Chicken with Red Pepper Cocounut 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 taste less sweet, while the sweetness will be contained in the diced red peppers.
When it comes to healthy chicken dinners, a chicken dinner made with boneless skinless chicken breasts is often the most popular choice, perhaps due to its lower calorie and fat content as well as its light and fresh taste. There are many ways to cook boneless skinless
chicken breasts, from indoor or outdoor grilling, to baking, to frying in a pan and even deep frying. When chicken breasts are topped with a delicious sauce, a tasty chicken dinner can quickly become a fabulous chicken dinner! This Chicken with Red Pepper Coconut Sauce recipe is an easy and delicious way to dress up your boneless, skinless chicken breasts, and has a mildly tangy and savory flavor with a hint of sweetness from the red peppers. Preparation is a snap! The chicken breasts are first marinated for 30 minutes (or more) in a mixture of oil, vinegar and spices. They are then fried in a skillet until lightly browned and cooked through. The sauce is made by first sautéing onions, red peppers, garlic and chicken seasoning. A roux is then created and coconut milk is stirred into the mixture. The mixture is then puréed in a blender until smooth, then poured over the fried chicken breasts, giving them bright color and delightful flavor!
Recipe▼
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.
