A tangy appetizer: Baked chicken and pepper sauté

  • By Reshma Seetharam
  • Wednesday, February 8, 2012 2:35pm
  • Life

This is a simple appetizer, a little tangy, and spicy. But you pair it with a nice white wine, that’s when the magic happens!

What you need: Serves 4-6 as appetizer

For the coating:

2 lb boneless chicken cut into 2 inch pieces

3 Tbsp all purpose flour

1 Tbsp corn flour

2 tsp lime juice

Salt and pepper to taste

2 tablespoons olive oil

1 medium onion, cut into wedges

1 green pepper, cut into strips

1/4 cup finely chopped cilantro

1 tsp finely chopped green hot chilies

1/4 tsp turmeric

1/4 tsp pepper powder

1 tsp lime juice

Salt to taste

Preheat the oven at 400 degree F. Massage the chicken pieces with lime juice, salt and pepper. Set aside for 20 minutes. Mix the flours in a shallow dish. Coat chicken evenly in flour mixture. Place on a baking sheet, and bake for 25 minutes or until they are golden brown.

Heat a skillet over medium-high heat. Pour in the olive oil, dont let it smoke, add onion and bell peppers to skillet; cook and stir 2 to 3 minutes.Add in the chopped chilies, garlic, and cilantro.

After a minute, toss in the baked chicken. Add turmeric, pepper and salt, then, reduce heat to low; Saute the mixture until they are well blended. Top if off with a tsp of lime juice, and serve hot. Enjoy!

From Myfoodarama.com

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