Chicken In Pepper Garlic And Tomato Sauce Recipes
CHICKEN WITH PEPPERS AND TOMATOES
Provided by Food Network Kitchen
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat oil in large skillet and cook chicken until it begins to brown. Stir in onions and cook for 2 minutes. Stir in peppers and cook for 3 minutes. Stir in wine, tomatoes and oregano and bring to a simmer. Cover and cook for 10 minutes. Season to taste and garnish with fresh basil.
- Follow package instructions.
CHICKEN WITH GARLIC-PEPPER SAUCE
Our Latin-American Garlic-Pepper Sauce infuses chicken breasts with so much flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 20m
Number Of Ingredients 5
Steps:
- In a large nonstick skillet, heat oil over medium heat. Season chicken with salt and pepper. Cook chicken until lightly browned on the first side, about 5 minutes.
- Turn chicken; add Garlic-Pepper Sauce and 2 tablespoons water. Bring to a simmer. Cover, and cook until chicken is opaque throughout, 8 to 10 minutes.
- Divide chicken among four plates. Season sauce with salt and pepper; spoon over chicken. Serve with rice and salad, if desired.
Nutrition Facts : Fat 6 g, Protein 28 g
CHICKEN WITH GARLIC-TOMATO SAUCE
I originally made this using a recipe I found in an italian cookbook. I don't have the book anymore, so I've had to make this from memory, and it gets better everytime! If they're in season, you can add fresh tomatoes. Serve this over pasta, rice, mashed potatoes, whatever you choose. Refrigerates and reheats well.
Provided by RachelSometimes
Categories Chicken Breast
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Season chicken with salt and pepper to taste.
- Brown chicken with olive oil until cooked through.
- Remove chicken and set aside for later.
- In same pan, add garlic and wine. Simmer for 3 minutes.
- Add onions and green peppers. Cook covered until onions and peppers are tender.
- Add tomatoes, tomato sauce, and chicken. Stir.
- Simmer covered until all flavors combine.
- Enjoy!
Nutrition Facts : Calories 383.8, Fat 12.9, SaturatedFat 2.1, Cholesterol 102.7, Sodium 817, Carbohydrate 19.9, Fiber 4.2, Sugar 10.5, Protein 44.1
CHICKEN BREASTS WITH TOMATOES AND CAPERS
This recipe was originally developed by Pierre Franey in 1991 for the 60-Minute Gourmet column, a weekly feature dedicated to Times-worthy dishes that were easy, quick and inexpensive. This recipe fit the bill perfectly, and it still does. Just sauté the chicken breasts until they are lightly browned. Then add shallots and garlic, tarragon, tomatoes, vinegar, capers, white wine and tomato paste. Stir well and cook for about 9 minutes more. That's it.
Provided by Pierre Franey
Categories dinner, one pot, main course
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Sprinkle the chicken with salt and pepper. Heat the oil and butter in a heavy-bottom skillet. Add the chicken breasts and saute over medium-high heat, turning the pieces often until lightly browned, about 5 minutes.
- Add the shallots and garlic around the chicken. Cook briefly; add the tarragon, tomatoes, vinegar, capers, wine and tomato paste. Stir to dissolve the brown particles adhering to the bottom of the skillet.
- Blend well, bring to a boil, and then cover and simmer for 9 minutes. Sprinkle with parsley and serve.
Nutrition Facts : @context http, Calories 512, UnsaturatedFat 10 grams, Carbohydrate 12 grams, Fat 20 grams, Fiber 3 grams, Protein 60 grams, SaturatedFat 6 grams, Sodium 1163 milligrams, Sugar 6 grams, TransFat 0 grams
CHICKEN IN PEPPER, GARLIC AND TOMATO SAUCE
Make and share this Chicken in Pepper, Garlic and Tomato Sauce recipe from Food.com.
Provided by English_Rose
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a pan; cook chicken for 4-5min on each side until golden. Remove from pan and keep warm.
