Portuguese Chicken with Peppers
Ingredients
- 600 gWhite chicken (cut into strips)
- 1 pcRed bell pepper (seeded and sliced)
- 1 pcGreen bell pepper (seeded and sliced)
- 1 pcOnion (finely chopped)
- 2 pcGarlic (minced)
- 2 pcRound tomato (peeled and crushed)
- 100 mlDry white wine
- 3 tbspExtra virgin olive oil
- 1 tbspSweet paprika
- 1 pcBay leaf
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
Method
Tender and juicy chicken strips coated in a short sauce with melting peppers. The red and green vegetables brighten the dish while the aroma of reduced white wine and bay leaf fills the air.
- 1
Cut the chicken breast into 2 cm strips. In a bowl, mix the meat with sweet paprika, grey sea salt, and ground black pepper. The meat should be evenly coated.
- 2
Heat the extra virgin olive oil in a sauté pan. Sauté the sliced onion and garlic. Add the red and green peppers cut into thin strips. Let them soften without excessive browning.
- 3
Push the vegetables to the edges of the pan. Place the chicken in the center. Sear over high heat to lock in the juices. When the meat changes color, add the crushed round tomato and bay leaf. Deglaze with dry white wine.
- 4
Lower the heat. Simmer until the sauce coats the back of a spoon and the peppers are completely soft. Remove the bay leaf before serving.
Frequently asked questions
How do you get this dish right?
- Do not overcook the chicken breast; it should remain springy to the touch.
- The secret lies in the reduction of the white wine, which binds the pepper juices to create a creamy sauce without dairy.
How long does this dish keep?
Keeps for 3 days in the refrigerator in an airtight container. Reheat gently in a pan with a splash of water to loosen the sauce.
