Mediterranean Chicken And Pepper Casserole Food

MEDITERRANEAN CHICKEN AND PEPPER CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Bring a pot of salted water to a boil. Cook pasta until flexible but not soft, about 5 minutes. Drain.
• Heat oil in a stovetop- and oven-safe casserole dish over medium-high heat. Cook and stir chicken strips until browned, 3 to 5 minutes. Add onion, bell peppers, cherry tomatoes, olives, thyme, lemon zest, and pepper flakes. Cook and stir until the onions have begun to look translucent, about 5 minutes. Remove from heat. Stir in the half-cooked pasta.
• Sprinkle Pecorino Romano and Grana Padano over the pasta mixture.
• Bake in the preheated oven until bubbly and the cheeses have melted and browned, about 15 minutes. Let rest for 5 minutes before serving.

MEDITERRANEAN CHICKEN THIGHS WITH POTATOES, PEPPERS AND FETA

Steps:

• Preheat the oven to 400 degree F. Heat a large, high-sided, oven-safe skillet over medium-high heat. Sprinkle the skin side of the chicken thighs with salt and pepper. Add the olive oil to the hot pan and place the chicken in the pan, skin-side down. Sprinkle the other side of the chicken with salt and pepper. Let the chicken cook until it easily releases from the pan and is golden brown, about 8 minutes. Flip the chicken and allow to cook for an additional 2 minutes. Remove the chicken to a plate and set aside.
• Turn the heat down to medium and add the onion, peppers and red pepper flakes and sprinkle with salt. Let the vegetables cook, stirring regularly, until slightly wilted, about 3 minutes. The natural liquid from the vegetables will help deglaze the pan. Add in the potatoes and garlic and sprinkle with salt and cook, stirring occasionally, for an additional 3 minutes. Add in the tomatoes, vinegar, oregano, thyme and artichoke hearts. Sprinkle with salt and pepper and stir to combine. Turn off the heat and nestle the chicken thighs on top of the vegetables.
• Transfer the pan to the oven and bake, uncovered, until the internal temperature of the chicken is 165 degrees F and the potatoes are fork tender, about 35 minutes. Remove the pan from the oven and sprinkle with feta cheese and parsley.

MEDITERRANEAN CHICKEN CASSEROLE

Steps:

• Chop onion.
• Cut tomatoes into small pieces.
• Halve capsicum, remove seeds and cut each into eight pieces.
• Wash and halve mushrooms.
• Heat oil a saucepan on medium heat and brown chicken pieces for about 1 minute each side.
• Transfer chicken to a plate.
• Add onion, garlic and thyme to pan and on a medium heat stir fry for about 2 minutes.
• Add capsicum and stir fry for about 2 minutes.
• Add tomato and stir well before adding wine, mushrooms, olives and chicken pieces.
• Season with a little salt and pepper and bring to a simmer.
• Cover and cook for about 20 minutes.
• Just before serving stir in basil.
• Serve with steamed rice or vegetables.

MEDITERRANEAN CHICKEN CASSEROLE

Steps:

• Heat oven to 375°F.
• Combine flour and seasonings in shallow dish. Add chicken, 1 thigh at a time, turning to evenly coat both sides of each thigh with flour mixture.
• Heat oil in large skillet on medium heat. Add 4 chicken thighs; cook 4 min. on each side or until golden brown on both sides. Transfer to 13x9-inch baking dish sprayed with cooking spray, reserving drippings in pan. Repeat with remaining chicken.
• Add mushrooms, onions, yellow peppers and garlic to drippings in pan; cook 5 min or until mushrooms are tender and their liquid is cooked off, stirring frequently. Add tomatoes, pasta sauce, artichokes and olives; mix well. Pour over chicken; cover.
• Bake 20 min. Sprinkle with cheese; bake 10 min. or until chicken is done (165ºF) and cheese is melted. Meanwhile, cook orzo as directed on package, omitting salt.
• Serve chicken mixture over orzo; sprinkle with parsley.

MEDITERRANEAN CHICKEN AND PEPPER CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Bring a pot of salted water to a boil. Cook pasta until flexible but not soft, about 5 minutes. Drain.
• Heat oil in a stovetop- and oven-safe casserole dish over medium-high heat. Cook and stir chicken strips until browned, 3 to 5 minutes. Add onion, bell peppers, cherry tomatoes, olives, thyme, lemon zest, and pepper flakes. Cook and stir until the onions have begun to look translucent, about 5 minutes. Remove from heat. Stir in the half-cooked pasta.
• Sprinkle Pecorino Romano and Grana Padano over the pasta mixture.
• Bake in the preheated oven until bubbly and the cheeses have melted and browned, about 15 minutes. Let rest for 5 minutes before serving.

BAKED MEDITERRANEAN CHICKEN AND RICE

Steps:

• Heat oven to 180*C.
• Season the chicken with salt and freshly ground pepper.
• Heat the olive oil in a flameproof casserole (You'll need one with a lid) and brown the chicken all over.
• Transfer to a plate.
• Fry the onion and red pepper in the casserole for a couple of minutes, then stir in the garlic and rice.
• Pour in the wine and passata and add the olives, sun dried tomatoes and basil.
• Season, stir well and bring to a simmer.
• REturn the chicken to the pan, push it into the liquid.
• Cover and bake for 45 minutes.
• Scatter with basil leaves, Parmesan and a grinding of pepper to serve.

MAKEOVER MEDITERRANEAN CHICKEN & BEANS

Steps:

• In a large resealable plastic bag, combine the flour, garlic salt, rosemary and pepper. Add chicken, a few pieces at a time, and shake to coat., In a large skillet, brown chicken in oil. Stir in beans and tomatoes; bring to a boil. Reduce heat. Cover and simmer for 20-25 minutes or until chicken juices run clear. Remove from the heat. Top with cheese. Cover and let stand for 5 minutes or until cheese is melted.