Best Sweet Pepper Chicken Recipes

SWEET AND HOT PEPPER CHICKEN, ASIAN-STYLE

Steps:

• In a medium bowl, combine the soy sauce, dark soy and cornstarch. Whisk to blend well, and add the chicken to the sauce. Toss to evenly coat the chicken and set aside for 15 to 20 minutes.
• In a medium bowl, combine the ketchup, stock, chili garlic sauce and sugar. Stir to combine and set aside until ready to use. Place a wok over high heat and add the vegetable oil to the pan. Swirl the wok to be sure to coat well with the oil. Add the ginger, garlic, green onions, dried chilies and jalapenos to the wok. Cook, stirring often until the garlic is fragrant and the chilies begin to brown, about 20 to 30 seconds. Add the chicken, bell peppers and onions to the pan and stir-fry until the chicken is no longer pink, about 4 to 5 minutes. Add the sauce to the pan and bring to a boil, being sure to toss well in order to coat all the chicken and vegetables evenly, about 1 to 2 minutes. Sprinkle the sesame seeds, sesame oil and cilantro into the pan and toss to combine. Remove from the heat and serve on a platter with steamed white rice.

ARUGULA-MANGO SALAD WITH GRILLED PORTOBELLO, SWEET RED PEPPER SAUCE, AND CHICKEN SCALLOPINI

Steps:

• For the marinade, combine soy sauce and cornstarch in a medium-size bowl. Stir until cornstarch is dissolved, then stir in sesame oil, 1 tbsp lemon juice, and ginger. Toss with chicken and let marinate 20 to 30 minutes. For the salsa, combine mangoes, scallions, serrano pepper, cilantro, lime juice, and salt. Let sit 20 to 30 minutes. For the salad, whisk together remaining 1 tbsp lemon juice, olive oil and salt and pepper to taste, then toss dressing with watercress. To cook chicken, coat a large skillet with cooking spray and set over medium-high heat. Add chicken in a single layer and cook 3 to 4 minutes on each side until browned and cooked through. To assemble the plates, place 1/4 watercress salad on each plate, then mound 1/4 salsa in the center and arrange chicken strips on top.

ROTISSERIE CHICKEN PANINI WITH ROASTED SWEET RED PEPPER, SPINACH, AND GUACAMOLE

Steps:

• Preheat panini maker to medium-low.
• Open the roll and place a layer of cheese on the bottom half of the bread, fitting cheese to the contours of the bun. Layer rotisserie chicken, roasted sweet red pepper, onion rings, and bacon on top.
• Place a layer of fresh spinach leaves on the bacon and spoon prepared guacamole on top. Place second half of bun on top. Brush top and bottom plates of panini maker with butter, and place the sandwich in the buttered area.
• Close the panini maker and cook until cheese is melted, chicken is warmed, and bun is crispy and lightly browned, 4 to 5 minutes. Serve warm with dill pickle spear.

SWEET PEPPER CHICKEN

Steps:

• In a large skillet, brown chicken in oil on both sides. Transfer to a 5-qt. slow cooker. Top with mushrooms, onion and peppers. Combine the soups; pour over vegetables., Cover and cook on low for 4-5 hours or until a thermometer reads 170°. Serve with rice.

CHICKEN WITH ROASTED RED PEPPER, CHORIZO AND SWEET PEA SAUCE OVER RICE

Steps:

