5 Ingredient Pepperoncini Chicken Recipes

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CHICKEN PEPPERONCINI RECIPE - (3.9/5)



Chicken Pepperoncini Recipe - (3.9/5) image

Provided by lovemygolden

Number Of Ingredients 9

3 1/4 pound of chicken (breasts, legs, thighs)
1 teaspoon salt
1/2 teaspoon black pepper
2 teaspoon oregano
3/4 teaspoon dried red pepper flakes
2 tablespoons olive oil
1 green bell pepper, or 1/2 green and 1/2 red or yellow pepper- cut into strips or chunks
18-24 pepperoncini (an 11 1/2 ounce jar), drained, rinsed and left whole
1 lemon, cut in half

Steps:

  • Heat oven to 450° degrees. Wash chicken and pat it dry. In a small bowl, mix the salt, pepper, oregano and red pepper flakes together. Sprinkle half the mixture over the skin side of each piece. In a roasting pan or shallow casserole dish, add oil and place in oven to heat. Add the chicken pieces, skin side down. Sprinkle the remaining seasoning over the top of the pieces. Cook until the chicken pieces are golden (about 15 minutes). Turn chicken over and add green pepper and pepperoncini. Cook until chicken is done and green pepper strips are soft. (Chicken tastes better when it is very golden, be careful not to dry it out though.) Remove pan from oven and squeeze fresh lemon halves over chicken. Transfer chicken, peppers, and pepperoncini into large serving dish. Pour juice from pan over the top.

MEDITERRANEAN CHICKEN WITH PEPPERONCINI AND KALAMATAS



Mediterranean Chicken with Pepperoncini and Kalamatas image

A bright flavorful spring or summer dish delicious any time of the year. Serve over couscous or white or brown rice.

Provided by beverlyb

Categories     World Cuisine Recipes     European     Greek

Time 6h50m

Yield 4

Number Of Ingredients 11

12 pepperoncini peppers, rinsed and drained
1 cup sliced pitted kalamata olives
8 cloves minced garlic
3 ½ pounds chicken leg quarters
1 ½ teaspoons paprika
¼ teaspoon salt
¼ teaspoon fresh ground pepper
½ teaspoon grated lemon zest
½ cup fresh-squeezed lemon juice
1 cup sour cream
½ teaspoon paprika

Steps:

  • Layer whole pepperoncini on the bottom of a slow cooker. Sprinkle the olive slices and garlic on top of the peppers.
  • Rinse chicken and pat dry. Place on top of pepperoncini mixture. Sprinkle chicken with 1 1/2 teaspoons paprika, the salt, pepper and lemon zest. Slowly pour in lemon juice.
  • Cover and cook on low 6 to 6 1/2 hours or until meat easily pulls away from bone. Remove chicken to a warm plate and cover to keep warm.
  • Turn slow cooker on high. Skim fat from cooking liquid. Whisk in sour cream until blended. Cover and simmer on high until heated through 8 to 10 minutes depending on your cooker. Stir in pepper and paprika.

Nutrition Facts : Calories 841 calories, Carbohydrate 13.8 g, Cholesterol 248.7 mg, Fat 55.9 g, Fiber 1.7 g, Protein 68.1 g, SaturatedFat 18.2 g, Sodium 2694.3 mg, Sugar 1 g

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