- Add the onion to the pan and cook for 7-8min until softened. Add the pepper, garlic and zucchini and continue to cook for 2min.
- Stir in the tomatoes and stock and bring to the boil, then return the chicken to the pan. Simmer for 10-15min until the sauce is thick and the chicken cooked through.
- Add the beans to the sauce with the basil and plenty of salt and black pepper, and stir to heat through.
- Serve immediately with crusty bread.
Nutrition Facts : Calories 669.9, Fat 17.9, SaturatedFat 4.5, Cholesterol 90.7, Sodium 130.4, Carbohydrate 74.1, Fiber 28.8, Sugar 10.2, Protein 56.1
CHICKEN TIKKA MASALA
This Indian-style chicken tikka masala recipe has flavors that keep me coming back for more-a simple dish spiced with garam masala, cumin and gingerroot that's simply amazing. -Jaclyn Bell, Logan, Utah
Provided by Taste of Home
Categories Dinner
Time 4h40m
Yield 8 servings.
Number Of Ingredients 20
Steps:
- In a 5-qt. slow cooker, combine the first 13 ingredients. Add chicken, jalapeno and bay leaf. Cook, covered, on low 4 hours or until chicken is tender. Remove jalapeno and bay leaf., In a small bowl, mix cornstarch and cream until smooth; gradually stir into sauce. Cook, covered, on high 15-20 minutes or until sauce is thickened. Serve with rice. If desired, sprinkle with cilantro.
Nutrition Facts : Calories 381 calories, Fat 19g fat (9g saturated fat), Cholesterol 118mg cholesterol, Sodium 864mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 2g fiber), Protein 33g protein.
CHICKEN BREASTS WITH PEPPERS, TOMATOES AND SAFFRON
Portugal launched great explorations in the 15th and 16th centuries, often in search of spices, and to a large extent, their discoveries defined their national cuisines. They discovered Madeira, the Azores and the Cape Verde Islands. Vasco da Gama, seeking a sea route to India, brought back one of most important spices of all, black pepper. Exploration of the New World turned up sweet and hot peppers, corn, all varieties of beans, tomatoes, vanilla, avocados, chocolate, squashes and guavas (from which chewing gum is made). These discoveries truly revolutionized the kitchens of Europe. This dish has a sauce based on tomatoes and is typical of casseroles found in Portugal. First the peppers, onions and garlic are sautéed in olive oil. Tomatoes and saffron, another spice associated with the Iberian peninsula, are added to this mixture. The chicken is browned first, then slowly cooked. The pan is deglazed with chicken stock and white wine before the other ingredients are combined.
Provided by Pierre Franey
Categories dinner, one pot, main course
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the oil over medium high heat in a skillet. Add the peppers, onions, garlic, salt and pepper. Cook, stirring, about 3 minutes or until crisp tender. Then add the tomatoes and saffron. Cover and simmer 10 minutes.
- Meanwhile, melt the butter in a skillet large enough to hold the chicken breasts in one layer. Season the chicken with salt and pepper. Cook over medium heat until lightly browned, about 4 minutes. Turn the pieces, reduce the heat and cook about 5 minutes or until done. Do not overcook. Transfer the chicken to a warm platter and keep it warm.
- Add the shallots to the skillet and cook until wilted. Do not brown. Pour in the wine and scrape the bottom with a wooden spatula to dissolve any brown particles that may cling to the bottom of the skillet. Reduce the wine almost completely and add the chicken broth. Let this cook until it is almost totally reduced. Add the chicken breasts and any liquid that may have accumulated. Add the pepper and tomato mixture, bring to a simmer and add the parsley. Serve with rice.
Nutrition Facts : @context http, Calories 352, UnsaturatedFat 9 grams, Carbohydrate 14 grams, Fat 17 grams, Fiber 3 grams, Protein 34 grams, SaturatedFat 5 grams, Sodium 821 milligrams, Sugar 4 grams, TransFat 0 grams
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