#Chicken And Bell Peppers Recipe

[daily-deliciousness]

Grilled chili lime chicken fajita salad

[fattributes]

Honey Mustard Chicken Skewers

[vegan-nom-noms]

Chick’n Tequila Lime Pasta

[spoonierecipes]

Chicken and Potatoes

The icon recipe. 1/5 price, 1.5/5 energy, optional items make 2/5.

Ingredients

Chicken breast, preferably defrosted

Baby red potatoes

Pearl/boiler onions (optional)

Bell peppers (optional)

Butter/margarine

Olive oil

Worcester

Rosemary

Pepper

Cinnamon

Preferred chicken seasonings

Oven (350°f)

2 Aluminum pans

Skillet/pan

Cutting board

Object to stir

Steps

Grab a skillet, board, and the aluminum pan, preheat the oven to the set degree.

Get your poatoes and wash them, then set on the cutting board. Only cut them in half, put them into an aluminum pan. Coat in oil, rosemary, cinnamon, pepper, Worcester, and probably more if you want it. Set aside.

Get your chicken into a pan. It's okay if it's frozen, just run it under warm water to remove any frost or ice. If it's thawed, stab it with something. Fork or knife preferably. Use enough Worcester to make it soak in and for it to coat the bottom, or however much you have left. Whichever comes first. Then coat in seasonings to your own desire.

If you have bell peppers and onions, now is when you cut them. Peppers into strips, and onions only need the roots cut off, maybe the top if you need that gone. Make sure to check the onions to make sure they're still good, and to remove the little papery layer.

Your oven should be preheated by now, so put the chicken and the poatoes in. If you don't have the extra ingredients, just wait until the chicken and potatoes are cooked through. The chicken will take longer if it's frozen, but that's okay.

If you have peppers and onions, now you get the skillet. Turn on the stove, throw some butter in the skillet. Once it's melted and the pan is coated (just move it around a little), toss in the peppers and the onions. Cook until soft and warm, or longer if you want, just rememberto stir so nothing burns. The onions layers may start separating-- that happens, it's okay.

Once those are cooked, set aside. Either in a bowl or just cover the pan, whichever you can manage. Once everything is done, throw it together on a plate, and then you're done.

This is what it should look like. Mine is plated nicely, but you don't have to make it pretty. Just make it work for you.

[askwhatsforlunch]

Pepper and Capon Quiche

Today begins the VE Long Weekend, thus making it a Very Long Weekend this year, and Mum, Jules and I are taking a holiday in the Loire Valley. We --Mum and Jules, that is-- are driving there and shall stop on the road, hopefully finding a scenic spot to lunch. This Pepper and Capon Quiche makes an excellent and tasty picnic! Happy Wednesday!

Ingredients (serves 4)

4 to 5 small red and yellow Bell Peppers  

1 1/2 tablespoon olive oil

1/2 teaspoon Piment d'Espelette or Cayenne Pepper

375 grams/13 ounces Pepper and Chilli Pastry

4 large eggs

¾ cup double cream

¼ cup semi-skimmed milk

¼ teaspoon salt

½ teaspoon freshly cracked black pepper

leftover Roast Capon (a wing or half a breast; roast chicken or turkey works well, too)

Thoroughly rinse Bell Peppers under cold water.

Heat olive oil in a nonstick skillet over medium-high heat. Cut Bell Peppers into thin slices, and add them to the skillet. Cook, shaking the pan often, about 5 minutes, until Bell Peppers start browning. Sprinkle with Piment d'Espelette, tossing well to coat. Cook, 1 minute more. Remove from heat, and let cool completely.

Preheat oven to 200°C/395°F.

Roll Pepper and Chilli Pastry out thinly onto a lightly floured surface. Fit into a buttered 26cm/10.25″ tart pan, letting the pastry overhang on the edges. Prick the base with a fork. Place a sheet of baking paper onto the Pepper and Chilli Pastry and fill with dried beans or rice. Blind bake the Pepper and Chilli Pastry crust  at 200°C/395°F, 10 minutes. Carefully remove the beans and baking paper, and bake another 5 minutes, at the same temperature. Remove from the oven. Let cool slightly before trimming the edges.

