Bonnies Chicken Red Pepper Stew Food

BONNIE'S CHICKEN RED PEPPER STEW

Steps:

• 1. Wash chicken thighs, add to slow cooker. Prepare the vegetables and cut them into large chunks, except the onions: cut them into very thick rings. Add all the vegetables to the pot, including the canned vegetables. Add enough water to cover the vegetables and chicken about 3/4 of the pot. Now add all the seasonings. Cook in the slow cooker on high for 6 hours. Adjust temperature if needed.
• 2. Add the minute rice the last 30 minutes of cooking time. Serve with crunchy bread or biscuits! Enjoy!

CHICKEN AND PEPPER STEW

Steps:

• Rinse the chicken pieces and pat dry. Season with salt and pepper. Heat the canola or vegetable oil in a large, heavy skillet over medium-high heat, and brown the chicken pieces, in batches, on each side for about 5 minutes. Transfer to a bowl or plate. Pour off the fat from the pan and discard.
• Turn the heat down to medium. Add the olive oil and the onion with a pinch of salt. Cook, stirring and scraping the bottom of the pan to deglaze, until the onions begin to soften. Continue to cook, stirring occasionally, until the onions are tender, about 5 minutes. Add the hot and sweet peppers, a bit of salt and the garlic, and cook, stirring, until the peppers begin to soften, about 5 minutes. Add the tomatoes and sugar and stir together until the tomatoes begin to bubble and smell fragrant, about 5 minutes.
• Return the chicken pieces to the pan. Cover and cook 25 to 30 minutes over medium-low heat, stirring at regular intervals and turning the chicken pieces over so that the ingredients don't scorch and the chicken cooks evenly. The peppers should be very soft and the chicken quite tender. Add freshly ground pepper, taste and adjust the salt, and serve with rice, other grains of your choice or noodles.

BONNIE'S ITALIAN STEW

Steps:

• Preheat the oven to 450 degrees F.
• For the meatballs:
• Pour the milk over bread and soak to soften.
• Place the meat in a mixing bowl and add the cheese, EVOO, fennel, crushed red pepper, garlic, egg, parsley, salt and pepper.
• Squeeze the excess milk from the bread and crumble into crumbs as you add it to the meat. Combine the meatball mix and roll into 2-inch balls. Place the meatballs on nonstick baking sheet sprayed with olive oil spray and roast until browned but not fully cooked, 10 to 12 minutes.
• For the stew:
• Meanwhile, heat the EVOO in a large Dutch oven over medium heat. Add the garlic, onions and bay, and season with salt and pepper. Cook until translucent, stirring occasionally, 10 to 15 minutes. Then add the tomato paste and stir until fragrant. Add the beef stock and tomatoes, then break up the tomatoes with a potato masher. Add the basil, potatoes and meatballs and bring to a boil. Reduce the heat back to medium, partially cover and cook 10 minutes. Add the green beans and cook 7 to 8 minutes more.
• Serve, or cool completely and store for make-ahead meal. Reheat over a medium-low flame, partially covered, stirring occasionally (or reheat in a 325 degree F oven) until sauce is bubbly.
• To serve, top shallow bowls of stew with cheese and an extra drizzle of EVOO.

LEMON-PEPPER CHICKEN STEW

Steps:

• 1. Heat oil in large saucepan over medium-high heat until hot. Add chicken; cook 4 to 5 minutes or until browned, stirring occasionally.
• 2. Add frozen vegetables, contents of seasoning packet from meal starter and water; mix well. Bring to boil. Reduce heat to medium; cover and cook 6 to 8 minutes or until chicken is no longer pink in center and vegetables are tender. stirring occasionally. (If red potatoes, bring to boil and put potatoes in boil until potatoes are soft then drained out water, add to vegetables.
• 3. Add soup; mix well. Cook an additional 2 to 3 minutes or until thoroughly heated.

ROASTED RED PEPPER STEW

Steps:

• Pre-heat your oven to 350°F.
• Peel and then cut the red onions into 1/4ths.
• Cut the peppers into 1/4ths, and de-seed.
• Cut the tomatoes into 1/4ths.
• Cut about 1/2" top from the garlic head, and drizzle about 1/2 tsp olive oil on top of the bulb of garlic, and some will go down inside to the individual cloves.
• Place all the veggies, including the head of garlic, on a large cookie sheet and drizzle with the remaining olive oil.
• Roast in the pre-heated oven for 30 minutes. Check the veggies, to see if they are browning nicely. Give them a stir. Put them in for 15 minutes more, and check them again. When they are browned and tender, remove the veggies, and take the pepper slices, and remove the tough outter skin.
• Now drizzle a large sauce pan (with a heavy bottom) with some more olive oil. I used a good amount, but it's up to you, you don't need so much if you're watching calories.
• Heat the oil on medium heat for a minute and then squeeze the roasted garlic into the oil (omit the papery skins!). Give this a stir, and then add the peppers, onions and tomatoes.
• Add the chicken stock and/or red wine, red pepper flakes, salt and paprika - Stir and turn the heat down to low, so that the mixture is bubbling lightly. Let this simmer down for an hour or more. Watch the pan doesn't get too dry, if it does cover and keep the moisture inches We want this moist but now swimming in liquid. You'll have to judge when it's done!
• If find you can simmer this as long as you like - it's delish the next day too.
• When you serve, check the salt and add more if you like. Sprinkle with fresh ground pepper. Add the Feta cheese just before serving (if using).