Chicken with Red Pepper Coconut Sauce
Yield: 4 servings
Cook Time: 25-30 minutes
Tips: For a variation to the sauce, you can omit the step of puréeing the sauce in the blender and simply serve straight from the skillet with the diced onions and red peppers. The sauce will have a lighter color and will taste
Ingredients
- 1 1/2 lbs. boneless, skinless chicken breasts
- 1/4 cup olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon garlic salt
- 1/2 teaspoon pepper
- 1/2 teaspoon cumin
- 3/4 cup diced onion
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 2 teaspoons chicken seasoning or 2 chicken bouillon cubes, crushed
- pinch saffron (optional)
- 1 13.5-oz. can coconut milk
- 1 tablespoon all-purpose flour
Directions
Slice the chicken breasts in half horizontally to create thinner pieces. Add oil, vinegar, garlic salt, pepper and cumin to a medium bowl or container and whisk until blended. Add chicken pieces and toss to thoroughly coat. Cover and place in refrigerator for 30 minutes (or as long as overnight, if desired).
Heat a large skillet over medium high heat. Place chicken pieces in skillet (in batches if necessary) and sauté until golden brown on both sides and cooked through (about 3-4 minutes per side). Transfer cooked chicken to a plate and cover with aluminum foil to keep warm. (Reserve alluminum foil to use again later.)
Add onion, red pepper and chicken seasoning (or bouillon) to skillet and sauté over low heat until tender (about 3-4 minutes), stirring frequently. Add garlic and cook another minute, stirring constantly.
Add flour to coconut milk and whisk until thoroughly blended, then pour into skillet and stir to combine with peppers on onions. Return chicken pieces (and any chicken juices) to skillet. Cover and simmer over low heat for 15 minutes.
Remove chicken breasts from sauce and place on a serving plate. Cover with reserved aluminum foil to keep warm. Pour sauce from skillet into a blender. Blend on low for a few seconds, then on high speed (be sure to cover top with a towel to avoid splashing) until smooth (about 15-30 seconds). Pour over chicken and serve.
Heat a large skillet over medium high heat. Place chicken pieces in skillet (in batches if necessary) and sauté until golden brown on both sides and cooked through (about 3-4 minutes per side). Transfer cooked chicken to a plate and cover with aluminum foil to keep warm. (Reserve alluminum foil to use again later.)
Add onion, red pepper and chicken seasoning (or bouillon) to skillet and sauté over low heat until tender (about 3-4 minutes), stirring frequently. Add garlic and cook another minute, stirring constantly.
Add flour to coconut milk and whisk until thoroughly blended, then pour into skillet and stir to combine with peppers on onions. Return chicken pieces (and any chicken juices) to skillet. Cover and simmer over low heat for 15 minutes.
Remove chicken breasts from sauce and place on a serving plate. Cover with reserved aluminum foil to keep warm. Pour sauce from skillet into a blender. Blend on low for a few seconds, then on high speed (be sure to cover top with a towel to avoid splashing) until smooth (about 15-30 seconds). Pour over chicken and serve.