Chicken with Coriander, Garlic, Sweet Red Pepper and Chilli

Name: Chicken with Coriander, Garlic, Sweet Red Pepper and Chilli
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American, Latin American
Ingredients: 4 Chicken Breasts; Marinade Ingredients; 1 Sweet Red Pepper; 1 Red Chilli; 3 Garlic Cloves; 15g Fresh Coriander; 1 Spring Onion; 3 tbsp Olive oil; 1 tsp Dried Thyme; 1 tsp Oregano; 1 tsp Paprika; 1 tsp Cumin; 1 tsp Pepper; 0.25 tsp Salt; 30g Salted Butter; 600 ml Chicken Stock

15 steps

Prep:10minCook:30min

Chicken breast, marinated and cooked in a Garlic, coriander, red pepper and chilli paste

Updated at: Sun, 10 Sep 2023 17:02:11 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories615.4 kcal (31%)

Total Fat40 g (57%)

Carbs10.2 g (4%)

Sugars4.1 g (5%)

Protein52.2 g (104%)

Sodium557.4 mg (28%)

Fiber1.6 g (6%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

15gfresh coriander

1spring onion

3 Tbspolive oil

1 tspdried thyme

1 tsporegano

1 tsppaprika

1 tspcumin

1 tsppepper

¼ tspsalt

30gsalted butter

600mlchicken stock

Instructions

Step 1

Add the marinade ingredients into a blender and blitz into a paste.

Step 2

Place the chicken breasts onto a cutting board and slice them halfway through the breasts around 2cm apart.

Step 3

Place around 1 tbsp of the paste on each breast and then rub the marinade all over the breast ensuring to get the marinade into each of the slits and on the bottom.

Step 4

Heat a large skillet or sauté pan.

Step 5

Add the butter and a tablespoon of olive oil.

Step 6

Once the butter has melted add in the chicken breasts and cook for about 7 minutes on each side, ensuring the heat is medium and doesn’t burn the butter.

Step 7

The chicken breasts should be slightly caramelised before turning.

Step 8

Once the chicken breasts are caramelised on both sides remove them from the pan and keep warm.

Step 9

Add the remaining marinade into the same skillet/ pan and cook for about 1-2 minutes.

Step 10

Add the chicken stock into the pan increase the heat and stir, making sure you scrape the bottom of the pan until the sauce has reduced by around half.

Step 11

Add the chicken back into the pan and continuously based with the sauce for two more minutes.

Step 12

The sauce should be thickening more.

Step 13

Time to plate.

Step 14

Serve with sides of choice, I used tender-stem broccoli and Cajun potatoes.

Step 15

Link you’re lips and Enjoy.