Chicken Piperade
Ingredients
- 4 tablespoons sherry vinegar ⓘ
- About 1 1/2 pounds boneless, skinless chicken breasts, cut crosswise into 1-inch strips
- 1 tablespoon vegetable oil ⓘ
- 1 tablespoon unsalted butter ⓘ
- Kosher salt and freshly ground black pepper
- 1 medium onion, thinly sliced ⓘ
- 1 1/2 red bell peppers, stemmed, seeded, and cut into very thin strips
- 3 garlic cloves, thinly sliced ⓘ
- 1/4 teaspoon cayenne pepper ⓘ
- 8 cherry or grape tomatoes, stemmed and cut in half ⓘ
- 3 ounces smoked ham or Canadian bacon, thinly sliced or julienned ⓘ
- 5 ounces watercress, leaves and 1 inch of stems washed and dried well, roughly chopped (about 1/2 cup) ⓘ
Instructions
- Put 2 tablespoons of the sherry vinegar on a rimmed plate.
- Put the chicken on top of the vinegar, turning it to coat, and allow the chicken to marinate for about 15 minutes at room temperature.
- Heat the oil and butter in a large saute pan over medium-high heat until very hot.
- Pat the chicken dry and season it well with salt and pepper.
- Brown the chicken well on both sides.
- Remove the chicken from the pan and reserve it on a rimmed plate.
- Add the onion to the pan and lower the heat to medium-low.
- Allow the onion to cook slowly for about 10 minutes, stirring occasionally.
- Add the red bell peppers, garlic, and cayenne.
- Cover the pan and lower the heat to low.
- Cook until the peppers are very tender, another 15 to 20 minutes.
- Add the chicken pieces, tomatoes, ham, and remaining sherry vinegar to the pan.
- Cover the pan and continue to cook until the chicken is cooked through, another 5 to 7 minutes.
- There should be a very flavorful juice in the pan.
- Add the chopped watercress to the pan and let it melt into the sauce.
- Give everything a stir and serve the chicken with the sauce.
Nutrition & Diet Analysis (per serving)
635
kcal
32% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Contains
Milk
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).