Chicken and Red Pepper Stew
Chicken and Red Pepper Stew

Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, chicken and red pepper stew. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Chicken and Red Pepper Stew is one of the most favored of current trending meals on earth. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. Chicken and Red Pepper Stew is something that I’ve loved my entire life. They are fine and they look wonderful.

A chicken stew loaded with red peppers and beans and flavoured with Balsamic vinegar all cooked in one pot or skillet making it the perfect midweek dinner. Whilst we are on the stew I have gone with red peppers and beans. These are flavoured with balsamic vinegar, garlic and thyme.

To begin with this particular recipe, we must first prepare a few components. You can have chicken and red pepper stew using 12 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Chicken and Red Pepper Stew:
  1. Prepare 1 chicken, weighing approximately 1.2 kg
  2. Take 100 ml olive oil, extra virgin
  3. Make ready 7 garlic cloves, thinly sliced
  4. Make ready 1 large red pepper, seeded and thinly sliced
  5. Take 100 grams jamón serrano pieces (optional)
  6. Make ready 2 bay leaves
  7. Take 1 tsp sugar
  8. Make ready 5 tomatoes, grated
  9. Prepare 200 ml white wine
  10. Get salt
  11. Make ready freshly ground black pepper
  12. Take 1 large onion, finely sliced

I love every ingredient - black beans (oh, how I love them), chicken, red pepper, onion, garlic, cilantro - yes, please! I could have kicked myself for not I wanted a nice thick stew after all, not a vat of broth with some chunks floating in it. I ended up with just the right consistency but you can certainly play. Note: Pimentón de la Vera, also called Spanish smoked paprika, is sold at.

Instructions to make Chicken and Red Pepper Stew:
  1. Cut the chicken into pieces, leave the skin on as it'll give it a good flavour. Then season well with salt and pepper.
  2. Place in fridge for a few hours so the chicken absorbs the seasoning.
  3. Heat the olive oil in a large, heavy-based pan over a high heat. Add the chicken pieces. Fry on all sides until golden brown. When done remove from pan and set aside.
  4. Reduce heat to medium and in same pan and oil, fry the garlic, red pepper, onion and Jamon serrano, if using. Cook for 5-10 minutes until the onion is translucent.
  5. Add the bay leaves, sugar and grated tomatoes and cook for a further 10 minutes until the sauce have become thick and rich.
  6. Pour the wine and return the chicken to the pan. Leave to simmer over a low heat for 30 minutes, or until the chicken is tender.
  7. Taste and adjust the seasoning.
  8. Rest for 10 minutes. Serve and Enjoy.

Pollo Chilindron or Chicken with Red Peppers comes from Navarra in the north of Spain but it is a dish which you will find being served all over the country. It is often one of the main courses in a Menu del Dia (menu of the day). This dish can be as mild or as spicy as you want. Eggplant, zucchini, red bell pepper, tomatoes and rice are simmered with Marsala wine and fresh herbs. Reviews for: Photos of Eggplant, Zucchini and Sweet Red Pepper Stew.

So that’s going to wrap this up for this exceptional food chicken and red pepper stew recipe. Thanks so much for reading. I am sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!