• Heat a medium size saucepot over medium heat with 1 tablespoon of extra-virgin olive oil, about 1 tablespoon, and the butter. Add 1/4 of the chopped onion and season with salt and pepper, cook for about 1 minute, add the rice and stir to coat in the oil. Add 2 1/2 cups of chicken stock to the rice and bring up to a boil. Cover the pot, reduce heat to simmer and cook rice for 15 to 18 minutes or until tender and cooked through.
• While the rice is cooking, start the chicken. Preheat a large skillet over medium-high heat with about 2 tablespoons of extra-virgin olive oil. Season the chicken breasts with smoked paprika, salt, pepper and the thyme; add the seasoned chicken to the skillet. Cook breasts 5 to 6 minutes on each side or, until cooked through.
• Remove the chicken from the skillet to a plate and loosely cover with aluminum foil. Return the skillet to the stove top and over medium-high heat add chorizo, cook for 2 minutes stirring frequently. Add the remaining onion, garlic, grated carrot, and roasted red pepper to the chorizo and season with a little salt and pepper. Cook until the onions are slightly tender, about 2 to 3 minutes. Add 1/2 cup of chicken stock, scrape up any bits that have stuck to the bottom of the pan. Add the frozen peas and parsley; continue to cook for 1 to 2 minutes to heat the peas through. Taste and adjust seasonings with a little salt and pepper.
• To serve, arrange the chicken breasts on dinner plates and top with lots of sauce. Fluff the rice with a fork and serve alongside.

GARLIC CHICKEN WITH SWEET ROASTED PEPPER SAUCE

Steps:

• Pat chicken dry with paper towels and season with salt and pepper. heat oil in large skillet over medium-high heat until just smoking. Cook chicken until golden brown, about 5 minutes per side. Transfer to plate.
• Add onion to fat in skillet and cook until lightly browned, about 3 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add peppers, sugar, broth, and browned chicken along with any accumulated juices and bring to a boil. Reduce heat to medum and simmer until chicken is cooked through, about 5 minutes.
• Transfer chicken to serving platter, and tent with foil. Return skillet to high heat and simmer until sauce is slightly thickened, about 5 minutes. Off heat, whisk basil and butter. Season with salt and pepper. Pour sauce over chicken. Serve.

CHICKEN AND SWEET PEPPER STIR-FRY

Steps:

• Cook rice in 1 1/2 cups water as directed on package.
• Meanwhile, in small bowl, combine all sauce ingredients; mix well. Set aside.
• Heat oil in wok or 12-inch skillet over medium-high heat until hot. Add chicken strips; cook and stir 3 to 5 minutes or until no longer pink in center. Add garlic; cook and stir an additional 30 seconds or until tender. Remove chicken mixture from wok; place on plate.
• Add bell peppers and onion to same wok; cook and stir 1 minute. Add 1/4 cup water; cover and cook 2 minutes or until vegetables are partially cooked. Uncover; stir in pineapple and sauce mixture. Cook uncovered an additional 2 to 3 minutes or until vegetables are crisp-tender. Return chicken to wok; cook and stir until thoroughly heated. Serve over rice.

GRILLED CHICKEN WITH CORN AND SWEET PEPPER RELISH

Steps:

• Using vegetable peeler, peel lemon. In large shallow glass baking dish, place lemon peel strips and 2 tablespoons olive oil. Add chicken breast halves and marinate in refrigerator for at least two hours or up to overnight.
• Bring a small saucepan of salted water to boil. Add corn kernels and simmer 1 minute. Drain and set aside.
• Make relish by combining in large bowl the corn, red pepper dice, green pepper dice, yellow pepper dice, onion, garlic and parsley. Stir well to combine.
• Add remaining 5 tablespoons olive oil and red wine vinegar. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper.
• Prepare grill.Place chicken breasts on grill and cook until golden brown on one side, about 5 minutes. Turn chicken breasts, season with remaining salt and pepper and return to grill.
• Continue cooking until golden and cooked throughout, about 4 to 5 minutes more.
• To serve, slice each chicken breast on the diagonal into 4 or 5 slices. Top with relish.

