Spicy Pink Chicken Bisque with Fluffy Biscuits
Indulge in the fiery flavors of extra pink chicken in a creamy and zesty bisque. Served alongside tender and buttery biscuits, this dish combines comfort with a kick, perfect for those craving a bold twist on classic comfort food.
ingredients
- 1 lb extra pink chicken breasts, boneless and skinless
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1 can (14 oz) diced tomatoes, with juice
- 4 cups low sodium chicken broth
- 1 cup heavy cream
- Salt and pepper to tasteFor the Biscuits:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 3/4 cup milk
- 1/4 cup fresh parsley, chopped
steps
- 1.
Preheat the oven to 425°F (220°C).
- 2.
In a large pot, heat olive oil over medium heat. Add onion and garlic, sauté until fragrant and translucent.
- 3.
Add diced chicken, red bell pepper, smoked paprika, and cayenne pepper. Cook until chicken is cooked through.
- 4.
Pour in diced tomatoes and chicken broth. Bring the mixture to a simmer and let it cook for 15 minutes, allowing the flavors to meld together.
- 5.
Using a blender or immersion blender, blitz the bisque until smooth and creamy.
- 6.
Return the bisque to the pot and stir in heavy cream. Season with salt and pepper to taste. Keep warm.
- 7.
In a mixing bowl, combine flour, baking powder, and salt for the biscuits. Cut in the butter until it resembles coarse crumbs.
- 8.
Stir in milk and parsley until just combined, being careful not to overmix.
- 9.
Drop spoonfuls of the biscuit dough onto a baking sheet lined with parchment paper. Bake for 10-12 minutes or until golden brown.
- 10.
Ladle the spicy pink chicken bisque into bowls and serve hot with freshly baked biscuits.