Wednesday, May 13, 2009

Red Pepper Chicken


My wife is picky when it comes to chicken dishes, she only likes it Rostisado or Beer Can chicken or a dish that the chicken doesn't taste like chicken....
This is one, and it is a tad more complex then just throwing a chicken on the grill, it takes a few extra steps but taste good. Total time about 40 minutes more or less. Less if you have do your advance prep.

Take the chicken and cut the breast into 1 by 3 or 4 inch strips, dust with seasoned flour, saute until brown on all sides, remove and tent with foil to keep warm.
Add a little more oil or butter, dump in the onions, mushrooms and peppers. let cook until the mushrooms have reduced. Add the sausage, in pieces after removing the casing.
Add the wine and chicken stock.
Reduce until the sauce develops ( or add corn starch)
Return the chicken to warm up, for about 3 to 4 minutes.
Serve on rice or Orzo, or with wide egg noodles.

That's it, not too bad.


Stuff you will need:
One whole chicken breast with bones removed. Remove skin also.
3 chopped shallots
1 Red Bell Pepper or your favorite chili pepper, roasted and skin remove, seeds remove cut into ribbons.
half pound mushrooms
Italian sausage or chorizo, as an optional flavor

2 comments:

Leslie Limon said...

Another tempting dish that I'm definitely going to try!

Constantino said...

Don't over cook the chicken which is what people seem to do, if you look at my picture you will see that there is still moisture in the pieces, just after the pink goes away.

Your fish burger recipe inspired me to try some the other night. I did opt for a lower calorie version, substituting salsa for the high calorie tarter sauce and baking some talapia fillets coated with a egg washed seasoning. I have to watch my svelte figure.....keep posting your recipes Leslie, I am going to try your conchas this weekend....

There was an error in this gadget

My Blog List