Hubert Keller Owner/ Celebrity Chef of Fleur de Lys, Fleur, & Burger Bar. 2011 Forbes Four Stars, Michelin Star, Les Grand Tables du Monde, Gayot Top Ten Best Restaurant Winner.  Top Chef Masters Finalist. Bravo's Top Chef & Top Chef Just Desserts Judge.
recipes from Hubert Keller

Chicken Sliders with Red Pepper Piperade

Back to Recipes Listing           Episode: 307      Episode Name: Sliders


Makes 4 sliders

2 tablespoons olive oil
½ red onion, chopped in small dice
1 teaspoon paprika
4 cloves garlic, finely chopped
3 tablespoons water, divided
½ cup red bell pepper, thinly sliced
¼ cup green bell pepper, thinly sliced
3 sprigs fresh thyme
3 tablespoons diced tomatoes, diced
½ teaspoon salt
¼ teaspoon pepper
2 chicken breasts, boneless & skinless
½ teaspoon salt
¼ teaspoon pepper
2 tablespoons olive oil
4 slices Pepperjack cheese
4 slider buns
1 avocado, sliced




  1. Heat the olive oil over high heat in a medium skillet or casserole pan.
  2. Add the onions and cook for 2 minutes, or until slightly translucent.  Add the paprika.
  3. Add the garlic and 2 tablespoon of the water.  Let cook for 2 more minutes, or until almost all of the liquid has been evaporated.
  4. Add the red and green peppers, thyme, and remaining water.  Cover and steam for 3 minutes. 
  5. Add the tomatoes, salt and pepper.  Recover, and cook an additional 2 minutes.


  1. Cut and trim the chicken breasts to create four pieces the size of the slider buns.  Try to make each piece the same thickness.
  2. Heat a grill (stovetop, electric griddler or outdoor grill) on high heat.
  3. Season the chicken on both sides with salt and pepper.  Brush each side with oil.  Grill for 4-5 minutes, or until chicken is cooked through.
  4. When chicken is almost done, top each with a slice of cheese.
  5. To assemble the burgers, top each bun with 1 tablespoon of piperade, chicken, and avocado slices.  Top with bun and secure with a toothpick.  Serve with additional piperade.

Secrets of a Chef:

  • Adding the water to the piperade allows it to steam the vegetables, which will keep them crisp.