Best Chicken Brochettes With Red Bell Peppers And Feta Recipes

Mediterranean Chicken Thighs with Potatoes, Peppers and Feta image

Provided by Valerie Bertinelli

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 16

6 bone-in, skin-on chicken thighs
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 yellow onion, halved and sliced
1 red bell pepper, sliced into strips
1 yellow bell pepper, sliced into strips
3/4 teaspoon red pepper flakes
1/2 pound baby gold potatoes, quartered
3 garlic cloves, peeled and thinly sliced
1 cup cherry tomatoes
1/2 cup red wine vinegar
1 tablespoon chopped fresh oregano leaves
1 tablespoon fresh thyme leaves
One 12-ounce can quartered artichoke hearts, drained
1/3 cup crumbled feta cheese
2 tablespoons chopped fresh parsley

Steps:

Preheat the oven to 400 degree F. Heat a large, high-sided, oven-safe skillet over medium-high heat. Sprinkle the skin side of the chicken thighs with salt and pepper. Add the olive oil to the hot pan and place the chicken in the pan, skin-side down. Sprinkle the other side of the chicken with salt and pepper. Let the chicken cook until it easily releases from the pan and is golden brown, about 8 minutes. Flip the chicken and allow to cook for an additional 2 minutes. Remove the chicken to a plate and set aside.
Turn the heat down to medium and add the onion, peppers and red pepper flakes and sprinkle with salt. Let the vegetables cook, stirring regularly, until slightly wilted, about 3 minutes. The natural liquid from the vegetables will help deglaze the pan. Add in the potatoes and garlic and sprinkle with salt and cook, stirring occasionally, for an additional 3 minutes. Add in the tomatoes, vinegar, oregano, thyme and artichoke hearts. Sprinkle with salt and pepper and stir to combine. Turn off the heat and nestle the chicken thighs on top of the vegetables.
Transfer the pan to the oven and bake, uncovered, until the internal temperature of the chicken is 165 degrees F and the potatoes are fork tender, about 35 minutes. Remove the pan from the oven and sprinkle with feta cheese and parsley.

Chicken Brochettes with Red Bell Peppers and Feta image

Yield Makes 6 servings

Number Of Ingredients 8

1 cup plain nonfat yogurt
5 tablespoons (packed) crumbled feta cheese
2 teaspoons minced garlic
1 teaspoon chopped fresh rosemary
1/4 teaspoon pepper
1 1/2 pounds skinless boneless chicken breast halves, cut into 1-inch pieces
2 large red bell peppers, cut into 1-inch pieces
6 10- to 12-inch-long wooden skewers, soaked in water 30 minutes

Steps:

Mix yogurt, 3 tablespoons feta cheese, garlic, rosemary and pepper in large bowl. Add chicken; toss to coat. Let marinate at room temperature 30 minutes.
Prepare barbecue (medium-high heat) or preheat broiler. Thread chicken and red bell pepper pieces alternately onto skewers. Sprinkle with salt and pepper. Grill or broil until chicken is cooked through, turning occasionally, about 8 minutes.
Transfer brochettes to platter. Sprinkle with remaining 2 tablespoons feta cheese and serve.