Red Pepper Chicken
Red Pepper Chicken requires roughly 35 minutes from start to finish. One serving contains 294 calories, 35g of protein, and 9g of fat. This gluten free recipe serves 6 and costs $2.63 per serving. 640 people have tried and liked this recipe. This recipe from A Spicy Perspective requires salt and pepper, ground cumin, chicken stock, and chiles. It works well as a main course. Overall, this recipe earns a great spoonacular score of 94%. Roasted Red Pepper Pesto Parmesan Stuffed Artichokes with 5 Minute Red Pepper Hollandaise, Red Pepper Chicken, and Chicken Red Pepper Saute are very similar to this recipe.
Servings: 6
Preparation duration: 25 minutes
Cooking duration: 10 minutes
Ingredients:
1 Tb. butter
2 lbs. Chicken Cutlets (thinly sliced breast meat)
1 cup chicken stock (any stock would work)
14-15 dried New Mexico chiles (Anaheims, California)
2 cloves garlic
1 Tb. ground cumin
2 Tb. honey
1 Tb. oil
3 Tb. rice vinegar.jpg)
1/2 tsp. salt
Salt and Pepper
Equipment:
bowl
food processor
frying pan
Cooking instruction summary:
Prepare a bowl of boiling hot water. Place the chiles in the water and allow them to soak for 10-15 minutes--until soft to the touch.Remove the stems, seeds, and membranes, rinsing each pepper in the bowl. Then place in a food processor.Add the garlic cloves and half the chicken stock. Puree until smooth.Then add the cumin, honey, vinegar, salt and remaining stock. Puree again until smooth. Taste and salt again if needed. The sauce should have a very intense flavor, but not be overly spicy if the seeds and membranes are properly removed.Heat a large to medium-high heat. Pat the chicken cutlets dry and salt the pepper on both sides.Add the oil and butter to the skillet. Once melted, place half the cutlets in the pan.Saute for 2-3 minutes per side. Repeat with the remaining cutlets.To serve: Warm the red pepper sauce and pour over the chicken. Garnish with cilantro leaves or queso fresco.
Step by step:
1. Prepare a bowl of boiling hot water.
2. Place the chiles in the water and allow them to soak for 10-15 minutes--until soft to the touch.
3. Remove the stems, seeds, and membranes, rinsing each pepper in the bowl. Then place in a food processor.
4. Add the garlic cloves and half the chicken stock. Puree until smooth.Then add the cumin, honey, vinegar, salt and remaining stock. Puree again until smooth. Taste and salt again if needed. The sauce should have a very intense flavor, but not be overly spicy if the seeds and membranes are properly removed.
5. Heat a large to medium-high heat. Pat the chicken cutlets dry and salt the pepper on both sides.
6. Add the oil and butter to the skillet. Once melted, place half the cutlets in the pan.
7. Saute for 2-3 minutes per side. Repeat with the remaining cutlets.To serve: Warm the red pepper sauce and pour over the chicken.
8. Garnish with cilantro leaves or queso fresco.
Nutrition Information:
covered percent of daily need