In a medium bowl, whisk eggs together with double cream. Whisk in milk, salt and black pepper.

Arrange cooled Bell Peppers onto the tart crust. Cut Roast Capon into chunks, and scatter them liberally on top. Pour egg and cream mixture evenly all over.

Place in the warm oven, and bake, at 200°C/395°F, 25 to 30 minutes, until cooked through and crust is beautifully golden brown.

Serve Pepper and Capon Quiche warm or cold, with dressed lettuce.

[seven-deadly-dishes]

Best Gumbo Recipe

via Jo Cooks

[najia-cooks]

[ID: First image shows two quesadillas piled on a plate with a dollop of red salsa; a bowl of cream and lime wedge are in the background. Second image shows a close-up on half a quesadilla topped with salsa and cream. End ID.]

Vegan chicken quesadillas with crema fresca and ancho chile salsa

This quesadilla recipe combines a spiced crema with pan-fried 'chicken' and veggies inside a toasted tortilla to create a flavorful, well-rounded, filling dish. Seared ancho and guajillo chiles make for a smoky salsa with deep, fruity aromatics--but using a pre-made or store-bought salsa makes this a meal that can be on the table in 30 minutes.

Recipe under the cut!

Patreon | Tip jar

Serves 2-4.

INGREDIENTS:

For the dish:

12oz (340g) unbreaded vegan chicken substitute (I used Gardein chicken breasts), room temperature

1-2 jalapeñoes, diced (note that the crema will offset a lot of the spice; increase to taste)

1/2 small red bell pepper, diced

1/2 small green bell pepper, diced

1/2 tsp smoked paprika

1/2 tsp chipotle powder, or chipotle sauce

1/2 tsp cumin seeds, or ground cumin

1/2 tsp garlic powder

1/2 tsp onion powder

1/4 tsp ground cayenne pepper

1/4 tsp black peppercorns

1/2 tsp salt

4 8-inch flour tortillas

A mix of vegan mozarella and Monterey Jack cheeses, shredded (about 2-3 cups)

For the crema Mexicana:

1/2 cup (120g) non-dairy yoghurt or sour cream

2 Tbsp vegan mayonnaise

1-2 Tbsp freshly squeezed lime juice

pinch of salt

1 clove garlic, grated

For the ancho salsa:

1 tsp olive oil

1 small yellow onion, halved

2 garlic cloves, peeled

1 dried ancho chile

2 dried guajillo or California chiles

1 roma tomato, roughly chopped

2 large green tomatillos, husks removed, washed, and roughly chopped (or substitute roma tomatoes)

1/2 tsp vegetarian chicken stock powder or concentrate

1/2 teaspoon salt, or to taste

1/4 teaspoon ground black pepper

1 large bunch cilantro, chopped

INSTRUCTIONS:

For the salsa:

1. Heat olive oil in a medium-sized skillet on high until shimmering. Sear half of the onion, garlic cloves, and dried chiles on both sides until blackened areas appear. Note that the chiles will sear very quickly and will need to be removed from the pan sooner than the onion and garlic.

2. Boil a few inches of water in a small pot and simmer dried chiles, covered, for 5-10 minutes until softened.

3. Add tomatoes to the pot and simmer for about a minute, stirring occasionally.

4. Remove tomatoes and chiles from the pot and blend or food process tomatoes, chiles, onion, garlic, and chicken stock concentrate together until the mixture is mostly smooth.

5. Mince the remaining half onion. Stir in cilantro, salt, black pepper and minced onion. Taste and adjust salt and pepper. Refrigerate while you prepare the rest of the dish.

For the dish:

1. If using whole spices, toast black peppercorns and then cumin seeds in a dry skillet over medium heat for a few minutes until fragrant (don't add them at the same time, or the cumin seeds may burn before the peppercorns are toasted).

2. Remove pan from heat and toast ground spices for 30 seconds, stirring often. Use a mortar and pestle or spice grinder to grind peppercorns and cumin and mix all spices plus salt in a small bowl.

