CHICKEN WITH RED PEPPER SAUCE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 16
Steps:
- For the chicken: Put the chicken in a resealable bag. Add the olive oil, salt, pepper and Italian seasoning to the bag and smush everything together. Seal and refrigerate.
- For the red pepper sauce: Melt the butter and add the olive oil in a large skillet over medium-high heat. Add the onion and garlic and saute for 2 to 3 minutes or until starting to soften. Add the red peppers and cook for 2 to 3 minutes, until hot.
- Add the broth (if you like a thicker sauce only add 1 cup broth, for a thinner sauce add 2 cups broth), salt and pepper and stir until heated. Splash in the cream.
- Remove the skillet from the heat. Carefully transfer the contents of the skillet to a food processor or blender. Place on the lid and puree the pepper mixture until totally blended (there will still be some texture to the peppers). You can serve the sauce right away or cool it and bag it up.
- When ready to cook, heat a grill pan over medium-high heat and grill the chicken until cooked through, about 4 minutes a side.
- Heat up the red pepper sauce in a pan. Serve everyone a piece of chicken, spoon some sauce over each piece, and garnish with Parmesan shavings and a sprinkling of parsley. Serve with roasted vegetables alongside.
CUBAN BAKED CHICKEN WITH SWEET PEPPERS AND YELLOW RICE
Steps:
- Preheat the oven to 375 degrees F. Pat the chicken dry and season with salt and pepper. Melt the butter with the oil in a large deep skillet, with a lid over medium-high heat. Add the chicken, skin-side down, and cook until well browned, about 6 minutes. Turn chicken and cook until other side browns lightly, about 2 minutes more. Transfer chicken to a plate. Pour off all but 2 tablespoons fat.
- Add the onion to the skillet and cook, stirring often, until soft, 3 to 5 minutes. Add the garlic and cook 1 minute longer. Add the peppers and cook, stirring, until softened, about 3 minutes. Stir in the turmeric, cumin, rice, and 1/4 teaspoon salt and stir until the rice is coated. Pour in the broth, stir to distribute the rice evenly. Increase the heat to high and boil until liquid begins to be absorbed into the rice, about 2 minutes. Nestle the chicken in the rice. Cover and transfer the pan to the oven and bake until the rice is tender and chicken cooks through, about 25 minutes.
- Remove the cover, fluff the rice and stir in the peas. Cover and let sit to warm the peas, about 5 minutes. Season with additional salt and pepper. Serve.
SWEET AND HOT PEPPER CHICKEN, ASIAN-STYLE
Steps:
- In a medium bowl, combine the soy sauce, dark soy and cornstarch. Whisk to blend well, and add the chicken to the sauce. Toss to evenly coat the chicken and set aside for 15 to 20 minutes.
- In a medium bowl, combine the ketchup, stock, chili garlic sauce and sugar. Stir to combine and set aside until ready to use. Place a wok over high heat and add the vegetable oil to the pan. Swirl the wok to be sure to coat well with the oil. Add the ginger, garlic, green onions, dried chilies and jalapenos to the wok. Cook, stirring often until the garlic is fragrant and the chilies begin to brown, about 20 to 30 seconds. Add the chicken, bell peppers and onions to the pan and stir-fry until the chicken is no longer pink, about 4 to 5 minutes. Add the sauce to the pan and bring to a boil, being sure to toss well in order to coat all the chicken and vegetables evenly, about 1 to 2 minutes. Sprinkle the sesame seeds, sesame oil and cilantro into the pan and toss to combine. Remove from the heat and serve on a platter with steamed white rice.
SWEET PEPPER CHICKEN
Sweet red and green pepper strips add attractive color to this delicious chicken from Ann Johnson. "Put it in the slow cooker before getting ready for church on Sunday morning," recommends the Dunn, North Carolina cook. "It'll be ready to eat by the time you get home."
Provided by Taste of Home
Categories Dinner
Time 4h10m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, brown chicken in oil on both sides. Transfer to a 5-qt. slow cooker. Top with mushrooms, onion and peppers. Combine the soups; pour over vegetables., Cover and cook on low for 4-5 hours or until a thermometer reads 170°. Serve with rice.
Nutrition Facts : Fat 11 g fat (3 g saturated fat), Cholesterol 79 mg cholesterol, Sodium 808 mg sodium, Carbohydrate 13 g carbohydrate, Fiber 2 g fiber, Protein 30 g protein.
CHICKEN WITH ROASTED RED PEPPER, CHORIZO AND SWEET PEA SAUCE OVER RICE
By keeping a well stocked pantry, you can make this recipe picking up as little as just 3 items at the store: chicken, chorizo and romaine hearts. Every other ingredient in this menu is a good example of ingredients you can always keep on hand, replenishing them every 3 to 4 weeks.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 32m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat a medium size saucepot over medium heat with 1 tablespoon of extra-virgin olive oil, about 1 tablespoon, and the butter. Add 1/4 of the chopped onion and season with salt and pepper, cook for about 1 minute, add the rice and stir to coat in the oil. Add 2 1/2 cups of chicken stock to the rice and bring up to a boil. Cover the pot, reduce heat to simmer and cook rice for 15 to 18 minutes or until tender and cooked through.
