Chicken with Avocado & Roasted Pepper Cream
Chicken breasts simmered in a velvety roasted bell pepper cream sauce, served over rice with sliced avocado and a swirl of sour cream. Rich, colorful, and worth every minute.
YIELD
6 servingsPREP
30 minCOOK
1 hrsREADY
1 hrsIf you want to impress someone, this is the recipe you pull out.
Bell peppers get charred under the broiler until blistered and smoky, then blended with heavy cream into a silky, sunset-colored sauce. Browned chicken breasts simmer right in that sauce until the cream reduces into something thick, luscious, and packed with roasted pepper flavor.
A dollop of sour cream stirred in at the end adds a tangy richness that balances the sweetness of the peppers.
Pile it over fluffy rice and fan sliced avocado across the top for a plate that looks like it came from a restaurant.
Pro Tips
- Char the peppers until they’re truly blackened on all sides. The more color, the deeper the smoky flavor in your sauce.
- Steam the charred peppers in a sealed bag for the full 10 minutes. The trapped steam loosens the skins so they peel off effortlessly.
- Reduce the cream sauce at a vigorous simmer, not a gentle one. You want it thick enough to coat the back of a spoon.
- Slice the avocado at the very last moment so it stays bright green and doesn’t brown on the plate.
Ingredients
Directions
Preheat oven broiler.
Arrange peppers on roasting pan. Place under hot broiler, about 5 inches from heat; cook until skin turns black.
Turn frequently to char all sides. Remove peppers from roasting pan and place in a plastic bag.
Close tightly and allow to steam 10 minutes.
Cook rice according to package directions.
When rice is done, remove from heat and keep warm.
Carefully remove peppers from bag.
When peppers are cool enough to handle, slip off and discard charred skins.
Hold peppers under cold running water to make peeling easier.
Chop peppers coarsely.
In work bowl of food processor, combine peppers with 1 cup heavy cream.
Process until smooth. Stir in remaining cream; set aside.
Heat vegetable oil in large skillet over med- high heat.
Cook chicken breasts until brown on both sides. Season to taste with salt and pepper.
Pour cream mixture over chicken. When mixture comes to a boil, reduce heat to a vigorous simmer.
Cook until sauce is reduced and slightly thickened, about 20 to 30 minutes.
Adjust seasoning to taste.
Right before serving, peel and thinly slice avocados.
Remove chicken breasts from heat and stir sour cream into sauce.
Serve chicken breasts over rice with plenty of sauce and garnish with avocado slices.
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