Chicken With Bell Peppers And Olives Food

CHICKEN WITH BELL PEPPERS ONION AND OLIVES

Steps:

• cut the bell peppers into strips.
• In a large skillet, simmer the onion for 3-4 minutes
• add the bell peppers and cook
• Season with salt and pepper, then turn off the heat and leave aside.
• Now cut the chicken breasts into small pieces
• Cook the chicken over high heat for 7-8 minutes
• Then add bell peppers, onion and finally the pitted olives. Stir and cook for 1-2 minutes.

BAKED CHICKEN AND PEPPERS

Steps:

• Place the onions and peppers in the bottom of a 9x13 baking dish.
• Mix the oregano, basil, salt and pepper together in a small bowl. Place the chicken in a single layer on top of the peppers and season with a couple pinches of the seasoning.
• Mix the crushed tomatoes, remaining seasonings, garlic, and vinegar together and pour over the top of the chicken to cover.
• Bake uncovered at 400˚F for 35 minutes. Then remove the dish and sprinkle the mozzarella cheese over the top and finish cooking for 5-10 minutes or until the chicken is cooked through (165˚F) and the sauce is bubbling on the sides.

ONE-PAN CHICKEN WITH PEPERONATA AND OLIVES

Steps:

• Heat oven to 425 degrees. In a 9-by-13-inch or 3-quart baking dish, combine bell peppers, garlic, thyme and 4 tablespoons oil. Season with salt and pepper, toss to coat and arrange in an even layer. Roast until softened, about 20 minutes. Stir in tomatoes, olives and vinegar.
• In a large bowl, combine chicken with remaining 1 tablespoon oil and season with salt and pepper. Toss to coat and arrange on top of pepper mixture. Roast until chicken is golden and cooked through and peperonata is tender and saucy, about 25 minutes. Discard thyme sprigs.
• Divide chicken among plates and top with peperonata and remaining pan juices. Sprinkle with chives.

BRAISED CHICKEN THIGHS WITH BELL PEPPERS, OLIVES AND TOMATOES

Steps:

• In a Dutch oven (5-quart pot with a tight-fitting lid), warm oil over medium heat.
• Season chicken with salt and pepper, and cook until browned, about 3 minutes per side. Transfer to a plate.
• Add bell peppers, onion, and garlic to pot; cook, stirring occasionally, until softened, about 5-7 minutes.
• If using whole tomatoes, gently crush tomatoes with your hands; add them to the pot along with their juice. If using canned crushed tomatoes, empty can into pot.
• Add the pitted and quartered olives, the bay leaf, paprika, thyme, and water to the pot. Bring to a boil. Season with salt and pepper to taste.
• Return chicken to pot; reduce heat. Simmer, partially covered, until chicken is falling-apart tender, about 30-45 minutes.
• Discard bay leaf, serve hot over cooked pasta or rice.

BAKED CHICKEN WITH MEZZETTA OLIVES AND ROASTED RED PEPPERS RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Season the chicken thighs generously with salt and pepper.
• Heat a large cast-iron skillet over medium-high heat. When the pan is very hot, add the olive oil and tilt to coat the pan. Add the chicken thighs, skin-side down, and cook without disturbing for 5-7 minutes, or until the skin is crispy and golden brown. Flip the chicken and cook for another 3 minutes, until lightly browned on the other side. Remove the chicken from the pan and set aside.
• Reduce the heat to medium-low, then add the onion and garlic to the pan and sauté, stirring frequently, for 2-3 minutes, or until they begin to soften. Watch carefully so they don't burn.
• Add the Mezzetta® Roasted Red Bell Peppers, Mezzetta® Pitted Castelvetrano Italian Olives, and yellow squash, then cook for 1 minute, stirring to combine.
• Stir in the diced tomatoes and white wine, bring to a simmer and cook for 5 minutes until tomatoes start to break down and the mixture begins to reduce slightly.
• Fold in the butter, then add the chopped thyme and red pepper flakes, if using, and season with salt and pepper.
• Nestle the chicken thighs into the sauce, skin-side up, leaving some of the skin exposed.
• Transfer to the oven and bake for 30-40 minutes, or until the chicken is cooked through and easily pulls away from the bone. Cover the pan loosely with foil if the skin starts to get too dark.
• Remove from the oven and let rest for 5 minutes, then garnish with the parsley and serve.
• Enjoy!

CHICKEN WITH PEPPERS, ONIONS, & BALSAMIC VINEGAR

Steps:

• Season the chicken with salt, pepper, and dried oregano.
• Heat the olive oil in a heavy bottomed saucepan over medium heat until lightly smoking.
• Brown the chicken well on each side, about 7 to 8 minutes.
• Move the chicken to a plate.
• Add the onions and peppers to the pan, and cook until they are tender and softened, stirring often, about 6 to 7 minutes.
• Add the garlic and cook another minute or two until fragrant.
• Add the wine, and cook, scraping up any browned bits from the bottom of the pan until the wine has almost completely been absorbed.
• Stir in the balsamic vinegar and chopped parsley.
• Return the chicken to the pan, along with any juices on the plate and cover the chicken with the pepper mixture.
• Continue to cook until the chicken is completely cooked, about 5 minutes. Serve immediately.

