Roasted Red Bell Pepper Sauce With Chicken

September 7, 2023

Kory Cheshier

This red bell pepper sauce is super versatile and great as a dip, spread on sandwiches and sauce for steak or halibut. Stir it into pasta or orzo for a side or use in cocktail sauce for shrimp or vegetables. Here we’ve baked chicken in it for a zesty entrée.

Ingredients

3large red bell peppers

2 tablespoonsextra virgin olive oil

3 clovesgarlic, peeled and smashed

2medium shallots or 1 white onion, peeled and coarsely chopped

1 3/4 teaspoonItalian seasoning or herbs de Provence

3/4 teaspoon eachsmoked paprika and crushed red pepper flakes

4 tablespoonstomato paste

1/3 cupchicken or vegetable stock

1 tablespoonred wine vinegar

3/4 cupheavy cream

3 ouncesgoat cheese

1rotisserie chicken

8large fresh basil leaves

kosher salt and freshly ground black pepper

Preparation

1. Preheat broiler. Cut peppers in half, remove stem and seeds. Place cut side down on a baking sheet lined with foil. Roast under the broiler until soft and charred. Wrap up in foil and let steam for 10 minutes. Peel and coarsely chop.

2. In a large pan, heat olive oil. Add garlic and shallot and sauté until translucent and fragrant. Add the spices and sauté 1 minute more. Add the peppers and remaining ingredients and simmer for 10 minutes.

3. Transfer to a blender or food processor, and blend until smooth. (Store in refrigerator for up to 5 days or freeze indefinitely.) Makes 3 cups.

4. Cut up a rotisserie chicken. Place 1⁄2 cup sauce on bottom of a baking dish. Place pieces on top of sauce. Spoon more sauce over chicken. Squeeze lemon over chicken and place wedges on side. Bake 20 minutes or until heated through. Serve hot.

Roasting Bell Peppers

1. Cut peppers in half, remove seeds and stems.

2. Place cut side down on foil on a baking sheet. Flatten with your palm.

3. Roast under broiler for 5-10 minutes or peppers are blackened

4. Remove from oven, wrap peppers up in foil to steam. Remove charred peel