Devil chicken recipe
Devil Chicken recipe
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|4||chicken breast fillets, approx. 150g each|
|3||green chili peppers|
|2 tbsp||rice vinegar|
|ginger, 3 cm|
|125 ml||chicken stock or vegetable stock|
|1||lime, grated peel and some juice|
|fresh coriander or parsley, to garnish|
Rinse the chicken breast fillets with cold water, then pat dry. For the marinade, mix salt, 1 seeded and finely chopped chili pepper and vinegar. Marinate the meat in the mixture for approximately 1 hour, covered.
In the meantime, wash and clean the vegetables. Cut the leek into rings, the onions into stripes, finely chop the two remaining chili peppers and the garlic. Pour boiling water over the tomatoes, chill with cold water and peel , seed and finely dice the tomatoes.
Remove the meat from the marinade and drain. In a skillet, briefly sear the fillets in hot oil from both sides, then remove from the skillet and set aside.
In the oil sauté the leek and the onions. Add chili peppers, garlic, ginger, caraway and tomatoes. Deglaze with the stock and bring to a boil. Return the chicken fillets with the juices into the skillet. Stir in the remaining marinade and the lime peel. Cover the skillet and simmer over low heat for 10 minutes.
Season the sauce with salt and lime juice and serve sprinkled with chopped coriander or parsley.
ca. 20 min
Cooking / Baking Time:
ca. 25 min
ca. 1 hr
Grade of difficulty:
Calories per portion:
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