Red Pepper Chicken

Serve as part of a tapas evening or as a main itself, alongside some steamed broccoli and boiled potatoes.

Serves 6 as part of a tapas feast, or serves 2 as a main course.


Olive oil

1/2 onion, chopped

1 clove garlic, finely chopped

1/2 jar roasted red peppers, drained

1/2 tsp sugar

1/2 tsp red wine vinegar

Salt and pepper

2 boneless, skinless chicken breasts


In a saucepan over a medium heat, add 1 tbsp olive oil, the onion and a pinch of salt and pepper. Cook until soft (about five minutes). Add the garlic and cook for another minute or until fragrant but not browned.

Roughly chop the roasted red peppers and add to the saucepan with the sugar and 1/2 cup water. Cook until the peppers are warmed through. Add the vinegar. Off the heat, blend using an immersion blender or transfer to a liquidiser and blend until smooth. Taste and adjust the seasoning. It should be sweet enough to taste the peppers and be well-seasoned.

At this stage, the sauce can be cooled down and refrigerated for up to 2 days. Bring to room temperature before using.

When you are ready, cut the chicken into slices and season lightly with salt and pepper. In a frying pan over medium-high heat, cook the chicken slices in 1 tbsp olive oil until browned on both sides. Add the sauce to the pan – stand back: it will spit – and cook down for 2 minutes or until the sauce has thickened. Taste again to check the seasoning, and serve either in two warmed tapas dishes or plate up as the main meal.

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