Chicken Capsicum Sauce

Chicken Capsicum Sauce

We all love the occasional chicken sauce with fried or steamed rice. What most of us, especially me don't like is the flour that is used as a thickening agent. This recipe was developed with that in mind. I decided to make a chicken sauce without the flour but thicken it with just veggies. 😊Enjoy!! Recipe video can be found on my instagram highlights

Recipe

What you need

2 large chicken breast cut into chunks

2 tablespoons chili paste/ finely diced chili

2 tablespoons finely diced ginger

1 large onion sliced

1/2 cup broth/water

1 large red capsicum/bell pepper

3 large garlic cloves

Favorite veggies (sliced carrot and sliced bell peppers)

 

QUICK MARINADE FOR CHICKEN

1 teaspoon black pepper

1/2 teaspoon paprika

1 teaspoon rosemary 

1 tablespoon crushed garlic

Salt

1 teaspoon soy/teriyaki sauce

 

Directions

Pour quick marinade on chicken and put in fridge until ready to use.  Meanwhile roast the capsicum pepper and the garlic cloves for 6min. Remove skin of pepper and blend together with the garlic. Blend with no water if possible or just enough so it forms a paste.

Add  2 tablespoons of olive/veg oil into a pan on medium heat. Fry chicken for fry for 8-10 mins. Remove and set aside. Add Chili paste/diced chili and garlic paste to the same oil and fry for 3 mins. Add the blended roasted garlic and capsicum pepper paste to it and fry for 3 mins. Add 1/2 cup of broth/water, allow to reduce to desired thickness of sauce then add chicken. Stir then add  sliced onions and extra diced chili if any is left.  Taste and adjust salt. Add your favorite veggies then turn off heat.

  • I like my veggies with a little bite to it, otherwise you can add veggies when you add the sliced onions.

Garnish with cilantro and parsley

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