The closer we get to the new year, the colder the weather is, meaning the best time to make chili is coming. One thing that is important in my chili is having a little bit of a kick. To get the spice I am looking for, I often add jalapeños, or habaneros, but most importantly, a bit of Cayenne Pepper. If you can't handle the heat, get out of my kitchen! (Or add less cayenne, look at all the great things it does for you!)
- Cayenne Peppers are linked to their capsaicin content. Capsaicin can help with pain relief, improve athletic performance, and help lower blood sugar levels.
- Cayenne Peppers also contain flavonoids, Vitamin C, and carotenoids. These properties help protect against cellular damage caused by oxidative stress
- Compared to other types of peppers, Cayenne peppers have some of the greatest antioxidant activity
- Even though the amount of a cayenne pepper consumed at a time is limited, eating cayenne peppers often or in many foods can improve general, overall health. The capsaicin can also protect against heart disease, and help blood vessel function
Recipes:
Cayenne Pepper Hot Sauce (theonlinegrill.com)
- 1 lb fresh Cayenne Peppers, rinsed and chopped
- 1 cup White Vinegar
- 6 cloves Garlic, minced
- 1/2 teaspoon Kosher Salt
- 1 cup Water
- 1 teaspoon Brown Sugar
In a pan or skillet over medium-low heat, add the chopped peppers and minced garlic. Cook for 2-3 minutes, until they start to soften.
Add white vinegar and bring to boil. Reduce heat and simmer for 15-20 minutes, until peppers have softened.
Pour peppers into a food processor. Add sugar, salt and water. Blitz until smooth.
Strain sauce through a kitchen sieve. Pour the resulting sauce into a mason jar for storage.
Fettuccine with Sweet Pepper-Cayenne Sauce (allrecipes.com)
- 12 ounces dry Fettuccine Pasta
- 2 Red Bell Peppers, julienned
- 3 cloves Garlic, minced
- 3/4 teaspoon Cayenne Pepper
- 1 cup reduced fat Sour Cream
- 3/4 cup Chicken Broth
- 3/4 cup Grated Parmesan Cheese
- Salt and Pepper to taste
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Meanwhile, spray cooking oil in a large skillet and saute red bell peppers, garlic and cayenne pepper over medium heat for 3 to 5 minutes.
Stir in sour cream and broth; simmer uncovered for 5 minutes. Remove from heat and stir in cheese.
Toss hot pasta with sauce and season with salt and pepper to taste; serve.
Chicken Stewed in Paprika and Cayenne Pepper Sauce (thespruceeats.com)
- 3 large Tomatoes
- 2 Chicken Breasts
- 2 Boneless Skinless Chicken Thighs, cut into smaller pieces
- 2 tablespoons Olive Oil
- 1 small Onion, chopped finely
- 1 1/2 teaspoons Salt
- 4 to 6 Garlic Cloves, very finely minced
- 1 tablespoon Cayenne Pepper
- 1 1/2 tablespoon Sweet Paprika
- 1/2 cup Chicken Broth, low sodium
- 1 cup Rice
To prepare the tomatoes first cut them in half, then use a spoon to scoop out and entirely remove all of the seeds and juicy bits from the center of each tomato. Next cut each half into small, even-sized pieces and set them aside until ready to use.
Pat dry the chicken pieces with a paper towel then set them aside. In a large pan heat the olive oil. Once it is hot, carefully add the chicken. Allow each piece of meat to brown on one side then flip and brown on the other side. Remove the browned chicken pieces from the pan and set aside.
Continue to cook the dish in the same pan that you browned the chicken -- do not discard any of the leftover oil and chicken fat. Turn the heat to medium heat and then add the onion, sprinkle a tiny pinch of fine sea salt over the onions and cook until they are soft and translucent.
Add the minced garlic and sauté for 2 minutes. Now add the chopped tomato and give the pan ingredients a good stir, allowing to cook for about 5 minutes or just until the tomato bits begin to soften.
Add the chicken back to the pan, sprinkle in the ground cayenne and the paprika, a large pinch of fine sea salt, and pour in the chicken broth. Give the ingredients a good stir and then spread the chicken pieces in an even layer in the pan.
Cover the pan, turn the heat to medium-low and simmer for 25 minutes or until the chicken is tender and each piece is cooked through.
After 25 minutes or so, uncover the pan and simmer for another 10 minutes or until the sauce is reduced by half -- but not dry, as you want it to spoon over the chicken when serving. If too much of the liquid has evaporated you may add a little bit chicken stock to the pan.
Taste the sauce and if needed add more cayenne or paprika or salt as desired. Serve with rice or some crunchy country-style bread.
