SWEET PEPPER CHICKEN
Sweet red and green pepper strips add attractive color to this delicious chicken from Ann Johnson. "Put it in the slow cooker before getting ready for church on Sunday morning," recommends the Dunn, North Carolina cook. "It'll be ready to eat by the time you get home."
Provided by Taste of Home
Categories Dinner
Time 4h10m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, brown chicken in oil on both sides. Transfer to a 5-qt. slow cooker. Top with mushrooms, onion and peppers. Combine the soups; pour over vegetables., Cover and cook on low for 4-5 hours or until a thermometer reads 170°. Serve with rice.
Nutrition Facts : Fat 11 g fat (3 g saturated fat), Cholesterol 79 mg cholesterol, Sodium 808 mg sodium, Carbohydrate 13 g carbohydrate, Fiber 2 g fiber, Protein 30 g protein.
SWEET AND HOT PEPPER CHICKEN, ASIAN-STYLE
Steps:
- In a medium bowl, combine the soy sauce, dark soy and cornstarch. Whisk to blend well, and add the chicken to the sauce. Toss to evenly coat the chicken and set aside for 15 to 20 minutes.
- In a medium bowl, combine the ketchup, stock, chili garlic sauce and sugar. Stir to combine and set aside until ready to use. Place a wok over high heat and add the vegetable oil to the pan. Swirl the wok to be sure to coat well with the oil. Add the ginger, garlic, green onions, dried chilies and jalapenos to the wok. Cook, stirring often until the garlic is fragrant and the chilies begin to brown, about 20 to 30 seconds. Add the chicken, bell peppers and onions to the pan and stir-fry until the chicken is no longer pink, about 4 to 5 minutes. Add the sauce to the pan and bring to a boil, being sure to toss well in order to coat all the chicken and vegetables evenly, about 1 to 2 minutes. Sprinkle the sesame seeds, sesame oil and cilantro into the pan and toss to combine. Remove from the heat and serve on a platter with steamed white rice.
CHICKEN AND SWEET PEPPER STIR-FRY
Stir-fry fans will line up for seconds with this easy combo of fresh and colorful bell peppers, tender chicken, and an Asian sauce over instant rice.
Provided by By Betty Crocker Kitchens
Categories Entree
Yield 4
Number Of Ingredients 14
Steps:
- Cook rice in 1 1/2 cups water as directed on package.
- Meanwhile, in small bowl, combine all sauce ingredients; mix well. Set aside.
- Heat oil in wok or 12-inch skillet over medium-high heat until hot. Add chicken strips; cook and stir 3 to 5 minutes or until no longer pink in center. Add garlic; cook and stir an additional 30 seconds or until tender. Remove chicken mixture from wok; place on plate.
- Add bell peppers and onion to same wok; cook and stir 1 minute. Add 1/4 cup water; cover and cook 2 minutes or until vegetables are partially cooked. Uncover; stir in pineapple and sauce mixture. Cook uncovered an additional 2 to 3 minutes or until vegetables are crisp-tender. Return chicken to wok; cook and stir until thoroughly heated. Serve over rice.
Nutrition Facts : Calories 430, Carbohydrate 59 g, Cholesterol 70 mg, Fat 1, Fiber 2 g, Protein 30 g, SaturatedFat 2 g, ServingSize 1/4 of Recipe, Sodium 880 mg, Sugar 18 g
SHEET-PAN CHICKEN WITH SWEET POTATOES AND PEPPERS
This sheet-pan supper brings velvety sweet potatoes together with soft bell peppers, pungent sage and roasted chicken thighs. To counter the rich and caramelized flavors, quick-pickled thinly sliced red onion adds a bright and zippy note right at the end. If you prefer chicken breasts, you can use them here instead of the thighs. Choose bone-in, skin-on breasts if possible, and keep an eye on them. They'll cook faster than the thighs. Remove them when they're ready, but let the vegetables roast until they thoroughly golden and tender.
Provided by Melissa Clark
Categories weekday, one pot, main course
Time 1h10m
Yield 3 to 4 servings
Number Of Ingredients 16
Steps:
- In a small, shallow bowl, mix together vinegar and honey. Mix in half the red onion and a pinch of salt and set aside for garnish, tossing the mixture occasionally as the chicken cooks.
- In a large bowl, mix together 1 teaspoon salt, garlic, coriander and black pepper. Add chicken to bowl and rub the mixture all over it. Let marinate for 30 minutes.
- Heat oven to 425 degrees. In a large bowl, toss together 2 tablespoons oil, sweet potato, pepper, remaining onion, sage, remaining 1/2 teaspoon salt, paprika, cayenne and allspice. Spread vegetables out on a rimmed baking sheet.
- Add remaining 1/2 tablespoon oil to marinated chicken and turn to coat. Place chicken pieces, skin-side up, among the vegetables, making sure chicken is surrounded by them, but not on top of them. (Chicken should rest directly on the baking sheet.)
