Garlic Chili Pepper Chicken

Simple and spicy. Don’t like a lot of heat? Try red bell peppers (or a combo of chili and bell peppers) instead. Either way, it’s full of flavor.


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  • Boneless Skinless Chicken, an assortment of breasts and thighs here
  • Red Chili Peppers, 6 to 8
  • Garlic, one small head
  • Tomato Paste, about 3 tablespoons
  • Olive Oil
  • Cumin
  • Salt
  • Chicken Stock or Bouillon
  • White Balsamic Vinegar, about 1/4 cup
  • Cream, about 3/4 cup (not shown, because I forgot to take it out of the fridge)


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