Braised Sweet Bell Peppers Food

BRAISED PEPPERS AND ONIONS

Steps:

• Heat oil in a large Dutch oven over medium until shimmering. Add peppers, onion, garlic, cumin, bay leaves, a large pinch of salt and a few grinds of black pepper. Cook, stirring occasionally, until vegetables are completely tender and the mixture is not runny or watery, about 30 minutes. Adjust heat as necessary to prevent any browning.
• Allow mixture to cool, then store in sealed containers in the refrigerator for up to 1 week.

BRAISED FENNEL WITH ONIONS AND PEPPERS

Steps:

• Heat oil in a large nonstick skillet over medium-high heat. Add fennel, onion, and bell pepper and saute 6 minutes, stirring occasionally. You want to make sure all of the veggies get a chance to be on the bottom of the pan. At this stage, you will have a little bit of caramelization, but if you see too much browning your heat is probably too high.
• Place the fennel seeds on a cutting board and gently press on them with the back of a chef's knife or rolling pin. You want to lightly break the seeds to release their flavor but not break them to bits or powder. Add broth and next four ingredients (broth through garlic).
• Cover, reduce heat, and simmer 15-20 minutes or until vegetables are tender. Stir in basil and fennel fronds.

SKILLET TOMATO-BRAISED COD WITH BELL PEPPERS AND OUZO

Steps:

• Combine olive oil, onion, and bell peppers in a large skillet over medium heat. Cook gently until softened, stirring occasionally, 5 to 10 minutes. Pour in ouzo and simmer for 2 to 3 minutes, allowing alcohol to evaporate. Add plum tomatoes and lightly crush with the back of a spoon until broken apart. Add water and mint, then season with salt and pepper. Simmer gently until sauce is thickened, about 10 minutes.
• Increase heat to medium-high. Nestle cod fillets in the sauce and spoon some sauce over top. Cook, turning once halfway through, until fish flakes easily with a fork, 8 to 10 minutes.

BRAISED SWEET BELL PEPPERS

Steps:

• Preheat oven to 400 degrees.
• In a medium size skillet saute the peppers and onion in the oil over medium heat for 4- 5 minutes.
• Season with salt and pepper to taste.
• Transfer the peppers and onion to an ovenproof casserole dish and sprinkle with the garlic.
• Pour tomato sauce over and sprinkle with the parmesan cheese.
• Place the casserole dish, uncovered, in the preheated oven and bake for 15 minutes.
• This is lovely served with grilled steak.

TURMERIC COCONUT BRAISED CHICKEN

Steps:

• Cut your chicken breast or thighs into bite sized pieces and place inside a bowl. In a small bowl, mix together turmeric, ground ginger, black pepper, and sea salt. You can do this earlier in the day and let it rest in the fridge, or just let sit for a few minutes while the skillet warms up.
• Heat a dutch oven or large skillet to medium high heat. Once hot, add 1 tbsp avocado oil and be sure to coat the pan. Toss in the chicken. Cook for a few minutes per side until lightly browned; chicken will not be cooked all the way, but that is fine! Remove the chicken and set aside. Keep the pot hot.
• Add the remaining tbsp of oil. Now toss in the onion, ginger, and bell pepper. Saute for 3-4 minutes then add the sweet potato, coconut milk, coconut aminos, and chicken. Increase the heat until the mixture begins to bubble, then reduce to a simmer. You want the mixture to have a decent amount of liquid (but not quite a soup)-- if you feel like it needs more, add in another 1/2 cup coconut milk or broth. Cover the pot.
• Let mixture braise for 15-20 minutes, then remove the lid. Stir in basil leaves and remove the pot from heat.
• Serve with lime juice over a bed of rice or cauliflower rice.

COCONUT MILK BRAISED CHICKEN WITH SWEET POTATOES

Steps:

• Combine the turmeric, ginger, cumin, black pepper, a pinch of salt, and toasted sesame oil together in a bowl; add the chicken and toss to coat evenly. Let sit for 5 minutes or up to 24 hours covered in the refrigerator.
• Heat 1/2 tablespoon of vegetable oil in a large Dutch oven over medium-high heat. Add the chicken and sear on both sides until browned, about 2 minutes. Remove the chicken from the pan and set aside until needed.
• Add remaining 1/2 tablespoon of vegetable oil to the Dutch oven along with the bell peppers, shallots, and chili flakes and cook, stirring often, for 3 minutes. Add the minced garlic and sweet potatoes and cook, stirring constantly for 1 minute.
• Add the coconut milk, making sure to scrape up any browned bits from the bottom of the Dutch oven, along with the fish sauce. Add the chicken and their juices and stir to combine. Cover with a lid and simmer for 20-25 minutes, or until the chicken is cooked through and the sweet potatoes are tender. Stir in the cilantro and season with sea salt, if needed.
• Serve over rice with fresh basil, cilantro, tons of lime wedges, and crushed peanuts on the side. Enjoy!

COCONUT MILK BRAISED BLACK PEPPER CHICKEN WITH SWEET POTATOES

Steps:

• 1. Toss the chicken with the turmeric, ginger, cumin, pepper, a pinch of salt, and 1 tablespoon oil. Let sit 5 minutes or up to overnight in the fridge.2. Heat 1 tablespoon oil in a large Dutch oven set over medium-high heat. Add the chicken and sear on both sides until browned, about 2 minutes. Pull the chicken out of the pan. 3. To the pot, add 1 tablespoon olive oil, the peppers, shallots, garlic, and chili flakes, cook 3 minutes, then toss in the sweet potatoes. Reduce the heat to low. Pour in the coconut milk and fish sauce. Slide the chicken and any juices on the plate into the milk. Cover and simmer for 20-30 minutes, or until the chicken is cooked through. If the sauce is too thick, add a splash of water. Stir in the cilantro and season with salt.4. Divide rice between bowls, then spoon the chicken and sauce over the rice. Top with basil, peanuts, and lime juice.

BRAISED CHICKEN THIGHS WITH TOMATOES, PEPPERS AND ONIONS

Steps:

• Place a large Dutch oven over medium-high heat and add a film of olive oil. Sprinkle the chicken on both sides with salt and pepper and then add to the pan skin-side down. Cook without moving too much until golden brown and crisp, 5 to 6 minutes. Flip and brown on the other side for 1 to 2 minutes. Remove to a plate and set aside.
• Drain half of the fat from the pan and then place it back over the heat. Add the sausage to the pan, breaking it up as you add it. Brown for 1 to 2 minutes while continuing to break it up with the back of a spoon. Stir in the onions, peppers and garlic with a pinch of salt and cook until the onions begin to soften, about 3 minutes. Season with salt and pepper and then add the tomatoes, chicken stock and oregano, scraping the bottom of the pan for brown bits.
• Nestle the chicken back in, cover and cook until the chicken is cooked through and the sauce has thickened, 20 to 30 minutes.
• Stir in the vinegar and parsley and serve.