THE PEPPER-STUNG POULTRY POT

(Our Play on Chicken with Peppers and Onions)

THE PEPPER-STUNG POULTRY POT

Ingredients: 500g Chicken thighs (chunks), 2 Red onions (petals), 2 Bell peppers (petals), 1 tsp Black pepper, 1 tsp Chili flakes, 100ml Chicken stock, 2 tbsp Balsamic vinegar...

Ingredients

  • 500g Chicken thighs (chunks)
  • 2 Red onions (petals)
  • 2 Bell peppers (petals)
  • 1 tsp Black pepper
  • 1 tsp Chili flakes
  • 100ml Chicken stock
  • 2 tbsp Balsamic vinegar

Cooking Method

  1. The Scorch Fry chicken in oil on high heat until the skin is dark brown and charred; remove.
  2. The Architect Sauté onions and peppers on max heat until blackened at the edges but still crunchy.
  3. The Bloom Add spices with a 30ml splash of stock to release the aromatics.
  4. The Swell Add remaining stock and vinegar; simmer covered for 15 minutes until tender.
  5. The Final Flourish Top with raw fresh basil and a hit of raw lemon juice.

Cuisine: Italian

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