I just wanted to begin by saying that this is my 100th post! Continue reading
It’s been a while since I last made a Carpaccio so this week I felt the timing was good: it’s getting warmer and this type of dish goes well with the weather. I chose these ingredients because they remind me of Spain. Despite the fact that I love Spanish food, we have recently decided we’ll spend our summer holiday there. First stop will be in Barcelona and then we’ll travel down to Marbella. Like most of the time the first part of the holiday is about cultural visits and the second one is about exposing our pale legs to the sun (and mine in the bars at night).
This is a simple recipe; the only lengthy part is the cooking of the bell pepper. To save some time, the pepper can be made the day ahead so that the rest of the recipe is ready in no time.
Carpaccio Style Chicken and Bell Pepper Salad
Recipe for 4
Prep time: 30 min
Cook time: 40 min
4 chicken breasts
4 Red Bell Peppers
2 tbsp dry roasted slivered almonds
1-1,5 tsp paprika (sweet or spicy or a combination of the two)
½ tsp granulated garlic
Salt and Pepper
4 tbsp olive oil + 2 tbsp for frying the chicken
2 tbsp sherry vinegar
1-2 spring onions
2 tbsp chopped parsley
Heat oven at 200°C.
On a baking tray lined with tin foil and then with baking paper place the bell peppers. Cook in the oven for about 40 min turning the vegetables after 20 min.
Meanwhile take the chicken breasts dry them with a piece of kitchen paper and rub them with the paprika and granulated garlic, add the lemon juice, cover and set aside for 15-20 min.
Prepare the dressing with the 2 tbsp olive oil, the tbsp of sherry vinegar, salt and pepper to taste. Thinly slice the spring onion. Set all aside.
Take the chicken breasts, tap them dry with kitchen paper, add salt and pepper. Heat the olive oil in a pan and place the chicken on a high heat to sear on both sides. If you have an oven proof pan, after searing the meat place it in the oven until cooked though (for about 4 min), if not, continue cooking on the stove at a lower heat until done. Remove the meat from the pan and set aside.
Once the bell peppers are done remove the stem (with the seeds) and the skin and cut them into pieces of about 3-4 cm per side. Cut the chicken at an angle making slices that are around 4mm thick.
On each serving plate, place in a round shape alternating between two slices of chicken and one of bell pepper. Now sprinkle on the slivered almonds, spring onions and parsley. Finish by drizzling the dressing on top.