Sweet Pepper Chicken Recipes

CHICKEN 'N' PEPPERS

Steps:

• In a large bowl, combine the broth, soy sauce, garlic, cornstarch, ginger and cayenne pepper. Add chicken; stir to coat. Heat oil in a large skillet over medium-high heat. Add chicken mixture. Bring to a boil; cook and stir 2 minutes or until thickened. Reduce heat to medium. Add peppers and water; cook and stir for 5-8 minutes or until peppers are tender.

CHICKEN & PEPPERS WITH PASTA

Steps:

• Melt Fresh Buttery Taste Spread in 12-inch skillet until sizzling; stir in onion, peppers and garlic. Cook over medium-high heat, 2-3 minutes, until peppers are crisply tender. Remove vegetables from skillet with slotted spoon; set aside, reserving juices in pan.
• Add chicken strips, tarragon, salt and pepper to juices in pan. Continue cooking, stirring occasionally, 7-9 minutes, until chicken is lightly browned and no longer pink.
• Cook vermicelli according to package directions. Drain.
• Add vegetable mixture, mozzarella cheese, Parmesan cheese and half & half to chicken mixture. Reduce heat to medium. Cook, 3-5 minutes, until cheese is melted. Add hot cooked vermicelli; toss gently to coat.

BAKED CHICKEN AND PEPPERS

Steps:

• Place the onions and peppers in the bottom of a 9x13 baking dish.
• Mix the oregano, basil, salt and pepper together in a small bowl. Place the chicken in a single layer on top of the peppers and season with a couple pinches of the seasoning.
• Mix the crushed tomatoes, remaining seasonings, garlic, and vinegar together and pour over the top of the chicken to cover.
• Bake uncovered at 400˚F for 35 minutes. Then remove the dish and sprinkle the mozzarella cheese over the top and finish cooking for 5-10 minutes or until the chicken is cooked through (165˚F) and the sauce is bubbling on the sides.

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 AND BELL PEPPERS SKILLET

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!

CHICKEN WITH SWEET PEPPERS AND BALSAMIC VINEGAR

Steps:

• Season the chicken with salt and pepper.
• In a large skillet, heat 2 Tbsp of the oil.
• Saute the chicken over med-high heat, turning once, until golden on both sides, about 8 mins total.
• Transfer the chicken to a plate.
• Add the remaining (2 Tbsp) of oil to the skillet and reduce the heat to medium.
• Cook the bell peppers and onion, stirring often, until just softened, about 4 minutes.
• Add the garlic and cook, stirring, for 1 minute.
• Stir in about half the basil and all the vinegar.
• Return the chicken and any accumulated juices to the skillet.
• Reduce the heat to med-low. Simmer until the chicken is cooked through, about 3 minutes.
• Stir in the remaining basil and season with salt and pepper.

SWEET PEPPER CHICKEN

Steps:

• In a large skillet, brown chicken breasts in oil, and place in a buttered 10x14 inch baking dish.
• In a large saucepan, combine cornstarch, sugar, brown sugar, and bouillon granules and mix well.
• Drain pineapple and reserve the juice.
• To the cornstarch mixture in the saucepan, add pineapple juice, orange juice, vinegar, ketchup, soysauce, giger, and pepper, and mix well.
• On high heat, cook stirring constantly, until mixture thickens, and pour over chicken breasts.
• Bake uncovered at 325 degrees for 45 minutes.
• Remove from oven, and add pineapple chunks,and julienned bell peppers and bake another 15 minutes.

CHICKEN WITH PEPPERS, ONIONS, & BALSAMIC VINEGAR

Steps:

• Season the chicken with salt, pepper, and dried oregano.
• Heat the olive oil in a heavy bottomed saucepan over medium heat until lightly smoking.
• Brown the chicken well on each side, about 7 to 8 minutes.
• Move the chicken to a plate.
• Add the onions and peppers to the pan, and cook until they are tender and softened, stirring often, about 6 to 7 minutes.
• Add the garlic and cook another minute or two until fragrant.
• Add the wine, and cook, scraping up any browned bits from the bottom of the pan until the wine has almost completely been absorbed.
• Stir in the balsamic vinegar and chopped parsley.
• Return the chicken to the pan, along with any juices on the plate and cover the chicken with the pepper mixture.
• Continue to cook until the chicken is completely cooked, about 5 minutes. Serve immediately.

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.