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Tuesday, September 21, 2021

Roasted Red Pepper, Mushroom, Spinach, And Chicken Thigh Recipe

 

Roasted Red Pepper Chicken Recipe

3 large red bell peppers 

5 chicken thighs

8oz  button mushrooms

1 red onion, diced

2 cloves of garlic, minced

½ cup white wine (or chicken stock + 1 Tbsp. Lemon juice)

1 cup chicken stock

1 tsp smoked paprika

½ to 1 tsp cayenne pepper (to taste)

Salt

1 medium bowl of baby spinach leaves

1/2 cup heavy cream

1/2 cup olive oil


Step 1.

To roast the red peppers:

Place in preheated oven at 30 min at 350°F – 180°C and roast for 40-45 minutes. Remove and place in a bowl or anything with a lid. Cover and leave for 30 minutes. 

Or:

Place the red peppers in a preheated grill. Roast until the skins blacken. Rotate the peppers until they are uniformly blackened on all sides. Remove from grill and place in a covered bowl for 30 minutes.


Step 2.

Slice the mushrooms in fairly thick slices and sauté in a frying pan with a little olive oil. Set aside once nicely brown.


Step 3.

 Cut chicken thighs in 2 or 3 pieces. Sprinkle with smoked paprika and cayenne pepper. Place the same pan on high heat with olive oil and sauté the chicken until nice and brown on each side. Set aside once cooked.


Step 4.

Place the diced onion in the same pan on low heat, add the minced garlic and gently cook until a little brown. Add extra oil if required. Deglaze with white wine then add chicken stock. Reduce by half.


Step 5.

For the bell peppers, remove from bowl and peel off the skins. They should remove easily. Take out the core, tear them apart and scrape away any seeds. Keep one or two slices for later. Place the rest in a blender along with the onion and wine reduction. Blitz on high until velvet smooth.


Step 6.

Pour bell pepper sauce into the same pan on medium heat. Add the cream and return the chicken and mushrooms. Slice into strips the roasted bell peppers set aside. Add to the sauce, mix well, taste and adjust for seasoning with salt and cayenne pepper. Leave to simmer very gently for 3-4 minutes.


Step 7.

Chop up the baby spinach in medium coarse size and add to the sauce mix. Mix well and serve over pasta.


This is a really tasty dish! I had a some beautiful red bell peppers which led me to search for a recipe that highlighted the red pepper flavor. Red peppers are kind of special because you have to wait so long for their color to change. After all that waiting I wanted to cook something special with them.

I found this recipe through a tantalizing cooking video. The original recipe is from recipe 30.com.

https://recipe30.com/chicken-in-roasted-bell-pepper-sauce.html/

The flavors that were prominent were the capsaicin of the peppers, the olive oil soaked into the mushrooms, the smokey hint of the smoked paprika, and richness of the cream, and earthiness isolated to the spinach bites.

4 comments:

  1. I'm not much into eating a lot of peppers... but I do have to say this recipe sounds very tasty! Your colorful flavor description of it sounds so amazing...that I think I would give it a try for that alone. :D Love these food posts!

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    1. Thank you for the feedback! If you look up the video for this recipe, I am sure you would be even more tempted to try it. They make it look really hard to resist in the video. :)

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  2. This sounds really good! We don't have all the ingredients on hand for it at this time, (although I do have some red bell peppers needing used)...so maybe we can get the other things on our next shopping trip. Thanks for sharing! :)

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    Replies
    1. Thank you for the comment, Sunshine Country!
      Red bell pepper are my favorite peppers. Hopefully you get to try this dish. I think it is going to be a seasonal favorite of mine.

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Thank you so much for your comments!