Garlic Chicken And Peppers With Beans Food

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.

BLACK BEANS WITH BELL PEPPERS & RICE

Steps:

• In a large skillet, heat oil over medium-high heat. Add peppers, onion and garlic; cook and stir 6-8 minutes or until tender. Add beans, rice, cumin and oregano; heat through., Stir in 1 cup cheese; sprinkle with remaining cheese. Remove from heat. Let stand, covered, 5 minutes or until cheese is melted. Sprinkle with cilantro.

CHICKEN AND PEPPERS

Steps:

• Add the first 1 tablespoon portion of extra virgin olive oil to a large skillet over medium-high heat. Season the chicken thighs with salt and pepper to taste and place them in the hot skillet.
• Pan fry the chicken for 4-5 minutes per side, until fully cooked with an internal temp of 165°F (75°C). Transfer the chicken to a plate and set aside.
• Next, add the sliced red and green bell peppers and onion to the skillet and saute until tender and fragrant, about 5 minutes. Add the garlic, basil, and optional crushed red pepper flakes, and continue sauteing for an additional 30 seconds. Stir in the balsamic vinegar until well distributed.
• Finally, add the chicken thighs back to the skillet and stir to coat and heat. Remove from heat and serve over white rice.

CHICKEN AND PEPPERS WITH BALSAMIC VINEGAR

Steps:

• Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Place the chicken in the skillet, season with salt and pepper, and brown on both sides. Remove from heat, and set aside.
• Heat remaining oil in the skillet over medium heat, and stir in the red bell pepper, yellow bell pepper, orange bell pepper, and onion. Cook about 5 minutes, until tender. Mix in the garlic, and cook and stir about 1 minute. Mix in the basil and 2 tablespoons balsamic vinegar.
• Return the chicken to the skillet. Reduce heat to low, cover, and simmer 20 minutes, or until chicken is no longer pink and juices run clear. Stir in remaining balsamic vinegar just before serving.

THREE WAY GARLIC PASTA WITH BEANS AND PEPPERS

Steps:

• Reserve 6 large garlic cloves. Put remaining cloves in 2 cups cold water, then simmer in a small saucepan, covered, until garlic is very soft, about 30 minutes. Reserve 1/2 cup garlic cooking liquid, then drain garlic in a sieve.
• Puree cooked garlic with reserved cooking liquid and 1 teaspoon salt in a blender until smooth.
• While garlic simmers, roast peppers on racks of gas burners over high heat, turning with tongs, until skins are blackened, 10 to 12 minutes (or broil peppers on a broiler pan about 5 inches from heat, turning occasionally, about 15 minutes). Transfer to a bowl and cover tightly with plastic wrap, then let stand 20 minutes. Peel peppers, discarding stems and seeds, and cut into 3/4-inch pieces.
• Mince 2 reserved garlic cloves with thyme and remaining teaspoon salt using a large knife. Transfer along with spinach to a large serving bowl.
• Cook pasta in a large pot of boiling salted water until al dente.
• Make sauce while pasta is cooking: Finely chop remaining 4 garlic cloves and cook in oil in a 12-inch nonstick skillet over moderate heat, stirring, until pale golden, 3 to 5 minutes. Add peppers and cook, stirring, 3 minutes. Add beans and garlic puree to skillet and bring to a simmer over moderately low heat, stirring occasionally. Season with salt and pepper.
• Reserve 1 cup cooking water, then drain pasta. Add pasta, sauce, vinegar, and cheese to spinach and garlic in serving bowl and toss to combine. (Add some of reserved cooking water if mixture is dry.) Serve immediately.

CHICKEN, BUTTER BEAN & PEPPER STEW

Steps:

• Heat oven to 180C/160C fan/gas 4. Heat the oil in a large flameproof casserole dish. Add the onion, celery and peppers, and fry for 5 mins. Add the garlic and paprika, and cook for a further 3 mins.
• Stir in the tomatoes, stock and butter beans, and season well. Bring to the boil, then nestle the chicken thighs into the sauce. Cover with a tight-fitting lid and put in the oven for 45 mins.

GARLIC & LEMON CHICKEN WITH GREEN BEANS & RED POTATOES

Steps:

• DIRECTIONS.
• Preheat oven to 400°F Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil. Arrange the lemon slices in a single layer in the bottom of the dish or skillet.
• In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper; add the green beans and toss to coat. Using a slotted spoon or tongs, remove the green beans and arrange them on top of the lemon slices. Add the potatoes to the same olive-oil mixture and toss to coat. Using a slotted spoon or tongs, arrange the potatoes along the inside edge of the dish or skillet on top of the green beans. Place the chicken in the same bowl with the olive-oil mixture and coat thoroughly. Place the chicken, skin-side up, in the dish or skillet. Pour any of the remaining olive-oil mixture over the chicken.
• Roast for 50 minutes. Remove the chicken from the dish or skillet. Place the beans and potatoes back in oven for 10 minutes more or until the potatoes are tender. Place a chicken breast on each of 4 serving plates; divide the green beans and potatoes equally. Serve warm.

GARLIC CHICKEN AND PEPPERS WITH BEANS

Steps:

• Preheat oven to 375°F.
• Heat the oil in a deep 6-quart flameproof casserole over medium-high heat. Add the bell peppers, cover, and cook over low heat until tender, 5 minutes. While these are cooking, remove the skin from the chicken pieces (except for the wings, where it is just too hard).
• Push the peppers to the side and add the chicken. Cook over medium heat just to stiffen the flesh, 2 minutes on each side. Remove the breast pieces from the casserole and set them aside. Add the wine, broth, garlic, and sage and bring the liquid to a simmer. Add 1 teaspoon salt and pepper to taste. Cover, transfer the casserole to the oven, and bake for 30 minutes.
• Return the breast meat to the casserole, and add the white and red beans. Continue to bake, uncovered, until the chicken is cooked through, 15 minutes. While the chicken is cooking, coarsely chop the parsley.
• Serve the chicken in deep bowls, sprinkled with fresh parsley and swimming in all its lovely fragrant juices. Or, using a slotted spoon, transfer chicken and beans to a serving plate. Boil the juices down until only 2 cups remain, 3 to 4 minutes. Adjust the seasoning, stir in the parsley, and ladle the sauce over the chicken and beans.
• Time: 15 minutes preparation. 1 hour no-work baking time.