Chicken Breast in Purslane Sauce

Chicken Breast in Purslane Sauce
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Ingredients:

  • 1½ pounds boneless, skinless chicken breast pieces
  • ½ onion
  • 4 cloves of garlic
  • 2 Serrano peppers (optional)
  • 1 purslane bunch
  • 1 spinach bunch
  • ½ cilantro bunch
  • 1 tsp salt
  • 1 tbsp lemon
  • 1 tbsp grapeseed oil
  • ¼ tsp pepper

Preparation:

  1. Remove excess fat from chicken.
  2. Cut chicken into thin pieces.
  3. Cover and keep refrigerated.
  4. Chop onion, watercress and spinach into large pieces.
  5. Sauté in ½tbsp of oil: onion, garlic, and Serrano peppers until tender (about 5 minutes).
  6. Add watercress and spinach. Cook about 1 minute.
  7. Add ½cup of water, cover and let cook for 1 minute.
  8. Remove from heat and blend at low speed to keep the sauce chunky.
  9. Clean the pan with a paper towel.
  10. Add ½ tbsp oil and brown the chicken at high heat (about 3 minutes).
  11. Reduce to medium heat and add 1½ cups water and the blended sauce.
  12. Add salt, water, and pepper. Stir to incorporate.
  13. Cook covered at low heat for 3-4 minutes.
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