August 21, 2009

Chicken Peperonata


I have been remiss in my posting as life has kept me fairly busy the last few weeks. I have however, been taking photos and keeping track of a few things along the way and I think its time I get back to sharing those with you.

This was a very simple recipe and tasty too! Its based on a standard in Italian cooking with a few liberties required for the American market. I hope you enjoy!!

Chicken Peperonata

6 T olive oil
2 T fresh lime juice
1/2 t ground coriander
4 skinless boneless chicken breasts
2 bell peppers (1 red & 1 yellow)
1 lg poblano chiles
1/2 med red onion
  1. whisk 4 T olive oil, lime juice, and coriander in a medium bowl
  2. season with salt and pepper to taste
  3. heat remaining olive oil in skillet
  4. season chicken breast with salt and pepper
  5. cook chicken breast until brown and cooked through
  6. transfer cooked chicken to plate
  7. turn skillet up to med-high
  8. add vegetables to skillet
  9. toss vegetables until tender and beginning to color
  10. cover and cook 1 minute
  11. mix in 2 T of dressing
  12. mound vegetables on top of chicken and drizzle with remaining dressing
I served the chicken with creamy garlic polenta, aka Italian grits, but most anything could be substituted. A little crusty bread, sliced on the bias, with some olive oil, salt, and pepper is mandatory in my opinion too.

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