Tri Pepper Chicken Recipes

CHICKEN PEPPER STIR-FRY

Steps:

• In a large skillet, stir-fry peppers and onion in 2 tablespoons oil over medium-high heat until crisp-tender, 5-7 minutes. Add garlic; cook 1 minute longer. Remove and keep warm. In the same skillet, stir-fry chicken and Cajun seasoning in remaining oil until no longer pink, 7-9 minutes., In a small bowl, combine the brown sugar, cornstarch, water, lemon juice, mustard, soy sauce and Worcestershire sauce; pour over chicken. Return pepper mixture to the pan; cook and stir until combined and sauce has thickened, 1 minute. If desired, serve with rice.

TRI-PEPPER CHICKEN

Steps:

• Heat 1 tablespoon oil in large skillet.
• Add onion; cook over medium heat 3 minutes, stirring occasionally.
• Add mushrooms; cook and stir 5 minutes or until tender.
• Remove vegetables from skillet; add chicken and cook about 15 minutes over medium-high heat, turning until evenly brown.
• Reduce heat to low.
• Return vegetables to skillet.
• Stir in roasted peppers, bell pepper and red pepper flakes.
• Pour lasagna sauce over chicken and vegetables; cover and simmer 30 minutes.
• Uncover and continue to cook, stirring occasionally, until chicken is tender and no longer pink when tested with tip of knife.
• Meanwhile, cook linguine according to package directions; drain.
• Serve chicken with linguine.

CHICKEN WITH TRI-COLOR PEPPERS

Steps:

• Sauté onion in olive oil until soft, then add chicken pieces and garlic. Cook until chicken is cooked through. Add peppers and wine and cook until peppers are cooked, but still firm, and liquid is slightly reduced. Serve with pasta of your choice.

TRI-COLOUR SWEET PEPPER SOUP

Steps:

• NOTE: Directions are for the original Sweet Pepper Soup. Sometimes, however, I like to "mix things up". For my second version, I reduce the chicken broth to 4 cups, add 1 (14 1/2 ounce) can diced tomatoes (I use Del Monte Petite Diced Tomatoes), 1-2 teaspoons of Dijon Mustard, and 1 cup of sour cream. It is a thicker, heartier soup that is equally enjoyable, just different.
• Melt one tablespoon of the butter over medium heat in a large Dutch Oven.
• Sweat the onions for 5 minutes until translucent and slightly yellow. I keep them covered during this process. If necessary, add additional tablespoon of butter so the onions do not burn.
• Add the three different coloured peppers, stirring well, to mix the soft onions and butter with the peppers. Set timer for 15 minutes; every 5 minutes, stir the peppers and onions and "taste test" the peppers to YOUR degree of doneness. We really enjoy a very soft pepper so it takes the full 15 minutes to achieve that texture.
• Add the six cups of chicken broth and the teaspoon of paprika and stir well, until combined. ( if using the can of diced tomatoes, use FOUR cups of chicken broth and the can of diced tomatoes).
• Bring the soup to a boil, reduce down to a simmer and cover. Every 5 minutes, gently stir the soup. Simmer for 30 minutes.
• If you choose to make this a richer soup, use an immersion stick blender to blend up the soup until it is coloured flecks of the peppers. Add the sour cream and Dijon mustard, stir well until heated. DO NOT BOIL!
• Serve immediately.

DR. PEPPER CHICKEN

Steps:

• In a skillet, saute onion in oil until tender. Add chicken and brown on all sides.
• Add cola, ketchup, and seasonings. Cover and simmer for 25-30 minutes or until chicken is cooked. Remove chicken and keep warm.
• Combine cornstarch and water until smooth, add to skillet. Bring to a boil. Cook and stir until thickened. Return chicken to pan and heat an additional 2 minutes.
• This is great served over brown rice.