Ranch-Style Chicken with Smoky Red Pepper Cream, Savory Scallion Waffles, and Warm Corn Tomato Salad

Name: Ranch-Style Chicken with Smoky Red Pepper Cream, Savory Scallion Waffles, and Warm Corn Tomato Salad
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4
Cuisine: Comida Estadounidense
Ingredients: 24 oz boneless skinless chicken breasts; 1 1/2 tsp salt; 1 tsp black pepper; 2 tsp smoked paprika; 1 tsp garlic powder; 2 tbsp olive oil; 3 tbsp unsalted butter; 5 oz roasted red pepper strips; 1/3 cup shallot; 3/4 cup heavy cream; 1/2 cup chicken broth; 1 tbsp apple cider vinegar; 1 1/2 cups all-purpose flour; 2 tsp baking powder; 2 tsp sugar; 2 large eggs; 1 cup buttermilk; 1/2 cup scallions; 3 oz shredded cheddar cheese; 2 cups corn kernels; 1 1/4 cups cherry tomatoes; 1/3 cup red onion; 2 tbsp fresh parsley; 1 tbsp lemon juice

An original American-inspired recipe featuring seared chicken breast with a smoky red pepper cream sauce, paired with savory scallion waffles and a warm corn and tomato salad. Comforting, flavorful, and ideal for a special weeknight dinner.

25 minPrep

35 minCook

60 minTotal

4Servings

High Protein

Ingredients

Adjust servings

4 piezas / 680 g boneless skinless chicken breasts (secadas with papel of cocina)
8 g salt (divided)
3 g black pepper (divided)
6 g smoked paprika (divided)
3 g garlic powder (divided)
30 ml olive oil (divided)
42 g unsalted butter (divided)
150 g roasted red pepper strips (escurrido and chopped)
60 g shallot (chopped fina)
180 ml heavy cream (for the sauce)
120 ml chicken broth (low sodium preferiblemente)
15 ml apple cider vinegar (for equilibrar the sauce)
190 g all-purpose flour (for the gofres)
8 g baking powder
8 g sugar
2 piezas / 100 g eggs (lightly batidos)
240 ml buttermilk (at room temperature)
40 g scallions (slice fina)
85 g shredded cheddar cheese (for the gofres)
300 g corn kernels (fresh or congelados)
180 g cherry tomatoes (cut a the mitad)
50 g red onion (thinly sliced finas)
10 g fresh parsley (chopped)
15 ml lemon juice (freshly squeezed)

Nutrition facts

per serving

710 kcal

Calories

44 g

Protein

42 g

Carbs

40 g

Fat

3 g

Fiber

39 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

GlutenDairyEggs

Instructions

1
1. Preheat the oven to 200°F / 95°C to keep the waffles warm. If your waffle iron needs a long preheat, turn it on now according to the manufacturer's directions.
2
2. Season the chicken breasts with 4 g (3/4 tsp) salt, 2 g (1/2 tsp) black pepper, 3 g (1 tsp) smoked paprika, and 2 g (3/4 tsp) garlic powder.
3
3. In a large bowl, whisk together the all-purpose flour, baking powder, sugar, 4 g (3/4 tsp) salt, 1 g (1/2 tsp) black pepper, and 1 g (1/4 tsp) garlic powder. Add the eggs, buttermilk, 15 ml (1 tbsp) olive oil, and 14 g (1 tbsp) melted butter. Fold in the scallions and shredded cheddar cheese until a thick batter forms.
4
4. Cook the waffles in the hot waffle iron until golden and crisp. Transfer them to the oven at 200°F / 95°C to keep warm while you finish the rest.
5
5. Heat a large skillet over medium-high heat. Add 15 ml (1 tbsp) olive oil and sear the chicken breasts for 5 to 6 minutes per side, until fully cooked and the internal temperature reaches 165°F / 74°C. Remove the chicken and keep covered.
6
6. In the same skillet, reduce to medium heat and add 14 g (1 tbsp) butter. Add the shallot and cook for 2 minutes. Stir in the roasted red pepper and the remaining smoked paprika; cook 1 minute more.
7
7. Pour in the chicken broth, scraping up the browned bits, and let it reduce for 2 minutes. Add the heavy cream and apple cider vinegar. Cook for 3 to 4 minutes until the sauce lightly thickens. Adjust with an extra pinch of salt and pepper if needed.
8
8. While the sauce finishes, heat another skillet over medium-high heat with 15 ml (1 tbsp) olive oil and 14 g (1 tbsp) butter. Add the corn and cook for 3 minutes, stirring occasionally. Add the red onion and cherry tomatoes and cook 2 minutes more until the corn is tender and the tomatoes are just softened.
9
9. Remove the warm salad from the heat and toss with the lemon juice, fresh parsley, and a small pinch of salt and pepper.
10
10. Return the chicken to the skillet with the sauce for 1 minute to coat. Serve each chicken breast with smoky red pepper cream sauce, one savory scallion waffle, and a portion of warm corn tomato salad.

Chef tips

For a smoother sauce, blend the roasted red pepper with the cream and broth before adding it to the skillet. If the chicken breasts are very thick, butterfly them for more even cooking.

Substitutions

You can use boneless chicken thighs instead of breast; adjust cooking time until they reach 165°F / 74°C. Monterey Jack can replace cheddar in the waffles. Chives can be used instead of scallions.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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