Oh HEY spring! Just another rainy day here in Seattle…..and by rainy day I mean blasting sunshine and 65˚F (AKA feels like 85˚F) ????☀️????. Not going to lie, it’s so weird…It was the only thing anyone could talk about all day, “did you guys see the SUN today?!?” and “it’s SO bright out did you see??!”. It’s true though, we don’t get that too often up here. But that’s not to say I’m complaining. I adore the gray, rainy skies. The sun always makes me feel like I have to go outside and do things…I’d rather lounge around in my PJs and read or play on my awesome new Nintendo Switch, without looking out the window feeling that “it’s so nice out…” pang of guilt. It is pretty fantastic though, to be able to soak up some vitamin D and not depend on a supplement to make sure you’re getting enough. Side note, I’m legitamently deficient in Vitamin D. Most people up here are but my level was WAY low. Something about only 3 days of sun in Seattle since October, waking up before the sun rises, hanging inside in a kitchen all day…thus the vitamin D supplement. Works like a charm too! (I am making more of an effort to spend some daily time out on the porch though, I burned going for a 20 minute walk in the sun a couple months ago and that was just too ridiculous).
But anyway, I digress. Spring is here and it’s time to head out into the sun so let’s talk spicy ????. Warmer weather equals hotter food amIright? Time to rock some chili peppers and jalapeños! How about Spicy Red Pepper Lemon Chicken??
This dish was a such huge hit a few years back at work that I kept it in the rotation for the kids! Granted, I use quite a bit less cayenne pepper, but the flavor is still pretty much the same ????. We had a summer camp program that showcased a different area of the world each week and when we got to South Africa I had no idea what to cook! After some serious research, I came across “Piri Piri” or pepper pepper in swahili, particularly a common dish known as Piri Piri Chicken. Just a simple marinade of spices, peppers, lemons, olive oil, garlic and onion over chicken, cooked up all in one pot! Done and done.
I added it to the menu for the summer camp immediately and was pleasantly surprised at how much every classroom loved it, even the toddlers! So it has stayed on the menu to this day. Since I don’t actually use piri piri peppers, the name Spicy Red Pepper Lemon Chicken was born ????????.
Did I mention this dish is a one pot meal? I did briefly….but ONE POT MEAL! My favorite kind. Easy prep, easy cooking, easy clean up. The recipe does require both stove top and oven use so an oven safe pot is strongly recommended. Don’t have one? No worries! Sear up the chicken in your favorite skillet, saute those veggies, and throw all of it in a casserole dish and bake away!
Tip: I love serving Spicy Red Pepper Lemon Chicken over some yellow basmati rice. How to make it yellow? Before you add water to your basmati, sprinkle it with some tumeric (plus a little salt and olive oil for extra flavor) to get that bright, flavorful color ????????.Print
For the Marinade
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 3 cloves garlic, minced
- 1 teaspoon ginger paste
- 1/2 teaspoon coarse salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon cayenne pepper
- 1 tablespoon chili powder
- 1 tablespoon paprika
- 2 teaspoons dried oregano
- 1 tablespoon lemon juice
- 2 teaspoons chili flakes
For the Chicken
- 3 tablespoons extra virgin olive oil
- 2 tablespoons red wine or red wine vinegar
- 2 lbs (3-4) boneless, skinless chicken breast
- 1/2 red onion, thinly sliced
- 1 small red bell pepper, sliced thin
- 1 small green bell pepper, sliced thin
- 1 small orange bell pepper sliced thin
- 2 roma tomatoes, diced
- Salt and pepper, to taste
- Jalapeno, lemon slices, and fresh cilantro to garnish
- In a large bowl or a ziplock bag, combine chicken with all ingredients for the marinade. Chill in the fridge for 1 hour.
- Preheat oven to 400˚F. In a large, oven safe skillet or braiser (a dutch oven will also work), heat 2 tablespoons of the olive oil over medium high heat. Add marinated chicken and sear 3-4 minutes per side. Remove from pan.
- Pour in red wine or red wine vinegar and scrape up any browned bits on the bottom of the pan.
- Heat remaining olive oil and add onion, bell peppers, tomatoes, and pinch of salt and pepper. Cook for 4-5 minutes, until softened.
- Place chicken on top of veggies in the pan and bake in the oven 20-25 minutes, until chicken is cooked through and reaches 165˚F with a thermometer.
- Top with jalapeño, lemon, and fresh cilantro to garnish.