CHICKEN, PEPPER AND TOMATOES
Provided by Food Network
Time 35m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat the olive oil, in a large skillet, over medium high heat. Add the chicken and saute for 2 minutes a side to add some color. Remove the chicken to a plate.
- Add the bell pepper, carrot, celery and garlic to the skillet and saute, stirring continuously, for about 2 minutes or until the vegetables begin to get tender. Add the white wine and evaporate. Add the tomatoes, return the chicken on top. Cover and cook over low heat for 5 to 8 minutes or until the chicken is cooked through.
- Remove the chicken and set over the warm rice salad. Adjust seasoning of the pan sauce and spoon over the top.
CHICKEN WITH PEPPERS AND TOMATOES
Provided by Food Network Kitchen
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat oil in large skillet and cook chicken until it begins to brown. Stir in onions and cook for 2 minutes. Stir in peppers and cook for 3 minutes. Stir in wine, tomatoes and oregano and bring to a simmer. Cover and cook for 10 minutes. Season to taste and garnish with fresh basil.
- Follow package instructions.
BRAISED CHICKEN WITH GREEN PEPPERS AND TOMATOES
Make and share this Braised Chicken With Green Peppers and Tomatoes recipe from Food.com.
Provided by CulinaryQueen
Categories Chicken Breast
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Bring a pot of water to the boil. Score an 'X' on the bottom of each tomato. Carefully place tomatoes into the boiling water, turn off the heat and let sit for about 1-2 minutes. Remove the tomatoes with a slotted spoon and peel the skin off. Chop tomatoes and set aside.
- Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Sprinkle chicken with salt and pepper. Cook chicken until golden brown, about 2-3 minutes each side, adding more oil to pan as needed. Transfer chicken to platter.
- In same skillet, add onion, garlic and parsley and saute until onion is soft, scraping up any brown bits, about 5 minutes.
- Add green peppers, tomatoes and wine and stir to combine. Season with salt and pepper.
- Lay chicken breasts on top of mixture. Cover and simmer over mediun-low heat for 30 minutes. Uncover and cook until chicken is tender and sauce is reduced, about 15 minutes.
- Serve with rice or noodles.
- Enjoy!
Nutrition Facts : Calories 245.4, Fat 6.3, SaturatedFat 1.1, Cholesterol 68.4, Sodium 87.8, Carbohydrate 10.8, Fiber 2.6, Sugar 5.7, Protein 29.1
CHICKEN WITH PEPPERS AND TOMATOES
Provided by Mary Sellen
Categories Chicken Pepper Poultry Tomato Sauté Low/No Sugar Summer Bon Appétit California
Yield Serves 4
Number Of Ingredients 10
Steps:
- Melt 1 1/2 tablespoons butter in heavy large skillet over medium-high heat. Season chicken with salt and pepper. Add to skillet and cook until golden brown and cooked through, about 3 minutes per side. Transfer to platter.
- Melt remaining 1 1/2 tablespoons butter in same skillet over medium heat. Add onion, mushrooms and bell pepper to skillet and sauté until almost tender, about 5 minutes. Add tomatoes with juices, broth, chili powder and crushed red pepper. Cook until mixture thickens, breaking up tomatoes with wooden spoon, about 8 minutes. Return chicken and any juices on platter to skillet. Simmer until chicken is just heated through, about 2 minutes. Transfer to platter and serve.
CHICKEN BREASTS WITH PEPPERS, TOMATOES AND SAFFRON
Portugal launched great explorations in the 15th and 16th centuries, often in search of spices, and to a large extent, their discoveries defined their national cuisines. They discovered Madeira, the Azores and the Cape Verde Islands. Vasco da Gama, seeking a sea route to India, brought back one of most important spices of all, black pepper. Exploration of the New World turned up sweet and hot peppers, corn, all varieties of beans, tomatoes, vanilla, avocados, chocolate, squashes and guavas (from which chewing gum is made). These discoveries truly revolutionized the kitchens of Europe. This dish has a sauce based on tomatoes and is typical of casseroles found in Portugal. First the peppers, onions and garlic are sautéed in olive oil. Tomatoes and saffron, another spice associated with the Iberian peninsula, are added to this mixture. The chicken is browned first, then slowly cooked. The pan is deglazed with chicken stock and white wine before the other ingredients are combined.
Provided by Pierre Franey
Categories dinner, one pot, main course
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the oil over medium high heat in a skillet. Add the peppers, onions, garlic, salt and pepper. Cook, stirring, about 3 minutes or until crisp tender. Then add the tomatoes and saffron. Cover and simmer 10 minutes.
- Meanwhile, melt the butter in a skillet large enough to hold the chicken breasts in one layer. Season the chicken with salt and pepper. Cook over medium heat until lightly browned, about 4 minutes. Turn the pieces, reduce the heat and cook about 5 minutes or until done. Do not overcook. Transfer the chicken to a warm platter and keep it warm.
- Add the shallots to the skillet and cook until wilted. Do not brown. Pour in the wine and scrape the bottom with a wooden spatula to dissolve any brown particles that may cling to the bottom of the skillet. Reduce the wine almost completely and add the chicken broth. Let this cook until it is almost totally reduced. Add the chicken breasts and any liquid that may have accumulated. Add the pepper and tomato mixture, bring to a simmer and add the parsley. Serve with rice.
Nutrition Facts : @context http, Calories 352, UnsaturatedFat 9 grams, Carbohydrate 14 grams, Fat 17 grams, Fiber 3 grams, Protein 34 grams, SaturatedFat 5 grams, Sodium 821 milligrams, Sugar 4 grams, TransFat 0 grams
CHICKEN WITH PEPPERS, ZUCCHINI AND TOMATOES ON ANGEL HAIR
Make and share this Chicken With Peppers, Zucchini and Tomatoes on Angel Hair recipe from Food.com.
Provided by little_wing
Categories European
Time 25m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Place sundried tomatoes in small bowl and cover with boiling water for 5-10 min or until soft. Drain and cut into slivers.
- Combine flour, salt, and red pepper in a large bowl.
- Add chicken and toss until evenly coated.
- Heat oil in large skillet. Add chicken and cook without stirring until golden (3-4 minutes). Turn chicken and cook 3 minutes longer.
- Add garlic and cook, stirring, 1 minute more.
- Add vermouth and stir, scraping up cooked bits from sides of pan.
- Add dried tomatoes, canned tomatoes, zucchini, bell peppers, thyme and water.
- Bring to boil, cover, reduce heat and simmer 5 minutes or until zucchini are tender, stirring occasionally. Keep warm.
- Meanwhile, cook pasta according tp package directions.
- Serve sauce over pasta.
Nutrition Facts : Calories 302.9, Fat 4.3, SaturatedFat 0.8, Cholesterol 43.9, Sodium 251.4, Carbohydrate 41.2, Fiber 3.9, Sugar 5.7, Protein 25.1
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