Chicken With Peppers And Tomatoes Recipes

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CHICKEN WITH PEPPERS AND TOMATOES



Chicken with Peppers and Tomatoes image

Provided by Mary Sellen

Categories     Chicken     Pepper     Poultry     Tomato     Sauté     Low/No Sugar     Summer     Bon Appétit     California

Yield Serves 4

Number Of Ingredients 10

3 tablespoons butter
4 boneless skinless chicken breast halves
1 small onion, chopped
4 mushrooms, sliced
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1 14- to 16-ounce can stewed tomatoes
1/3 cup canned chicken broth
1 teaspoon chili powder
1/2 teaspoon dried crushed red pepper

Steps:

  • Melt 1 1/2 tablespoons butter in heavy large skillet over medium-high heat. Season chicken with salt and pepper. Add to skillet and cook until golden brown and cooked through, about 3 minutes per side. Transfer to platter.
  • Melt remaining 1 1/2 tablespoons butter in same skillet over medium heat. Add onion, mushrooms and bell pepper to skillet and sauté until almost tender, about 5 minutes. Add tomatoes with juices, broth, chili powder and crushed red pepper. Cook until mixture thickens, breaking up tomatoes with wooden spoon, about 8 minutes. Return chicken and any juices on platter to skillet. Simmer until chicken is just heated through, about 2 minutes. Transfer to platter and serve.

CHICKEN, PEPPER AND TOMATOES



Chicken, Pepper and Tomatoes image

Provided by Food Network

Time 35m

Yield 4 servings

Number Of Ingredients 9

4 large skinless boneless chicken breast halves, tenders removed
1/4 cup olive oil
1 red bell pepper, thinly julienned
1 carrot peeled and thinly julienned
1 stalk celery, thinly julienned
1 clove garlic thinly sliced
1/2 cup dry white wine
1 cup Italian canned plum tomatoes, cut into strips
Salt and freshly ground black pepper

Steps:

  • Heat the olive oil, in a large skillet, over medium high heat. Add the chicken and saute for 2 minutes a side to add some color. Remove the chicken to a plate.
  • Add the bell pepper, carrot, celery and garlic to the skillet and saute, stirring continuously, for about 2 minutes or until the vegetables begin to get tender. Add the white wine and evaporate. Add the tomatoes, return the chicken on top. Cover and cook over low heat for 5 to 8 minutes or until the chicken is cooked through.
  • Remove the chicken and set over the warm rice salad. Adjust seasoning of the pan sauce and spoon over the top.

BRAISED CHICKEN WITH GREEN PEPPERS AND TOMATOES



Braised Chicken With Green Peppers and Tomatoes image

Make and share this Braised Chicken With Green Peppers and Tomatoes recipe from Food.com.

Provided by CulinaryQueen

Categories     Chicken Breast

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 9

6 tomatoes, peeled and coarsely chopped
2 -4 tablespoons extra virgin olive oil
6 boneless skinless chicken breasts
salt and pepper, for seasoning
1 large onion, chopped
3 garlic cloves, minced
2 tablespoons fresh Italian parsley, minced or 2 tablespoons dried parsley
2 green bell peppers, coarsely chopped
1 cup dry white wine or 1 cup sherry wine

Steps:

  • Bring a pot of water to the boil. Score an 'X' on the bottom of each tomato. Carefully place tomatoes into the boiling water, turn off the heat and let sit for about 1-2 minutes. Remove the tomatoes with a slotted spoon and peel the skin off. Chop tomatoes and set aside.
  • Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Sprinkle chicken with salt and pepper. Cook chicken until golden brown, about 2-3 minutes each side, adding more oil to pan as needed. Transfer chicken to platter.
  • In same skillet, add onion, garlic and parsley and saute until onion is soft, scraping up any brown bits, about 5 minutes.
  • Add green peppers, tomatoes and wine and stir to combine. Season with salt and pepper.
  • Lay chicken breasts on top of mixture. Cover and simmer over mediun-low heat for 30 minutes. Uncover and cook until chicken is tender and sauce is reduced, about 15 minutes.
  • Serve with rice or noodles.
  • Enjoy!

