This was a recipe that sat in my “I need to try that” file for a while. It had a great flavor, but wasn’t overly hot.
1/4 cup (30 g) flour
1/2 teaspoon (1.3 g) paprika
1/4 teaspoon (0.5 g) black pepper
2 pounds (905 g) boneless chicken breasts
1 tablespoon (1 5 ml) canola oil
3/4 cup (113 g) red bell pepper, cut in 1-inch (2.5-cm) cubes
1/4 cup (25 g) scallions, sliced
2 tablespoons (1 6 g) flour
1 cup (235 ml) low sodium chicken broth
2 tablespoons (26 g) sugar
1/2 tablespoon (2.5 g) cayenne pepper
113 cup (80 ml) cider vinegar
Preheat oven to 375°F (190°C, or gas mark 5).
To make the chicken: [quote_box_right]TIP If you want something a little spicier, just increase the amount
of cayenne pepper. [/quote_box_right]
In a plastic bag, combine flour, paprika, and pepper. Add chicken, a few pieces at a time, to the bag, shaking to coat well. Arrange chicken in a shallow baking pan. Coat with nonstick vegetable oil spray to moisten the flour. Bake for 20 minutes.
To make the sauce:
Heat the oil in a medium saucepan; cook red bell pepper and scallions until tender. Stir in flour. Add chicken broth, sugar, and cayenne pepper. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Remove from heat, stir in vinegar, and cool slightly. Spoon sauce over chicken. Bake for 20 minutes more, or until done, basting with the sauce 2 or 3 times during baking.