HOT AND SWEET PEPPER CURRY SAUCE WITH CHICKEN, LAMB OR BEEF

Steps:

• Marinate the meat sprinkled with salt, pepper and paprika in the lime juice for 1 hour.
• Heat the oil in a Dutch oven, then add the coriander, cumin, turmeric and cardamom and stir until very fragrant, 1 minute. Next add the garlic, sweet and hot peppers, ginger, onions and some salt and pepper. Soften for 5 minutes partially covered, and then add the passata, stock, chutney, bay leaf, cinnamon stick and diced tomatoes. Simmer over low heat, about 1 hour. Remove the bay and cinnamon.
• Add the marinated meat to the sauce and simmer to tender. Wilt the spinach into the sauce. Serve, or cool and store in the refrigerator or freezer for a make-ahead meal.
• Serve the curry with naan bread and/or over rice with a dollop of yogurt for mixing in. Garnish with cilantro and scallion slices.

CHICKEN IN SWEET AND HOT PEPPER SAUCE

Steps:

• Put the first 6 ingredients in your blender or food processor and process into a paste/pulp.
• Heat the oil in a large frying pan or Dutch oven, when hot enough pour the pepper paste in and on a medium high heat fry for 10 minutes.
• Add the milk and chicken stock.
• Then add the chicken and stir, add the zucchini a few minutes later.
• Bring to the boil, lower the heat, cover and simmer for 10- 15 minutes or until the chicken is tender.
• In the meantime cook the pasta according package instructions, drain when cooked, and put in a large warm dish.
• Check the seasoning of the chicken dish, If you find the sauce too thick you can add some more chicken stock, it depends how much moisture the zucchini will release, add half of the basil, mix and put half of the chicken on top of the pasta, mix, then pour over the remaining.
• Sprinkle the rest of the basil on top together with the pine nuts.
• Serve.

CHICKEN IN SWEET PEPPER SAUCE

Steps:

• Flatten chicken to 1/4-in. thickness. In a large resealable plastic bag, combine the flour, salt and pepper; add chicken, a few pieces at a time, and shake to coat. , In a large skillet, brown chicken in butter on both sides until no longer pink. Stir in the broth, wine or additional broth and yellow pepper. Bring to a boil; cook for 5 minutes or until liquid is reduced by half. Stir in the tomato and cilantro.

CHICKEN BREASTS IN SWEET RED PEPPER SAUCE

Steps:

• Cut chicken breasts in half, and thoroughly wash and dry. Season with salt and pepper.
• Preheat oven to 350 degrees.
• Meanwhile, heat olive oil over moderately high heat. Add breasts and saute 2 to 3 minutes on each side, or until golden.
• Bake in preheated oven 5 to 7 minutes, basting once. Skin should be crisp and springy to touch. Remove from pan and keep warm.
• Discard remaining oil in pan. Add butter and saute shallots until soft but not brown.
• Pour white wine into pan and bring to simmer. Stir, scraping bottom and sides, until liquid is reduced to about Y cup.
• Add chicken stock and reduce liquid to approximately 1 cup, scraping brown bits from pan.
• Add heavy cream and simmer until liquid thickens, being careful not to let it boil over.
• Add pureed peppers and stir until heated through. Place a quarter of the mixture on each of four plates. Put two breast halves on top of each; sprinkle with mixed herbs.

CHICKEN IN A RED SWEET PEPPER SAUCE

Steps:

• Combine onions, ginger, garlic, almonds, peppers, cumin , coriander, turmeric, cayenne and salt in a food processor or blender. Blend until you have a smooth paste.
• Put the oil in a large, wide non-stick pan and heat til hot.
• Pour in all the paste from the food processor.
• Stir and fry the paste for 10-12 minutes or until you can see the oil forming tiny bubbles around it.
• Put in the chicken, with the water, lemon juice and pepper and bring to a boil.
• Cover, turn heat to ow and simmer gently for 25mins.
• Stir a few times during this cooking period.

