Creamy Peri Peri Chicken Skillet
User Reviews
5
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Prep Time
30 mins
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Cook Time
15 mins
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Total Time
45 mins
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Servings
4 servings
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Calories
423 kcal
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Course
Main Course
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Cuisine
African, Portuguese
Creamy Peri Peri Chicken Skillet
Description
The recipe starts by marinating chicken breasts in a mixture of olive oil, tomato puree, harissa paste, lime juice, garlic, smoked paprika, chili flakes, dried basil, salt, and pepper. The chicken absorbs the spice and acidity, enhancing its flavor. After marinating for 20-30 minutes, the chicken is cooked in a skillet until golden brown and cooked through.
Bell peppers and onions are then sautéed in the same skillet, maintaining the flavor base. A sauce is prepared by whisking reserved marinade with cornstarch and almond milk to create a creamy, thickened peri peri sauce that is poured back into the skillet to coat the chicken and vegetables.
This dish offers a spicy, smoky, and creamy flavor combination with tender chicken, softened vegetables, and a bright, flavorful sauce. It pairs well with rice, potatoes, or vegetables for a complete meal.
Leftovers can be stored in the refrigerator for several days and reheated gently to maintain sauce creaminess.
Ingredients
Peri peri marinade:
- 2 tablespoons olive oil
- 1/4 cup tomato puree
- 2 tablespoons harissa paste
- 1/4 cup lime juice
- 3-4 garlic minced, cloves
- 2 tablespoons smoked paprika
- 2 teaspoon chili flakes
- 1 teaspoon basil dried
- salt to taste, kosher salt
- black pepper to taste, kosher salt
For the chicken:
- 4 chicken breast
- 1 tablespoon olive oil or avocado oil
- 2 bell pepper seeded and diced
- 1 onion small diced
- 1 cup almond milk
- 1 tablespoon cornstarch
- 2 tablespoons parsley to garnish, chopped, fresh
Instructions
- In a medium bowl, whisk all the peri peri marinade ingredients (2 tablespoons olive oil, 1/4 cup tomato puree, 2 tablespoons harissa paste, 1/4 cup lime juice, 3-4 garlic cloves, 2 tablespoons smoked paprika, 2 teaspoon chili flakes, 1 teaspoon dried basil, and kosher salt and pepper). Reserve half of the marinade in a small bowl. Add the 4 chicken breasts to the bowl with the remaining marinade and rub on all sides. Allow it to marinate for 20-30 minutes over the counter (or more if refrigerated).
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook the marinated chicken until golden brown and the internal temperature reaches 160 to 165ºF. Set aside on a plate and cover to keep warm.
- In the same preheated skillet, sauté the 2 bell peppers (sliced) and 1 onion (diced) over medium heat until they just start to soften.
- Whisk the reserved peri peri marinade with 1 tablespoon cornstarch, then mix with the 1 cup almond milk. Pour this mixture over the sautéed veggies in the skillet and allow it to bubble for a couple of minutes to thicken.
- Once the sauce has thickened, return the chicken back to the skillet, and continue to simmer for a couple of minutes, spooning over the creamy sauce to heat up. Garnish with 2 tablespoons chopped fresh parsley
Notes
- Store leftovers in an airtight container in the fridge for 3-4 days.
- Reheat on the stovetop or in the oven at 350ºF to revive the creamy sauce texture.
- Microwave reheating is possible but should be done in short intervals to prevent drying out.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 423 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 423kcal | 21% |
| Carbohydrates | 15g | 5% |
| Protein | 51g | 102% |
| Fat | 18g | 28% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 145mg | 48% |
| Sodium | 957mg | 40% |
| Potassium | 1233mg | 26% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 4064IU | 81% |
| Vitamin C | 89mg | 99% |
| Calcium | 135mg | 14% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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