sauce.
The ingredients for Chicken Spaghetti with Red Sauce include chicken, pasta, tomatoes, tomato sauce, garlic, onion, basil, sugar, oregano, and red pepper flakes.
To make Chicken Spaghetti with Red Sauce, you first sauté onions and garlic in olive oil. Then, add tomatoes, tomato sauce, and seasonings such as oregano, sugar, red pepper flakes, and basil. Let the sauce simmer for about 20 minutes. In a separate pan, cook the chicken and add it to the sauce. Serve the chicken and sauce over pasta.
Yes, the sauce can be made ahead of time and frozen in an airtight container for up to three months.
Yes, Del Real Foods offers Chicken in Red Sauce Tamales, which is a convenient dish made with chicken leg meat and an authentic red sauce made with chili peppers, spices, and seasonings.
