My garlic red pepper chicken recipe is inspired by the ingredients I had on hand and my mother’s ability to use spices as a way to keep things interesting and filling. Please know that the recipe is completely customizable to whichever ingredients you have on hand. A few ideas include: Using cauliflower or potatoes instead of chicken. Adding kale, spinach or collards for color and texture plus extra nutrition. This garlic red pepper chicken is delicious when served on a baked sweet potato stuffed with kale and caramelized onions. We’ve had it with crusty bread and butter, we’ve served it over rice or buttered noodles, we’ve eaten it cold right out of the tupperware the next day. Lately I feel there are no rules because the only rule that matters is social distancing. I hope that you are happy in your homes, that you are cooking more and spending valuable time with those you love. If you decide to try this recipe, please let me know how it went by tagging me @thedaleyplate on Instagram or Facebook 🙂
Prep time: 10 minutes + up to 8 hours to marinate
Cook time: 30 min
Non reactive mixing bowl for marinating
Large skillet with lid
- 1 lb boneless skinless chicken thighs, cut into 1 -inch pieces
- FOR THE MARINADE:
- 1 Tbsp good quality smoked Spanish paprika - Spice Tribe's Pimenton de la Vera
- 1 Tbsp garlic powder
- 1 tsp kosher salt
- 1 tsp freshly ground black pepper
- FOR THE SAUTE:
- 1 Tbsp olive oil
- 1 cup chopped yellow onion
- 1/2 cup diced red bell pepper
- 4 cloves garlic, finely minced
- 1 tsp red pepper flakes
- 1 tsp tomato paste
- 2 stems fresh herbs like thyme or oregano
- 1/2 cup sherry
- 1/2 cup chicken stock
- 1 bay leaf
- 1-2 Tbsp red wine vinegar OR lemon juice
- Optional: 1/4 cup heavy cream
- Place chicken in a bowl and season with paprika, garlic powder, salt and pepper. Toss to ensure that chicken is fully coated, cover and refrigerate for one hour or preferably overnight.
- Heat olive oil in a skillet to over medium. Add onion, bell pepper (a jar of drained pimento peppers would be a speedy pantry solution) and sauté for 10 minutes until tender. This step breaks down the onions and it’s important because it forms part of the sauce.
- Add garlic and chicken, stir and cook until chicken is no longer pale (2-3 minutes).
- Lastly, add red pepper flakes, tomato paste, herbs, bay leaf, sherry and chicken stock. Simmer over medium heat with the lid halfway on for 15-20 minutes until chicken is tender, longer if you prefer your sauce more reduced.
- Stir in vinegar or lemon juice right before serving, add optional heavy cream, season to taste with salt and pepper then scatter with fresh herbs.
Things to remember
- If you’re unable to use sherry, use more chicken stock
- Add vegetables of your choice. For vegetables that cook longer, add them with the stock and sherry. Tender greens can be added during the last 5 minutes of cooking