I have to be honest, cooking anything with chicken scares me. The fear of biting into a chicken entree and finding it uncooked had me consumed all these years. I would spend days watching videos of people grilling chicken, shredding it, baking it – in awe of how effortless they made it look. However, 5746 toasts later I knew I had to overcome this fear and with this attempt and recipe, I think I did.
Here’s how I made this chicken in a creamy roasted bell pepper and tomato sauce. The rice were just leftover from last night’s dinner.
Ingredients List
The following will be good 2-3 people.
- 2 chicken breast fillets (halved)
- 250ml dairy cream
- 1 and a half tomato
- 2 green bell peppers
- 1 small onion
- 11 garlic cloves
- Spinach (optional)
- Olive Oil
- salt, pepper, red chilli flakes (to taste)
Part 1: Work The Chicken
Step 1:
Take 2 chicken breast fillets (after they have been thawed/defrosted) and cut them in half with a sharp knife, so you will be basically be looking at 4 fillets.
Step 2:
Sprinkle salt and pepper on both sides of the fillet. In a bowl, add 1/4 of the dairy cream and add the chicken fillets so they are covered in cream on both sides. Let it marinate for 10 – 15 minutes.
In a saucepan, over medium high heat, add 2 tbsp olive oil and half a tbsp of butter. After the butter has melted and the pan has become hot enough for a sear, add your chicken fillets and let them cook over medium high heat. Approx. 5 minutes each side.
Don’t move the fillets around too much and flip only once.
Step 3:
After they have been seared golden brown both sides, set them aside on a plate.
Part 2: Make the sauce
Step 1:
Dice bell peppers, onion and tomatoes in cubes and spread them in a baking tray lined with foil.
Sprinkle olive oil, salt and pepper and bake in the oven at 350 F till they char from the top. It would take approx 20-25 minutes.
You can also sear them in a pan over a stove, alternatively.
Step 2:
Once bell peppers and tomato is roasted, blitz it up in a food processor.
Step 3:
In a saucepan, add 1 tbsp olive oil. Saute garlic cloves till golden brown.
Add the blitzed tomato and bell pepper mixture and add the remaining cream.
Step 4:
Mix everything together and add fresh spinach (optional) to the sauce.
Taste for seasoning and add salt, pepper and red chilli flakes accordingly. Taste again and adjust if needed.
Step 5:
Add the chicken that was set aside earlier and let it simmer with the sauce for 3-4 minutes.
Check for doneness (of the chicken) and plate it with steamed rice.
The Final Step
ENJOY
So there you have it! A step-by-step of chicken in a creamy bell pepper and tomato sauce. With steamed rice, it was just great and that’s one thing I’m never ordering out ever again. Lol.
What do I make next? Let me know below.
Read More: Here is how to make mashed potatoes with mushroom gravy.
Products Relevant To This Recipe:
Tongs
