Chicken Pepper Stew Recipes

Steps:

• Rinse the chicken pieces and pat dry. Season with salt and pepper. Heat the canola or vegetable oil in a large, heavy skillet over medium-high heat, and brown the chicken pieces, in batches, on each side for about 5 minutes. Transfer to a bowl or plate. Pour off the fat from the pan and discard.
• Turn the heat down to medium. Add the olive oil and the onion with a pinch of salt. Cook, stirring and scraping the bottom of the pan to deglaze, until the onions begin to soften. Continue to cook, stirring occasionally, until the onions are tender, about 5 minutes. Add the hot and sweet peppers, a bit of salt and the garlic, and cook, stirring, until the peppers begin to soften, about 5 minutes. Add the tomatoes and sugar and stir together until the tomatoes begin to bubble and smell fragrant, about 5 minutes.
• Return the chicken pieces to the pan. Cover and cook 25 to 30 minutes over medium-low heat, stirring at regular intervals and turning the chicken pieces over so that the ingredients don't scorch and the chicken cooks evenly. The peppers should be very soft and the chicken quite tender. Add freshly ground pepper, taste and adjust the salt, and serve with rice, other grains of your choice or noodles.

Steps:

• Heat a 7-liter pressure cooker over medium heat. Stir in the oil, onion, bay leaves, 1 1/2 tablespoons salt, the allspice, and thyme; cook, uncovered, until soft, about 8 minutes. Increase the heat to high, stir in the tomato paste, and cook, stirring and scraping, until it turns brick red, about 2 minutes.
• Season the chicken with some salt and black pepper, to taste, and add it to the pot, turning to coat with the tomato and onion. Stir in the water, then add the chile, okra, potatoes, and collard greens in that order. You don't need to stir--the collards will cook down and keep everything moist as the cooker comes up to pressure. Close the pressure cooker lid and bring the pressure up to high (which can take up to 10 minutes), then reduce the heat, if necessary, to maintain an even pressure for 7 minutes.
• Remove from the heat and press the pressure indicator stem until no more steam comes out. Carefully open the pot. Remove and discard bay leaves. Ladle the stew into bowls and serve.

Steps:

• Heat oven to 180C/160C fan/gas 4. Heat the oil in a large flameproof casserole dish. Add the onion, celery and peppers, and fry for 5 mins. Add the garlic and paprika, and cook for a further 3 mins.
• Stir in the tomatoes, stock and butter beans, and season well. Bring to the boil, then nestle the chicken thighs into the sauce. Cover with a tight-fitting lid and put in the oven for 45 mins.

Steps:

• Place chicken in large saucepan.
• Add enough water to cover.
• Bring to a boil.
• Skim well.
• Dice 1 carrot, add to chicken with salt, peppercorns, allspice, bay leaf, cloves and leek.
• Cook about 40 minutes or until chicken is tender.
• Remove chicken from broth.
• Cool.
• Strain broth.
• Add enough water, if needed, to make 4 c liquid.
• Reserve 1/2 c broth for later use.
• Pour remaining broth back into saucepan.
• Grate remaining carrots.
• Add to broth with onions, cabbage, tomato puree and chili pepper.
• Bring to a boil.
• Reduce heat.
• Cook, stirring frequently until thickened and vegetables are tender.
• Add peanuts.
• Cook 15 minutes longer, stirring frequently.
• Remove skin and bones from chicken.
• Cut chicken into large pieces.
• Combine reserved broth with chicken in heavy saucepan.
• Heat through.
• Place chicken, vegetable mixture, and rice in separate serving dishes.
• Place rice, then chicken, then vegetable mixture in soup bowls to serve.

Steps:

• Heat oil in large pan over medium heat until hot.
• Add chicken; cook 4-5 minutes until brown, stir occasionally.
• Add frozen vegetables, contents of seasoning packet from meal starter, and water; mix well.
• Bring to boil.
• Reduce heat to medium; cover and cook 6-8 minutes until chicken is no longer pink and vegetables are tender; stir occasionally.
• Add soup; mix well.
• Cook an additional 2-3 minutes until heated.

Steps:

• In a large stockpot, bring the chicken, onion, carrots, celery, dill, parsley, bay, peppercorns, cayenne pepper, salt, and water to a boil.
• Decrease heat to low and simmer until the chicken is tender (50 minutes).
• Remove chicken from pot and set aside to cool.
• Let stock continue to simmer for another 15 minutes, then strain into a clean stockpot and set aside.
• Using two forks, shred the chicken (removing any meat clinging to the bones).
• In a small mixing bowl, combine the orange juice and lime juice.
• Break the chiles into pieces and soak in the juice mixture for 20 minutes.
• Transfer to a blender and blend until smooth; set aside.
• In a large skillet, melt the butter, then sauté the onions with the turmeric until the onions are soft and translucent (8 minutes).
• Add the garlic and cumin and sauté for another minute.
• Soak the bread in the evaporated milk.
• Add the blended chile mixture to the skillet and cook until the liquid cooks off (10 minutes).
• Skim off any fat that may have risen to the surface on the cooling stock.
• Add the soaked bread to the skillet (discarding the milk) and cook, stirring constantly for 30 seconds. Add the contents of the skillet to the stock along with the walnuts, potatoes, and cheese, and cook, stirring occasionally, until thick enough to coat the spoon (30 minutes).
• Add the chicken meat, and let simmer 10 more minutes.
• Ladle the stew into bowls and garnish with the sliced eggs.

Steps:

• Mix all ingredients except pineapple, cornstarch and bell pepper in 3 1/2- to 6-quart slow cooker.
• Cover and cook on low heat setting 7 to 8 hours (or high heat setting 3 to 4 hours) or until vegetables are tender and chicken is no longer pink in center.
• Mix reserved pineapple juice and cornstarch until smooth; gradually stir into chicken mixture. Stir in pineapple and bell pepper.
• Cover and cook on high heat setting about 15 minutes or until slightly thickened. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.