1Tspbacon fatFor brushing the peppers, onions and garlic
For the dry rub
For the chicken
450gramsBoneless Chicken Breast
1Tspbacon fatOr any other cooking fat
Start by lining a roasting tray with foil or parchment paper.
Clean and prep the bell peppers by cutting half and removing the seeds and steams. Peel the onion and cut into half as well and also remove the skin on the garlic cloves.
Place the peppers, onions and garlic on the roasting tray and brush with oil. Roast in a pre-heated oven at 200C/450F for 20-25 minutes till the peppers are nice and charred and cooked all the way through.
Remove from the oven and place the peppers in a bowl for 10 minutes and cover with a lid. This allows the peppers to steam and it makes the skins easier to remove.
Once steamed remove the skins of the peppers and add to a blender along with the onions, garlic and dry spices.
Blend well and then strain for a silky smooth texture.
For the chicken mix all the dry spices together to make a rub.
Butcher the chicken like in the video or leave whole depending on how you want it. Season on both sides with the rub.
Heat the bacon fat in the skillet and fry the chicken breast on a medium/high heat to get a nice crust on the outside. About 2 minutes each side if butchered like in my video, about 4 min each side if it’s a full size breast.
Once cooked remove from the pan and deglaze with the blended red pepper sauce. Bring it up to a simmer and then add in the parmesan cheese and heavy cream.
Mix well. Taste for seasoning. If you want to thicken the sauce then reduce it till you are happy with the thickness.
Return the chicken pieces to the sauce. Finish with some parsley and grate some more parmesan over to finish.