-
1
Put the chicken in a medium Dutch oven or heavy pot and add the bell pepper and chicken broth.
-
2
Bring to a boil.
-
3
Cover and reduce the heat to medium low; gently simmer until the chicken is just cooked through, about 12 minutes.
-
4
Transfer the chicken and bell pepper to a plate using a slotted spoon; let cool.
-
5
Shred the chicken.
-
6
Add the beans to the pot with the broth.
-
7
Increase the heat to high, cover and cook until crisp-tender, 7 minutes.
-
8
Transfer the beans to a colander using a slotted spoon, reserving the broth in the pot; rinse under cold water and let drain.
-
9
Transfer to a medium bowl and toss with the lemon juice, 1 tablespoon olive oil and 1/4 teaspoon salt.
-
10
Meanwhile, lightly toast the almonds in a dry skillet over medium heat, 1 to 2 minutes; remove to a plate and set aside.
-
11
Add the remaining 1 tablespoon olive oil and the garlic to the skillet.
-
12
Cook until softened, about 1 minute.
-
13
Add the bread.
-
14
Cook, stirring often, until golden, about 5 minutes.
-
15
Transfer the garlic and bread to a blender or food processor along with the bell pepper, 1/2 cup of the warm broth, 1 tablespoon each capers and parsley, and 1/4 teaspoon salt.
-
16
Puree until smooth; transfer to a large bowl.
-
17
Add the chicken to the red pepper sauce; season with salt and toss.
-
18
Top each serving with the remaining capers and parsley; serve the green beans on the side, sprinkled with the almonds.
-
19
Photograph by Charles Masters
