Chicken Pepperoncini Recipes

MEDITERRANEAN CHICKEN WITH PEPPERONCINI AND KALAMATAS

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.

CHICKEN PEPPERONCINI RECIPE - (3.9/5)

Steps:

• Heat oven to 450° degrees. Wash chicken and pat it dry. In a small bowl, mix the salt, pepper, oregano and red pepper flakes together. Sprinkle half the mixture over the skin side of each piece. In a roasting pan or shallow casserole dish, add oil and place in oven to heat. Add the chicken pieces, skin side down. Sprinkle the remaining seasoning over the top of the pieces. Cook until the chicken pieces are golden (about 15 minutes). Turn chicken over and add green pepper and pepperoncini. Cook until chicken is done and green pepper strips are soft. (Chicken tastes better when it is very golden, be careful not to dry it out though.) Remove pan from oven and squeeze fresh lemon halves over chicken. Transfer chicken, peppers, and pepperoncini into large serving dish. Pour juice from pan over the top.

PEPPERONCINI CHICKEN

Steps:

• Preheat the oven to 425 degrees F.
• Pat dry the chicken and sprinkle it all over with salt and pepper.
• Coat a large cast-iron skillet with 1 tablespoon of oil over medium-high heat.
• Arrange the chicken thighs, skin side down, in the pan, and place over medium heat. Cook, without moving, until the skin is browned, 14-15 minutes.
• Meanwhile, in a large bowl toss potatoes, with pepperoncini, garlic, oregano, remaining oil, salt, and pepper. Set aside.
• Flip chicken on the other side.
• Add the pepperoncini mixture to the pan, arranging it around the thighs. Pour the brine around the edges of the pan a good shake to evenly distribute.
• Transfer the skillet to the oven and cook until the potatoes are tender, 40-45 minutes.
• Remove the skillet from the oven and transfer the chicken and peperoncini to a plate.
• Place the skillet over high heat and cook potatoes, often stirring for about 4-5 minutes.
• Remove from heat and stir in red onion, sliced celery, and parsley.
• Arrange chicken and pepperoncini on top of the vegetables, garnish with celery leaves and serve.

BAKED CHICKEN PEPPERONI

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Rub oregano and basil over chicken breasts.
• Spray a large skillet with cooking spray and heat over medium-high heat. Add garlic; cook and stir until fragrant, 2 to 3 minutes. Add chicken; cook until browned and no longer pink in the center, about 5 minutes per side.
• Pour half the spaghetti sauce into a large baking dish. Lay chicken breasts on top. Coat chicken with remaining half of the spaghetti sauce. Scatter mozzarella cheese over sauce. Arrange 6 pepperoni slices over each chicken breast.
• Bake in the preheated oven until cheese is melted, about 10 minutes.