Garlic Chili Pepper Chicken
Simple and spicy. Don’t like a lot of heat? Try red bell peppers (or a combo of chili and bell peppers) instead. Either way, it’s full of flavor.
- Boneless Skinless Chicken, an assortment of breasts and thighs here
- Red Chili Peppers, 6 to 8
- Garlic, one small head
- Tomato Paste, about 3 tablespoons
- Olive Oil
- Chicken Stock or Bouillon
- White Balsamic Vinegar, about 1/4 cup
- Cream, about 3/4 cup (not shown, because I forgot to take it out of the fridge)
Halve the peppers and remove the stems and at least most of the seeds. Peel the garlic.
Whirl the peppers, garlic and a little tomato paste until it’s a pasty consistency and most of the peppers are completely pureed.
Heat a little olive oil over medium to medium-high heat and add the chicken. Season it with a little cumin.
Once it’s browned underneath and comes up easily, turn it and season the other side.
Once the chicken is browned, add the pepper paste, broth and vinegar. Lower the heat and let it cook, uncovered, until the chicken is done. Time will vary according to the size of the pieces.
While the chicken is simmering, get yourself some good company.
Once the chicken is done, stir in the cream. Remove the chicken to a platter.
Continue to simmer the cream/pepper mixture until it’s reduced a bit.
Spoon the sauce over the chicken and serve immediately. I paired it with Lime Cilantro Rice and the combo of spicy and cool and tangy was perfect. Enjoy!