- While the rice is cooking, start the chicken. Preheat a large skillet over medium-high heat with about 2 tablespoons of extra-virgin olive oil. Season the chicken breasts with smoked paprika, salt, pepper and the thyme; add the seasoned chicken to the skillet. Cook breasts 5 to 6 minutes on each side or, until cooked through.
- Remove the chicken from the skillet to a plate and loosely cover with aluminum foil. Return the skillet to the stove top and over medium-high heat add chorizo, cook for 2 minutes stirring frequently. Add the remaining onion, garlic, grated carrot, and roasted red pepper to the chorizo and season with a little salt and pepper. Cook until the onions are slightly tender, about 2 to 3 minutes. Add 1/2 cup of chicken stock, scrape up any bits that have stuck to the bottom of the pan. Add the frozen peas and parsley; continue to cook for 1 to 2 minutes to heat the peas through. Taste and adjust seasonings with a little salt and pepper.
- To serve, arrange the chicken breasts on dinner plates and top with lots of sauce. Fluff the rice with a fork and serve alongside.
SWEET RED PEPPER CHICKEN
Forgot where I got this, but I serve on top of pasta and it's a nice change from your regular tomato sauce.
Provided by Brisket in Roses
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Puree bell pepper in blender or food processor and set aside.
- Pound chicken flat and season both sides with salt and pepper.
- Heat large skillet and cook chicken in hot oil until both sides are cooked through.
- Remove chicken from pan and keep warm.
- Add onions and garlic to skillet. Cook until soft.
- Add pureed bell peppers, paprika, salt, and cayenne pepper. Bring to a boil and serve over chicken.
Nutrition Facts : Calories 276.9, Fat 17.5, SaturatedFat 4, Cholesterol 72.6, Sodium 74.5, Carbohydrate 5, Fiber 1.6, Sugar 2.8, Protein 24.6
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
RED PEPPER CHICKEN
Chicken breasts are treated to black beans, red peppers and juicy tomatoes in this Southwestern supper. We love it served with rice plumped up in chicken broth. -Piper Spiwak, Vienna, Virginia
Provided by Taste of Home
Categories Dinner
Time 6h15m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Place the chicken in a 3-qt. slow cooker. In a bowl, combine the beans, tomatoes, red peppers, onion and pepper. Pour over the chicken. Cover and cook on low until chicken is tender, about 6 hours. Serve with rice.
Nutrition Facts : Calories 288 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 657mg sodium, Carbohydrate 28g carbohydrate (8g sugars, Fiber 7g fiber), Protein 30g protein. Diabetic Exchanges
CHICKEN AND RED PEPPER STIR FRY
Years ago, I got a batch of tried and true from my internet pal, Sylvia in Montreal (later of Ottawa). This is one of them. Very easy to make. Very easy to eat. This is really fast food that's good for you.
Provided by evelynathens
Categories Chicken Breast
Time 22m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Cut chicken into thin 2 inch (5 cm) long strips; set aside; cut red pepper into strips; set aside; using vegetable peeler remove thin orange rind and cut into julienne strips; set aside.
- Squeeze orange and reserve 1/4 cup (50 ml) juice in small bowl; stir in chicken stock, soy sauce, sugar, cornstarch, sesame oil, pepper flakes and hot pepper sauce; set aside.
- In wok or large skillet, heat 1 tbsp oil over high heat; stir fry chicken until no longer pink inside, 3 or 4 minutes; remove
- chicken and set aside; heat remaining oil in the wok or pan; stir fry gingerroot and garlic for 10 seconds; add orange rind and red pepper, stir fry for 1 minute or until tender crisp; stir in soy sauce mixture; cook, stirring, until thickened.
- Return chicken to wok and stir until heated through.
CHICKEN IN A RED SWEET PEPPER SAUCE
The was originally from Madhur Jaffrey's Indian cookery. Over the years I have added and taken away bits, but the colour is still great and the flavours unchanged. Don't be put off by the long list of ingredients, it is very quick to make.
Provided by Tulip-Fairy
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Combine onions, ginger, garlic, almonds, peppers, cumin , coriander, turmeric, cayenne and salt in a food processor or blender. Blend until you have a smooth paste.
- Put the oil in a large, wide non-stick pan and heat til hot.
- Pour in all the paste from the food processor.
- Stir and fry the paste for 10-12 minutes or until you can see the oil forming tiny bubbles around it.
