Chicken breast with piquillo peppers

You have to try this recipe for chicken breast with piquillo peppers! It was awesome. How tender the chicken was, how juicy and what a richer sauce. To accompany with some potatoes and dip the bread of the day in that sauce ... mmmmm, a delight!

Chicken is very recurrent, we have countless recipes with chicken as the main character: chicken to the beer, Chicken with almonds, chicken fajitas...

In this case we are going to accompany him with some rich piquillo peppers and a white wine sauce and a lot of parsley. It is so easy to do, that in less than 30 minutes You will have a good second course or a delicious and very healthy dinner. Ah! And of course, it can be frozen and it can also be made in advance and carried in the tupperware. What more could you want?

In my case I have accompanied him by cooked potatoes of which they already sell in the jars. It is a new discovery that I have made and that I have loved. Many times when I took food in the tupperware, the potatoes that I cooked from one day to the next were not very good. And since I discovered these from a boat, they look great. You will find them either vacuum packed in the refrigerated ones, or in the canned vegetables section that you will find them in a pot preserved in water. They are very good, and they are the ideal size. Cheer up to try them! They are heated in the microwave or you can also put them in the oven with some spices or herbs.

I learned this recipe from Elena, a former colleague of Thermorecetas.com. Thank you beautiful!!

Chicken breast with piquillo peppers

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Juicy pieces of chicken in piquillo pepper sauce, ideal as a second course and accompanied by potatoes or rice.

• Irene Arcas

• Recipe type: meat
• Rations: 4

• Preparation time: 2M
• Cooking time: 28M
• Total time: 30M

Ingredients

• 80 g olive oil
• salt to taste
• ground white pepper
• 500 g of chicken breast, chopped
• 30 g of pastry flour
• 1 garlic clove
• 150 g onion cut into quarters
• 1 tablespoon of parsley
• 60 g of white wine
• 200 g of piquillo peppers

Preparation

1. In the Thermomix glass, add the oil and program 3 minutes, varoma temperature, speed 1.

2. While the oil is heating, we salt and pepper the breast pieces and pass them in flour (we shake the chicken pieces to eliminate excess flour).

3. After the 3 minutes, we place the butterfly on the blades, add the chicken and fry for 6 minutes, varoma temperature, left turn and spoon speed.

4. We remove the butterfly and remove the chicken pieces to a plate or bowl, leaving the oil in the glass.

5. In the glass, add the garlic, onion and half of the parsley. We program 4 seconds, at speed 4. With the spatula, we lower the remains that have remained on the walls and on the lid of the glass towards the blades (if we want it more chopped, we program 3 more seconds, at the same speed).

6. We program 7 minutes, temperature 100º, turn to the left and spoon speed.

7. We add the reserved chicken and the white wine. We program 12 minutes, temperature 100º, turn to the left and spoon speed.

8. Meanwhile, we cut the peppers into strips.

9. When there are 2 minutes to go, add the peppers with their juice through the jar.

10. We pour it into a source and sprinkle with the rest of the chopped parsley.

Equivalences with TM21

More information -  chicken to the beer, Chicken with almonds, chicken fajitas