Spanish · Soup

Sun-baked Chicken Breast Chowder with piquillo pepper

Our tested Grilled Chicken Breast Chowder: sun-baked, generous, and balanced with piquillo pepper. Serves 2 people with plenty to go around.

4.6 from 3,339 cooks

Prep20 min

Cook18 min

Serves2

LevelEasy

Members' recipe

Ingredients

Prep everything first: chop the aromatics, measure the piquillo pepper elements, and pat the chicken breast dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

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