CHICKEN WITH ROASTED RED PEPPER, CHORIZO, AND SWEET PEA SAUCE OVER RICE

Steps:

• Heat a medium-size sauce pot with a tight-fitting lid over medium heat with 1 tablespoon of the EVOO, once around the pan, and the butter. Add one fourth of the chopped onion, season with salt and pepper, and cook for about 1 minute. Add the rice and stir to coat in the oil. Add 2 1/2 cups of the chicken stock to the rice and bring it up to a simmer. Cover the pot with the lid and turn the heat down to medium low. Cook the rice for 15 to 18 minutes, or until it is tender and cooked through.
• While the rice is cooking, start the chicken. Preheat a large skillet over medium-high heat with the remaining 2 tablespoons of oil. Season the chicken breasts with the paprika, salt, pepper, and the thyme; add the seasoned chicken to the skillet. Cook the breasts for 5 to 6 minutes on each side, or until cooked through.
• Remove the chicken from the skillet to a plate and loosely cover it with aluminum foil. Return the skillet to the cooktop over medium-high heat and add the chorizo. Cook for 2 minutes, stirring frequently. Add the remaining chopped onion, the garlic, carrot, and roasted red peppers to the chorizo and season it with a little salt and pepper. Cook until the onions are slightly tender, about 2 to 3 minutes. Add the remaining 1/2 cup of chicken stock, and scrape up any bits that have stuck to the bottom of the pan. Add the frozen peas and parsley; continue to cook for 1 to 2 minutes to heat the peas through. Taste and adjust the seasonings with a little salt and pepper.
• To serve, arrange the chicken breasts on dinner plates and top them with lots of sauce. Fluff the rice with a fork and serve alongside.

FONTINA CHEESE AND RED SWEET PEPPER STUFFED CHICKEN BREASTS

Steps:

• First you will need to rinse your chicken well, and then pat it dry.
• Take each breast half, and place it, boned side up.
• between two pieces of clear plastic wrap.
• Working from the center to the edges, pound lightly with a meat mallet (make sure that you are using the flat side) until 1/4-inch thick.
• Remove the plastic wrap after you are done pounding.
• Sprinkle the chicken with freshly ground black pepper (to taste), and then layer the fontina, pepper halves, and sage evenly in the center of each breast.
• Fold in the edges; roll up jelly-roll style, pressing the edges to seal, and then roll in flour.
• In an 8 inch skillet, heat the olive oil over medium heat.
• Cook the chicken about 5 minutes, turning to brown on all sides.
• Remove from skillet.
• In the same skillet, bring wine OR broth to a boil; reduce heat.
• Simmer uncovered for approximately 2 minutes or until 1/4 cup of liquid remains.
• Return chicken to the skillet, and cover and simmer for 10-12 minutes until chicken is no longer pink in the center.
• To Serve, spoon juices over the chicken.
• You can also slice the chicken into rounds for a beautiful presentation.

SWEET PLANTAIN AND PEPPER STUFFED CHICKEN

Steps:

• To make the marinade: In a small bowl, combine the juice of the lemons, garlic, dried oregano, olive oil, salt and pepper. Rub all over the chicken and allow it to set in the refrigerator 1 to 2 hours. To make the stuffing: Over medium-high heat, saute the bacon until crisp. Remove from the pan. Place the plantains to the pan and cook until lightly browned. Add the garlic, peppers and oregano and cook 2 to 3 minutes more. Pour in the chicken stock to deglaze the pan, about 1 to 2 minutes. Add the bread, salt and pepper. Stir gently to combine. Preheat the oven to 350 degrees. Remove the chicken from the refrigerator and stuff it with the plantain pepper mixture. Tie the legs together and place on a rack in a roasting pan, breast side down. Cook for 1/2 hour, turn the chicken breast side up and roast for another 1/2 hour or until the skin is golden brown and the chicken is cooked through.

