CHICKEN AND BELL PEPPERS SKILLET
Chicken and Bell Peppers Skillet is one of those dishes that will go to your family dinner rotation because it happens to please everyone. It's seasoned with lots of spices and it's also low-carb, paleo and whole30 friendly.
Provided by Olivia Ribas
Categories dinner Lunch Main Course
Time 35m
Number Of Ingredients 12
Steps:
- Heat a cast iron skillet over medium-high heat in the stove. Meanwhile, in a large bowl place chicken and all the seasonings for the chicken. Mix everything well to combine.
- Add olive oil to skillet. Add chicken in skillet, skin side down, and cook 4-6 minutes or until browned. Turn chicken over and cook for 1 minute. Set aside (chicken won't be totally cooked yet).
- Remove skillet from the heat and add peppers, onion, garlic, paprika, red chili flakes and salt and peppers. Stir everything well to combine.
- Arrange chicken on top of the peppers and onions and place the skillet in the pre-heat over. Bake at 400°F for 15-20 minutes or until chicken gets the internal temperature of 165ºF. Enjoy!
Nutrition Facts : ServingSize 1 /4, Calories 258 kcal, Carbohydrate 9 g, Protein 18 g, Fat 18 g, SaturatedFat 5 g, Cholesterol 80 mg, Sodium 758 mg, Fiber 3 g, Sugar 4 g, UnsaturatedFat 4 g
EASY CHICKEN CACCIATORE RECIPE
You'll love this hearty, rustic chicken caccaitore recipe with mushrooms and bell peppers in a flavorful tomato sauce. Fall apart tender chicken with all the comforting aromtics and Italian flavors the family loves. You can make it stovetop or in your crockpot. Serve it with crusty bread or on top of plain pasta, polenta or rice.
Provided by Suzy Karadsheh
Categories Dinner
Number Of Ingredients 15
Steps:
- Pat the chicken dry and season with salt and pepper on both sides and underneath the sikn.
- In a large pan or braiser (with a lid), heat 2 tbsp extra virgin olive oil over medium-high until shimmering but not smoking. Add the chicken, skin side down first. Cook until golden brown, then turn over to brown on the other side (about 8 minutes total). Remove the chicken and set aside on a plate.
- In the same braiser, add the onions, celery, peppers, mushrooms, and garlic. Cook over medium heat, tossing regularly. Add koserh salt, pepper, oregano, fresh thyme, parsley and red pepper flakes. Allow the vegetables to cook for 5 to 6 minutes or until tender.
- Add the red wine and cook for a few minutes until the wine has reduced by about 1/2, then add the tomatoes. Cook 5 to 10 minutes over medium heat, stirring occasionally.
- Now add the chicken pieces back to the pan. Reduce the heat to medium-low. Cover and allow the chicken to cook for 30 minutes or until cooked through.
- Garnish with parsley.
Nutrition Facts : Calories 348.4 kcal, Carbohydrate 15.8 g, Protein 22.3 g, SaturatedFat 5.2 g, Cholesterol 110.7 mg, Sodium 462.5 mg, Fiber 3.7 g, ServingSize 1 serving
ONE-PAN CHICKEN,TOMATO AND PEPPER PASTA
As if being quick and delicious weren't enough...! This chicken, tomato and pepper pasta is a one-pan dish-AND a Healthy Living recipe.
Provided by My Food and Family
Categories Home
Time 35m
Yield Makes 6 servings.
Number Of Ingredients 8
Steps:
- Cook and stir chicken in hot oil in large skillet on medium-high heat for 5 minutes or until chicken is lightly browned.
- Add 3 cups water, chicken broth and lemon peel; mix well. Stir in pasta; cover. Bring to boil. Reduce heat to low; simmer 15 minutes or until pasta is tender.
- Stir in tomatoes and pepper strips; cook an additional 5 minutes or until chicken is cooked through and vegetables are crisp-tender. Add cheese; toss lightly.
Nutrition Facts : Calories 400, Fat 7 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 28 g
CHICKEN WITH PEPPERS AND TOMATOES
Provided by Food Network Kitchen
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat oil in large skillet and cook chicken until it begins to brown. Stir in onions and cook for 2 minutes. Stir in peppers and cook for 3 minutes. Stir in wine, tomatoes and oregano and bring to a simmer. Cover and cook for 10 minutes. Season to taste and garnish with fresh basil.
- Follow package instructions.
STUFFED BELL PEPPERS HUNGARIAN STYLE, STOVE TOP AND SIMPLE
This is a favorite of ours, originally printed from Cooks.com, which we've adjusted to our liking. We prefer to use more, smaller peppers, so you get more pepper to filling ratio. Serve with a good crusty bread. The original suggests a dollop of sour cream.
