Try this Garlic red pepper chicken recipe, or contribute your own.
Suggest a better descriptionPlace chicken in a bowl and season with paprika, garlic powder, salt, pepper and optional cumin. Toss to ensure that chicken is fully coated, cover and refrigerate for one hour or preferably overnight.
Add olive oil to a skillet over medium heat. Add onion, bell pepper (a jar of drained pimento peppers would be a speedy pantry solution) and sauté for 10 minutes until tender, stirring until the onions are light golden brown and fragrant. This step breaks down the onions and it’s important because it forms part of the sauce.
Add garlic and chicken, stir and cook until chicken is no longer pale (2-3 minutes). Lastly, add red pepper flakes, tomato paste, herbs, bay leaf, sherry and chicken stock. Simmer over medium heat with the lid halfway on for 15-20 minutes until chicken is tender, longer if you prefer your sauce more reduced.
Stir in vinegar or lemon juice right before removing from heat then add optional heavy cream, season to taste with salt and pepper and scatter with fresh herbs.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (951g) | ||
Recipe Makes: 1 | ||
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Calories: 925 | ||
Calories from Fat: 220 (24%) | ||
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Amt Per Serving | % DV | |
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Total Fat 24.4g | 33 % | |
Saturated Fat 5.9g | 30 % | |
Monounsaturated Fat 9.4g | ||
Polyunsanturated Fat 5.4g | ||
Cholesterol 383.7mg | 118 % | |
Sodium 1966.7mg | 68 % | |
Potassium 1762.6mg | 46 % | |
Total Carbohydrate 42.9g | 13 % | |
Dietary Fiber 4.1g | 16 % | |
Sugars, other 38.8g | ||
Protein 98.7g | 141 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 925
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