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Chilli chicken with roasted capsicum sauce
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
30-minute roasted capsicum chicken - simple yet elegant.
Ingredients:
  • 3 medium red capsicum, quartered, deseeded
  • 4 garlic cloves, roughly chopped
  • 18.20 gm olive oil
  • 5.00 gm caster sugar
  • salt & ground black pepper, to taste
  • 300g (1 1/2 cups) Basmati rice
  • 1/4 tsp ground chillies
  • 4 (about 125g each) single chicken breast fillets
  • 250g sugar snap peas, topped
Instructions:
  • Preheat the grill to high. Grill the capsicum, skin-side up, until charred and blistered, about 8-10 minutes. Place the capsicum in a sealed plastic bag and let it stand for 10 minutes to easily remove the skin.
  • Peel the skin off the capsicum and chop it roughly. Blend the capsicum with garlic, 2 teaspoons of olive oil, and sugar until almost smooth. Transfer the mixture to a small saucepan, season with salt and pepper, and set aside.
  • Cook the rice using the absorption method as directed on the packet.
  • Mix the ground chillies with the remaining olive oil. Heat a large non-stick frying pan over medium-high heat. Brush the spicy oil over both sides of the chicken. Place the chicken in the pan and lower the heat to medium. Cook for 3-4 minutes per side until the chicken is cooked through.
  • Steam the sugar snap peas until tender-crisp over boiling water. Warm the capsicum sauce on medium heat for 2-3 minutes until heated through.
  • Plate the rice, chicken, and sugar snap peas. Drizzle the sauce on top and serve promptly.

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