Chicken With Bell Peppers Onions And Capers Food

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.

CHICKEN WITH BELL PEPPERS, ONIONS AND CAPERS

Steps:

• Cook bacon in Dutch oven over medium-high heat until crisp, about 5 minutes. Using slotted spoon, transfer bacon to bowl. Season chicken with salt and pepper. Working in batches, add chicken to Dutch oven and brown on all sides, about 7 minutes. Transfer chicken to plate. Spoon off 2 tablespoons fat from Dutch oven and discard. Add peppers and onions to Dutch oven: sauté until onions are tender and golden, about 8 minutes. Add garlic; stir 1 minute. Add tomatoes with their juices, broth, oregano, bay leaves, cayenne and bacon; bring to boil.
• Return chicken to Dutch oven. Reduce heat, cover and simmer until chicken is cooked through, about 20 minutes. Add capers. Transfer chicken to bowl. Boil sauce until slightly thickened, about 8 minutes. Season with salt and pepper. Spoon sauce over chicken.

CHICKEN WITH WALNUTS, BELL PEPPERS (CAPSICUM) AND GREEN ONIONS

Steps:

• Chop chicken, walnuts, bell peppers, green onions and ginger. I sometimes do this in the morning (or the night before), and put the components in the refrigerator, in covered containers.
• If you chop ahead of time, store chicken on its own, store onions and peppers together, store walnuts on their own, and store ginger on its own. If you chop ahead of time, take all items out of fridge at least two hours before final cooking.
• For sauce, put cornstarch into bowl. Stir in soy sauce. Stir in Chinese cooking wine (or substitutes), ginger, chilli and sugar. Don't add water yet. Set aside.
• Do all cooking in a wok if you can.
• Saute bell peppers and onions in two tablespoons oil for two minutes. Stir frequently. Remove from heat, and set aside.
• Saute walnuts in same pan for one minute (don't add more oil yet). Stir frequently. Remove from heat, and set aside.
• Saute half the chicken pieces in same pan until cooked (first add two tablespoons of oil). Stir frequently. Remove from heat, and set aside.
• Saute other half of chicken pieces until cooked (probably don't add more oil). Stir frequently.
• Add first set of chicken pieces to second set of pieces.
• When chicken is hot, add soy sauce mixture.
• Pour water into pan used for soy sauce mixture. Swirl in pan and add to chicken.
• Stir well.
• When mixture thickens (just a bit) add vegetables.
• Stir thoroughly and warm through. Might take a minute, covered.
• Serve over rice.

CRISPY CHICKEN THIGHS WITH PEPPERS, CAPERS AND OLIVES

Steps:

• Start the chicken: Pat chicken dry and place in a large bowl. Season well with salt and pepper. Add garlic, rosemary, red-pepper flakes, lemon zest and juice. Add 1 tablespoon olive oil and toss the thighs to coat, using hands to smear the mixture evenly over the chicken. Let marinate for 1 hour at room temperature, or, if time permits, overnight in the refrigerator.
• Make the peppers: Put 2 tablespoons olive oil in a large, wide skillet with a lid over medium-high heat. When oil begins to look wavy, add onions and stir to coat. When the onions begin to soften (don't let them brown), add peppers and stir to combine. Season well with salt and pepper, and add garlic and red-pepper flakes. Stir to incorporate and reduce heat to medium. Cover, leaving the lid ajar.
• Cook mixture for about 15 minutes, stirring frequently, until completely soft. Add olives, vinegar and capers, and cook for a few minutes more, just to meld the flavors. Taste and adjust seasoning. Sprinkle with oregano. Set aside. Serve warm or at room temperature.
• Cook the chicken: Place a large cast iron or heavy-bottomed skillet over high heat. Add remaining 3 tablespoons olive oil. When oil is wavy, add chicken thighs, skin-side down. Shake the pan to make sure the chicken isn't sticking.
• Lower the heat to medium. Place a piece of parchment or aluminum foil on top of chicken and set another skillet on top. Add some weight - a brick or canned goods, for example - to the top skillet. Set heat to low and cook for 20 minutes, checking occasionally to be sure chicken isn't sticking, until the skin side is beautifully browned.
• Turn thighs over and cook for 10 minutes more, until thighs are cooked through. (To test, pierce the chicken with a paring knife. The juices should run clear.) If you wish, turn the thighs skin-side down again and let crisp for a few more minutes.
• Serve 1 thigh and a large spoonful of stewed peppers to each guest. Leftover peppers, if any remain, will keep in an airtight container in the refrigerator for up to a week.

CHICKEN WITH ONIONS, OLIVES AND CAPERS

Steps:

• Heat the olive oil in a large skillet over medium high heat.
• Add the garlic and the bacon and cook, stirring, until the garlic turns golden (about 2 minutes).
• Add the chicken and cook until browned, about 3 minutes per side.
• Remove chicken to a warm platter and set aside.
• Add onion slices to the skillet and cook, stirring often , until the onion wilts and turns golden brown (about 4 minutes).
• Stir in the wine, scraping up the browned bits in the pan. Cook until the wine reduces to a syrup (about 6 minutes).
• Add the chicken broth and cook until reduced slightly (about 3 minutes).
• Return the chicken to the pan and turn to coat with the sauce.
• Add the olives and the capers.
• Reduce heat to simmer and cook to combine flavors (about 2 minutes).
• Season with pepper to taste.

CHICKEN AND BELL PEPPERS

Steps:

• Preheat oven to 400°F.
• In a 9x13 rectangle pan, pour olive oil into bottom of pan. Place chicken on bottom, season with salt and pepper.
• Spread onion, garlic and bell pepper slices on top.
• Pour tomatoes over chicken and vegetables.
• Sprinkle with herbs, lemon juice, and salt and pepper to taste.
• Bake uncovered for 45-55 minute, till chicken is cooked through and peppers are very soft. Serve over rice or mashed potatoes.

BALSAMIC CHICKEN BREASTS WITH PEPPERS AND ONIONS

Steps:

• Season chicken with salt and pepper.
• In a large skillet, saute chicken in 2 tablespoons of oil over medium high heat, turning once for a total of about 8 minutes or until golden brown.
• Transfer chicken to a plate.
• Add 2 remaining tablespoons of oil to the skillet and cook peppers and onions, stirring often until just softened.
• Add garlic and stir for about 1 minute.
• Stir in basil and vinegar and return chicken and juices to the skillet.
• Reduce heat to low and simmer until chicken is cooked through, about 3 more minutes.
• Taste and adjust salt and pepper seasonings.