Chicken with Peppers
I noticed this recipe for Chicken with Peppers on Pinterest a few weeks ago and pinned it to use at some future time. It looked fabulous!
I adapted the recipe from original one found on Moorlandseater. It comes from a cookery book by food writer Claudia Roden entitled The Food of Italy, published in the early 1990s. It is known to be an old, old Roman dish and the flavor is said to be exceptional, largely due to the slow cooking over low heat.
- 2 TBS light olive oil
- 1 large onion, peeled and roughly chopped
- 2 fat cloves garlic, peeled and finely chopped
- 1 each medium sized red and yellow peppers, deseeded and halved
- 2 chicken breasts, trimmed and cut into bite sized pieces
- salt and black pepper to taste
- chopped parsley to garnish (optional)
Do you enjoy chicken breasts and are looking for new and delicious ways to cook them? Look no further. You may also enjoy the following!
PAN ROASTED CHICKEN BREASTS WITH THYME - The skin in this recipe helps to keep the meat moist and does impart flavor. Plus it gets nice and crisp. I admit I do love crisp chicken skin, even if its not that healthy to eat. You can of course cook it with skinless chicken as well and it will also be delicious. Browned in a bit of oil with plenty of butter and thyme and then finished off to succulent perfection in the oven.
GRILLED CHICKEN BREASTS WITH CHIMICHURRI SAUCE - Tender and juicy, marinated and grilled skin on chicken breasts, served with a delicious, herby nicely spiced and garlicky sauce! The sauce is the star of this show! The combination of the two is simply delicious!
Chicken with Peppers
- 2 TBS light olive oil
- 1 large onion, peeled and roughly chopped
- 2 fat cloves garlic, peeled and finely chopped
- 1 each medium sized red and yellow peppers, deseeded and halved
- 2 chicken breasts, trimmed and cut into bite sized pieces
- salt and black pepper to taste
- chopped parsley to garnish (optional)
- Heat the olive oil in a large, heavy based skillet, over medium low heat. Once hot add the onions.
- Season with a little bit of salt and pepper and cook, stirring occasionally, until the onions have softened without coloring. (10 to 15 minutes.)
- Add the garlic. Cook and stir for several minutes longer until quite fragrant. Add the chicken pieces. Season lightly again.
- Cook the chicken gently over medium heat until nicely browned all over, stirring occasionally. (8 to 12 minutes.)
- While the chicken is cooking, cut the peppers into strips, 1/2 inch wide.
- Add the peppers to the pan, seasoning lightly again. Give everything a good stir. Cover and then leave to cook gently over low heat, stirring occasionally for about 25 minutes.(Check periodically to make sure that things are not going dry.)
- When done the chicken will be cooked through thoroughly and the peppers will be soft and almost jam-like.
- Sprinkle with the parsley and serve.
Did you make this recipe?
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Source: https://www.theenglishkitchen.co/2024/05/chicken-with-peppers.html
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