Peruvianmeatpaleovia groq
Crispy Peruvian Chicken Relleno
A twist on traditional Peruvian relleno, this recipe combines tender chicken with the crunch of crispy rocoto peppers.
⏱40 min🍽4 servings📊medium
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Ingredients
- ●1 Chicken breastboneless, skinless
- ●2 Rocoto peppersintensely crisp
- ●2 tablespoons Peruvian relleno pasteavailable at most Latin American markets
- ●1 teaspoon Turmericground
- ●1 teaspoon Saltto taste
- ●1/2 teaspoon Black pepperto taste
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Instructions
- 1
Preheat the oven to 400°F (200°C).
- 2
Season the chicken breast with salt, black pepper, and turmeric.
- 3
In a large skillet, heat 2 tablespoons of oil over medium-high heat.
- 4
Sear the chicken breast until browned on both sides, then transfer to a baking dish.
- 5
Stuff each rocoto pepper with the Peruvian relleno paste.
- 6
Place the stuffed peppers around the chicken breast.
- 7
Bake for 25-30 minutes, or until the chicken is cooked through and the peppers are tender.
- 8
Serve hot, garnished with chopped fresh cilantro if desired.