Pan-Seared Chicken Thighs with Roasted Red Pepper Sauce

Name: Pan-Seared Chicken Thighs with Roasted Red Pepper Sauce
Yield: 2 servings
Cuisine: American
Ingredients: 6 pieces (or medium: 4 pieces) Boneless chicken thighs (small); to taste Salt; to taste Black pepper; 1 tbsp (plus extra for sautéing) Olive oil; 1 cup Roasted red peppers (drained); 1 small Shallot (diced); 2 cloves Garlic; 1/2 cup Chicken broth; 1 tbsp Tomato paste; 3 tsp Soy sauce; 2 tsp (adjust for spiciness) Red pepper flakes; 2 tsp Fresh lemon juice; as needed, for serving Cooked white rice; for topping Fresh scallions (sliced)

Jake C @cook_114979475

Jake C @cook_114979475

Pan-Seared Chicken Thighs with Roasted Red Pepper Sauce

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Ingredients

2 servings

6 pieces(or medium: 4 pieces) Boneless chicken thighs (small)
to taste Salt
to taste Black pepper
1 tbsp(plus extra for sautéing) Olive oil
1 cupRoasted red peppers (drained)
1small Shallot (diced)
2 clovesGarlic
1/2 cupChicken broth
1 tbspTomato paste
3 tspSoy sauce
2 tsp(adjust for spiciness) Red pepper flakes
2 tspFresh lemon juice
as needed, for serving Cooked white rice
for topping Fresh scallions (sliced)

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Steps

1

Heat a little olive oil in a skillet over medium heat. Sauté diced shallot for 2–3 minutes until soft.
2

Blend shallot, roasted red peppers, garlic, chicken broth, tomato paste, soy sauce, red pepper flakes, and lemon juice until smooth.
3

Season chicken thighs with salt and black pepper.
4

Heat 1 tbsp olive oil in a skillet over medium-high heat. Sear chicken 5–6 min on first side, 3–4 min on second, until browned. Remove.
5

Pour sauce into the same pan. Scrape up browned bits and simmer 2–3 minutes.
6

Return chicken to pan. Simmer in sauce 5–7 minutes, until cooked through.
7

Serve chicken and sauce over white rice. Top with fresh sliced scallions.