- Put in the chicken, with the water, lemon juice and pepper and bring to a boil.
- Cover, turn heat to ow and simmer gently for 25mins.
- Stir a few times during this cooking period.
CHICKEN WITH SWEET PEPPERS AND BALSAMIC VINEGAR
Make and share this Chicken With Sweet Peppers and Balsamic Vinegar recipe from Food.com.
Provided by ukichix
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Season the chicken with salt and pepper.
- In a large skillet, heat 2 Tbsp of the oil.
- Saute the chicken over med-high heat, turning once, until golden on both sides, about 8 mins total.
- Transfer the chicken to a plate.
- Add the remaining (2 Tbsp) of oil to the skillet and reduce the heat to medium.
- Cook the bell peppers and onion, stirring often, until just softened, about 4 minutes.
- Add the garlic and cook, stirring, for 1 minute.
- Stir in about half the basil and all the vinegar.
- Return the chicken and any accumulated juices to the skillet.
- Reduce the heat to med-low. Simmer until the chicken is cooked through, about 3 minutes.
- Stir in the remaining basil and season with salt and pepper.
Nutrition Facts : Calories 296.6, Fat 15.3, SaturatedFat 2.4, Cholesterol 68.4, Sodium 83, Carbohydrate 11, Fiber 3.1, Sugar 4.8, Protein 29.1
CHICKEN BREASTS WITH SWEET RED PEPPERS AND SNOW PEAS
Provided by Pierre Franey
Categories dinner, lunch, main course
Time 15m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Using a sharp knife, cut chicken breasts in half lengthwise then crosswise into slices 1/2 inch thick.
- In a small mixing bowl, combine the cornstarch, soy sauce and white wine or water, blend well and set aside.
- In a wok or a large nonstick skillet, add oil over high heat. Add chicken, pepper flakes and salt and pepper. Cook and stir about 1 minute. Scoop out the chicken pieces, leaving the oil. Set aside.
- Add red peppers, snow peas, water chestnuts or bamboo shoots, onions and sesame seeds and cook over high heat, stirring, about 1 minute or until crisp and tender. Add garlic and ginger. Cook briefly over high heat. Add chicken and chicken broth. Cook stirring and tossing for 1 more minute.
- Add cornstarch mixture, cook and stir for 15 seconds. Sprinkle with coriander and serve immediately.
Nutrition Facts : @context http, Calories 336, UnsaturatedFat 15 grams, Carbohydrate 17 grams, Fat 20 grams, Fiber 4 grams, Protein 22 grams, SaturatedFat 4 grams, Sodium 711 milligrams, Sugar 6 grams, TransFat 0 grams
CHICKEN, RED PEPPER & ALMOND TRAYBAKE
A tasty one-pan roast chicken supper with lemon, cumin, paprika, coriander and other North African flavours
Provided by Good Food team
Categories Dinner, Main course
Time 55m
Number Of Ingredients 11
Steps:
- Heat oven to 200C/180C fan/gas 6. Place the chicken, onions, potatoes and peppers in a large bowl and season. in another bowl, mix together the garlic, spices, oil, and lemon zest and juice. Pour this over everything and spread the mixture between 2 baking trays.
- Roast for 40 mins, turning over after 20 mins, until the chicken is cooked through. Add the almonds for the final 8 mins of cooking. Serve in bowls with a big dollop of Greek yogurt and some chopped parsley or coriander.
Nutrition Facts : Calories 442 calories, Fat 20 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 11 grams sugar, Fiber 5 grams fiber, Protein 34 grams protein, Sodium 0.34 milligram of sodium
CHICKEN WITH SWEET PEPPERS
Provided by Florence Fabricant
Categories dinner, main course
Time 1h5m
Yield 6 - 8 servings
Number Of Ingredients 13
Steps:
- Dry chicken pieces thoroughly. Heat oil in a large heavy skillet or casserole and brown the chicken pieces a few at a time over high heat. Set chicken aside as it is browned.
- Reduce heat and add the onions, garlic, green pepper and red pepper. Saute until tender but not brown. Stir in the lemon juice and wine.
- Return the chicken to the pan, baste with the juices, add the bay leaf and season lightly with salt and pepper. Cover and allow to simmer until the chicken is cooked through, about 30 minutes.
- Transfer the chicken to a heated platter and cover to keep warm. Boil down the pan juices until reduced by about one-third, then whisk in the butter bit by bit to thicken the sauce. Taste and reseason if necessary.
- Spoon the sauce over the chicken, sprinkle with parsley and garnish with lemon slices.
Nutrition Facts : @context http, Calories 594, UnsaturatedFat 26 grams, Carbohydrate 6 grams, Fat 43 grams, Fiber 2 grams, Protein 44 grams, SaturatedFat 13 grams, Sodium 733 milligrams, Sugar 2 grams, TransFat 0 grams
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