CHICKEN WITH BELL PEPPERS ONION AND OLIVES
Chicken with bell peppers onion and olives is a tasty and dainty dish, very simple to make and therefore perfect if you are looking for quick recipes for lunch or dinner. The strong flavor of the bell pepper perfectly matches the sweetness of the onion and the delicacy of the chicken, creating a perfect mix of flavors that will allow you to serve the chicken breast in an alternative way. We chose red bell peppers, but you can use green ones or even both. For an alternative recipe, you can substitute bell peppers with zucchini or eggplants. In Italy, chicken with bell peppers onion and olives is considered a complete second course, so usually eaten after a plate of pasta or risotto. But it can be enjoyed even as a sole dish, with slices of bread or boiled Basmati rice.
Provided by Barbara Lucchini
Categories meat recipe
Time 40m
Yield 4
Number Of Ingredients 6
Steps:
- cut the bell peppers into strips.
- In a large skillet, simmer the onion for 3-4 minutes
- add the bell peppers and cook
- Season with salt and pepper, then turn off the heat and leave aside.
- Now cut the chicken breasts into small pieces
- Cook the chicken over high heat for 7-8 minutes
- Then add bell peppers, onion and finally the pitted olives. Stir and cook for 1-2 minutes.
Nutrition Facts : ServingSize 100 g, Calories 120 cal
BASQUE-STYLE CHICKEN WITH PEPPERS AND OLIVES
Steps:
- Cook the chicken: Return all the chicken to the pan, skin side up, along with any juices in the bowl. It's ok if the thighs are a tight fit. Spoon some of the sauce over the chicken. Return to a boil, lower the heat, and partially cover. Simmer for 20 to 25 minutes, or until the chicken is cooked through, opaque, and registers 165°F with a digital thermometer.
MEDITERRANEAN CHICKEN WITH PEPPERONCINI AND KALAMATAS
A bright flavorful spring or summer dish delicious any time of the year. Serve over couscous or white or brown rice.
Provided by beverlyb
Categories World Cuisine Recipes European Greek
Time 6h50m
Yield 4
Number Of Ingredients 11
Steps:
- Layer whole pepperoncini on the bottom of a slow cooker. Sprinkle the olive slices and garlic on top of the peppers.
- Rinse chicken and pat dry. Place on top of pepperoncini mixture. Sprinkle chicken with 1 1/2 teaspoons paprika, the salt, pepper and lemon zest. Slowly pour in lemon juice.
- Cover and cook on low 6 to 6 1/2 hours or until meat easily pulls away from bone. Remove chicken to a warm plate and cover to keep warm.
- Turn slow cooker on high. Skim fat from cooking liquid. Whisk in sour cream until blended. Cover and simmer on high until heated through 8 to 10 minutes depending on your cooker. Stir in pepper and paprika.
Nutrition Facts : Calories 841 calories, Carbohydrate 13.8 g, Cholesterol 248.7 mg, Fat 55.9 g, Fiber 1.7 g, Protein 68.1 g, SaturatedFat 18.2 g, Sodium 2694.3 mg, Sugar 1 g
CHICKEN AND OLIVES
The sharp, briny bite of olives is the dominant flavors here, which is why it pairs so well with chicken breast. This is one of those dishes where, if you tasted the chicken and sauce separately, you probably wouldn't be very impressed, but together they're magic.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- Season skin-side of chicken with salt, black pepper, and cayenne pepper. Turn breasts over and season skinless side with salt, black pepper, cayenne, and herbes de Provence. Turn again so that the skin-side is facing up; rest for 10 minutes.
- Heat olive oil in a large skillet over high heat. Place chicken skin-side down in hot oil. Reduce heat to medium-high and cook chicken until skin is well-browned, about 5 minutes. Turn chicken and cook until just browned, about 2 minutes; transfer to a plate.
- Reduce heat to medium. Cook and stir shallots in the hot skillet until just softening and golden brown, about 2 minutes. Stir olives into shallots and cook until fragrant, about 30 seconds.
