Ingredients with Measurements:
- 1 lb boneless, skinless chicken breasts, cut into small pieces
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
- 1 jar (12 oz) roasted red peppers, drained
- 1/2 cup chicken broth
- 1/4 cup heavy cream
- 1 tbsp butter
- 1 tbsp all-purpose flour
- Fresh parsley for garnish
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. Preheat oven to 400°F.
2. In a large bowl, mix together chicken pieces, olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper.
3. Spread the chicken pieces evenly on a baking sheet and roast for 20-25 minutes or until cooked through.
4. While the chicken is cooking, prepare the sauce. In a blender or food processor, combine roasted red peppers, chicken broth, heavy cream, butter, and flour. Blend until smooth.
5. Pour the sauce into a saucepan and heat over medium heat, stirring frequently, until it thickens, about 5-7 minutes.
6. Once the chicken is cooked, remove it from the oven and let it cool for a few minutes.
7. Serve the chicken with the roasted red pepper sauce on top. Garnish with fresh parsley.
- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
Temperature:
- Oven temperature: 400°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 250
- Fat: 13g
- Carbohydrates: 10g
- Protein: 24g
Substitutions for ingredients:
- Chicken breasts can be substituted with boneless, skinless chicken thighs.
- Heavy cream can be substituted with half-and-half or milk.
- Butter can be substituted with olive oil or coconut oil.
- All-purpose flour can be substituted with cornstarch or arrowroot powder.
Variations:
- Add diced onions and bell peppers to the chicken mixture for added flavor and texture.
- Use different spices such as cumin, chili powder, or oregano to change the flavor profile.
- Add cooked rice or quinoa to the dish to make it a complete meal.
Tips and tricks:
- Make sure to cut the chicken into small pieces to ensure even cooking.
- Use a non-stick baking sheet or line the baking sheet with parchment paper to prevent sticking.
- To make the sauce thinner, add more chicken broth or heavy cream.
Storage instructions:
- Store leftover chicken and sauce separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the chicken in the microwave or oven until heated through.
- Reheat the sauce in a saucepan over low heat, stirring frequently, until heated through.
Presentation ideas:
- Serve the chicken and sauce on a bed of rice or quinoa.
- Garnish with fresh parsley or chopped cilantro.
Garnishes:
- Fresh parsley or chopped cilantro
Pairings:
- Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted vegetables such as broccoli, carrots, or Brussels sprouts.
- Side salad with mixed greens, tomatoes, and cucumbers.
Troubleshooting advice:
- If the sauce is too thick, add more chicken broth or heavy cream.
- If the chicken is not cooked through, return it to the oven for a few more minutes.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Pollo Picado is a traditional Mexican dish that is typically made with diced chicken, onions, and tomatoes.
Flavor profiles:
- Smoky, savory, and slightly sweet from the roasted red pepper sauce.
Serving suggestions:
- Serve with warm tortillas or crusty bread to soak up the sauce.
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