Fragrant chicken with roasted red peppers
4 servings
43 minutes
Fragrant chicken with fried red peppers is a true embodiment of Chinese cuisine, combining exquisite simplicity and rich flavors. Marinated in marjoram and garlic, the chicken fillet gains tenderness and depth of flavor, while sherry vinegar adds a subtle tang that balances the sweetness of the fried red peppers. The potato garnish, infused with the aromas of vinegar and olive oil, complements this dish with its softness. This dish is perfect for both a cozy family dinner and a festive feast, revealing its palette of flavors with each bite.
1
Preheat the grill (you can use a barbecue).
2
Mix 2 crushed garlic cloves, marjoram, 2 teaspoons of olive oil, a bit of salt and pepper. Coat the chicken breasts with the mixture and let them sit at room temperature for 15 minutes to overnight (but in the fridge).
- Garlic: 3 cloves
- Marjoram: 2 teaspoons
- Extra virgin olive oil: 1 tablespoon
- Coarse salt: to taste
- Freshly ground black pepper: to taste
- Chicken breast fillet: 4 pieces
3
Remove seeds from the peppers and cut them lengthwise into 4 pieces. Place in a bowl and mix with the remaining minced garlic and 1 teaspoon of olive oil. Grill the peppers for about 15 minutes. Return to the bowl and drizzle with 1 tablespoon of vinegar. Mix well.
- Red sweet pepper: 3 pieces
- Garlic: 3 cloves
- Extra virgin olive oil: 1 tablespoon
- Sherry vinegar: 1.3 tablespoon
4
Boil the potatoes in salted boiling water until soft for 15-20 minutes. Drain and return to the pot.
- Potato: 350 g
- Coarse salt: to taste
5
Brown the chicken on the grill for about 10 minutes until cooked.
6
Meanwhile, slice the potatoes into rounds.
7
Place the peppers and potatoes on a serving plate, and put the chicken next to them. Drizzle with the remaining vinegar and oil.
- Sherry vinegar: 1.3 tablespoon
- Extra virgin olive oil: 1 tablespoon