Nutrition Facts : Calories 245.4, Fat 6.3, SaturatedFat 1.1, Cholesterol 68.4, Sodium 87.8, Carbohydrate 10.8, Fiber 2.6, Sugar 5.7, Protein 29.1

CHICKEN BREASTS WITH TOMATO, RED PEPPER AND THYME



Chicken Breasts With Tomato, Red Pepper and Thyme image

Provided by Pierre Franey

Categories     dinner, main course

Time 30m

Yield 4 servings

Number Of Ingredients 12

4 boneless skinless whole chicken breasts, halved, about 1 1/2 pounds
Salt and freshly ground pepper to taste
8 ripe plum tomatoes, about 1 1/4 pounds
2 tablespoons olive oil
1 tablespoon finely chopped garlic
1/2 cup finely chopped onion
1 large red sweet pepper, cored, seeded and cut into 1/2-inch cubes
2 tablespoons red-wine vinegar
1/4 cup fresh or canned chicken broth
12 small imported black olives
1 bay leaf
8 sprigs fresh thyme or 1 teaspoon dried

Steps:

  • Sprinkle the chicken with salt and pepper. Drop the tomatoes in a kettle of boiling water and let them remain for 10 seconds. Drain and peel. Cut them into 1-inch cubes. There should be about 3 cups.
  • Heat the oil in a skillet and add the chicken pieces. Cook over medium-high heat until golden brown on one side, about 2 minutes. Turn the chicken pieces and brown for about 1 minute. Add the garlic, onion and red pepper. Cook and stir briefly until the vegetables are wilted. Add the vinegar, chicken broth, tomatoes, olives, bay leaf and 4 sprigs of the thyme. Cover tightly, lower heat and cook, simmering for 15 minutes.
  • Uncover and cook 5 minutes more. Remove the bay leaf and thyme sprigs. Serve immediately with the remaining thyme sprigs for garnish.

Nutrition Facts : @context http, Calories 364, UnsaturatedFat 15 grams, Carbohydrate 13 grams, Fat 21 grams, Fiber 4 grams, Protein 31 grams, SaturatedFat 5 grams, Sodium 981 milligrams, Sugar 6 grams, TransFat 0 grams

CHICKEN BREASTS WITH PEPPERS, TOMATOES AND SAFFRON



Chicken Breasts With Peppers, Tomatoes and Saffron image

Portugal launched great explorations in the 15th and 16th centuries, often in search of spices, and to a large extent, their discoveries defined their national cuisines. They discovered Madeira, the Azores and the Cape Verde Islands. Vasco da Gama, seeking a sea route to India, brought back one of most important spices of all, black pepper. Exploration of the New World turned up sweet and hot peppers, corn, all varieties of beans, tomatoes, vanilla, avocados, chocolate, squashes and guavas (from which chewing gum is made). These discoveries truly revolutionized the kitchens of Europe. This dish has a sauce based on tomatoes and is typical of casseroles found in Portugal. First the peppers, onions and garlic are sautéed in olive oil. Tomatoes and saffron, another spice associated with the Iberian peninsula, are added to this mixture. The chicken is browned first, then slowly cooked. The pan is deglazed with chicken stock and white wine before the other ingredients are combined.