- Roast for 15 minutes. Remove pan from oven and raise heat to 450 degrees. Use a wide spatula to flip vegetables over (but not chicken). Drizzle chicken (but not vegetables) with 2 teaspoons liquid from the onion-vinegar mixture. Roast until chicken is cooked through, 15 to 20 minutes longer.
- To serve, top chicken and vegetables with a spoonful of onion-vinegar mixture and plenty of cilantro leaves.
Nutrition Facts : @context http, Calories 605, UnsaturatedFat 27 grams, Carbohydrate 27 grams, Fat 40 grams, Fiber 5 grams, Protein 33 grams, SaturatedFat 10 grams, Sodium 828 milligrams, Sugar 8 grams, TransFat 0 grams
CHICKEN IN SWEET PEPPER SAUCE
"I learned to prepare this dish from a local chef before I was married, but I've varied it slightly," Jennifer Class of Kirkland, Washington shares. "Served with a green salad and rice or potatoes, it makes a simple but elegant meal for two."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Flatten chicken to 1/4-in. thickness. In a large resealable plastic bag, combine the flour, salt and pepper; add chicken, a few pieces at a time, and shake to coat. , In a large skillet, brown chicken in butter on both sides until no longer pink. Stir in the broth, wine or additional broth and yellow pepper. Bring to a boil; cook for 5 minutes or until liquid is reduced by half. Stir in the tomato and cilantro.
Nutrition Facts : Calories 317 calories, Fat 10g fat (5g saturated fat), Cholesterol 109mg cholesterol, Sodium 632mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 1g fiber), Protein 36g protein. Diabetic Exchanges
CHICKEN WITH SWEET PEPPERS AND BALSAMIC VINEGAR
Make and share this Chicken With Sweet Peppers and Balsamic Vinegar recipe from Food.com.
Provided by ukichix
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Season the chicken with salt and pepper.
- In a large skillet, heat 2 Tbsp of the oil.
- Saute the chicken over med-high heat, turning once, until golden on both sides, about 8 mins total.
- Transfer the chicken to a plate.
- Add the remaining (2 Tbsp) of oil to the skillet and reduce the heat to medium.
- Cook the bell peppers and onion, stirring often, until just softened, about 4 minutes.
- Add the garlic and cook, stirring, for 1 minute.
- Stir in about half the basil and all the vinegar.
- Return the chicken and any accumulated juices to the skillet.
- Reduce the heat to med-low. Simmer until the chicken is cooked through, about 3 minutes.
- Stir in the remaining basil and season with salt and pepper.
Nutrition Facts : Calories 296.6, Fat 15.3, SaturatedFat 2.4, Cholesterol 68.4, Sodium 83, Carbohydrate 11, Fiber 3.1, Sugar 4.8, Protein 29.1
CHICKEN WITH SWEET PEPPERS
Provided by Florence Fabricant
Categories dinner, main course
Time 1h5m
Yield 6 - 8 servings
Number Of Ingredients 13
Steps:
- Dry chicken pieces thoroughly. Heat oil in a large heavy skillet or casserole and brown the chicken pieces a few at a time over high heat. Set chicken aside as it is browned.
- Reduce heat and add the onions, garlic, green pepper and red pepper. Saute until tender but not brown. Stir in the lemon juice and wine.
- Return the chicken to the pan, baste with the juices, add the bay leaf and season lightly with salt and pepper. Cover and allow to simmer until the chicken is cooked through, about 30 minutes.
- Transfer the chicken to a heated platter and cover to keep warm. Boil down the pan juices until reduced by about one-third, then whisk in the butter bit by bit to thicken the sauce. Taste and reseason if necessary.
- Spoon the sauce over the chicken, sprinkle with parsley and garnish with lemon slices.
Nutrition Facts : @context http, Calories 594, UnsaturatedFat 26 grams, Carbohydrate 6 grams, Fat 43 grams, Fiber 2 grams, Protein 44 grams, SaturatedFat 13 grams, Sodium 733 milligrams, Sugar 2 grams, TransFat 0 grams
SWEET PEPPER CHICKEN
Make and share this Sweet Pepper Chicken recipe from Food.com.
Provided by weekend cooker
Categories Pineapple
Time 1h15m
Yield 6-8 chicken breasts, 6-8 serving(s)
Number Of Ingredients 15
Steps:
- In a large skillet, brown chicken breasts in oil, and place in a buttered 10x14 inch baking dish.
- In a large saucepan, combine cornstarch, sugar, brown sugar, and bouillon granules and mix well.
- Drain pineapple and reserve the juice.
- To the cornstarch mixture in the saucepan, add pineapple juice, orange juice, vinegar, ketchup, soysauce, giger, and pepper, and mix well.
- On high heat, cook stirring constantly, until mixture thickens, and pour over chicken breasts.
- Bake uncovered at 325 degrees for 45 minutes.
- Remove from oven, and add pineapple chunks,and julienned bell peppers and bake another 15 minutes.
Nutrition Facts : Calories 446.2, Fat 6.3, SaturatedFat 1.1, Cholesterol 68.5, Sodium 595.2, Carbohydrate 68.4, Fiber 1.3, Sugar 58.6, Protein 29.1
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