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Recipe: Asian-Spanish “Fusion” Chicken Breast

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I’m calling this “fusion” for lack of a better name. Really, the only thing “fusion” about it is the sauce, which is based on soy sauce. This is the kind of recipe that fits the bill if you’re looking for something slightly but not too exotic, and of course, if you have some piquillo peppers at hand. Which, if you’re not in Spain, can sometimes be harder than imagined. Also, it’s ideal if you like getting (most of) your dishes done while cooking, because it involves some waiting time. This recipe is from El País a few years ago.

Ingredients (1 portion)

For the chicken:

  • 1/2 chicken breast
  • 1 clove of garlic
  • 2 tbsp soy sauce
  • 2 tbsp honey
  • 2 tbsp olive oil
  • juice of 1/2 lemon

For the pimientos:

  • about 5 pimientos del piquillo
  • 1 clove of garlic
  • 1 tsp sugar
  • good pinch of salt
  • olive oil

Mince one clove of garlic and pop it in a bowl or a soup plate. Add the soy sauce, lemon juice, olive oil and honey and mix well. Wash and dry the chicken breast and place it in the mixture. Let it sit for 30 minutes, turning it over occasionally.

Pre-heat the oven to 200°C. In an oven dish, cook the chicken breast for about 15-20 minutes. Keep the soy sauce mixture!

Slice the second clove of garlic and cut the pimientos del piquillo into thin strips. In a small frying pan, fry the garlic in olive oil until a bit golden, then add the pimientos, sugar and salt, and let them caramelise. This will only take about 5 minutes, so don’t start straight away when you’ve put the chicken in the oven (do some dishes in the meantime).

Once the chicken breast is done, get it out of the oven and put it on a plate. If it has left some juice, mix that with the soy sauce left over from macerating the chicken, and in a small pan, reduce the sauce until it thickens a bit. If your chicken breast, like mine, refuses to leave juice, just use the soy sauce mixture by itself in this step. Cut the chicken breast into slices, arrange the pimientos on the plate and pour the sauce on top. Enjoy!

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Author: bettinathenomad

Nomadic fan of books, food, the outdoors, and water. International Relations geek. Chlorine is my perfume.

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