Garlic Chili Pepper Chicken

April 1, 2013

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
  • Cumin
  • Salt
  • 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)

KBP_2514Halve the peppers and remove the stems and at least most of the seeds.  Peel the garlic.

KBP_2516Whirl the peppers, garlic and a little tomato paste until it’s a pasty consistency and most of the peppers are completely pureed.

KBP_2517Heat a little olive oil over medium to medium-high heat and add the chicken.  Season it with a little cumin.

KBP_2520Once it’s browned underneath and comes up easily, turn it and season the other side.

KBP_2523Once 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.

KBP_2525While the chicken is simmering, get yourself some good company.

KBP_2531Once the chicken is done, stir in the cream.  Remove the chicken to a platter.

KBP_2541Continue to simmer the cream/pepper mixture until it’s reduced a bit.

KBP_2552Spoon 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!

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{ 13 comments… read them below or add one }

1 Liz April 9, 2013 at 3:03 pm

Thank you for the nice recipe. Will give it a try soon.


2 jody nassour April 24, 2013 at 1:30 pm

Need quick easy way to print your recipes..I copy and paste now. Thanks. Wonderful recipes. Lots of cream!


3 karenbove April 24, 2013 at 7:25 pm

At the bottom of each post, under the share and enjoy heading, the first icon takes you to a print-friendly link where you can print, with or without images. And thanks for reading!


4 Winnie August 2, 2013 at 9:29 am

This looks delicious! I have a lot of peppers in my garden this year, so I can’t wait to try this!


5 August 17, 2013 at 1:34 pm

when do I use the chicken stock or bouillon?


6 karenbove August 17, 2013 at 1:46 pm

Oops! I just corrected the directions to say add it along with the vinegar and pepper paste. Thanks for catching that mistake.


7 Tammy H. January 26, 2014 at 6:11 pm

This looks delicious! I can’t wait to give it a try. Thanks for sharing.


8 Katie January 28, 2014 at 3:44 pm

About how much chicken did you use? And also how much stock? Looks tasty.


9 karenbove January 28, 2014 at 11:13 pm

Looks like maybe 3 or 4 breasts and 4 thighs? Just enough stock to nicely deglaze the pan. Feel free to adjust amounts to your liking.


10 Jenn January 28, 2014 at 4:35 pm

That is no way to make a recipe printer friendly.
You generally want to keep a printer friendly recipe a 1 page without all the step by step pictures.
I do not need to see them while cooking and what a waste of paper and the pricier than gold ink as well.


11 karenbove January 28, 2014 at 7:32 pm

When you go to the Print Friendly link just click the Remove Images box and you’re all set. You can also remove extra text.


12 Jalal Hameed Bhatti January 29, 2014 at 9:14 am

A mouth watering recipe indeed – the moment I read this, I called my wife over and requested her to make this. And when she did, oh boy how delicious it was.


13 Ashleigh January 30, 2014 at 7:50 pm

That looks amazing! Definitely adding that to the future dinner list. Great pictures, too, makes the recipe look so easy.


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