Friday, June 6, 2014

The Craft Beer Cookbook: Paprika Chicken with Roasted Red Pepper Cream Sauce



 For the last of the recipes from the cookbook of The Beeroness, I ran into a small challenge.

"What's that for?" Dennis asked when I unpacked a jar of roasted red peppers from the grocery bag.

"A chicken dinner," I told him.

"Those make me sick," he said.  "I can't eat them."

Since the main crux of this recipe is the Roasted Red Pepper Cream Sauce, I was a little concerned that I would either A) have to be a jerk wife and make a dinner Dennis couldn't eat for the sake of blog continuity or B) scrap the recipe altogether.

As it turns out, it's really, really easy to make the sauce sans red pepper and, when that portion is taken out, just blend the red pepper with the other half.  Easy peasy.  Dennis actually called this meal "exquisite," and he's not a huge fan of chicken breasts.  (I was really mean with this meal, apparently!)

For the record, it's really good either way, so if you're not a fan of peppers, it's no problem!  I gave Dennis a couple shakes of cayenne pepper in his sauce, and it was really good (if I do say so myself).


Paprika Chicken with Roasted Red Pepper Cream Sauce
Serves 4
From The Craft Beer Cookbook


Ingredients

Step 1


Step 2


Sauce


For the chicken:
1 cup IPA beer
1 cup chicken broth 
1 Tbsp. kosher salt, plus 1/4 tsp., divided
3 lbs. chicken breasts

1 Tbsp. plus 1 tsp. paprika
1/2 tsp. onion powder
1/4 tsp. nutmeg
1/4 tsp. cayenne pepper
1 Tbsp. olive oil
Rice for serving

For the sauce:
4 oz. cream cheese
4 Tbsp. sour cream
4 Tbsp. IPA
1 roasted red pepper
1/2 tsp. salt

Add the beer, broth, and salt to a large bowl; stir to combine.  Add the chicken, cover, and refrigerate for at least 3-6 hours.  (I did another overnight, then all the next day marination.)  

Preheat oven to 425°F.

Remove chicken from marinade, pat dry, and discard marinade.

In a large bowl, mix together paprika, onion powder, nutmeg, and cayenne.  Add the chicken and toss until coated.  Allow to sit at room temperature for 10 minutes.

Prepare the rice according to package directions.

Heat the olive oil in a large skillet.  Add the chicken and brown 4 minutes.  Flip chicken and brown another 4 minutes.

Transfer to a 9" x 13" baking dish lined with aluminum foil and place in the oven.  Cook for 30-35 minutes, or until cooked through.

While the chicken is cooking, add all sauce ingredients to a food processor and process until smooth.

When the chicken is finished cooking, place it on top of the rice and cover with sauce prior to serving.










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