Peito de Frango com Pimentos

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.

• Prep: 15 min
• Cook: 25 min
• Difficulty: Easy
• Calories: 372
• Protein: 34 g
• Carbs: 13 g
• Fat: 18 g

Ingredients

• 600 g White chicken ( cut into strips )
• 1 pc Red bell pepper ( seeded and sliced )
• 1 pc Green bell pepper ( seeded and sliced )
• 1 pc Onion ( finely chopped )
• 2 pc Garlic ( minced )
• 2 pc Round tomato ( peeled and crushed )
• 100 ml Dry white wine
• 3 tbsp Extra virgin olive oil
• 1 tbsp Sweet paprika
• 1 pc Bay leaf
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Preparing the poultry

   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. Searing and aromatics

   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. Searing and deglazing

   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. Final reduction

   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.

Chef's tips

• 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.

Storage

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.