- Pour the chicken broth into the skillet; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add lemon juice, 2 tablespoons of the reserved olive brine, lemon zest, and cumin; increase heat to high and cook until sauce is reduced by half, 2 to 3 minutes.
- Reduce heat to low and return chicken, skin-side up, to the skillet. Cover the skillet with a lid and cook until no longer pink in the center and the juices run clear, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a plate and cover with aluminum foil.
- Stir parsley and butter into sauce, stirring continuously until butter is melted and sauce is shiny. Spoon sauce over chicken.
Nutrition Facts : Calories 641.5 calories, Carbohydrate 6.7 g, Cholesterol 206.6 mg, Fat 37.1 g, Fiber 1.8 g, Protein 69.1 g, SaturatedFat 10.4 g, Sodium 901.3 mg, Sugar 0.4 g
CHICKEN WITH BELL PEPPERS AND OLIVES
Categories Chicken Olive Pepper Poultry Sauté Quick & Easy Healthy Bon Appétit
Yield Serves 2; can be doubled
Number Of Ingredients 7
Steps:
- Using rolling pin, pound chicken to uniform 1/2-inch thickness. Sprinkle with herbs and salt and pepper. Heat oil in heavy medium skillet over medium-high heat. Add chicken, skin side down; cook until brown, about 3 minutes per side. Transfer to plate.
- Add peppers to same skillet. Sauté over high heat 3 minutes. Add olives and garlic and stir 1 minute. Add wine and boil 1 minute, stirring up any browned bits. Return chicken and any accumulated juices to skillet. Cover, reduce heat to medium-low and simmer until chicken is cooked through, about 3 minutes. Season with salt and pepper and serve.
SKILLET CHICKEN WITH SILKY PEPPERS AND GREEN OLIVES
Made with diced fresh tomato and colorful sweet bell peppers, this savory chicken dish is lively and bright. Cooked as written, the sauce is on the brothy side, perfect for pouring over rice or couscous, or for sopping up with bread. But if you prefer it to be heartier, remove the chicken pieces from the pan once they're cooked, then simmer to reduce the sauce, stirring occasionally, for another 5 to 8 minutes. Return chicken to the pan and stir in olives, then garnish with herbs to serve.
Provided by Melissa Clark
Categories weekday, poultry, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Pat chicken dry with paper towels. Season all over with 1 tablespoon oregano, 1 1/2 teaspoons salt and 1/2 teaspoon black pepper. Set aside at room temperature while preparing the vegetables (or refrigerate for up to 24 hours).
- Slice the peppers into 1/4-inch strips, removing the seeds. Peel and thinly slice the garlic cloves. Chop the tomato.
- In a large skillet, heat 1 tablespoon oil over medium-high. When the oil thins out and coats the bottom of the pan, add chicken, skin side down, and sear until browned on both sides, 4 to 6 minutes per side. Do this in batches if necessary; don't crowd the pan. Transfer the chicken pieces to a plate as they brown.
- Add remaining 1 tablespoon oil to the skillet and stir in peppers. Sauté until tender and lightly browned, 6 to 8 minutes. Add garlic, remaining oregano and red-pepper flakes, and cook until garlic is lightly golden, 2 to 3 minutes. Stir in tomato and remaining 1/2 teaspoon salt, and cook until tomatoes begin to release their juices, 3 minutes.
- Lower heat to a simmer and nestle in the browned chicken, skin side up, pouring in any accumulated juices from the plate. Partly cover the pan and cook until chicken is cooked through and peppers are soft and stewy, 20 to 30 minutes. Taste and add more salt if needed. In the last minute or two of cooking, stir in olives to let them heat up. Remove from heat, and sprinkle parsley or other herbs on top. Garnish with lemon wedges, if you like.
SKILLET CHICKEN WITH OLIVES
While I was visiting my cousin Lilliana in Italy, she made this heavenly chicken for lunch. Now it's a family favorite stateside, too. -Rosemarie Pisano, Revere, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Sprinkle chicken with rosemary, pepper and salt. In a large skillet, heat oil over medium-high heat. Brown chicken on both sides., Add olives, wine and, if desired, capers. Reduce heat; simmer, covered, 2-3 minutes or until a thermometer inserted in chicken reads 170°.
