Chicken And Peppers From Epirus Recipes

CHICKEN WITH ROASTED PEPPERS

Steps:

• Preheat grill or broiler. Season chicken to taste with salt and pepper, and lightly brush with olive oil. Grill or broil, skinside down first, about 10 minutes per side.
• Melt butter in a medium skillet over moderate heat. Cook onions with salt and pepper until soft and clear. Add garlic and paprika, and cook an additional minute, stirring constantly. Add remaining ingredients, bring to a boil, reduce to a simmer, and cook, uncovered, about 5 minutes.
• Place chicken over individual beds of bulgur wheat, rice or pasta. Ladle on sauce and serve.

CHICKEN AND PEPPERS FROM EPIRUS

Steps:

• Heat 3 tablespoons of butter in a large, heavy pot or Dutch oven over medium-high heat.
• Sear the chicken pieces in batches until lightly browned on all sides (7 to 8 minutes) and reserve.
• Add another tablespoon or so of butter (enough to comfortably sauté) and cook the onions, garlic and bell pepper, stirring, over medium heat until softened (about five minutes).
• Return chicken and any accumulated juices to the pot and season to taste with salt and pepper.
• Stir in the spices, hot pepper(s) and tomatoes.
• Add enough water to barely cover chicken .
• Cover the pot, reduce heat to low, and simmer till chicken is very tender and the sauce is thick (about one and a half hours).
• Swirl in the last bit of butter and serve hot with lots of bread to soak up the sauce.

CHICKEN 'N' PEPPERS

Steps:

• In a large bowl, combine the broth, soy sauce, garlic, cornstarch, ginger and cayenne pepper. Add chicken; stir to coat. Heat oil in a large skillet over medium-high heat. Add chicken mixture. Bring to a boil; cook and stir 2 minutes or until thickened. Reduce heat to medium. Add peppers and water; cook and stir for 5-8 minutes or until peppers are tender.

CHICKEN WITH RED BELL PEPPERS

Steps:

• Melt butter with oil in heavy large skillet over medium-high heat. Add peppers and garlic and sauté until pepper are tender, about 10 minutes. Using slotted spoon, transfer peppers to bowl.
• Season chicken with salt and pepper. Sprinkle flour over chicken to coat evenly. Add chicken to skillet and sauté until light brown, about 3 minutes per side. Transfer chicken to plate. Return peppers to skillet; add broth and wine. Increase heat to high. Boil until liquid thickens to sauce consistency, scraping up browned bits, about 5 minutes. Return chicken and any juices to skillet. Cook until chicken is cooked through, about 3 minutes. Season with salt and pepper. Transfer chicken and peppers to platter. Sprinkle with parsley.

CHICKEN AND PEPPERS WITH BALSAMIC VINEGAR

Steps:

• Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Place the chicken in the skillet, season with salt and pepper, and brown on both sides. Remove from heat, and set aside.
• Heat remaining oil in the skillet over medium heat, and stir in the red bell pepper, yellow bell pepper, orange bell pepper, and onion. Cook about 5 minutes, until tender. Mix in the garlic, and cook and stir about 1 minute. Mix in the basil and 2 tablespoons balsamic vinegar.
• Return the chicken to the skillet. Reduce heat to low, cover, and simmer 20 minutes, or until chicken is no longer pink and juices run clear. Stir in remaining balsamic vinegar just before serving.

BRAISED CHICKEN WITH PEPPERS AND MUSHROOMS

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Add the chicken and brown, turning occasionally, for 7 to 10 minutes. Stir in the mushrooms, oregano, and red pepper flakes and cook for 30 seconds. Stir in the tomatoes and break them up lightly with a fork. Add the lemon juice and salt and simmer for 2 minutes.
• In a bowl, combine the garlic, onions, and bell peppers. Place half of the mixture in the bottom of the crockpot. Cover with half the chicken and sauce, then layer on the remaining bell pepper mixture and top with the remaining chicken and sauce.
• Cover and cook on high for 3 hours or low for 4 hours. Garnish with the basil and serve hot.
• These leftovers make the best Italian-style hero sandwiches ever!

ITALIAN CHICKEN AND PEPPERS

Steps:

• Mix first eight ingredients; stir in peppers. Place chicken in a 3-qt. slow cooker. Top with sauce mixture., Cook, covered, on low until a thermometer inserted in chicken reads 165°, 3-4 hours. Serve with pasta; if desired, top with shaved cheese.

SAUTEED CHICKEN AND RED PEPPERS

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove bacon slices and drain on paper towels. When cool enough to handle, chop bacon into 1-inch pieces.
• Add chicken, bell pepper, green onion, and bacon to the skillet. Reduce heat to medium-low and cook until bell pepper has softened and chicken is heated through, 7 to 10 minutes. Season with salt and pepper to taste.