CHICKEN WITH PEPPERS AND TOMATOES
Provided by Food Network Kitchen
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat oil in large skillet and cook chicken until it begins to brown. Stir in onions and cook for 2 minutes. Stir in peppers and cook for 3 minutes. Stir in wine, tomatoes and oregano and bring to a simmer. Cover and cook for 10 minutes. Season to taste and garnish with fresh basil.
- Follow package instructions.
CHICKEN WITH RED BELL PEPPERS
Provided by Dawn Murray
Categories Chicken Pepper Sauté Valentine's Day Quick & Easy Low Cal Bon Appétit
Yield Serves 4
Number Of Ingredients 9
Steps:
- Melt butter with oil in heavy large skillet over medium-high heat. Add peppers and garlic and sauté until pepper are tender, about 10 minutes. Using slotted spoon, transfer peppers to bowl.
- Season chicken with salt and pepper. Sprinkle flour over chicken to coat evenly. Add chicken to skillet and sauté until light brown, about 3 minutes per side. Transfer chicken to plate. Return peppers to skillet; add broth and wine. Increase heat to high. Boil until liquid thickens to sauce consistency, scraping up browned bits, about 5 minutes. Return chicken and any juices to skillet. Cook until chicken is cooked through, about 3 minutes. Season with salt and pepper. Transfer chicken and peppers to platter. Sprinkle with parsley.
CHICKEN BREASTS WITH TOMATO, RED PEPPER AND THYME
Provided by Pierre Franey
Categories dinner, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
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
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
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
CHICKEN WITH RED PEPPERS IN TOMATO JUICE
Two servings. Can also use turkey breast cutlets or fillets or boneless skinless chicken thighs. The sauce is excellent over pasta.
Provided by LARavenscroft
Categories Chicken Breast
Time 25m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Brown chicken in cooking spray in a nonstick skillet (about 10 minutes).
- Remove chicken, add other ingredients, and stir to mix; then add chicken back to pan.
- Cover and cook five minutes, then uncover and cook another five minutes or longer, until chicken is done.
Nutrition Facts : Calories 334.6, Fat 13.8, SaturatedFat 3.9, Cholesterol 92.8, Sodium 762.2, Carbohydrate 13, Fiber 2.5, Sugar 7.5, Protein 32.9
More about "chicken with red peppers in tomato juice recipes"
SKILLET CHICKEN, PEPPERS & TOMATOES - EAT AT HOME
From eatathomecooks.com
CHICKEN WITH RED PEPPERS, TOMATOES, AND BULGUR WHEAT
From morethangourmet.com
SKILLET CHICKEN IN TOMATO & RED PEPPER SAUCE: READY IN AN HOUR!!
From dimitrasdishes.com
ONE PAN BAKED CHICKEN AND PEPPERS · EASY FAMILY RECIPES
From easyfamilyrecipes.com
CHICKEN, GARLIC AND RED PEPPER STEW - DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
CREAMY GARLIC RED PEPPER CHICKEN - SERVING DUMPLINGS
From servingdumplings.com
MEDITERRANEAN CHICKEN WITH ROASTED RED PEPPER SAUCE
From lecremedelacrumb.com
SKILLET CHICKEN WITH PEPPERS AND TOMATOES RECIPE - NYT COOKING
From cooking.nytimes.com
CREAMY TUSCAN CHICKEN WITH BABY SPINACH AND RED PEPPER
From foodtasia.com
ROASTED RED PEPPER PASTA WITH CHICKEN - THE FORKED SPOON
From theforkedspoon.com
CHICKEN WITH RED PEPPERS AND TOMATOES - FLAVOR OF ITALY
From flavorofitaly.com
CHICKEN CACCIATORE WITH RED PEPPERS, TOMATO, AND ONION RECIPE
From seriouseats.com
PAN ROASTED CHICKEN, TOMATOES & PEPPERS | THE KITCHEN FAIRY
From kitchenfairy.ca
GARLIC RED PEPPER CHICKEN — THE DALEY PLATE
From thedaleyplate.com
CHICKEN WITH RED PEPPERS RECIPE | POLLO CHILINDRON - SPANISH …
From spanish-fiestas.com
CHICKEN RECIPE WITH PEPPERS AND TOMATO FOR FALL - THE NEW YORK TIMES
From nytimes.com
ROASTED RED PEPPER CHICKEN RECIPE - COOK WITH CAMPBELLS CANADA
From cookwithcampbells.ca
SPICY CHICKEN, RED PEPPER AND TOMATO BAKE - SLIMFAST
From slimfast.co.uk
MAEVE MADDEN | HOME WORKOUTS ON INSTAGRAM: "ONE SHEET PAN CHICKEN ...
From instagram.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love