INGREDIENTS:
2 tablespoons of water
1 tablespoon lemon juice
1 clove of garlic squeezed
1 tablespoon minced ginger
1 chili pepper, seeded, minced
half a teaspoon of sweet paprika
1 tablespoon TERRANO Sole Type Olive Oil
5 chicken breast fillets (500 g)
1 red pepper cut into strips
1 sachet of SAZÓN® LEV Chicken Broth
1 glass of light coconut milk
1 tablespoon chopped coriander
PREPARATION MODE:
In a small bowl, place the water, lemon juice, garlic, ginger, pepper and paprika, mix and set aside. In a large skillet, put half the olive oil and lead to high fire to warm up. Add the chicken fillets and fry for 3 minutes on each side, or until golden brown.
Remove from pan and set aside. In the same skillet, add the remaining oil, add the bell pepper and sauté for 3 minutes, or until softened. Add the reserved sauce, chicken broth and coconut milk, and mix. Add reserved chicken, mix and cook for 5 minutes or until heated through. Sprinkle with coriander and serve immediately.
- Yield: 5 servings
- Preparation time: 30 minutes
