Chicken Breast in Purslane Sauce

Chicken Breast in Purslane Sauce
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  • 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


  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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