Picasso Chicken

Main Dishes | Spanish cuisine

⏳ Time

45 minutes

🥕 Ingredients

🍽️ Servings

Description

Picasso Chicken

Ingredients

Skin-On Chicken Breasts - 4 pieces
Onion - 2 pieces
Sweet Pepper - 3 pieces
Garlic - 3 cloves
Tomatoes - 4 pieces
Bouillon cube - 1 piece
Cheese Spread - 5 oz
Italian herb blend - 1 tablespoon
Water - ½ glasses
Cream - ½ glasses
Olive Oil - 2 spoons
Nutmeg - a pinch
Salt - to taste
Butter - 1 tablespoon
Ground Black Pepper - to taste

Step by Step guide

Step 1

Slice the bell peppers into rings (it's better to choose three different colors for a more vibrant look), removing the seeds beforehand. Cut the onion into half-moons and grate the garlic on a fine grater.

Step 2

Season the chicken breasts with salt and pepper. In a combination of 2 tablespoons of olive oil and 1 tablespoon of butter, sauté the breasts until golden brown. Transfer to a baking dish.

Step 3

In the same skillet, sauté the onions until golden brown, then transfer them to the dish with the chicken.

Step 4

Time for the bell peppers — lightly sauté the rings until they become tender — and then add them to the chicken.

Step 5

Place grated garlic in a skillet and sauté for 30 seconds, then add water and chopped tomatoes (peeling them beforehand is optional), mixing well. Add Italian herbs, a vegetable broth cube, salt, pepper, and a pinch of nutmeg. Pour in half a cup of cream and stir.