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Chicken in Roasted Red Pepper Sauce


Looking for a spicy all-purpose sauce that looks great and tastes great with almost everything? Look no further! This roasted pepper sauce is everything! It is so easy to make and packed full of unbelievable flavors. The roasting of the peppers creates such depth of flavors that is pleasing to the palate. This sauce can be served over rice, pasta, roasted potatoes, and is an amazing dip for your chips that would leave you and your guests wanting some more. So let’s get right to it!


Chicken in Roasted Pepper Sauce | Best Sauce Ever!

Course Main Course
Keyword Chicken, Pepper Sauce, Stew
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Author ceefade


  • 6 – 8 Large Red Bell Peppers
  • 1 Large Onion
  • 4 – 6 Large Cloves of Garlic
  • 2 – 3 Jalapeno Peppers
  • 4 – 6 Scotch Bonnet or Habanero Peppers (use more or less to suit your heat tolerance)
  • 3 Large Chicken Breasts (cut in halves)
  • Salt
  • Black Pepper
  • Paprika
  • Rosemary
  • Any all-purpose seasoning of your choice


  • Start by seasoning your chicken with Salt, Black Pepper, Rosemary and Paprika. Be sure to season all sides of the chicken. Set aside to marinate for atleast 30 minutes.
  • While the Chicken is marinating, wash and remove the seeds from the red bell peppers. Cut the peppers up in quarters and arrange in a single layer on an oiled baking sheet. Drizel some more Olive oil on the peppers and season with salt.
  • Place the peppers in a preheated oven, and roast at 450oF for 20 minutes. After 20 minutes, remove the peppers from the oven and allow to cool before blending/grinding.
  • Add some oil to a heated cast iron skillet, and sear the chicken breasts for about 3-4 minutes per side. This is not meant to fully cook the chicken, but to give it good color and seal in the flavors. The cooking process would be completed in the sauce. After searing, remove the chicken from the pan and set aside to rest.
  • Add some extra oil to the same pan, and sautee the blended Onions, Garlic, Scotch bonnet and Jalapeno peppers. Cook for about 4 minutes to cook out the raw onion and garlc flavor.
  • Add the blended roaster red bell peppers. Stir to thoroughly combine and let simmer for about 10 minutes. While the sauce is simmering, season with salt, black pepper, rosemary and any all-purpose seasoning of your choice.
  • If your Sauce is too thick, you can thin it out to the desired consistency by adding some chicken stock.
  • Return the chicken to the pan, and cook in the sauce for an additional 10 minutes. This will give time for the chicken to cook through and absorb some of that delicious spicy sauce.
  • Garnish with some fresh herbs. Parsley or Dill is my preference.
  • Enjoy!


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