So, I saw this recipe on Rachael Ray’s website. I didn’t actually see her cook it, and the name didn’t really appeal to me (Hungarian Roasted Pepper and Paprika Chicken), but curiosity got the best of me, and I clicked on the link for the recipe. I liked the ingredients – chicken, paprika, roasted red peppers, and gouda cheese, so I decided to give it a try. Holy smack. I’m so glad I did. This is freakin’ delicious! Tim loved it too. The sauce is just so amazing – creamy and flavorful, and it’s a bit spicy, which Tim loves. Then it’s all topped with cheese, and wow! Just wow! You have to make it!
I made this on a Sunday, so I did roast my own red peppers. Honestly, many times I just buy them because it’s so much quicker and easier. If you’re in a time crunch, store-bought roasted peppers would be just fine. I couldn’t find a hot cherry or fresno chili pepper, so I just roasted a jalapeno, and I really liked the flavor. The food processor does a lot of the work here. You just have to make a quick beschamel sauce and then add in some sour cream and the red pepper sauce, pour it over the chicken, and throw it in the oven. Heads’ up – it made a lot of sauce, so I didn’t need it all. You could save some for later or even freeze it to make this again, but with a shortcut!
Rachael served hers with buttered egg noodles. That didn’t really interest me, so I served mine with some whole wheat cous cous with veggies. Keep an eye out for that recipe to come soon!
Roasted Red Pepper and Gouda Baked Chicken
- 2 red bell peppers
- 1 hot cherry or Fresno chili pepper (or jalapeno)
- 1 small onion, peeled and coarsely chopped
- 1/4 cup flat-leaf parsley, a small handful
- 2 cloves garlic, peeled
- 2 tablespoons fresh thyme leaves
- 1 cup chicken stock
- 3 tablespoons butter
- 3 tablespoons flour
- 1 cup milk (I used skim)
- Salt and pepper
- 1/2 cup light sour cream
- 3 tablespoons sweet paprika (I used half smoked paprika, half regular)
- 2 tablespoons EVOO – Extra Virgin Olive Oil
- 6 pieces boneless skinless chicken breast or thighs
- 1/2 pound Gouda, shredded
Roast the peppers under the broiler with oven door slightly ajar to allow steam to escape. Place the charred peppers in a bowl and cover with plastic wrap. Let cool to handle; peel and seed. Place the peppers in a food processor with onion, parsley, garlic, thyme and chicken stock. Purée until smooth.
Melt 3 tablespoons of butter in a medium saucepot over medium heat. Whisk in flour, cook 1 minute then whisk in milk and season with salt and pepper. Stir in sour cream and thicken sauce. Add in paprika and pepper purée. Remove from heat.
Meanwhile, heat 2 tablespoons of olive oil over medium-high heat in a large nonstick skillet. Season chicken with salt and pepper, and brown on both sides. Transfer to a shallow baking casserole, top with sauce and cheese, and bake 20-25 minutes to finish cooking chicken through and brown the top.