Chicken breasts with peppers

I will never forget these chicken breasts, because it was the little that I got, along with a piece of lamb, that famous Saturday, March 14, where most of the people were like possessed and left the supermarket shelves completely empty, Luckily I had already done the weekend shopping and between that and the pantry it gave me enough days to spend ... well, what things are we having to live!

Since the confinement began, I have tried to make meals as healthy as possible, very varied and with what is available. And one thing that tends to always be in my kitchen are peppers, so since the precious breasts fell into my hands, it was clear to me that I would cook them with some beautiful red peppers that I had bought before ... for this I used the technique of. .. what comes up? And the truth is that what came out was a good, very rich dish.

Chicken breasts with peppers

2 chicken breasts
3-4 garlic cloves, minced
Salt and pepper
Extra virgin olive oil
Sherry vinager
4 whole garlic cloves
2-3 shallots, or a red onion
2 red bell peppers
1 piece of ginger (optional)
Salt and pepper
1 teaspoon of brown sugar
Apple vinager

Chicken breasts with peppers
We start by bridging the breasts with kitchen string, this step can be skipped, but they are much better if we do it
We prepare a marinade with the garlic, pepper, salt, oil and vinegar, impregnate the breasts with this mixture and leave them to rest for a couple of hours.
We wash the peppers and cut them into strips. We peel the onion and cut it into julienne.
We put the fire in a pan with olive oil and add the unpeeled and slightly crushed garlic, let it brown slightly and add the onion. Cook for a couple of minutes and add the peppers and ginger if we use it. Season with salt and pepper. We stir to mix all the ingredients and let it cook for a few minutes.
When we see that the peppers begin to be soft, we add the sugar, stir and let everything do together for a couple of minutes.
Finally we pour the vinegar, cover the casserole and finish cooking the peppers until they are al dente, or to the point that we like, taking into account that they still have to cook a few more minutes with the breasts.
We drain the breasts from the marinade, leaving it as clean as possible. We reserve the marinade.
Brown the breasts in a saucepan with olive oil. When they are golden all over, lower the heat and add the marinade and thyme. Cover the casserole and leave over low heat, turning the breasts from time to time and at the same time add the steam that has settled on the lid.
When they are almost done, add the peppers and let them cook together for a couple of minutes. We turn off the heat and let it rest for 4-5 minutes.
The secret of a juicy breasts is that they cook just enough, if we spend too much they will stay dry. The cooking time is between 20-25 minutes in total, depending on the size. These weighed a scant 1,200 grams, and were ready in 22 minutes.
I accompanied them with potatoes made in the microwave. The potatoes are simply peeled, cut into slices, seasoned, put a little olive oil on them, mixed well, covered and in 10, 12 minutes, depending on the amount they are ready. They are very soft and are perfect to accompany dishes that have sauce.

And more recipes with peppers, I have already reviewed above that at home we love them, the same red as green, large or small, if it is peppers we sign up right away.

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