Chicken with red pepper sauce is a wonderful dish, warm and spicy. It’s also really easy to make, and a makes a good dinner on a busy weeknight.
Only five ingredients make this a great dish that’s easy to make and very tasty. All you need is chicken thighs, garlic, white wine, red pepper paste, and cream. That’s it!
Red Pepper Paste
Depending on the peppers used, it can be mild or hot. Some paste is made from milder paprika peppers, sometimes red peppers, and quite often, Allepo peppers. It’s delicious in a lot of foods and makes fantastic goulash and paprikash dishes.
You can buy Red Pepper Paste at Armenian or other Mediterranean stores and it’s also available online at Turkish Grocery. It’s basically paprika peppers, so there’s some small kick. A little bit is great with a dollop of sour cream on your scrambled eggs. I always have Armenian Red Pepper Sauce on hand just to jazz things up a bit.
Making Chicken with Red Pepper Sauce
This is really better with chicken thighs that have the bones and skin, but if you only have boneless, skinless thighs, those would be fine, too. You could also use boneless chicken breast.
I really like this dish in the cold winter. When you make this, don’t crowd the pan. If you have more than 4 thighs, cook them in batches, whilst keeping the others warm. You can use any dry white wine, Chardonnay is a good choice. I served this with baked potato fries because I could dip the fries in the great sauce.
Email Me the Recipe
Chicken with Red Pepper Sauce
Equipment
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Ingredients
- 2 tablespoon *Olive oil
- 2 cloves Garlic, peeled and chopped
- 3 Chicken thighs
- 2 tablespoon Red Pepper Paste
- ¼ cup White wine
- ¼ cup Cream
Instructions
- Mise en place
- 2 tablespoon Olive oilPut a large saute pan on the stove and heat. Put in olive oil and swirl it around.
- 2 cloves GarlicAdd garlic and saute until the garlic had turned opaque. Do not let it brown or it will have a burned taste.
- 3 Chicken thighsAdd the thighs and brown on one side, then turn and brown on the other side.
- Cover the pot and lower the temperature to low.
- Cook for 20 minutes, turning the chicken once.
- Remove the chicken to a platter and keep warm.
- 1/4 cup White wineAdd the wine to the pan and scrape the pan to get all the lovely fond. Let the wine reduce by one third.
- 2 tablespoon Red Pepper Paste, 1/4 cup CreamThen add the red pepper paste and cream, whisk together to make a nice sauce.
- Return the chicken to the pan and turn over in sauce so both sides get some.
- Serve the sauce over the chicken.
