Recipe: Yummy Smoky Red Pepper Chilli Chicken:

Smoky Red Pepper Chilli Chicken:. Bring to a boil over medium-high heat. Sprinkle chicken with salt and black pepper. Stir in salsa and bell peppers.

Combine chicken with cornflour and shao sing wine in a bowl. Instant Pot Smoky Chicken Chili is full of Mexican spices, hearty ingredients, and the most delicious smoky chili flavor! With chopped onions, peppers, and garlic, canned beans, tomatoes and diced chilies, chicken stock, lite beer, Mexican spices and chicken breasts. You can cook Smoky Red Pepper Chilli Chicken: using 10 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Smoky Red Pepper Chilli Chicken:

1. It's 1 of whole chicken, broken down.
2. Prepare 2 of Red bell peppers (Capsicums).
3. Prepare 1 of medium whole red onion.
4. You need 2 Tbsp of honey.
5. You need 4 cloves of garlic.
6. It's 2 Tbsp of balsamic vinegar.
7. You need 2 tsp of smoked paprika.
8. You need 3 tsp of Sriracha sauce.
9. You need 4 Tbsp of extra virgin olive oil.
10. It's of salt to taste.

Add in all the spices along with the other teaspoon of smoked salt, and let cook for another minute. Pour oil into a large heavy-based frying pan and add the garlic and chilli. Heat very gently, so the garlic and chilli slowly release their flavours into the oil. Once the garlic begins to turn pale gold, add the spinach leaves to the pan.

Smoky Red Pepper Chilli Chicken: step by step

1. Preheat oven to 350°F – 180°C Place the bell peppers directly onto a high flame on your stove or burner.  Turn it ensuring it becomes charcoal black all over. Don’t be scared to make it really black.  Remove from heat, place in a bowl or container and cover until cool enough to handle.  Using your hands, simply rub away the burnt skin, it should peel off easily.  Remove the core, seeds and scrape away any remaining seeds.  Cut into rough pieces ready for blending..
2. To a food processor, add the roasted capsicums, peeled roughly cut red onion, honey, minced garlic, balsamic vinegar, smoked paprika, other chilli paste, olive oil and season with salt. Blend all ingredients into a smooth paste.  Add a little more oil if it does not blend properly..
3. Breakdown your chicken into pieces keeping the bones including the breastbone.  Score the skin several times using a sharp knife..
4. Pour the chilli mixture into your baking pan and smother the chicken pieces in the chili mixture using your hands, spread the mixture so it coats all the chicken pieces evenly.  Place roasting pan and roast for 50 minutes at 350°F – 180°C or until the chicken is nicely cooked.  If you see a little burnt black on some pieces, that’s perfect, it’s supposed to have some black on it for that BBQ flavour..

Use tongs to turn the leaves around in the oil until completely wilted. If you want a richer chili then feel free to cook longer. Place the chicken over the top, then sprinkle the chili powder, cumin, and salt in the slow cooker. Pour the jarred roasted red peppers and their juices in a blender. Pour the pureed red pepper and chicken broth in the slow cooker.