Chicken And Pepper Stew Recipes

CHICKEN AND PEPPER STEW

Steps:

• Rinse the chicken pieces and pat dry. Season with salt and pepper. Heat the canola or vegetable oil in a large, heavy skillet over medium-high heat, and brown the chicken pieces, in batches, on each side for about 5 minutes. Transfer to a bowl or plate. Pour off the fat from the pan and discard.
• Turn the heat down to medium. Add the olive oil and the onion with a pinch of salt. Cook, stirring and scraping the bottom of the pan to deglaze, until the onions begin to soften. Continue to cook, stirring occasionally, until the onions are tender, about 5 minutes. Add the hot and sweet peppers, a bit of salt and the garlic, and cook, stirring, until the peppers begin to soften, about 5 minutes. Add the tomatoes and sugar and stir together until the tomatoes begin to bubble and smell fragrant, about 5 minutes.
• Return the chicken pieces to the pan. Cover and cook 25 to 30 minutes over medium-low heat, stirring at regular intervals and turning the chicken pieces over so that the ingredients don't scorch and the chicken cooks evenly. The peppers should be very soft and the chicken quite tender. Add freshly ground pepper, taste and adjust the salt, and serve with rice, other grains of your choice or noodles.

CHICKEN AND GARLIC STEW

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place olive oil in a heavy oven-safe Dutch oven which can be tightly covered. Add 1/3 of the chicken, garlic, parsley, celery leaves, tarragon, salt, white pepper, allspice, cinnamon and dry white wine. Mix. Repeat two more times.
• Cover pot tightly and place in preheated oven, cook for about 1 1/4 hours. The chicken will not be brown, but moist and succulent. If desired, serve with crusty bread to mop up the sauce.

SLOW-COOKER CHICKEN STEW WITH PEPPER AND PINEAPPLE

Steps:

• Mix all ingredients except pineapple, cornstarch and bell pepper in 3 1/2- to 6-quart slow cooker.
• Cover and cook on low heat setting 7 to 8 hours (or high heat setting 3 to 4 hours) or until vegetables are tender and chicken is no longer pink in center.
• Mix reserved pineapple juice and cornstarch until smooth; gradually stir into chicken mixture. Stir in pineapple and bell pepper.
• Cover and cook on high heat setting about 15 minutes or until slightly thickened. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.

CHICKEN, BUTTER BEAN & PEPPER STEW

Steps:

• Heat oven to 180C/160C fan/gas 4. Heat the oil in a large flameproof casserole dish. Add the onion, celery and peppers, and fry for 5 mins. Add the garlic and paprika, and cook for a further 3 mins.
• Stir in the tomatoes, stock and butter beans, and season well. Bring to the boil, then nestle the chicken thighs into the sauce. Cover with a tight-fitting lid and put in the oven for 45 mins.

CHICKEN STEW WITH PEPPER AND PINEAPPLE

Steps:

• Mix chicken, carrots, broth, ginger root, brown sugar, soy sauce, allspice and pepper sauce in 1 1/2- to 4-quart crock pot slow cooker. Cover and cook on low heat setting 7 to 8 hours or until vegetables are tender and chicken is no longer pink in center.
• Mix cornstarch and reserved pineapple juice; gradually stir into chicken mixture. Stir in pineapple and bell pepper. Cover and cook on high heat setting about 15 minutes longer or until slightly thickened and bubbly.

CHICKEN & CHILE PEPPER STEW

Steps:

• In a large stockpot, bring the chicken, onion, carrots, celery, dill, parsley, bay, peppercorns, cayenne pepper, salt, and water to a boil.
• Decrease heat to low and simmer until the chicken is tender (50 minutes).
• Remove chicken from pot and set aside to cool.
• Let stock continue to simmer for another 15 minutes, then strain into a clean stockpot and set aside.
• Using two forks, shred the chicken (removing any meat clinging to the bones).
• In a small mixing bowl, combine the orange juice and lime juice.
• Break the chiles into pieces and soak in the juice mixture for 20 minutes.
• Transfer to a blender and blend until smooth; set aside.
• In a large skillet, melt the butter, then sauté the onions with the turmeric until the onions are soft and translucent (8 minutes).
• Add the garlic and cumin and sauté for another minute.
• Soak the bread in the evaporated milk.
• Add the blended chile mixture to the skillet and cook until the liquid cooks off (10 minutes).
• Skim off any fat that may have risen to the surface on the cooling stock.
• Add the soaked bread to the skillet (discarding the milk) and cook, stirring constantly for 30 seconds. Add the contents of the skillet to the stock along with the walnuts, potatoes, and cheese, and cook, stirring occasionally, until thick enough to coat the spoon (30 minutes).
• Add the chicken meat, and let simmer 10 more minutes.
• Ladle the stew into bowls and garnish with the sliced eggs.

CHICKEN-PEPPER STEW

Steps:

• Place chicken in large saucepan.
• Add enough water to cover.
• Bring to a boil.
• Skim well.
• Dice 1 carrot, add to chicken with salt, peppercorns, allspice, bay leaf, cloves and leek.
• Cook about 40 minutes or until chicken is tender.
• Remove chicken from broth.
• Cool.
• Strain broth.
• Add enough water, if needed, to make 4 c liquid.
• Reserve 1/2 c broth for later use.
• Pour remaining broth back into saucepan.
• Grate remaining carrots.
• Add to broth with onions, cabbage, tomato puree and chili pepper.
• Bring to a boil.
• Reduce heat.
• Cook, stirring frequently until thickened and vegetables are tender.
• Add peanuts.
• Cook 15 minutes longer, stirring frequently.
• Remove skin and bones from chicken.
• Cut chicken into large pieces.
• Combine reserved broth with chicken in heavy saucepan.
• Heat through.
• Place chicken, vegetable mixture, and rice in separate serving dishes.
• Place rice, then chicken, then vegetable mixture in soup bowls to serve.

SLOW-COOKER CHICKEN AND PEPPER STEW

Steps:

• Place chicken in slow cooker sprayed with cooking spray; top with onions and garlic.
• Combine all remaining ingredients except bell peppers, cheese and basil; pour over ingredients in slow cooker. Cover with lid.
• Cook on LOW 5 to 7 hours (or on HIGH 3 to 4 hours), stirring in bell peppers for the last hour.
• Stir in cheese just before serving; sprinkle with basil.