ZUCCHINI NOODLES AND SUMMER VEGETABLES WITH SWEET PEPPER CHICKEN SAUSAGE

Steps:

• Bring a pot of lightly salted water to a boil. Cook zucchini noodles (zoodles) in the boiling water until tender yet firm to the bite, about 3 minutes; drain.
• Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir green bell pepper, onion, seasoned salt, and sea salt for 3 minutes. Add chicken sausage and cook until sausage is lightly browned, 4 to 5 minutes. Add spinach, basil, garlic paste, and seasoned salt to taste; cook until spinach is wilted, 2 to 3 minutes.
• Place zoodles on a serving plate and toss with remaining 1 tablespoon olive oil and sea salt. Add sausage mixture and tomatoes and top with Parmesan cheese; season with salt and pepper.

CHICKEN WINGS WITH SWEET-AND-SPICY PEPPER GLAZE

Steps:

• For the glaze, melt the butter in a heavy-bottomed saucepan. Add the bell pepper and garlic and sauté until tender, about 8 to 10 minutes. Add the remaining ingredients and simmer until the peppers are very soft, about 15 minutes. Transfer to a food processor and purée until smooth. Strain and set aside until ready to serve.
• To prepare the "chicken wings," skin and bone the chicken wings or thighs and roughly chop. Transfer the chicken meat to the bowl of a food processor fitted with a metal chopping blade, and pulse on and off until smooth. Add the garlic, shallots, sugar, red pepper and salt, and blend thoroughly. Add the egg whites and heavy cream and process until just combined.
• Work with one wrapper at a time while keeping the others tightly covered so they do not dry out. Brush each wrapper with the beaten egg and egg yolk mixture. Cut into quarters to produce 4 equal squares. Place a teaspoonful of the chicken mixture in the center of each square. Place a pinch of crumbled blue cheese on the chicken filling and press it into the center. Fold up the corners of the squares to form a tight bundle around the chicken and blue cheese filling. Brush each bundle with the egg mixture and roll in the panko to coat. Refrigerate until the remaining bundles have been made.
• Heat the vegetable oil to 350°F (175°C) in a deep-fryer or a tall stockpot. Fry the "chicken wing" bundles until golden brown and cooked through, about 4 to 5 minutes. An instant-read thermometer inserted into one of the bundles should reach 160°F (80°C) when they are done. Remove from the oil and drain on paper towels. Serve with the sweet-and-spicy glaze.

LAL MASALE WALI MURGH - CHICKEN IN A RED SWEET PEPPER SAUCE

Steps:

• If chicken legs are whole, divide drumsticks from thighs with a sharp knife. Breasts should be cut into four parts. Skin all chicken pieces. Combine onion, ginger, garlic, almonds, peppers, cumin, coriander, turmeric, cayenne, and salt in the container of a food processor or blender. Blend, pushing down with a rubber spatula whenever you need to, until you have a paste. Put the oil in a large, wide, and preferably non-stick pan over medium-high flame. When hot, pour in paste. Stir and fry the paste for 10 - 12 minutes or until you can see the oil forming tiny bubbles around it. Put in the chicken, with the water, lemon juice, and pepper. Stir to mix and bring to a boil. Cover, turn heat to low and simmer gently for 25 minutes or until the chicken is tender. Stir a few times during this cooking period.

HONEY SWEET PEPPER CHICKEN

Steps:

• 1. Whisk together the dressing, lime juice and Cajun seasoning in a large bowl. Tenderize chicken and flatten thicker ends. Place chicken in bowl, turning to coat. Cover and refrigerate for at least 2 hours. Heat oil in large skillet over medium high heat. Remove chicken breasts from the bowl, without draining, and transfer to the skillet, browning chicken on both sides and cooking in batches to avoid overcrowding the pan. Remove chicken and brush both sides with the honey; set aside. Add the onions and peppers to the skillet and cook for 2 minutes over medium. Reduce heat to medium low, return the chicken to the skillet and continue cooking, covered, until chicken is cooked through and reaches 165 degrees in the thickest part of the breast, turning a few times. Do not overcook! Uncover, turn to coat and transfer chicken to a serving platter. Serve over rice and pour the pan juices and peppers on top.