You can never have too many chicken recipes. If you like roasted red peppers I think you should try this recipe. This recipe uses homemade roasted red peppers which are very easy to make. If you want the recipe you can check out my roasted red peppers recipe here. This chicken dish is a one pot dish that can be served with rice, pasta, couscous, or steam vegetables.
Ingredients:
two boneless chicken breasts
two roasted red peppers
one diced tomato
one chopped onion
tablespoon minced garlic
one cup of sliced mushrooms
tablespoon Worcestershire sauce
half a cup of water
half a cup of chopped parsley
tablespoon of dried oregano
tablespoon dried mint
tablespoon dried basil
tablespoon fresh thyme
two tablespoons of sweet paprika.
two tablespoons of canola oil
salt
ground pepper
Method:
In a large skillet, heat one tablespoon of canola oil over medium heat. With the chicken breasts, season simply with salt and freshly ground black pepper on both sides. When the pan has come up to temperature, cook the chicken breasts six minutes on each side for a total of twelve minutes. When you have cooked the chicken on both sides, place on a plate to rest. Keep the oil and stuck on pieces in the pan. That is a lot of flavor that the French call the fond. We will be deglazing the fond with the mushrooms, tomatoes, onions, and water. After you take the chicken breasts out of the pan to rest, add another tablespoon of oil and the sliced mushrooms. Cook the mushrooms for about 3 minutes. Now add the chopped onions and the minced garlic. Cook the onions and garlic for two minutes. Next add the chopped tomatoes and cook for another 2 minutes. Add the half cup of water, paprika, salt, pepper, Worcestershire sauce, mint, basil, thyme, and oregano. Bring up to a boil and cook for about 4 minutes to reduce the sauce. Add the chicken breasts, roasted red peppers, and chopped parsley. This step is just to warm the chicken through. Serve by itself, or with any side dish of your liking.
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