Nutrition Facts : Calories 237 calories, Fat 15g fat (3g saturated fat), Cholesterol 76mg cholesterol, Sodium 571mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 21g protein. Diabetic Exchanges
CHICKEN BREASTS WITH PEPPERS OLIVES AND GARLIC
Recipe adapted from "The Simpler The Better: Sensational Home Cooking in 3 Easy Steps." I received a copy of the recipe from my mom and have since modified it by adding capers and wine. Use jarred roasted peppers, the ones in oil or in salt water both work well. I use the "tube" style of tomato paste.
Provided by gourmetmomma
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Season chicken breasts with salt and pepper. Grill - time will vary according to your grill. The recipe will work with ANY cooked chicken. Prepare the sauce while the chicken cooks.
- Roughly chop the olives. Coarsely chop the peppers. Mince the garlic (or use a garlic press).
- Heat olive oil in a large skillet over medium heat. Add garlic and cook for about 1 minute.
- Add the olives, peppers, tomato puree, red wine, and capers. Cook until the sauce begins to bubble and thicken, about 5 minutes. You will need to stir the sauce to keep it from sticking. Taste the sauce and add salt and or pepper if needed. It will depend on how salty the olives and peppers were.
- When the sauce is done, pour over cooked chicken.
- We slice the chicken into long strips and fan the strips over rice. Then we pour the sauce over the chicken. It plates up well. I tend to serve it with the rest of the red wine that didn't get enjoyed during cooking. A green veggie or salad completes the meal.
Nutrition Facts : Calories 400.2, Fat 28.5, SaturatedFat 5.9, Cholesterol 92.8, Sodium 710.8, Carbohydrate 4.5, Fiber 1.2, Sugar 0.6, Protein 31.1
BAKED CHICKEN WITH MEZZETTA OLIVES AND ROASTED RED PEPPERS RECIPE BY TASTY
This Baked Chicken with Mezzetta® Castelvetrano Olives and Roasted Red Peppers is unbelievably tasty and easy to throw together.
Provided by Mezzetta
Categories Dinner
Yield 6 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350°F (180°C).
- Season the chicken thighs generously with salt and pepper.
- Heat a large cast-iron skillet over medium-high heat. When the pan is very hot, add the olive oil and tilt to coat the pan. Add the chicken thighs, skin-side down, and cook without disturbing for 5-7 minutes, or until the skin is crispy and golden brown. Flip the chicken and cook for another 3 minutes, until lightly browned on the other side. Remove the chicken from the pan and set aside.
- Reduce the heat to medium-low, then add the onion and garlic to the pan and sauté, stirring frequently, for 2-3 minutes, or until they begin to soften. Watch carefully so they don't burn.
- Add the Mezzetta® Roasted Red Bell Peppers, Mezzetta® Pitted Castelvetrano Italian Olives, and yellow squash, then cook for 1 minute, stirring to combine.
- Stir in the diced tomatoes and white wine, bring to a simmer and cook for 5 minutes until tomatoes start to break down and the mixture begins to reduce slightly.
- Fold in the butter, then add the chopped thyme and red pepper flakes, if using, and season with salt and pepper.
- Nestle the chicken thighs into the sauce, skin-side up, leaving some of the skin exposed.
- Transfer to the oven and bake for 30-40 minutes, or until the chicken is cooked through and easily pulls away from the bone. Cover the pan loosely with foil if the skin starts to get too dark.
- Remove from the oven and let rest for 5 minutes, then garnish with the parsley and serve.
- Enjoy!
Nutrition Facts : Calories 286 calories, Carbohydrate 11 grams, Fat 20 grams, Fiber 2 grams, Protein 15 grams, Sugar 4 grams
CHICKEN WITH PEPPERS AND ONIONS
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
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 WITH OLIVES AND PEPPERS
A very pretty dish made with cubed chicken so that it cooks up fast. From "Good Housekeeping" magazine.
