Roasted Red Pepper Sauce Tenders
There are two things that I’ve found that make Paleo food WAY better and you WAY more likely to stick with it: texture and sauces. I’ll talk about texture some other time but today’s focus is sauce! Sauces take a little time and prep to make but they can make ANY recipe better. Let me know what you think about this one.
- Prep Time: 10min
- Cook Time: 45min
- Meals: 2-3
- 1-1.5lbs chicken tenders
- 3 red bell peppers
- 1 jalapeno
- 2 cloves garlic
- 1 can coconut milk
- 1 egg
- almond flour
- olive oil
Preheat the oven to broiler on high and heat a skillet to med-high heat with the lard. Rub the peppers, bell and jalapeno, with olive oil and place under the broiler. While that’s going on whisk the egg and pour some almond flour onto a plate. Begin battering the tenders by first dipping them in egg and then rolling them in the almond flour and finally placing in the hot skillet to pan-fry.
As the peppers begin to burn keep turning them so they’re burnt evenly then remove from the oven. Place the peppers in a bowl and cover for 30min to cool. The steam will help make it easier to peel the skin later. Finish up with the tenders, clean the skillet, turn the heat to med-low and pour in some olive oil, about 3 tbsp.
Peel the pepper skins off, remove the stems and seeds, cut into bite-size pieces and toss in the skillet. Break up the garlic and throw it in as well. Let this all cook to blend the flavors, about 10min. Transfer this mixture to a food processor and blend to your desired consistency and then transfer back to the skillet. Bring the sauce back to a boil and begin adding coconut milk until the sauce is to your desired consistency. I used 1/2-2/3 of the can. Add in the salt and pepper and any other spices you’d like and let cook for 5min. Pour this mixture over the tenders and serve.
This will probably be a lot more sauce than you need but I like to use it all to make it almost like a soup with chicken tenders. Afterall, the pepper sauce is the only vegetable to this meal. I’ll be experimenting a lot more with sauces but this was a good start.