Roasted Curried Red Pepper Sauce
Bacon wrapped stuffed chicken with homemade roasted red pepper sauce, served along side crispy baked potatoes, and sauteed baby beans. If I have to rank the meals we had while we were doing Whole30, this has got to be in the Top 5. A steep competition with 40 Cloves Chicken and The Best Chicken Cobb Salad.
- Prep time
- --
- Cook time
- Not listed
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 red pepper
- ½ cup chicken broth
- 1 tsp curry powder
- 1 tsp carob powder
- Salt and pepper
- ¼ yellow onion
- 2 cloves garlic (smashed)
- 1 tsp olive oil
Instructions
- 1
Make sauce by placing red pepper directly over the burner and char skin all over.
- 2
Place the charred pepper in a food safe zip lock, seal, and allow to cool.
- 3
When cooled, peel off charred skin, do not wash it! You will be tempted, just wipe it off with a paper towel if needed. The skin should come off quite easily.
- 4
Remove the core and seed, and discard it.
- 5
Chop pepper into smaller pieces.
- 6
In a saucepan over medium high heat and olive oil, saute onion and smashed garlic until onion is soft and translucent.
- 7
Add roasted pepper and cook for a minute.
- 8
Pour in stock, curry powder, salt and pepper.
- 9
Bring to boil, and allow to simmer on low heat for 5 minutes.
- 10
Then blend with immersion blender or transfer to blender to blend until smooth.