Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1/2 cup Biber Salçası (Turkish red pepper paste)
- 1/2 cup tomato paste
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cumin
- 1/4 teaspoon paprika
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 cup water
Special equipment needed:
- Large skillet or frying pan
- Mixing bowl
- Whisk or fork
Step-by-step instructions:
1. In a mixing bowl, whisk together the Biber Salçası, tomato paste, olive oil, garlic, salt, black pepper, cumin, paprika, and red pepper flakes (if using) until well combined.
2. Add the chicken breasts to the bowl and toss to coat them evenly with the sauce.
3. Heat a large skillet or frying pan over medium-high heat. Once hot, add the chicken breasts and cook for 5-6 minutes per side, or until cooked through.
4. Pour the water into the skillet and stir to scrape up any browned bits from the bottom of the pan. Reduce the heat to low and let the chicken simmer in the sauce for another 2-3 minutes.
5. Remove the skillet from the heat and let the chicken rest for a few minutes before slicing and serving.
- Time:
Preparation time: 10 minutes
- Cooking time: 15-20 minutes
Temperature:
- Medium-high heat for cooking the chicken
- Low heat for simmering in the sauce
Serving size:
- 4 servings
Nutritional information:
- Calories: 320
- Fat: 16g
- Carbohydrates: 10g
- Protein: 32g
Substitutions for ingredients:
- If you can't find Biber Salçası, you can substitute it with harissa paste or another spicy red pepper paste.
- You can use chicken thighs or drumsticks instead of chicken breasts.
Variations:
- Add some chopped onions or bell peppers to the skillet for extra flavor and texture.
- Use the same sauce to marinate and grill or bake the chicken instead of pan-frying it.
Tips and tricks:
- Make sure to coat the chicken breasts evenly with the sauce to ensure maximum flavor.
- If the sauce is too thick, you can add a little more water to thin it out.
- Letting the chicken rest for a few minutes before slicing it will help keep it juicy and tender.
Storage instructions:
- Store any leftover chicken in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the chicken, place it in a microwave-safe dish and microwave on high for 1-2 minutes, or until heated through.
Presentation ideas:
- Serve the chicken on a bed of rice or with a side of roasted vegetables.
- Garnish with fresh herbs like parsley or cilantro.
Pairings:
- This chicken dish pairs well with a light and refreshing salad or some crusty bread.
Suggested side dishes:
- Roasted vegetables
- Rice pilaf
- Grilled corn on the cob
- Garlic bread
Troubleshooting advice:
- If the chicken is sticking to the pan, make sure it's fully cooked on one side before flipping it over.
- If the sauce is too spicy, you can reduce the amount of red pepper flakes or omit them altogether.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F (74°C) to ensure it's safe to eat.
- Wash your hands and any utensils or surfaces that come into contact with raw chicken to prevent cross-contamination.
Food history:
- Biber Salçası is a traditional Turkish condiment made from sun-dried red peppers that are ground into a paste and mixed with salt and other spices.
Flavor profiles:
- This dish is spicy, tangy, and savory, with a hint of sweetness from the tomato paste.
Serving suggestions:
- Serve the chicken hot and fresh out of the skillet for the best flavor and texture.
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Region: Turkish