This simple garlic pepper chicken dish is made with a few ingredients and can be cooked under 30 minutes. I often serve this as a tapas dish, but it could be served with a salad or cauliflower rice.
I have made this a couple of times and usually cook it “dry” in a frying pan. This time I added some water to give the dish a slight sauce and to make the chicken moister. The seasonings could be used as a marinade if you wanted to barbeque whole chicken breasts too. I only use chicken breasts as the Chief Taster won’t eat chicken legs or thighs. He is a fussy man but thankfully for me it means I don’t have to wrestle too much with meat. Chicken thighs instead of breasts would probably go very well as they can add a bit more flavour. Plus, thighs are cheaper than breasts too! There’s probably a lurid joke in there but I will refrain.
Now I think about it, a couple of dashes of wine instead of the water would go well with this dish too. Shame I didn’t have any wine about in the house. What can I say but January, good intentions and temptations removed from the house!
This recipe uses cubanelle peppers. Mainly because I had them to hand! I initially wanted to use a red bell pepper which I did not have. Cubanelle peppers are also known as “Cuban Pepper” and “Italian Frying Pepper”. They have a sweet mild flavour and are often used in Spanish dishes. Since I was using smoked paprika, I thought they would make a good pairing. If you don’t have any to hand, use red or yellow bell peppers.
Garlic Pepper Chicken
The combination of the black pepper and smoked paprika give this dish a bit of heat but not hot enough to blow your socks off. Just a mild buzz with a strong hint of garlic.
- 5 cloves garlic peeled & chopped
- 2 chicken breasts cut into strips
- 2 cubanelle peppers deseeded and cut into strips
- 1 tablespoon smoked paprika
- 2 teaspoons black pepper
- 1/2 teaspoon salt
- 2 tablespoons olive oil
- 3 tablespoons water
Heat the olive oil in a large saucepan.
Add the garlic and sauté for 2-3 minutes until slightly golden.
Add the cubanelle peppers and cook for a further 3 minutes.
Add the chicken and the spices. Stir thoroughly to ensure the spices coat the chicken.
Add the water, bring to the boil, cover and simmer for 12-15 minutes.
Eat and enjoy!
Nutritional Info per serving: 425 Calories, 17g Fat, 56g Protein, 10g Total Carbs, 3g Fibre, 7g Net Carbs
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