Chicken And Bell Pepper With Onion Confit Recipes

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CHICKEN AND BELL PEPPER WITH ONION CONFIT



Chicken and Bell Pepper with Onion Confit image

Provided by Gerald Hirigoyen

Categories     Chicken     Garlic     Onion     Bake     Sauté     Dinner     Lime     Bell Pepper     Bon Appétit     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 10

3/4 cup plus 7 tablespoons olive oil
2 medium onions, thinly sliced
2 red bell peppers, very thinly sliced
1 yellow bell pepper, very thinly sliced
6 garlic cloves, minced
1 tablespoon chopped fresh thyme
1 tablespoon sugar
1/4 cup fresh lemon juice
4 skinless boneless chicken breast halves
3/4 cup all purpose flour

Steps:

  • Heat 3/4 cup oil in heavy large saucepan over medium-high heat. Add onions and sauté 3 minutes. Add all bell peppers, garlic, thyme, and sugar; sauté 5 minutes. Reduce heat to medium-low. Cover and cook until vegetables are very soft, stirring occasionally, about 15 minutes longer. Drain confit and cool; discard cooking oil. Season to taste with salt and pepper.
  • Puree 1/2 cup bell pepper mixture, lemon juice, and 5 tablespoons olive oil in blender until smooth. Season sauce to taste with salt and pepper. (Bell pepper confit and sauce can be made 1 day ahead. Cover separately and refrigerate.)
  • Preheat oven to 400°F. Heat remaining 2 tablespoons olive oil in large ovenproof skillet over medium-high heat. Sprinkle chicken with salt and pepper. Coat in flour; shake off excess. Sauté chicken in skillet until golden, about 1 minute per side. Transfer skillet to oven and bake chicken until cooked through, turning once, about 12 minutes.
  • Meanwhile, rewarm bell pepper confit over medium heat. Stir sauce over low heat just until heated through. Spoon bell pepper confit onto 4 plates.
  • Slice chicken diagonally and place atop bell peppers. Drizzle sauce around chicken and serve.

CHICKEN WITH PEPPERS AND ONIONS



Chicken With Peppers and Onions image

Make and share this Chicken With Peppers and Onions recipe from Food.com.

Provided by CookinMamaof3

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

4 boneless skinless chicken breasts
1/2 teaspoon garlic salt
2 green bell peppers, sliced into strips
1 large white onion, sliced into strips
2 garlic cloves, minced
1 cup mozzarella cheese
2 tablespoons butter
4 tablespoons olive oil
1/2 cup water

Steps:

  • Sprinkle chicken with garlic salt. In skillet, melt 1 tablspoon butter and add 1 tablespoon olive oil.
  • Cook chicken over medium high heat until done. Sprinkle 1/4 cup mozzarella on each breast. Remove from heat and allow cheese to melt.
  • To another skillet, add remaining olive oil and butter.
  • Add onions, peppers and minced garlic and cook on medium high. Add water and cover.
  • Cook until peppers and onions are tender, stirring often. Remove lid and cook until water evaporates.
  • Place peppers and onions over chicken and serve.

Nutrition Facts : Calories 413.9, Fat 27.1, SaturatedFat 9.6, Cholesterol 105.8, Sodium 297.2, Carbohydrate 7.7, Fiber 1.6, Sugar 3.3, Protein 34.5

CHICKEN AND BELL PEPPERS



Chicken and Bell Peppers image

Make and share this Chicken and Bell Peppers recipe from Food.com.

Provided by Sarah in MI

Categories     Lactose Free

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 11

4 -6 chicken thighs, bone in
1/4 cup olive oil
1 yellow onion, sliced in strips
1 red bell pepper, sliced in strips
1 green bell pepper, sliced in strips
1 bulb of garlic, peeled and rough choped
15 ounces chopped tomatoes with garlic and herbs
1 1/2 teaspoons dry basil
1 1/2 teaspoons dry oregano
1 lemon, juice of
salt and pepper

Steps:

  • Preheat oven to 400°F.
  • In a 9x13 rectangle pan, pour olive oil into bottom of pan. Place chicken on bottom, season with salt and pepper.
  • Spread onion, garlic and bell pepper slices on top.
  • Pour tomatoes over chicken and vegetables.
  • Sprinkle with herbs, lemon juice, and salt and pepper to taste.
  • Bake uncovered for 45-55 minute, till chicken is cooked through and peppers are very soft. Serve over rice or mashed potatoes.

Nutrition Facts : Calories 359.8, Fat 28.1, SaturatedFat 6, Cholesterol 79, Sodium 75.6, Carbohydrate 10, Fiber 2.1, Sugar 3.5, Protein 17.7

EASY CHICKEN AND BELL PEPPER FAJITAS



Easy Chicken and Bell Pepper Fajitas image

Simple, healthy dinner that's sure to please everyone's taste buds. A favorite at our Mexican nights in college! Serve on tortillas with desired garnishes (cheese, sour cream, salsa, lettuce, tomato, guacamole).

Provided by LLIGETT

Categories     World Cuisine Recipes     Latin American     Mexican

Time 27m

Yield 4

Number Of Ingredients 9

1 ½ teaspoons garlic powder
1 ½ teaspoons chili powder
½ teaspoon paprika
½ teaspoon dried basil
10 ounces chicken tenderloins, sliced into strips
2 tablespoons vegetable oil
1 cup chopped onion
½ cup chopped green bell pepper
½ cup chopped red bell pepper

Steps:

  • Mix garlic powder, chili powder, paprika, and basil in a large bowl. Add chicken strips; stir to coat with garlic powder mixture.
  • Heat oil in a large skillet over medium heat. Add chicken, onion, green bell pepper, and red bell pepper; cook and stir until chicken is no longer pink and vegetables are tender, 7 to 10 minutes.

Nutrition Facts : Calories 172.6 calories, Carbohydrate 7.4 g, Cholesterol 40.4 mg, Fat 8.9 g, Fiber 2 g, Protein 15.9 g, SaturatedFat 1.6 g, Sodium 48.6 mg, Sugar 3.3 g

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2009-08-27 Heat 3/4 c. oil in heavy large saucepan over medium-high heat. Add in onions and saute/fry 3 min. Add in all bell peppers, garlic, thyme, and sugar; saute/fry 5 min. Reduce …
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  • Heat 3/4 c. oil in heavy large saucepan over medium-high heat. Add in onions and saute/fry 3 min. Add in all bell peppers, garlic, thyme, and sugar; saute/fry 5 min. Reduce heat to medium-low. Cover and cook till vegetables are very soft, stirring occasionally, about 15 min longer. Drain confit and cold; throw away veg. oil. Season to taste with salt and pepper.
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  • Preheat oven to 400 degrees. Heat remaining 2 Tbsp. extra virgin olive oil in large ovenproof skillet over medium-high heat. Sprinkle chicken with salt and pepper. Coat in flour; shake off excess. Saute/fry chicken in skillet till golden brown, about 1 minute per side. Transfer skillet to oven and bake chicken till cooked through, turning once, about 12 min.
  • Meanwhile, rewarm bell pepper confit over medium heat. Stir sauce over low heat just till heated through. Spoon bell pepper confit onto 4 plates.


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