Three Pepper Chicken Food

RIGATONI WITH CHICKEN AND THREE PEPPER SAUCES

Steps:

• Cook rigatoni according to pkg directions, without adding salt, drain and set aside.
• In a large skillet, over medium heat, heat the oil.
• Add the peppers, onion, and garlic and sauté for 6 minutes.
• Add the tomato, chicken broth, parsley, Italian seasoning, crushed red pepper and salt and pepper to taste.
• Add the lemon juice.
• Add the chicken to the skillet and cook chicken in the sauce over low heat just until chicken is warmed in the sauce.
• Arrange the cooked rigatoni on a serving platter.
• Spoon chicken and pepper sauce over rigatoni and serve.

THREE-PEPPER STEAK

Steps:

• Cut beef in half lengthwise, then crosswise into 1/4-inch-thick slices. Set aside.
• Combine soy sauce, cornstarch, brown sugar, sesame oil and red pepper flakes in medium bowl; stir until smooth. Add beef and toss to coat.
• Heat 1 tablespoon vegetable oil in a large nonstick skillet or wok over high heat. Add bell peppers; stir-fry until crisp-tender. Remove to large bowl.
• Add 1 tablespoon vegetable oil and heat 30 seconds. Add half of beef mixture to wok; stir-fry until well browned. Remove beef to bowl with bell peppers.
• Repeat with remaining 1 tablespoon vegetable oil and beef mixture. Reduce heat to medium.
• Add onion; stir-fry about 2 minutes or until softened. Add garlic; stir-fry 30 seconds. Return bell peppers, beef and any accumulated juices to wok; cook until heated through.
• Spoon rice into serving dish; top with beef and vegetable mixture.

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.

THREE-PEPPER RICE AND CHICKEN POT

Steps:

• Preheat your oven's broiler. Line a baking sheet with a sheet of foil.
• Cook andouille sausage in a skillet over medium heat until cooked through, about 15 minutes. Remove from skillet and cut into 1/4-inch slices; set aside.
• While the sausage is cooking, cut the peppers in half lengthwise and remove the stem and seeds. Place peppers, cut-side-down onto baking sheet and place into preheated oven. Broil peppers until the skins blacken, about 7 minutes, then place into a bowl and cover with plastic wrap. Allow the peppers to steam for 10 minutes until the skins loosen, then remove and discard blackened skins; chop peppers into 1/2 inch pieces and set aside.
• Heat the canola oil in a stockpot over high heat. Toss the chicken with Cajun seasoning and sear in batches in the oil until light brown and no longer pink in the center, about 6 minutes. Remove chicken, leaving oil in the stockpot, and drain on paper towels.
• Add 1 1/2 tablespoons of butter to the oil. Stir in the onion, banana peppers, celery, garlic, and shallot; cook until the onions are translucent, 3 to 4 minutes. Stir in rice and 1 1/2 tablespoon butter. Stir in the chicken stock, tomato sauce, and diced tomato with chilies. Cover and simmer until liquid is mostly absorbed into the rice, 10 to 12 minutes. Stir in the beer and cover; cook another 5 minutes until the rice is tender. Season with salt, then mix in the corn, poblano, bell pepper, chicken, and andouille sausage. Return to a simmer, then turn off heat and allow to rest 5 minutes before serving.

THREE-PEPPER RELISH

Steps:

• Preheat broiler. Holding bell pepper at stem, cut bell pepper into 3 flat pieces. Discard stem end, core and seeds. Repeat with remaining peppers. Place pieces skin side up on broiler proof pan. Broil bell peppers until skin is charred and blackened, about 8 minutes. Transfer bell peppers to plastic bag. Twist bag to seal and let stand until peppers are cool.(Can be made 1 day ahead; chill.)
• Peel peppers and cut into strips. Combine with remaining ingredients in small bowl. Let stand 2 hours at room temperature. Serve.