Chicken With Tri Color Peppers Food

GRILLED CHICKEN AND TRI-COLOR PEPPERS WITH CHIMICHURRI SAUCE - W

Steps:

• Place parsley, cilantro, garlic, water, vinegar, oil, lemon juice, salt and pepper in bowl of a blender. Blend on high, pulsing, until a smooth sauce is formed; set aside.
• Coat a stovetop grill pan with cooking spray. Heat over medium-high heat. Place chicken in pan and grill until cooked through, about 3 to 4 minutes per side; remove from grill pan, cover to keep warm and set aside.
• Off heat, recoat grill pan with cooking spray. Place peppers in pan and cook until grill marks show on peppers, about 3 minutes per side. Serve chicken and peppers drizzled with chimichurri sauce.

TRI-PEPPER CHICKEN

Steps:

• Heat 1 tablespoon oil in large skillet.
• Add onion; cook over medium heat 3 minutes, stirring occasionally.
• Add mushrooms; cook and stir 5 minutes or until tender.
• Remove vegetables from skillet; add chicken and cook about 15 minutes over medium-high heat, turning until evenly brown.
• Reduce heat to low.
• Return vegetables to skillet.
• Stir in roasted peppers, bell pepper and red pepper flakes.
• Pour lasagna sauce over chicken and vegetables; cover and simmer 30 minutes.
• Uncover and continue to cook, stirring occasionally, until chicken is tender and no longer pink when tested with tip of knife.
• Meanwhile, cook linguine according to package directions; drain.
• Serve chicken with linguine.

TRI-COLOR PEPPERS IN GARLIC, ONIONS AND TOMATOES

Steps:

• Heat olive oil in large frying pan.
• Add peppers and onions and cook gently for 2-3 minutes, stirring frequently.
• Add parsley, cilantro and garlic and cook another 2-3 minutes.
• Add chopped tomatoes and their juice to the pan, stir and season with salt and pepper.
• Cover the pan and simmer for about 20 minutes or until the peppers are tender but somewhat crisp.
• (Do not overcook the peppers).
• The sauce should be somewhat thick.
• If too much liquid remains when the peppers are crisp tender, remove the peppers and onions and boil rapidly to reduce the liquid.
• Check the seasoning again at this point.
• Add the peppers and onions back into the sauce, if necessary.
• Serve immediately.
• The dish may be made ahead of time and rewarmed when served.

THREE PEPPER CHICKEN

Steps:

• Wash and pat chicken dry. Sprinkle all purpose seasoning on both sides. In a large pan heat olive oil over medium heat. Braise chicken on both sides until golden brown. Take chicken out.
• In the same pan add your three peppers, scallion, garlic and cover. Let the vegetables get tender, stirring several times so they don't stick to the pan.
• Once they are tender add the remaining ingredients and mix all together. At this time add your chicken and cover for about 20-30 minutes. Serve with white rice and a nice green salad with Kraft Italian Dressing.

CHICKEN WITH TRI-COLOR PEPPERS

Steps:

• Sauté onion in olive oil until soft, then add chicken pieces and garlic. Cook until chicken is cooked through. Add peppers and wine and cook until peppers are cooked, but still firm, and liquid is slightly reduced. Serve with pasta of your choice.

CHINESE CHICKEN WITH SWEET ONIONS

Steps:

• Cut chicken into 1/2-inch cubes.
• Clean bell pepper; cut into 1-inch chunks.
• Quarter onions and slice thinly.
• In wok, heat 2 tablespoons corn oil until it begins to smoke.
• Add ginger, cayenne and chicken.
• Stir-fry until chicken is thoroughly cooked, about 3 minutes.
• Remove to serving dish.
• Add remaining corn oil; heat.
• Add onions and pepper; stir-fry until onion is slightly transparent.
• Return chicken to pan; add soy and sherry.
• Stir 1 minute more.
• Sprinkle with sesame hot oil.
• Serve with rice.

TRI-COLOUR SWEET PEPPER SOUP

Steps:

• NOTE: Directions are for the original Sweet Pepper Soup. Sometimes, however, I like to "mix things up". For my second version, I reduce the chicken broth to 4 cups, add 1 (14 1/2 ounce) can diced tomatoes (I use Del Monte Petite Diced Tomatoes), 1-2 teaspoons of Dijon Mustard, and 1 cup of sour cream. It is a thicker, heartier soup that is equally enjoyable, just different.
• Melt one tablespoon of the butter over medium heat in a large Dutch Oven.
• Sweat the onions for 5 minutes until translucent and slightly yellow. I keep them covered during this process. If necessary, add additional tablespoon of butter so the onions do not burn.
• Add the three different coloured peppers, stirring well, to mix the soft onions and butter with the peppers. Set timer for 15 minutes; every 5 minutes, stir the peppers and onions and "taste test" the peppers to YOUR degree of doneness. We really enjoy a very soft pepper so it takes the full 15 minutes to achieve that texture.
• Add the six cups of chicken broth and the teaspoon of paprika and stir well, until combined. ( if using the can of diced tomatoes, use FOUR cups of chicken broth and the can of diced tomatoes).
• Bring the soup to a boil, reduce down to a simmer and cover. Every 5 minutes, gently stir the soup. Simmer for 30 minutes.
• If you choose to make this a richer soup, use an immersion stick blender to blend up the soup until it is coloured flecks of the peppers. Add the sour cream and Dijon mustard, stir well until heated. DO NOT BOIL!
• Serve immediately.