Chicken in a Red Pepper Sauce. large red sweet peppers, trimmed seeded, and coarsely chopped. Put in the chicken, with the water, lemon juice and pepper and bring to a boil. For the red pepper sauce: Melt the butter and add the olive oil in a large skillet over medium-high heat.
Very tasty recipe but I found it difficult to get the bacon to crisp in the same pan as the chicken and had to remove it and fry it in a separate pan.
In this healthy chicken with red pepper cream sauce recipe, roasted red pepper and chipotle give this creamy sauce a beautiful red hue Tip: Chipotle chile peppers in adobo sauce are smoked jalapeños packed in a flavorful, spicy sauce.
Look for the small cans with Mexican foods at large supermarkets.
You can have Chicken in a Red Pepper Sauce using 8 ingredients and 3 steps. Here is how you cook that.
Ingredients of Chicken in a Red Pepper Sauce
- It's 1 of whole chicken.
- You need 1 kg of red bell peppers.
- You need 1 head of garlic.
- You need 400 gr of tinned tomatoes.
- You need 50 g of sugar.
- Prepare 4 of lemons, juiced.
- It's of Salt.
- You need of Peper.
The creamy red pepper sauce turns this recipe into a restaurant quality dish, punctuated by goat cheese and fresh parsley. Puree the roasted red peppers, garlic, and olive oil in a blender. This Chicken Breast in Roasted Pepper Sauce is one of the tastiest chicken recipes. Brings a bit of heat to the sauce.
Chicken in a Red Pepper Sauce step by step
- Cut the peppers into julienne slices. Chop the chicken into quarters and season with salt, garlic and pepper. Massage the garlic and seasonings into the chicken to help impregnate the flavour..
- In a large flameproof casserole pan, over a medium heat, place the peppers in a bed on the base. Then arrange the chicken on top. Pour in the lemon juice and cook with the lid on for 40 mins. After 40 mins add the tomatoes and sugar. Continue to cook with the lid off for 10 mins or until the chicken is cooked through and the sauce is reduced slightly..
- Garnish with fresh coriander and serve with rice and salad, enjoy!.
Add the chicken broth, red peppers, potato, and sherry vinegar to the pan, and bring to a boil. Remove from the heat, return the chicken to the pan skin Next time I will pour out the excess chicken fat after browning to reduce the oiliness. Having said that though, the sauce was delicious sopped up with. To make the roasted red pepper sauce, I used jarred roasted red peppers, simmered with shallots, garlic, Pecorino Romano, and a touch of cream. It just couldn't be any easier!
