Stove Top Chicken And Peppers Recipes

STOVE TOP CHICKEN AND PEPPERS

Stove Top Chicken and Peppers image

Make and share this Stove Top Chicken and Peppers recipe from Food.com.

Provided by newfie wanna be

Categories Poultry

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

6 -8 chicken thighs
2 medium onions, chopped
1 large green pepper, chopped
1 large sweet red pepper, chopped
1 large yellow pepper, chopped
2 (28 ounce) cans whole tomatoes
3 garlic cloves, chopped
1 teaspoon basil
1 teaspoon oregano
1 pinch salt and pepper
2 teaspoons sugar

Steps:

Cook onion, chicken and garlic in large frying pan till brown.
In stock pot simmer peppers and tomatoes. Add chicken and onions and continue to simmer.
Add spices to taste.
Stir in sugar to cut acidic taste of tomato.
Serve as side dish or over pasta.

Nutrition Facts : Calories 294, Fat 15.1, SaturatedFat 4.3, Cholesterol 79, Sodium 89.1, Carbohydrate 21.7, Fiber 5.3, Sugar 12.3, Protein 20

CHICKEN AND BELL PEPPERS SKILLET

Chicken and Bell Peppers Skillet image

Chicken and Bell Peppers Skillet is one of those dishes that will go to your family dinner rotation because it happens to please everyone. It's seasoned with lots of spices and it's also low-carb, paleo and whole30 friendly.

Provided by Olivia Ribas

Categories dinner Lunch Main Course

Time 35m

Number Of Ingredients 12

Ingredients

4 free range organic chicken thighs (bone-in and skin-on)
1 teaspoon paprika
1 teaspoon garlic powder
½ teaspoon Italian seasoning
Salt and black pepper
1 tablespoon olive oil
2 large bell peppers (1 red and 1 orange, sliced)
1 small red onion (sliced)
1 teaspoon garlic clove (minced)
½ teaspoon paprika
1/8 teaspoon red chili flakes or ground chili pepper
Salt and black pepper

Steps:

Heat a cast iron skillet over medium-high heat in the stove. Meanwhile, in a large bowl place chicken and all the seasonings for the chicken. Mix everything well to combine.
Add olive oil to skillet. Add chicken in skillet, skin side down, and cook 4-6 minutes or until browned. Turn chicken over and cook for 1 minute. Set aside (chicken won't be totally cooked yet).
Remove skillet from the heat and add peppers, onion, garlic, paprika, red chili flakes and salt and peppers. Stir everything well to combine.
Arrange chicken on top of the peppers and onions and place the skillet in the pre-heat over. Bake at 400°F for 15-20 minutes or until chicken gets the internal temperature of 165ºF. Enjoy!

Nutrition Facts : ServingSize 1 /4, Calories 258 kcal, Carbohydrate 9 g, Protein 18 g, Fat 18 g, SaturatedFat 5 g, Cholesterol 80 mg, Sodium 758 mg, Fiber 3 g, Sugar 4 g, UnsaturatedFat 4 g

ONE-PAN CHICKEN, SAUSAGE, PEPPERS, AND POTATOES

One-Pan Chicken, Sausage, Peppers, and Potatoes image

I'm showing you how to make a quick and easy, one-pan, stovetop version of one of our most popular recipes of all time, Chicken, Sausage, Peppers, and Potatoes, which involved the same ingredients roasted in the oven. I like to serve mine over toast, but it would be incredible over rice, potatoes, or pasta as well.

Provided by Chef John

Categories Chicken Main Dishes

Time 25m

Yield 2

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil, or more as needed
1 sweet Italian sausage, casing removed
3 small Yukon Gold potatoes, cut in half
3 boneless, skinless chicken thighs, cut into 2-inch pieces
1 teaspoon kosher salt, or to taste
freshly ground black pepper to taste
1 pinch cayenne pepper
1 teaspoon dried Italian herb blend
1 small red onion, sliced
1 cup sliced red bell pepper
½ cup chicken broth
½ lemon, juiced
2 slices Italian bread, toasted
1 tablespoon chopped fresh Italian parsley

Steps:

Pour 2 tablespoons olive oil into a nonstick skillet. Break up sausage into small pieces and add to the pan; add potato pieces sporadically, flesh-side down. Place chicken pieces throughout the pan, smooth side down. Season with salt, black pepper, and cayenne. Sprinkle over Italian herbs. Scatter over sliced onion and bell peppers. Sear over high heat until sausage starts to brown, about 5 minutes.
Reduce heat to medium-high, cover, and cook until potatoes are just tender, about 5 minutes. Add broth and cook until reduced by at least half.
Stir and squeeze over lemon juice. Taste and adjust if needed. Serve over toasted bread and top with parsley.

Nutrition Facts : Calories 625.2 calories, Carbohydrate 44.1 g, Cholesterol 115.1 mg, Fat 35.9 g, Fiber 5.3 g, Protein 31 g, SaturatedFat 9.4 g, Sodium 1868.1 mg

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