Provided by threeovens
Categories Chicken Thigh & Leg
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a skillet, heat 1 tablespoon oil, over medium heat; cook half of the garlic until it begins to sizzle.
- Add bread cubes, cook while turning, until golden and crisp, about 5 to 6 minutes; transfer to a large serving platter.
- Wipe out skillet and add another tablespoon of oil; increase heat to medium high.
- Season chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper; cook until browned, about 3 minutes.
- Transfer chicken to a medium bowl.
- reduce heat to medium and add peppers; cook until they just begin to soften, about 2 to 3 minutes.
- Add shallot, remaining garlic and cook 2 minutes; stir in sherry and water and cook an additional 3 to 4 minutes.
- Return chicken, and any accumulated juices, to skillet and cook about 4 minutes to heat through.
- Remove from heat, stir in lemon juice,olives, parsley; season with about 1/8 teaspoon salt, if needed.
- Pour over croutons and serve.
Nutrition Facts : Calories 279.6, Fat 12.7, SaturatedFat 2.3, Cholesterol 94.4, Sodium 236.2, Carbohydrate 7.8, Fiber 1.9, Sugar 2.8, Protein 23.6
CRISPY CHICKEN THIGHS WITH PEPPERS, CAPERS AND OLIVES
The Italian technique employed here - sautéing chicken with a weighted pan on top - is called al mattone. It yields a crisp, burnished skin and very juicy meat. Instead of the usual spatchcocked bird, this recipe calls for large bone-in, skin-on thighs. Cook them in a cast iron pan, if you can, for even heat, but any heavy skillet will do. For a bit of smokiness, the chicken may be cooked (in the cast iron pan) over a charcoal grill. The accompanying sweet pepper stew can be made up to a day in advance and reheated, and starting your seasoning early - an hour ahead or up to 24 - will result in the tastiest chicken.
Provided by David Tanis
Categories poultry, main course
Time 1h
Yield 6 servings
Number Of Ingredients 18
Steps:
- Start the chicken: Pat chicken dry and place in a large bowl. Season well with salt and pepper. Add garlic, rosemary, red-pepper flakes, lemon zest and juice. Add 1 tablespoon olive oil and toss the thighs to coat, using hands to smear the mixture evenly over the chicken. Let marinate for 1 hour at room temperature, or, if time permits, overnight in the refrigerator.
- Make the peppers: Put 2 tablespoons olive oil in a large, wide skillet with a lid over medium-high heat. When oil begins to look wavy, add onions and stir to coat. When the onions begin to soften (don't let them brown), add peppers and stir to combine. Season well with salt and pepper, and add garlic and red-pepper flakes. Stir to incorporate and reduce heat to medium. Cover, leaving the lid ajar.
- Cook mixture for about 15 minutes, stirring frequently, until completely soft. Add olives, vinegar and capers, and cook for a few minutes more, just to meld the flavors. Taste and adjust seasoning. Sprinkle with oregano. Set aside. Serve warm or at room temperature.
- Cook the chicken: Place a large cast iron or heavy-bottomed skillet over high heat. Add remaining 3 tablespoons olive oil. When oil is wavy, add chicken thighs, skin-side down. Shake the pan to make sure the chicken isn't sticking.
- Lower the heat to medium. Place a piece of parchment or aluminum foil on top of chicken and set another skillet on top. Add some weight - a brick or canned goods, for example - to the top skillet. Set heat to low and cook for 20 minutes, checking occasionally to be sure chicken isn't sticking, until the skin side is beautifully browned.
- Turn thighs over and cook for 10 minutes more, until thighs are cooked through. (To test, pierce the chicken with a paring knife. The juices should run clear.) If you wish, turn the thighs skin-side down again and let crisp for a few more minutes.
- Serve 1 thigh and a large spoonful of stewed peppers to each guest. Leftover peppers, if any remain, will keep in an airtight container in the refrigerator for up to a week.
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