Chicken in Roasted Red Pepper Sauce
Boneless chicken thighs simmered in a blended roasted red pepper sauce with onion, garlic, and oregano, finished with chopped parsley.
Ingredients
- 780 g boneless, skinless chicken thighs
- 4 tablespoons extra virgin olive oil divided
- ½ teaspoon fine salt adjusting for the peppers and broth
- ¼ teaspoon black pepper
- 285 g jarred roasted red peppers weighed after draining
- 1 small onion chopped
- 3 garlic cloves sliced
- ½ teaspoon dried oregano
- 120 ml low-sodium chicken broth plus more only if needed
- chopped parsley for garnish
Instructions
- Pat the 780 g boneless, skinless chicken thighs dry. Heat 2 tablespoons extra virgin olive oil in a large skillet over medium-high heat. Add the chicken and season the exposed side with ¼ teaspoon fine salt and ⅛ teaspoon black pepper. Cook for approximately 4–5 minutes, then turn and season with another ¼ teaspoon fine salt and ⅛ teaspoon black pepper. Cook for another 4–5 minutes, until browned, then transfer to a plate.
- Reduce the heat to medium. Add the remaining 2 tablespoons extra virgin olive oil and 1 small onion, chopped. Cook for approximately 5–7 minutes, until softened. Add the 3 garlic cloves, sliced, and cook for 1 minute.
- Blend the drained 285 g jarred roasted red peppers, cooked onion mixture, and 120 ml low-sodium chicken broth until smooth. Return the sauce to the skillet and scrape the bottom with a spatula to loosen the browned bits. Add ½ teaspoon dried oregano and bring to a gentle simmer.
- Return the chicken and any accumulated juices to the skillet. Cook over medium-low heat for about 7 minutes, until the thickest part reaches 74 °C. Taste and add more salt if needed. Finish with chopped parsley.
Notes
Drained pepper weight: Weigh the roasted red peppers after draining. You need 285 g of peppers, excluding the packing liquid.
Blending the sauce: Follow your blender’s instructions for warm ingredients. Let the onion mixture cool if required, and never blend hot ingredients in a sealed personal blender.
Adjust the sauce if needed: If it becomes too thick, stir in a little chicken broth. If it is too thin, remove the cooked chicken and simmer the sauce uncovered until it coats a spoon, then return the chicken to the skillet.
Nutrition
Calories: 389kcal | Carbohydrates: 7g | Protein: 39g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.04g | Cholesterol: 185mg | Sodium: 1450mg | Potassium: 662mg | Fiber: 2g | Sugar: 1g | Vitamin A: 423IU | Vitamin C: 36mg | Calcium: 63mg | Iron: 2mg
