Garlic Chicken, Red Peppers and Mushroom Sauce


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Garlic Chicken, Red Peppers and Mushroom Sauce

Servings 4

Total Time: 95 minutes

Cook Time: 35 minutes

Passive Time: 1 hour

Nutrition Information

calories 269

carbohydrate 13g

protein 25g

fat 15g

Ingredients

  • 1 pound(s) chicken breast(s), boneless, skinless diced
  • 2 tablespoon(s) olive oil divided
  • 1/2 teaspoon(s) sea salt (optional)
  • 1/4 teaspoon(s) black pepper freshly ground
  • 1/2 teaspoon(s) chili powder
  • 1 medium garlic clove(s) minced
  • 1 medium onion(s), yellow diced
  • 10 medium mushrooms, white button or cremini sliced
  • 2 medium bell pepper(s), red sliced
  • 1/3 cup(s) coconut milk, full fat

Instructions

  1. Marinate chicken in half of olive oil, sea salt (optional), black pepper, chili powder and garlic. Refrigerate for 1 hour.
  2. Shortly before meal time, heat 2 medium skillets over medium-high heat.
  3. In one, saute marinated chicken until browned and almost fully cooked.
  4. Heat rest of olive (or coconut) oil in the other skillet. Add onion and saute for about 5 minutes, stirring occasionally. Add mushrooms and continue to cook until tender.
  5. Add red pepper, coconut milk and browned chicken and stir. Cook for an additional 5-10 minutes, or until the chicken is completely done.

Photo courtesy: Johnette Palumbo
This recipe inspired in part or in whole from here

Comments

  1. I just used a few sprinkles of red chilli flakes. Next time when I use the coconut milk I’m going to use more to balance the sweetness.

  2. I’m glad you like the recipe. I had a lot of fun developing it.
    @kic1970: Use just as much Chili as you like!

  3. Is there a substitute for mushrooms if I really dislikes them? Cooking the chicken in marinated chili / garlic sounds awesome, but is there a different sauce that could be used?

  4. This was sooo tastey!! I added curry with the coconut milk and veggies and it was delicious. Next time, I will probably allow the sauce to thicken in consistency.

  5. This was a great recipe. I added the juice of 1 lime to the pan after everything had been incorporated and it really kicked it up a notch. I think cilantro would be a nice addition as well.

    1. @rtaco2 – I’ve actually never seen sweetened coconut milk in a can. Maybe they sell it at Asian markets? If you’re using the coconut milk in a carton, which is just water, some coconut milk, sugar and other additives, this recipe calls for coconut milk in a can, which is just coconut flesh ground up with water and thickened with guar gum. It’s much thicker than the stuff in the carton, which is more like coconut beverage. Hope that helps.

  6. My husband and I loved this! It was our first Paleo dish! We had 2 lbs of chicken so we doubled the recipe. Everything went so well together and we didn’t crave any sides with it. The only change we will make next time will be to add more chili powder. Wish I could add a picture we took of the dish!

  7. When cooking these recipes i see that you use a lot of ccconut milk. Do you use the can of the gallon. I know theres a difference between the two , just wanting to make sure to grab the right one.

  8. Did this without the peppers, and it was simple but very nice. I was conservative with the chili powder but it turns out I didn’t really need to be! The coconut milk tempers it nicely.

  9. I was wondering if there would be some type of substitute to use in place of the coconut milk. My family are not big fans of coconut. Thanks so much!

    1. Amber Ocheltree – Not really in this one. Maybe almond milk. I really encourage you to try it with the coconut milk, though. It’s surprising how un-coconutty it can taste in recipes like this. Good luck!

  10. Very, very tasty. When you cook it with the Kale your kitchen turns into a three ring circus. Lots of things cooking simultaneously and lots of prep. It was a bit of a workout. I would certainly suggest that the chicken gets cooked first and set aside while you focus on the Kale and prepping the other items.

  11. Loved this! Doubled chilli powder & coconut milk – perfect! Next time I may try adding fish sauce – has anyone tried that before?

  12. Confused here! Are the mushrooms and onions to be served as a side or added to the chicken, red peppers and coconut milk? It doesn’t say what to do

  13. I added the sauteed mushrooms and onions in the last 5 min of cooking. It turned out spectacular and delicious! Thank you

  14. Hi there, I’m entering the ingredients on calorie count to get approximate nutrition info. it’s asking for how many servings…what should I put?

  15. Another great dish. I added the red pepper earlier as we like it a bit softer, but apart from that one change, followed everything else. Will make this again for sure.

    1. Belinda – You could easily replace the bell pepper with 2 medium zucchini or summer squash (diced), and use a handful of cauliflower florets or a small eggplant (diced) in place of the mushrooms. Let us know how it turns out.

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