Ingredients
Units
Scale
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
Instructions
- 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.
- Cook Time: 45 mins