Pepper Chicken

Wow, this chicken is amazing! I am always looking for different ways to pack flavor into a boring chicken breast and this is my new favorite.

The yogurt makes the chicken tender, the pepper makes it so savory and a bit of turmeric adds some great health benefits.

Originally, I think this is supposed to be an Indian dish. The bell peppers made me think mexican though so I served it with spanish cauliflower rice and black beans. It went really well. The chicken is quite versatile (especially if you omit the garam masala) so I think you’d be safe serving it with just about anything.


The marinade is simple – yogurt, ginger, garlic, lots and lots of pepper and a bit of turmeric. Peppers and onions for more pizzaz and you’ve got dinner!


Pepper  Chicken
original recipe at Food Fashion Party
2 lbs chicken breasts cut into thin slices
1/2 cup yogurt
1 tsp minced garlic
1 tsp minced ginger (I put this through the garlic press too)
1 Tb fresh ground pepper
1 Tb sea salt
1/4 tsp turmeric
in the pan:
1 tsp ground cumin
2 bell peppers sliced thin
1 medium onion sliced thin
1 tsp pepper
1 tsp garam masala (optional: will add a sweet, exotic flavor)
How To:
1. In a small bowl, mix yogurt, garlic, ginger, pepper, salt and turmeric. Stir into the chicken and allow to marinate for 2-4 hours.
2. Heat a large skillet and add cumin, stirring around the pan for a few seconds, until it toasts and the smell is strong. Add the chicken and leave it for 5 minutes allowing it to brown. Then stir it as it continues cooking on all sides.
3. Add the onion and bell peppers along with the extra pepper and garam masala (if using) and cook them with the chicken for 3-5 minutes until desired tenderness. If you want the onions and peppers very soft, saute them in a separate pan with some butter while you cook the chicken and mix them together in the end.



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