SPICY CHICKEN AND PEPPERS
My husband didn't think he could eat chicken prepared any way but fried-until he was coaxed into trying this colorful combination. Chili powder gives this skillet dish a little kick. -Ruth Ann Toppins of Huntington, West Virginia
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a large nonstick skillet, cook the chicken, green peppers, onion and garlic in oil until chicken juices run clear. Stir in the tomato sauce, tomatoes and seasonings. Bring to a boil. Reduce heat; cook, uncovered, for 5 minutes or until thickened. Serve over noodles. Sprinkle with parsley.
Nutrition Facts : Calories 548 calories, Fat 4g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 1069mg sodium, Carbohydrate 85g carbohydrate (0 sugars, Fiber 9g fiber), Protein 42g protein.
CHEESY SOUTHWEST CHICKEN STUFFED RED PEPPERS
Whenever a dish looks so impressive, tastes so good and is so easy to make, we call it a win. These Southwest-flavored peppers, stuffed with cheesy chicken and rice, and topped with crunchy tortilla chips, will make you feel like a dinnertime champ.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h25m
Yield 5
Number Of Ingredients 15
Steps:
- Heat oven to 400°F. Spray 8-inch square (2-quart) baking dish with cooking spray; spread salsa in baking dish.
- Cut thin slice from stem end of each bell pepper to remove top of pepper. Remove seeds and membranes; rinse peppers. If necessary, cut thin slice from bottom of each pepper so they stand up straight.
- In 12-inch nonstick skillet, heat oil over medium heat. Add onion, poblano chile and serrano chile. Cook 6 to 8 minutes, stirring occasionally, until vegetables are softened. Stir in taco seasoning mix, tomatoes, broth and salt. Heat to simmering. Stir in rice; remove from heat. Let stand 2 minutes to allow rice to absorb most of the moisture. Add chicken and cheese.
- Stuff peppers with chicken and rice mixture. Stand peppers upright in baking dish.
- Cover tightly with foil. Bake 20 minutes. Uncover; sprinkle tops of peppers generously with crushed tortilla chips. Bake uncovered 15 to 20 minutes longer or until peppers are tender and tops are lightly browned. Let stand 10 minutes before serving. Serve with sour cream.
Nutrition Facts : Calories 420, Carbohydrate 40 g, Cholesterol 60 mg, Fat 2, Fiber 5 g, Protein 21 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1260 mg, Sugar 12 g, TransFat 0 g
SPICY CHICKEN AND RICE
As a working mom with two kids, I have little time to prepare something hearty during the week. This recipe is easily tossed together in the morning and fabulous to come home to at night. Both of my picky eaters love it! -Jessica Costello, Westminster, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 5h50m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Place chicken in a 4- or 5-qt. slow cooker. In a large bowl, combine the tomatoes, green peppers, onion, garlic, paprika, salt, cumin and chipotle pepper; pour over chicken. Cover and cook on low for 5-6 hours or until chicken is tender., Remove chicken; cool slightly. Shred with two forks and return to the slow cooker. Stir in rice and beans; heat through. Garnish with cheese and sour cream.
Nutrition Facts : Calories 389 calories, Fat 7g fat (3g saturated fat), Cholesterol 59mg cholesterol, Sodium 817mg sodium, Carbohydrate 53g carbohydrate (10g sugars, Fiber 7g fiber), Protein 27g protein.
SAUTEED CHICKEN AND RED PEPPERS
Sometimes cooking for one can be a bit of a pain. This is a favorite dish of mine; it's quick, simple, delicious, and a great way to use leftover chicken. Serve on a bed of rice, couscous, or noodles or for a low-carb option, omit the starch.
Provided by Vickie_Clavette
Categories Meat and Poultry Recipes Pork
Time 30m
Yield 1
Number Of Ingredients 5
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.
Nutrition Facts : Calories 437.2 calories, Carbohydrate 5.1 g, Cholesterol 78.7 mg, Fat 35.5 g, Fiber 1.6 g, Protein 22.9 g, SaturatedFat 10.5 g, Sodium 821.9 mg, Sugar 2.7 g
SPICY CHICKEN TENDERS
These spicy chicken tenders get a little heat from red pepper and chili powder. Serve with a side of ranch dressing for dipping.
Provided by By Brooke Lark
Categories Entree
Time 35m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oven to 450°F. Line cookie sheet with parchment paper.
- In a pie plate, combine the Bisquick mix, onion powder, red pepper, chili powder, paprika, celery salt and sugar. Stir together until well mixed.
- In medium bowl, mix egg and milk with whisk until well blended. Spoon 1 to 2 tablespoons egg mixture into the Bisquick mixture; stir until little lumps form.
- Dip the chicken breast tenders into the egg mixture, then into the Bisquick mixture, then back into the egg mixture and finally back into the Bisquick mixture. Place on cookie sheet. Repeat with remaining chicken. Drizzle butter over chicken.
- Bake 12 to 14 minutes, turning halfway through bake time, until no longer pink in the center. Serve tenders with ranch dressing if desired.
