Chicken with bell pepper and apples in a sweet and spicy sauce
6 servings
40 minutes
Chicken with bell peppers and apples in a sweet-spicy sauce is a dish that combines the rich flavors of Bulgarian cuisine. Tender chicken fillet infused with aromatic spices develops an appetizing golden crust when fried. Bright bell peppers add freshness and a slight crunch, while caramelized sweet-sour apples contribute unique sweetness and softness. The dish's highlight is the sauce that unites fruity, spicy, and savory notes, creating a harmony of flavors. This recipe is perfect for cozy family dinners and festive tables, delighting with its aroma and unusual combination of ingredients. This dish will give you a balance of taste—from the sweetness of caramel to the spiciness of cayenne pepper—making each spoonful rich and unforgettable.
1
Cut the chicken fillet into small pieces.
2
Mix 3 tablespoons of olive oil with black pepper, salt, and chicken seasoning. Coat the sliced chicken fillet in this mixture.
- Olive oil: 4 tablespoons
- Chicken breast fillet: 1 kg
- Salt: to taste
- Ground black pepper: to taste
- Poultry spice blend: to taste
3
Fry the chicken in a well-heated pan over high heat for 5-7 minutes until golden brown, stirring constantly and preventing it from burning.
4
Place the chicken in a deep dish (salad bowl).
5
Cut the bell pepper into narrow strips (into 8 pieces).
6
Fry the bell pepper in 1 tablespoon of olive oil over high heat for 2 minutes on each side.
- Olive oil: 4 tablespoons
7
Add the roasted pepper to the chicken.
8
Remove the core from the apples and cut them into wedges.
9
In a deep pan, heat 6 tablespoons of sugar with 3 tablespoons of water over medium heat until caramel forms (1-2 minutes after the sugar is fully dissolved).
- Sugar: 6 tablespoons
- Water: 3 tablespoons
10
Place the apples in the pan with caramel and hold them in the caramel on each side for 5 minutes on low heat.
11
Add caramelized apples to the chicken and pepper. Mix.
12
Add butter, apple juice, and cayenne pepper (also known as ground chili pepper) to the caramel.
- Butter: 30 g
- Clear apple juice: 1 glass
- Cayenne pepper: 1.5 teaspoon
13
Heat the resulting sauce over medium heat until it thickens, but do not overcook it, or it may harden due to the presence of caramel.
14
Pour sauce over the chicken, peppers, and apples.
