Chicken with lemon and pink pepper
6 servings
15 minutes
Chicken with lemon and pink pepper is an exquisite dish of Spanish cuisine, combining the freshness of citrus and the spiciness of spices. Historically, such recipes emerged in Mediterranean regions where lemon and spices were used to enhance the flavor of meat. Tender chicken fillet, rolled out for better texture, is sautéed with garlic and onion, absorbing the aromas. Pink pepper adds a mild heat and spice, while lemon juice provides a refreshing balance. Parsley finishes the dish with fresh herbal notes. This dish pairs perfectly with light sides like rice or vegetables and can be part of a family dinner or a festive table centerpiece.
1
Pound the chicken fillet with a large knife, then wrap each piece in foil and roll it out like dough. Remove the rolled fillets. Finely chop the onions and garlic.
- Chicken fillet: 1 kg
- Shallots: 4 heads
- Garlic: 8 cloves
2
Heat the pan, pour in some olive oil. Add onion and garlic to the oil, sauté lightly, then add the previously sliced fillet. Cook, stirring constantly. Add a handful of pink pepper as soon as the chicken is seared. Stir and squeeze the juice of half a lemon. Stir again. Add chopped parsley. Season with salt and remove from heat.
- Olive oil: 50 ml
- Shallots: 4 heads
- Garlic: 8 cloves
- Chicken fillet: 1 kg
- Pink pepper: 10 g
- Lemon: 2 pieces
- Chopped parsley: 40 g
- Salt: to taste