Exotic chicken with long red pepper

This exotic chicken recipe is unmistakably reminiscent of the sweet and savory flavors typically found in East Asia. The red long pepper balances the whole with its spicy and cocoa flavor reminiscent of gingerbread, evoking cinnamon, ginger and clove.

  • For 3 people
  • Time: 1 hour (30 min preparation, 30 min cooking)
  • Difficulty: easy


  • 3 chicken breasts
  • 1 fresh mango
  • 1 pineapple
  • 1 bell pepper
  • 1 red onion
  • 1 handful of unsalted peanuts
  • 6 grains of long red pepper
  • 1 knob of butter
  • 1 C. soy sauce



  1. Brown the peanuts in a dry frying pan, roast them for a few minutes, then set them aside.
  2. Peel the mango and cut it into slices. Peel and cut the pineapple into small dice.
  3. Chop the red onion and the bell pepper. Sauté them in a pan with a drizzle of peanut oil (if you don't have any, sunflower oil will do).
  4. In another skillet, sear the chicken breasts in a little oil until browned.
  5. Once golden, deglaze with 3 tbsp. water and 1 tbsp. tablespoon soy sauce, add 3 long red peppercorns and cover. Let simmer for 10 minutes over low heat.
  6. Add the knob of butter and stir in the mango slices and diced pineapple.
  7. Add the sautéed onion and bell pepper. Let simmer over low heat.
  8. In a mortar, crush the remaining long red pepper. (You can also grate it using a Microplane). Add pepper just before serving.
  9. Serve just as early with lightly vinegared round rice.


For seasoning, we recommend a Uyuni desert salt , which serves as a flavor enhancer while neutralizing the excess sugar present in the fruit. Red long pepper brings a spicy touch and the perfect balance to this exotic dish.

And good appetite, of course !

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