Provided by OliveLover
Categories Pork
Time 2h30m
Yield 8 peppers, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Parboil rice and mix with pork, beef, spices, salt and pepper. Choose well formed peppers. Cut off tops of peppers, wash and seed. Tops taken off in rings can be used as "bases" for any peppers that do not sit well in the pot. Stuff peppers tightly with meat mixture. Set peppers aside. Roll any left over meat into meat balls.
- In a large heavy pot, a 4 quart or greater dutch oven works well, make a light roux by melting the butter and stirring in the flour. Stir and cook flour until lightly browned. Sir in tomato juice. Add peppers to pot making certain they are submerged or at least well doused with the sauce. (Add any meat balls to pot.).
- Bring to a bubbling simmer and cook 2-3 hours, stirring occasionally, to be sure peppers don't burn on the bottom. Serve with crusty bread and if you want, a dollop of sour cream. These are very good made a day ahead and they freeze very well. (We often find we have a great deal of sauce left over and if anyone can come up with a use for it, please let me know.).
CHICKEN ROTINI STOVETOP CASSEROLE
Rotini pasta tossed with chicken, bell pepper and a creamy herb sauce--all prepared on the stovetop! Very quick and easy recipe. You can improvise and adapt to your family's tastes, and serve it for any occasion.
Provided by Terry
Categories World Cuisine Recipes European Italian
Time 40m
Yield 6
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente; drain.
- Combine half-and-half and butter in a saucepan over medium heat. Boil gently, stirring, until mixture has reduced to 1 1/2 to 1 2/3 cups. Remove pan from heat; whisk in cheese, basil, oregano, chives, and parsley. Cover, and set aside.
- Saute chicken in a large skillet until lightly browned on both sides. Stir in green and red bell pepper, and cook until vegetables are tender, and chicken is no longer pink in the middle.
- In a casserole dish, combine the hot cooked pasta, chicken mixture, and sauce. Mix well, and serve immediately.
Nutrition Facts : Calories 467.9 calories, Carbohydrate 22.4 g, Cholesterol 126.3 mg, Fat 30.1 g, Fiber 1.2 g, Protein 27 g, SaturatedFat 17.9 g, Sodium 326.1 mg, Sugar 0.7 g
STOVE TOP CHICKEN AND PEPPERS
Make and share this Stove Top Chicken and Peppers recipe from Food.com.
Provided by newfie wanna be
Categories Poultry
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Cook onion, chicken and garlic in large frying pan till brown.
- In stock pot simmer peppers and tomatoes. Add chicken and onions and continue to simmer.
- Add spices to taste.
- Stir in sugar to cut acidic taste of tomato.
- Serve as side dish or over pasta.
Nutrition Facts : Calories 294, Fat 15.1, SaturatedFat 4.3, Cholesterol 79, Sodium 89.1, Carbohydrate 21.7, Fiber 5.3, Sugar 12.3, Protein 20
BRAISED CHICKEN THIGHS WITH BELL PEPPERS, OLIVES AND TOMATOES
This used what I have on hand, it has been tweaked a bit from the original recipe in Martha Stewart Living, March 2004. Although this uses 10 cloves of garlic, crushed whole garlic isn't as strong as chopped or minced garlic. Supposedly the tomatoes in canned whole tomatoes are of better quality than those used for canned crushed tomatoes, but sometimes every minute counts. You may use fresh tomatoes, but you may want to add more salt to suit your taste preference. Serve over pasta or rice. (Served over whole wheat pasta.)
Provided by KateL
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 424.7, Fat 14.2, SaturatedFat 3, Cholesterol 141.7, Sodium 575, Carbohydrate 41.9, Fiber 11.8, Sugar 8.6, Protein 39.5
STOVE TOP SMOKER SMOKY TOMATOES
Now the fun begins. Want a simple appetizer? Just sprinkle the smoked tomatoes with Parmesan cheese and place under a broiler to brown. Gourmet pizza? Place smoked tomatoes into a saucepan with 2 tablespoons olive oil, 1/4 cup red wine and 1/4 cup chopped basil leaves. Reduce slightly and you have the beginning of a great pizza. Smoky salsa? Just add chopped onions, jalapenos, cilantro, cucumbers, and before you can pour a margarita, you've got a great salad. Try smoking things like garlic, jalapeno peppers and onions, then use them in your sauces for a very earthy flavor. From the Cameron Cooking Guide. This recipe is to be made using a stove top smoker.
Provided by TxGriffLover
Categories Vegetable
Time 17m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Cut the tomatoes in half, placing cut side up on the smoker rack.
- Sprinkle the exposed half with red wine vinegar, salt and pepper.
- Smoke for 12 minutes over medium-low heat using maple wood chips.
- Remove from heat and leave the lid closed for another 3 minutes.
Nutrition Facts : Calories 21.6, Fat 0.2, Sodium 6, Carbohydrate 4.7, Fiber 1.4, Sugar 3.2, Protein 1.1
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