Best Chicken And Peppers From Epirus Recipes

GREEK ROASTED CHICKEN WITH ONIONS & PEPPERS: A SHEET-PAN MEAL READY IN 60 MINUTES!

Greek Roasted Chicken with Onions & Peppers: A Sheet-pan Meal Ready in 60 Minutes! image

This sheet pan Roasted Chicken & Peppers comes together in 60 minutes. Bold Mediterranean flavors and the meal comes together in one pan. Easy peasy and delicious! make this for the family on a busy weeknight or serve it as a main course at your next dinner party. By the way, leftovers make for delicious sandwiches!! Kali Orexi.

Provided by Dimitra Khan

Number Of Ingredients 17

Ingredients

6 chicken quarters (leg & thigh), bone-in
1 teaspoon salt, or more
1/2 teaspoon ground black pepper, or to taste
1/2 teaspoon ground cumin
1 teaspoon dried crushed oregano
1/4 cup fresh lemon juice
1/4 cup olive oil
4 bell peppers, sliced
1 onion, cut in half and thinly sliced
2-3 potatoes, peeled and cubed
2-4 garlic cloves, smashed
1-2 cups grape or cherry tomatoes
10-12 Kalamata olives, pitted (optional)
2-3 tablespoons olive oil
1/2 teaspoon salt, or more
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes, or more

Steps:

Preheat the oven to 450 °F, 230 °C. Season the chicken and set it aside. The chicken may be marinated overnight nad stored in the refrigerator for maximum flavor. Place the bell pepper slices, onion slices, potatoes, and tomatoes in a baking pan. Add the Kalamata olives, if using. Drizzle with olive oil and season with salt, red pepper flakes, and oregano. Add the smashed garlic. (smash the garlic by placing a knife over it and applying pressure. Toss and create a flat layer. Place the chicken on top of the veggies. Bake uncovered for an hour or until the internal temperature of the chicken reaches 165 °F. Place the pan under the broiler for a few minutes so that the chicken develops nice color and the skin gets crispy. Serve with cauliflower rice, Mediterranean rice pilaf, or toasted bread. Enjoy. Kali Orexi!

CHICKEN AND PEPPERS WITH BALSAMIC VINEGAR

Chicken and Peppers with Balsamic Vinegar image

This is a yummy chicken dish with outstanding flavor that is easy to make. Serve over white rice or by itself.

Provided by ROBYN050501

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Stir-Fry

Time 55m

Yield 4

Number Of Ingredients 10

Ingredients

¼ cup olive oil, divided
4 skinless, boneless chicken breast halves - cut into strips
salt and pepper to taste
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 orange bell pepper, thinly sliced
1 medium onion, thinly sliced
4 large cloves garlic, finely chopped
1 tablespoon dried basil
¼ cup balsamic vinegar, divided

Steps:

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Place the chicken in the skillet, season with salt and pepper, and brown on both sides. Remove from heat, and set aside.
Heat remaining oil in the skillet over medium heat, and stir in the red bell pepper, yellow bell pepper, orange bell pepper, and onion. Cook about 5 minutes, until tender. Mix in the garlic, and cook and stir about 1 minute. Mix in the basil and 2 tablespoons balsamic vinegar.
Return the chicken to the skillet. Reduce heat to low, cover, and simmer 20 minutes, or until chicken is no longer pink and juices run clear. Stir in remaining balsamic vinegar just before serving.

Nutrition Facts : Calories 323.5 calories, Carbohydrate 13.2 g, Cholesterol 71.9 mg, Fat 17.6 g, Fiber 2.2 g, Protein 28.2 g, SaturatedFat 2.9 g, Sodium 71.3 mg, Sugar 6.1 g

CHICKEN AND PEPPERS FROM EPIRUS

Chicken and Peppers from Epirus image

This recipe, Pikantiko Kotopoulo me Piperes, is adapted from "The Glorious Foods of Greece." I make it with chicken breasts, skinless but on the bone. You can use a cut up chicken, thighs, or what ever you like and you can adjust the heat and the garlic to your taste. The butter (in Epirus it would be sheep's milk butter) and the spices give this a wonderful flavor and wait till you smell your kitchen when it's cooking. If you must, you can substitute olive oil for some or all of the butter, but a whole layer of flavor will be lost.

Provided by Chef Kate

Categories Stew

Time 1h50m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

6 tablespoons butter, unsalted
3 lbs skinless chicken breast halves, obvious fat removed
3 large onions, halved and sliced (vidalias are very good in this)
3 -4 garlic cloves, minced
4 large bell peppers, peeled, seeded, halved and sliced
coarse salt
fresh ground pepper
1/4 teaspoon allspice
1/4 teaspoon ground cloves
1/2 teaspoon cinnamon
1 -2 small hot red pepper (dried or fresh)
1 1/2 cups tomatoes, peeled, seeded and diced

Steps:

Heat 3 tablespoons of butter in a large, heavy pot or Dutch oven over medium-high heat.
Sear the chicken pieces in batches until lightly browned on all sides (7 to 8 minutes) and reserve.
Add another tablespoon or so of butter (enough to comfortably sauté) and cook the onions, garlic and bell pepper, stirring, over medium heat until softened (about five minutes).
Return chicken and any accumulated juices to the pot and season to taste with salt and pepper.
Stir in the spices, hot pepper(s) and tomatoes.
Add enough water to barely cover chicken .
Cover the pot, reduce heat to low, and simmer till chicken is very tender and the sauce is thick (about one and a half hours).
Swirl in the last bit of butter and serve hot with lots of bread to soak up the sauce.

Nutrition Facts : Calories 627.9, Fat 22.1, SaturatedFat 12.2, Cholesterol 243.3, Sodium 357.4, Carbohydrate 23.6, Fiber 5.6, Sugar 11.1, Protein 82.2

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