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Pepper chicken using rotisserie chicken

Spicy pepper chicken (using rotisserie chicken)

Viola
My pepper chicken recipe is loaded with south Indian flavors and a ton of freshly cracked black pepper and comes together in under 20 minutes, using leftover rotisserie chicken. This is such an easy recipe for busy weeknights and tastes super delicious.
5 from 4 votes
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Main Course
Cuisine Indian
Servings 6

Ingredients
  

  • 2 teaspoons avocado oil
  • 8 curry leaves
  • 1 large red onion sliced thinly
  • 1 large green bell-pepper sliced thinly
  • 5 garlic cloves
  • 1 inch ginger root
  • 5 spicy green chilies (Thai green peppers) or any spicy green chillies
  • 3 stalks green onions sliced finely
  • 3 cups rotisserie chicken meat shredded into chunky bite sized pieces
  • 1 tablespoon whole black peppercorns
  • ½ teaspoon fennel seeds
  • 1 tablespoon dark soy sauce
  • kosher salt
  • ½ teaspoon sugar
  • ½ lime juiced
  • ¼ cup chopped cilantro leaves

Instructions
 

  • Peel the ginger and garlic. Coarsely crush the ginger, garlic and green chilies in either a mortar and pestle or food processor and set aside.
  • Heat the oil in a shallow pan on medium heat and add in the curry leaves when it gets hot. Toast the leaves in the oil for about 10 seconds before adding in the sliced onions along with a pinch of salt. Cook the onions until they are slightly softened and translucent (about 3-5 minutes).
  • Now add in the bell peppers and cook them for about 3-5 minutes or until they are slightly softened. At this point, add in the crushed ginger, garlic and chilies and toast these aromatics for about 3 minutes or until they start browning around the edges. Throw in the green onions (bottom white part) and toss everything together.
  • Once all the veggies are nicely softened, add in the rotisserie chicken meat and toss everything together. Season with salt if needed and cook the chicken until it is heated through and starts browning on the edges (about 5 minutes).
  • While the chicken is browning, crush the peppercorns and fennel seeds coarsely in a mortar and pestle.
  • Once the chicken has lightly browned, add in the crushed pepper/fennel mix, dark soy sauce (optional) and sugar and toss everything together. Taste and adjust seasoning if needed and turn off the heat.
  • Squeeze in the juice of half a lime and toss in the green onion tops and finely chopped cilantro leaves. Serve while it is still hot with some rice and dal and/or bread of your choice.

Video

Notes

I like using leftover roast/rotisserie chicken meat in this recipe, since it makes for a quick and convenient meal. I tend to use the darker chicken meat in this recipe as it is more juicy and flavorful and save the chicken breasts for sandwiches and salads.
If you would rather make the chicken from scratch, here's how you can do that:
Clean and cut the chicken into small pieces and marinate it with the crushed ginger, garlic, green chilies, dark soy sauce and some salt for a minimum of 2 hours. After the chicken has marinated, you can follow the same instructions as above.
You could also use other forms of protein or vegetables in this recipe. Shrimp/Prawns, Tofu or mushrooms would be amazing substitutes for chicken in this recipe.
I've already posted a similar recipe on how to make Pepper Mushrooms on my Instagram page, if you would like to check out that recipe.
Did you make this recipe?Mention @LimeThymeRecipes and tag #limethymerecipes
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