Spicy Chicken Peperonata With Lime And Mint Dressing Food
SPICY CHICKEN PEPERONATA WITH LIME AND MINT DRESSING
Provided by Bon Appétit Test Kitchen
Categories Chicken Onion Tomato Sauté Quick & Easy Low Cal Dinner Lime Mint Bell Pepper Healthy Chile Pepper Bon Appétit Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Whisk 4 tablespoons oil, lime juice, mint, and coriander in medium bowl. Season dressing with salt and pepper.
- Heat remaining 2 tablespoons oil in large nonstick skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add to skillet and sauté until brown on bottom, about 5 minutes. Turn chicken over. Reduce heat to medium-low; cover and cook until just cooked through, about 5 minutes. Transfer to platter.
- Return skillet to medium-high heat. Add bell peppers, poblano chile, and onion to same skillet; sprinkle vegetables with salt and pepper. Toss until tender and just beginning to color, 4 to 5 minutes. Cover and cook 1 minute. Mix in 2 tablespoons dressing. Mound vegetables atop chicken. Drizzle with remaining dressing and serve.
- *Often called a pasilla; available at some supermarkets and at speciality food stores and latin markets.
SPICY CHICKEN PEPERONATA W/ LIME & MINT DRESSING
Steps:
- 1. Whisk 4 TBSP oil, lime juice, mint and coriander in medium bowl. Season dressing w/ salt & pepper 2. Heat remaining 2 TBSP oil in lg nonstick skillet over medium-high heat. 3. Sprinkle chicken w/ salt and pepper. Add to skillet & saute until brown on bottom, 6. Turn ck over. Reduce heat to medium-low. cover and cook until just cooked through, about 5 min. Txf to plate. 7. Return skillet to med-high heat. Add bell peppers, poblaon chile, & onipon to same skillet. 8. Sprinkle veggies w/ salt & pepper. Toss till tender & just beginning to color. 4-5 min. 9. Cover & cook 1 min. Mix in 2 TBSP dressing. Mound veggies top chicken.
SPICY CHICKEN PEPERONATA WITH LIME & MINT DRESSING
Steps:
- Whisk 4 tbsp oil, lime juice, mint and coriander in a medium sized bowl. Salt & pepper to taste. Heat remaining 2 tbsp oil in large nonstick skillet and saute until brown on bottom, about 5 minutes. Turn chicken over and cook until it's just cooked through, about 5 minutes, transfer to platter or plate. Return skillet to med-high heat. Add bell peppers, poblano chile, onion, salt & pepper (optional). Toss until tender and just beginning to color, 4-5 minutes. Cover and cook about a minute. Mix in 2 tbsp dressing. Mound veggies atop chicken, top with dressing and serve.
More about "spicy chicken peperonata with lime and mint dressing food"
SPICY CHICKEN PEPERONATA WITH LIME AND MINT DRESSING
From bonappetit.com
5/5 (1)Total Time 30 minsServings 4
- Whisk 4 tablespoons oil, lime juice, mint, and coriander in medium bowl. Season dressing with salt and pepper.
- Heat remaining 2 tablespoons oil in large nonstick skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add to skillet and sauté until brown on bottom, about 5 minutes. Turn chicken over. Reduce heat to medium-low; cover and cook until just cooked through, about 5 minutes. Transfer to platter.
- Return skillet to medium-high heat. Add bell peppers, poblano chile, and onion to same skillet; sprinkle vegetables with salt and pepper. Toss until tender and just beginning to color, 4 to 5 minutes. Cover and cook 1 minute. Mix in 2 tablespoons dressing. Mound vegetables atop chicken. Drizzle with remaining dressing and serve.
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