Chicken with Avocado and Roasted Red Pepper Cream

13 Aug
If computers had scratch-n-sniff capabilities, now would be the time to use them; this dish smells incredible and tastes even better.  Be careful who you serve this to though…they’ll want to marry you. Seriously. It’s that good. 
3 red bell peppers
1 c uncooked long-grain rice
2 c heavy cream, divided
1 tbsp vegetable oil
4 boneless skinless chicken breasts
Salt & Pepper, to taste
2 avocados
1/2 c sour cream
 
Preheat oven broiler.
Quarter the red peppers removing the seeds and place the peppers flesh-side down on a foil-lined baking sheet (about four slices per pepper). 
Char skins until blackened.  (Disclaimer: this is not the part of the experience that smells good. You’re burning food for crying out loud! Be patient. Goodness is on her way.)
Now when I say “blackened”, I mean seeeeriously dark.  If you take them out prematurely, it’s much harder to remove the skins.
Remove peppers from baking sheet and place in a plastic bag.  Close tightly and allow to steam for 10 minutes. 
 
Cook rice according to package directions.  When the rice is cooked, remove from heat and keep warm.
 
Carefully remove peppers from the bag.  When peppers are cool enough to handle, slip off and discard charred skins. 
 
Coarsely chop the peppers. (YUM.)
 
Combine the peppers and half of the heavy cream in a food processor (or blender).  Process until smooth.  Stir in remaining cream. Set aside.
 
Heat oil in a large skillet over medium-high heat.  Cook the chicken until brown on both sides. Season to taste with salt and pepper. 
 
Pour cream mixture over chicken.  When the mixture comes to a boil, reduce heat to a vigorous simmer.  Cook until the sauce is reduced and slightly thickened, about 20-30 minutes.  Adjust seasoning to taste. 
 
Just before serving, peel & thinly slice the avocados.  Remove chicken from the sauce and stir in the sour cream.  Serve chicken over rice with plenty of sauce, and garnish with the avocado slices. 
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2 Responses to “Chicken with Avocado and Roasted Red Pepper Cream”

  1. Dana - Food for Thought August 16, 2010 at 3:33 pm #

    sounds delicious! I love avocado and roasted red pepper 🙂

  2. ErinEN612 August 17, 2010 at 1:06 am #

    This dish is absolutely amazing 🙂

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