Chicken and Pepper Stew
- Total Time
- 50 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 6 to 8chicken legs and/or thighs, skinned
- Salt and freshly ground pepper
- 1tablespoon canola or vegetable oil
- 1tablespoon extra virgin olive oil
- 1large onion, cut in half lengthwise and then sliced across the grain
- 2mildly hot chilies, like Anaheim or New Mexico chilies, cored, seeded and cut in very thin strips, or ¼ to ½ teaspoon hot red pepper flakes (optional)
- 3 to 4garlic cloves, thinly sliced
- 1½pounds (4 large) mixed green and red bell peppers, cored, seeded and thinly sliced
- 128-ounce can chopped tomatoes with juice, pulsed in a food processor
- Pinch of sugar
Nutritional analysis per serving (4 servings)
911 calories; 64 grams fat; 16 grams saturated fat; 0 grams trans fat; 29 grams monounsaturated fat; 13 grams polyunsaturated fat; 25 grams carbohydrates; 9 grams dietary fiber; 14 grams sugars; 60 grams protein; 1781 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Rinse the chicken pieces and pat dry. Season with salt and pepper. Heat the canola or vegetable oil in a large, heavy skillet over medium-high heat, and brown the chicken pieces, in batches, on each side for about 5 minutes. Transfer to a bowl or plate. Pour off the fat from the pan and discard.
- Step 2
Turn the heat down to medium. Add the olive oil and the onion with a pinch of salt. Cook, stirring and scraping the bottom of the pan to deglaze, until the onions begin to soften. Continue to cook, stirring occasionally, until the onions are tender, about 5 minutes. Add the hot and sweet peppers, a bit of salt and the garlic, and cook, stirring, until the peppers begin to soften, about 5 minutes. Add the tomatoes and sugar and stir together until the tomatoes begin to bubble and smell fragrant, about 5 minutes.
- Step 3
Return the chicken pieces to the pan. Cover and cook 25 to 30 minutes over medium-low heat, stirring at regular intervals and turning the chicken pieces over so that the ingredients don’t scorch and the chicken cooks evenly. The peppers should be very soft and the chicken quite tender. Add freshly ground pepper, taste and adjust the salt, and serve with rice, other grains of your choice or noodles.
- Advance preparation: The dish will keep well in the refrigerator for 3 or 4 days and can be frozen. You might use up the chicken and have lots of the sauce left, in which case there's no more appropriate dish than pipérade, in which eggs are scrambled in the wonderful pepper mixture.
Private Notes
Comments
Change nothing. Follow directions. Sit back and collect the accolades! Oh, and eat heartily!
Just made this in a heavy dutch oven on the stovetop, and it was a great lunch dish. Came together real quick for me. Maybe not 50 minutes but close.
Also, added some white wine after I put the peppers in the pot to cook.
For the last 30 minutes I put everything in a Dutch oven, brought it to a boil on my stovetop then put it covered into a 350 oven. No need to stir it as the heat is coming from all sides. I like the flavor of the bell pepper slices.
This was excellent. I added a splash of red wine, a bouquet garni, and made this in my instant pot, using the pressure cooker function for about 20 minutes.
This was delicious. I didn't have hot peppers so I used dried chili flakes. And, I added a splash of sherry vinegar to add a little acid as another commenter suggested. Great for company or for a family meal. I served it with brown rice. The nuttiness of the rice is great complement to the dish.
Whoever said bacon, THANK YOU! and about a 1/2 red wine and lots more garlic. Excellent over pasta.
Advertisement