SKILLET CHICKEN WITH SILKY PEPPERS AND GREEN OLIVES

Steps:

• Pat chicken dry with paper towels. Season all over with 1 tablespoon oregano, 1 1/2 teaspoons salt and 1/2 teaspoon black pepper. Set aside at room temperature while preparing the vegetables (or refrigerate for up to 24 hours).
• Slice the peppers into 1/4-inch strips, removing the seeds. Peel and thinly slice the garlic cloves. Chop the tomato.
• In a large skillet, heat 1 tablespoon oil over medium-high. When the oil thins out and coats the bottom of the pan, add chicken, skin side down, and sear until browned on both sides, 4 to 6 minutes per side. Do this in batches if necessary; don't crowd the pan. Transfer the chicken pieces to a plate as they brown.
• Add remaining 1 tablespoon oil to the skillet and stir in peppers. Sauté until tender and lightly browned, 6 to 8 minutes. Add garlic, remaining oregano and red-pepper flakes, and cook until garlic is lightly golden, 2 to 3 minutes. Stir in tomato and remaining 1/2 teaspoon salt, and cook until tomatoes begin to release their juices, 3 minutes.
• Lower heat to a simmer and nestle in the browned chicken, skin side up, pouring in any accumulated juices from the plate. Partly cover the pan and cook until chicken is cooked through and peppers are soft and stewy, 20 to 30 minutes. Taste and add more salt if needed. In the last minute or two of cooking, stir in olives to let them heat up. Remove from heat, and sprinkle parsley or other herbs on top. Garnish with lemon wedges, if you like.

CHICKEN PROVENCALE WITH BELL PEPPERS AND OLIVES

Steps:

• Use the heel of your hand to flatten chicken into more or less even 1/2-inch thickness. Sprinkle both sides with herbes de Provence and season with salt and pepper. In a large skillet, heat 1 tablespoon oil. Add chicken and saute over medium to medium high heat until well-browned on both sides and almost cooked through, about 5 minutes. Remove to plate, leaving drippings in pan.
• Add remaining oil to pan. Add peppers and cook, stirring until they begin to soften and brown, about 3 minutes. Add garlic and cook, stirring, for 1 minute. Add wine, bring to a boil, and cook, stirring up any brown bits, for 30 seconds. Return chicken and any accumulated juices to pan, reduce heat to medium-low, and simmer, partially covered, until chicken is cooked through, about 3 minutes. Add olives and heat through, about 1 minute.

CHICKEN WITH ROSEMARY, RED BELL PEPPERS AND OLIVES

Steps:

• Season chicken with sea salt and pepper. Heat oil in large skillet on medium-high heat. Add chicken; cook 5 minutes or until browned, turning once. Remove chicken from skillet. Keep warm. Add pancetta to skillet; cook and stir 2 minutes or until crisp. Remove from skillet
• Stir bell peppers, shallots, lemon peel, garlic powder and rosemary into skillet. Cook and stir 5 minutes or until vegetables are tender. Stir in white wine. Reduce heat to low; simmer 2 minutes or until reduced by half
• Mix stock and flour until well blended. Add to skillet. Bring to boil. Return chicken to skillet. Simmer, covered, 8 minutes or until chicken is cooked through and sauce is slightly thickened. Sprinkle with olives and pancetta. Serve with cooked orzo, if desired

CHICKEN WITH BELL PEPPERS AND OLIVES

Steps:

• Using rolling pin, pound chicken to uniform 1/2-inch thickness. Sprinkle with herbs and salt and pepper. Heat oil in heavy medium skillet over medium-high heat. Add chicken, skin side down; cook until brown, about 3 minutes per side. Transfer to plate.
• Add peppers to same skillet. Sauté over high heat 3 minutes. Add olives and garlic and stir 1 minute. Add wine and boil 1 minute, stirring up any browned bits. Return chicken and any accumulated juices to skillet. Cover, reduce heat to medium-low and simmer until chicken is cooked through, about 3 minutes. Season with salt and pepper and serve.

CHICKEN WITH PEPPERS AND ONIONS

Steps:

• Sprinkle chicken with garlic salt. In skillet, melt 1 tablspoon butter and add 1 tablespoon olive oil.
• Cook chicken over medium high heat until done. Sprinkle 1/4 cup mozzarella on each breast. Remove from heat and allow cheese to melt.
• To another skillet, add remaining olive oil and butter.
• Add onions, peppers and minced garlic and cook on medium high. Add water and cover.
• Cook until peppers and onions are tender, stirring often. Remove lid and cook until water evaporates.
• Place peppers and onions over chicken and serve.

SAUTEED CHICKEN BREAST WITH ARTICHOKES AND PEPPERS

Steps:

• Preheat the oven to 400 degrees F.
• Heat a large skillet over medium-high heat; add the olive oil. Season the chicken with salt and pepper to taste. Lay the chicken skinned side down in the skillet and cook, turning once, until golden, about 4 minutes per side. Transfer the chicken to a baking dish or roasting pan and bake just until firm to the touch, about 10 minutes.
• Meanwhile, add the onion, garlic, thyme to the skillet and season with salt and pepper, to taste. Cook, stirring occasionally, until brown, about 5 minutes. Add the artichokes and peppers and cook until brown as well, about 3 minutes. Add the vermouth and stir with a wooden spoon to scrape up the browned bits from the bottom of the pan. Simmer until the vermouth is syrupy, then add the broth and bring the mixture to a full boil. Simmer until the sauce thickens, and season with salt and pepper. Whisk in the butter and add the parsley. Pour the sauce over the chicken, and serve.