chicken with hot peppers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 lb chicken thigh or breast (boneless and skinless preferred)flour - 8oz or enough to dredge and coat chickenchikcen broth 8oz lemon juice 2oz or to tasteoil (enova or olive) enough to coat pan and brown chicken white wine or vermouth 4oz or to tastegarlic 1-2 cloveshot peppers or sweet peppers about 6-8 peppers or more to taste (reserve some juice optional)
take chicken and cut into pieces or chunks.
dredge in flour (seaon w/salt & pepper if you like)
heat oil
add chicken pieces remove when browned
while chicken is browning cut up peppers remove seeds if using hot peppers to control heat. you may also use sweet and hot for a contrast
add garlic to pan and sautee if you need some liquid add water or stock try not to add more oil
hint ( i wipe down the pan so there is very little oil left and i pat the chicken)
once garlic is browned (not burned) add peppers and wine reduce to cook out alcohol.
add lemon juice and stock and if you would like to add some juice from peppers. i love it hot and spicey and the acid does nice in this dish.
add chicken back and simmer till cooked through.
because you have coated the chicken in flour this should thicken the sauce. if you would like a thicker sauce combine a tsp of cornstarch and some cold water and mix together till smooth add a tsp at a time to pan to thicken sauce.
cooking time varies on peices of chicken.
i LOVE a lot of sauce so feel free to increase the amount of liquid i believe in taste over measurements. if you like more wine or lemon juice feel free to increase each of them. make this recipe your own!!! (just taste the liquid prior to adding your chicken as your chicken is not cooked and can contaminate the dish and you)
enjoy
Number of Servings: 4
Recipe submitted by SparkPeople user CASSONDRA100.
dredge in flour (seaon w/salt & pepper if you like)
heat oil
add chicken pieces remove when browned
while chicken is browning cut up peppers remove seeds if using hot peppers to control heat. you may also use sweet and hot for a contrast
add garlic to pan and sautee if you need some liquid add water or stock try not to add more oil
hint ( i wipe down the pan so there is very little oil left and i pat the chicken)
once garlic is browned (not burned) add peppers and wine reduce to cook out alcohol.
add lemon juice and stock and if you would like to add some juice from peppers. i love it hot and spicey and the acid does nice in this dish.
add chicken back and simmer till cooked through.
because you have coated the chicken in flour this should thicken the sauce. if you would like a thicker sauce combine a tsp of cornstarch and some cold water and mix together till smooth add a tsp at a time to pan to thicken sauce.
cooking time varies on peices of chicken.
i LOVE a lot of sauce so feel free to increase the amount of liquid i believe in taste over measurements. if you like more wine or lemon juice feel free to increase each of them. make this recipe your own!!! (just taste the liquid prior to adding your chicken as your chicken is not cooked and can contaminate the dish and you)
enjoy
Number of Servings: 4
Recipe submitted by SparkPeople user CASSONDRA100.
Nutritional Info Amount Per Serving
- Calories: 374.4
- Total Fat: 16.6 g
- Cholesterol: 115.5 mg
- Sodium: 170.8 mg
- Total Carbs: 23.4 g
- Dietary Fiber: 1.8 g
- Protein: 31.5 g
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