Nutrition Facts : ServingSize 1 Serving
CHICKEN TENDERS WITH SPICY RICE AND RED PEPPERS
Make and share this Chicken Tenders With Spicy Rice and Red Peppers recipe from Food.com.
Provided by PanNan
Categories Chicken
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 300 degrees.
- Mix cilantro, cumin, paprika, salt and 1/2 the lime juice in small bowl.
- Coat chicken with mixture.
- Heat olive oil in large skillet over medium-high heat; add chicken.
- Cook until lightly browned on one side, about 2 minutes; turn.
- Cook to brown other side.
- Remove chicken to baking pan; place in oven to finish cooking, 15 minutes.
- Meanwhile, add onion, red pepper and jalapeño to same skillet over high heat.
- Cook 2 minutes.
- Add rice and ground red pepper.
- Cook, stirring, 1 minute.
- Pour in broth.
- Heat to boil.
- Cover; cook until rice is tender, 15 minutes Transfer rice to serving platter.
- Top with chicken.
- Drizzle with remaining lime juice.
Nutrition Facts : Calories 500.5, Fat 11.8, SaturatedFat 2.1, Cholesterol 72.6, Sodium 1107.5, Carbohydrate 61.1, Fiber 2.1, Sugar 2.7, Protein 34.3
CHICKEN WITH RED BELL PEPPERS
Provided by Dawn Murray
Categories Chicken Pepper Sauté Valentine's Day Quick & Easy Low Cal Bon Appétit
Yield Serves 4
Number Of Ingredients 9
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.
SZECHUAN CHICKEN, PEPPERS, AND PEAS ON RICE
Chicken is stir-fried with red bell pepper and sugar snap peas and served over rice in this Szechuan-inspired dish perfect for a weeknight.
Provided by Julie Hubert
Categories World Cuisine Recipes Asian
Time 40m
Yield 4
Number Of Ingredients 15
Steps:
- Place rice in a saucepan and cover with water. Mix with your fingers until water is cloudy; drain. Repeat once more. Add 1 1/2 cup water and 1 teaspoon salt. Bring to a boil; cook for 1 minute. Reduce heat, cover, and simmer until water is absorbed, about 12 minutes. Remove from heat and uncover.
- Mix remaining 1/2 teaspoon salt, chicken breasts, and cornstarch together in a bowl.
- Set a wok or large skillet over high heat and add oil. Add chicken, sugar snap peas, and red bell pepper. Cook, without stirring, for 1 minute. Stir or toss until chicken is lightly browned, about 4 minutes.
- Whisk soy sauce, rice wine vinegar, garlic, sugar, and chili garlic sauce together in a bowl. Pour into the wok. Reduce heat to medium-low, cover, and cook until chicken is no longer pink in the center, 3 to 4 minutes.
- Divide rice among 4 plates. Top with chicken and sauce. Garnish with green onions.
Nutrition Facts : Calories 555.3 calories, Carbohydrate 67.3 g, Cholesterol 73.2 mg, Fat 13.2 g, Fiber 6.3 g, Protein 37.1 g, SaturatedFat 2.4 g, Sodium 1491.3 mg, Sugar 3.8 g
SPICY CHICKEN, KIELBASA AND RICE WITH RED BELL PEPPERS
Make and share this Spicy Chicken, Kielbasa and Rice With Red Bell Peppers recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- heat oil in a large heavy skillet over medium-high heat.
- Season the cubed chicken with seasoning salt and pepper, then brown on all sides; remove to a plate.
- Add in the smoked sausage and brown slightly; remove to the plate with the chicken.
- Add in the onions, garlic, red bell peppers, oregano, paprika and cayenne pepper; saute for about 3 minutes.
- return the chicken and sausage back to the skillet and saute for another 2 minutes.
- Add in uncooked rice; stir to coat.
- Add in 2 cups chicken broth, tomato sauce and hot sauce (if using) mix to combine and bring to a boil, cover the skillet (or pot).
- reduce the heat to medium-low and simmer until the rice is tender and the liquid is absorbed, about 25 minutes (adding in more both if the mixture seems too dry).
- Mix in the peas and cook until heated through (about 2 minutes).
- Season with salt and pepper.
Nutrition Facts : Calories 1070.8, Fat 65.8, SaturatedFat 17.2, Cholesterol 228.1, Sodium 1451.5, Carbohydrate 59.7, Fiber 9.3, Sugar 14.3, Protein 58.2
SPICY RED RICE WITH CHICKEN AND VEGETABLES
Categories Chicken Onion Pepper Poultry Rice Tomato Valentine's Day Fall Bon Appétit
Yield Serves 4 to 6
Number Of Ingredients 12
Steps:
- Heat oil in heavy large pot over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken, bell peppers, onion, garlic and oregano to pot. Sauté 5 minutes. Mix in paprika and cayenne pepper. Add rice and stir to coat. Mix in 2 cups broth and tomato sauce. Bring to boil. Cover pot; reduce heat to medium-low and simmer until chicken and rice are tender and liquids are absorbed, adding more broth by 1/4 cupfuls if dry, about 25 minutes.
- Mix peas into chicken and rice. Cook until peas are heated through, about 2 minutes longer. Season to taste with salt and pepper and serve.
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