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How To make Chicken with Avocado and Roasted Pepper Cream
3 Yellow, green or red
Bellpeppers 1 c Uncooked rice
2 c Heavy cream (divided use)
1 tb Vegetable oil
6 Boneless, skinless chicken
Breast halves Salt end pepper to taste 2 Avocados
1/2 c Sour cream
Preheat oven broiler. Arrange peppers on roasting pan. Place under hot broiler, about 5 inches from heat; cook till skin turns black. Turn frequently to char all sides. Remove peppers from roasting pan and place in a plastic bag. Close tightly and allow to steam 10 minutes. Cook rice according to package directions. When rice is done, remove from heat and keep warm. Carefully remove peppers from bag. When peppers are cool enough to handle, slip off and discard charred skins. Hold peppers under cold running water to make peeling easier. Chop peppers coarsly. In work bowl of food processor, combine peppers with 1 cup heavy cream. Process until smooth. Stir in remaining cream; set aside. Heat vegetable oil in large skillet over med-high heat. Cook chicken breasts until brown on both sides. Season to taste with salt and pepper. Pour cream mixture over chicken. When mixture comes to a boil, reduce heat to a vigorous simmer. Cook until sauce is reduced and slightly thickened, about 20 to 30 minutes. Adjust season- ing to taste. Right before serving, peel and thinly slice avocados. Remove chicken breasts from heat and stir sour cream into sauce. Serve chicken breasts over rice with plenty of sauce and garnish with avocado slices. Makes 6 servings.
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Chicken thighs in roasted bell pepper cream sauce
Chicken in roasted bell pepper sauce. If you like bell peppers or capsicums, then this is for you. There is something magical that happens to bell peppers or capsicums once roasted. They become a whole new vegetable with a pleasing texture and smoky flavour. This recipe uses the peppers for the sauce base, giving you a reddish velvety sauce. It is made by first sautéing chicken thighs that have been coated in cayenne pepper and smoke paprika. Mushrooms and spinach are added for a complete meal. Simply serve it with pilaf rice or even pasta. Enjoy my Chicken thighs in roasted bell pepper cream sauce.
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Creamy Garlic Chicken Breast Recipe
Chicken breast recipes | Keto chicken recipe | Creamy garlic chicken | How to make Creamy garlic chicken
Today I'm making an easy Creamy garlic chicken recipe. This recipe is extremely versatile and can be turned into creamy garlic chicken pasta, creamy garlic chicken and rice, creamy garlic chicken and mushrooms, the list goes on! This one pot chicken recipe is perfect for weeknight as well as a meal prep option. You can also switch the chicken breast for chicken thighs or any other part. Give this a shot and it's surely going to turn into your favourite quick dinner recipe!
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INGREDIENTS: (2 servings)
2 large chicken breasts
5-6 cloves garlic (minced)
2 cloves garlic (crushed)
1 medium onion
1/2 cup chicken stock or water
1 tsp lime juice
1/2 cup heavy cream (sub fresh cream)
Olive oil
Butter
1 tsp dried oregano
1 tsp dried parsley
Salt and pepper (as needed)
*1 chicken stock cube (if using water)
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FAQ:
• Why lime juice?
As wine is not used in this recipe, lime juice is added for acidity (sourness). Otherwise the sauce might seem too rich
• When to add salt to the sauce?
Add salt towards the end as stock/stock cubes have added salt. I did not find the need to add more salt
• What else can be added to the dish?
Mushrooms, broccoli, bacon, spinach and parmesan cheese can also be added for additional flavor
• What to pair with the dish?
Pasta, steamed veggies, mashed potatoes, rice, couscous or crusty bread.
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TIPS:
• Chicken stock can be substituted with white wine as well. Omit lime juice if using white wine
• The entire sauce needs to be cooked on low flame so as to prevent it from splitting
• Reduce the liquid before adding cream
• Add 1/4 cup parmesan cheese to add more flavor
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#easyrecipes #chicken #dinner
Avocado Bell Pepper Pasta Recipe
This vegan avocado bell pepper pasta is creamy and delicious with fresh basil, ripe avocado, roasted red peppers, garlic, and lemon juice.
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Creamy Peri Peri Chicken Pasta
This Peri Peri Chicken Pasta is easy to make and will be done in under in 15 minutes.
All you need:
• 1 Chicken breasts
• 2 Shalott onions
• Olive oil
• Piri Piri Seasoning (oregano, salt, sweet paprika, chilli flakes)
• 2 tsp tomato paste
• 200-250ml Coconut cream (or other cooking cream)
• Cherry tomatoes
• Spinach
• 2 handfuls of Mozzarella cheese
• 250g Pasta (pre boil for 3-4 min and let finish in the pan together with the sauce)
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CHEESY CHICKEN FLAUTAS WITH A CREAMY AVOCADO SALSA: Plus the Debate Between Flautas & Taquitos
These Cheesy Chicken Flautas are crispy on the outside, filled with yumminess on the inside...and are topped with one of the most delicious Creamy Avocado Salsas anywhere. Truly, I could eat these every day and never get tired of them. Whether you call them taquitos or flautas is a matter of debate...but they are a favorite by any name. Read on for the recipe.
Cheesy Chicken Flautas
Shredded chicken
corn tortillas
grated cheese of your choice (I like pepper jack)
canola or vegetable oil for frying
Combine shredded chicken and grated cheese. Heat corn tortillas on a griddle or in the microwave to make them more pliable. Then place a couple of Tablespoons full of chicken/cheese along one side of the heated tortilla and roll tightly. Place with seam to the bottom to keep items in place.
Fill frying pan with 1/2 to a full inch of oil and bring to medium high heat. Carefully, place rolled flautas (seam side to the bottom) into hot grease and let fry until golden brown. Flip over and let other side fully cook, as well. Remove from pan and place on paper towels to allow excess oil to drain. Serve while hot, topped with creamy avocado salsa, Mexican Crema or sour cream, and pico de gallo.
Creamy Avocado Salsa
2 ripe avocados
1 jalapeño, (stem and seeds removed)
2 Tbsp. Mexican crema or sour cream
1 small bunch of fresh cilantro leaves
1 minced garlic clove
salt to taste
juice of half a lime
2/3 cup of water
Place all ingredients in blender or food processor and puree until you're left with a creamy salsa. Store in refrigerator.
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