Provided by Pierre Franey

Categories     dinner, one pot, main course

Time 30m

Yield 4 servings

Number Of Ingredients 13

2 tablespoons olive oil
3 cups cored seeded sweet red, green and yellow peppers, cut into thin strips
1 cup thinly sliced onions
1 tablespoon finely chopped garlic
Salt and freshly ground pepper to taste
1 cup canned crushed tomatoes
1/4 teaspoon saffron stems or 1/2 teaspoon turmeric
2 tablespoons butter
4 boneless skinless chicken breasts, about 1 1/4 pounds
1 tablespoon finely chopped shallots
1/4 cup dry white wine
1/4 cup fresh or canned chicken broth
4 tablespoons finely chopped parsley

Steps:

  • Heat the oil over medium high heat in a skillet. Add the peppers, onions, garlic, salt and pepper. Cook, stirring, about 3 minutes or until crisp tender. Then add the tomatoes and saffron. Cover and simmer 10 minutes.
  • Meanwhile, melt the butter in a skillet large enough to hold the chicken breasts in one layer. Season the chicken with salt and pepper. Cook over medium heat until lightly browned, about 4 minutes. Turn the pieces, reduce the heat and cook about 5 minutes or until done. Do not overcook. Transfer the chicken to a warm platter and keep it warm.
  • Add the shallots to the skillet and cook until wilted. Do not brown. Pour in the wine and scrape the bottom with a wooden spatula to dissolve any brown particles that may cling to the bottom of the skillet. Reduce the wine almost completely and add the chicken broth. Let this cook until it is almost totally reduced. Add the chicken breasts and any liquid that may have accumulated. Add the pepper and tomato mixture, bring to a simmer and add the parsley. Serve with rice.

Nutrition Facts : @context http, Calories 352, UnsaturatedFat 9 grams, Carbohydrate 14 grams, Fat 17 grams, Fiber 3 grams, Protein 34 grams, SaturatedFat 5 grams, Sodium 821 milligrams, Sugar 4 grams, TransFat 0 grams

TUSCAN CHICKEN WITH TOMATO & PEPPERS



Tuscan Chicken with Tomato & Peppers image

Home-cooking doesn't get any easier-or delicious-than this Tuscan-style baked chicken with potatoes, tomatoes and fresh peppers.

Provided by My Food and Family

Categories     Home

Time 1h20m

Yield 6 servings

Number Of Ingredients 6

1 lb. baking potatoes (about 3), peeled, cut into 1-1/2-inch chunks
1 red pepper, chopped
1 can (14.5 oz.) diced tomatoes, drained
1 cup frozen corn
6 small boneless skinless chicken breasts (1-1/2 lb.)
1/2 cup KRAFT Tuscan House Italian Dressing

Steps:

  • Heat oven to 400ºF.
  • Combine vegetables in 13x9-inch baking dish sprayed with cooking spray. Top with chicken; drizzle with dressing.
  • Bake 30 min. Reduce oven temperature to 350ºF. Bake 30 min. or until chicken is done (165ºF).

Nutrition Facts : Calories 320, Fat 12 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 70 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 27 g

BRAISED CHICKEN WITH GREEN PEPPERS AND TOMATOES



Braised Chicken with Green Peppers and Tomatoes image

Categories     Chicken     Pepper     Poultry     Tomato     Braise     Quick & Easy     Low/No Sugar     Dinner     Bell Pepper     Bon Appétit     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 8

4 tablespoons (about) extra-virgin olive oil, divided
2 1/4 pounds skinless boneless chicken thighs (about 12)
1 large onion, minced
3 garlic cloves, minced
2 tablespoons minced fresh Italian parsley
2 green bell peppers, cut into 1-inch squares
6 whole tomatoes from 28-ounce can, drained, chopped
1 cup dry white wine

Steps:

  • Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Sprinkle chicken with salt and pepper. Working in batches, cook chicken until golden brown, about 4 minutes total, adding more oil as needed. Transfer to platter (reserve skillet).
  • Add onion, garlic, and parsley to same skillet; sauté until onion is soft, scraping up browned bits, about 4 minutes. Add green peppers, tomatoes, and wine; return chicken to skillet. Cover; simmer over medium-low heat 30 minutes. Uncover; cook until chicken is tender and sauce is reduced, about 15 minutes. Season with salt and pepper.

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