Equipment
Ingredients
Vegetable Base
- 30 ml olive oil
- 700 g bell pepper, cored, seeded, cut into thin strips
- 100 g onion, thinly sliced
- 6 g garlic, finely chopped
- 2 g salt
- 1 g black pepper, freshly ground
- 240 ml canned tomatoes
- 1 g saffron stems
Chicken and Finishing
- 30 g butter
- 4 chicken breast
- 6 g shallot, finely chopped
- 60 ml white wine
- 60 ml chicken stock
- 12 g parsley, finely chopped
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 476 kcal
- Protein
- 35 g
- Carbohydrates
- 19 g
- Fat
- 28 g
- Fiber
- 5 g
- Sugar
- 12 g
- Sodium
- 481 mg
- Saturated Fat
- 9 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 13 g
- Polyunsaturated Fat
- 4 g
- Cholesterol
- 113 mg
- Potassium
- 975 mg
- Calcium
- 67 mg
- Iron
- 3.1 mg
- Magnesium
- 79 mg
- Phosphorus
- 347 mg
- Zinc
- 1.9 mg
- Vitamin A
- 382 mcg
- Vitamin C
- 236 mg
- Vitamin D
- 0.6 mcg
- Vitamin E
- 5.2 mg
- Vitamin K
- 67 mcg
- Vitamin B6
- 1.5 mg
- Vitamin B12
- 0.5 mcg
- Thiamin
- 0.25 mg
- Riboflavin
- 0.35 mg
- Niacin
- 17.7 mg
- Folate
- 106 mcg
- Water
- 374 g
- Alcohol
- 2 g
Sources: USDA FoodData Central
Method
Heat the olive oil in a skillet over medium-high heat.
Add the peppers, onions, garlic, salt, and pepper to the skillet. Sauté for 3 minutes until the vegetables are crisp-tender.
Stir in the crushed tomatoes and saffron. Cover the skillet and simmer for 10 minutes.
In a second skillet, melt the butter over medium heat. Season the chicken breasts with salt and pepper.
Add the chicken to the second skillet in a single layer. Cook for 4 minutes per side until lightly browned.
Lower the heat and continue cooking for 5 minutes, or until the chicken reaches an internal temperature of 74°C (165°F).
Move the chicken to a warm platter and set aside.
Add the shallots to the skillet used for the chicken. Cook until softened but do not allow them to brown.
Pour the white wine into the skillet. Use a wooden spatula to scrape the browned bits from the pan bottom and reduce the liquid until almost evaporated.
Add the chicken stock and cook until the liquid is almost completely reduced.
Return the chicken and any juices to the skillet. Add the pepper and tomato mixture. Bring to a simmer and stir in the chopped parsley.
Serve the chicken and sauce immediately.
Chef's Notes
- For optimal flavor, use high-quality saffron threads. If using saffron substitutes like turmeric, be aware that the flavor profile will be different, and you'll need to adjust the quantity for color and taste.
- Don't overcrowd the skillet when searing the chicken. This ensures a beautiful golden-brown crust rather than steaming the chicken, which can lead to a less appealing texture.
- Deglazing the pan after searing the chicken is crucial for building flavor. The browned bits (fond) stuck to the bottom of the pan are packed with taste and will form the base of your sauce.
- The success of this dish relies on the quality of your bell peppers. Use a mix of colors for visual appeal and a slightly varied sweetness. Ensure they are cooked until tender-crisp, not mushy.
Storage
Refrigerator: 72 hours — Store in an airtight container.
Freezer: 1 month — Peppers may soften significantly upon thawing.
Reheating: Reheat gently in a covered skillet over low heat with a splash of water or stock to maintain moisture.
Troubleshooting
Chicken is dry and tough
Cause: The meat was overcooked beyond the recommended internal temperature.
Fix: Ensure the chicken is well-coated in the sauce to provide extra moisture.
Prevention: Use an instant-read thermometer to remove chicken from heat as soon as it hits 74°C (165°F).
Sauce is too thin or watery
Cause: The wine or stock was not reduced sufficiently before combining components.
Fix: Simmer the final mixture uncovered for 2-3 minutes to evaporate excess moisture.
Prevention: Wait until the liquid is a syrupy consistency before moving to the next step.
Cultural Context
This dish draws inspiration from the sunny flavors of Portuguese cuisine, particularly the Algarve region, known for its abundant use of peppers, tomatoes, and seafood. While this recipe features chicken, the combination of sautéed vegetables and aromatic saffron is a hallmark of many traditional Portuguese stews and braises, often served with crusty bread to soak up the flavorful sauce.