3. Chop the chicken into bite-sized pieces. Generously season the chicken with mixed spices (you won’t use the whole spice mixture). Fry chicken in olive oil on medium for about 10 minutes, stirring occasionally, until browned. Remove from pan.

4. In the same pan, fry onion for 3-5 minutes until translucent. Add jalapeño and bell pepper and fry until softened.

For the crema:

1. Mix yoghurt or sour cream, mayonnaise, 1 Tbsp lime juice, and salt in a small bowl.

2. Taste and adjust lime juice and salt. The crema should be a bit less sour than (dairy) sour cream, with a slightly thinner consistency at room temperature.

3. Divide crema in half. Mix half with the remaining spice mixture and grated garlic.

Note: crema Mexicana recipes typically have a base of heavy cream, use buttermilk as a culturing agent to help thicken the crema, and call to leave the crema out overnight to allow it to thicken. With a non-dairy version this is neither effective nor necessary.

To assemble:

1. If using store-bought tortillas, toast each one on medium low, flipping a few times, until warmed through and pliable. Leave the skillet on the heat while assembling the quesadillas.

2. If using vegan cheese, use a double boiler or the microwave to melt it a bit before assembling your quesadillas. Vegan cheese usually takes some extra encouragement to melt, and the melted cheese should be able to hold the quesadilla together! Microwave for 10-second intervals, stirring between each round, until cheese is beginning to melt.

2. Spread a large spoonful of crema evenly on each tortilla. Add partially melted cheese across half of each tortilla, followed by the fried chicken and veggies. Top the chicken and veggies with more cheese and then fold the tortilla in half, pressing lightly to seal.

3. Toast quesadillas in the skillet for 5-10 minutes, turning once, until they are warmed through and browned on each side.

4. Serve warm with salsa and remaining crema.

[silverovaskitchen]

Food #001: Chicken chili (kinda)

MADE: 22 MAR 2023

Alright, a real dish this time—and the latest I made, at that.

I've been using Noom for the last few weeks, and their recipe section had this very interesting recipe. In hindsight there clearly was too much broth (way too soupy to be a respectable American chili, I know), but the final product is pretty delicious nonetheless. Tomatillos in particular are a nice discovery—they give the dish a slight, nice tang I enjoy very much.

As you likely will soon learn, I never totally follow a single recipe unless it's my own and even then... So changes I introduced are:

Using dry beans instead of canned (that way I can change the water at least two times when I boil them, for uh... anti-gas purposes)

Mashing finely half of the beans (so I could use the mash as thickener, even though clearly there wasn't enough for that much broth 🥲)

Using green bell pepper (I hate jalapeños with a passion, they just are unpleasant)

Using 1 tsp ancho pepper and 1 tsp chipotle pepper (for that more authentic flair)

Adding smoked paprika (I saw that in more authentic white chili recipes, and I happen to have brought back delicious Kotanyi smoked paprika from a trip to Austria, so...)

Serving with chipotle Cholula sauce (Cholula my beloved 😭... though ngl it really makes the overall taste even better)

Pic 1: tomatillos, sweet corn, diced tomatoes, dry pintos

Pic 2: cooked pintos (when boiling beans I usually add a bit of salt, as well as rosemary and thyme from my parents' garden for taste)

Pic 3: waiting for the veggies/chicken to boil

[woodenmooseroller]

Chicken Fajitas by Lisa Bryan at Downshiftology

Prep time: 10 minutes

Cook time: 16 minutes

Total time: 26 minutes

Servings: 6

Ingredients

3 boneless skinless chicken breasts

1 onion, thinly sliced

3 bell peppers, thinly sliced 

2 tablespoons olive oil

1/2 lime

1/2 tablespoon chili powder

 1/2 tablespoon ground cumin

 1 teaspoon garlic powder

1/2 teaspoon paprika

1/2 teaspoon oregano

1/2 teaspoon kosher salt

1/4 teaspoon ground black pepper

Tortillas (for serving)

Sour cream (for serving)

Pico de gallo (for serving)

Avocado (for serving)

Instructions

1. Make fajita seasoning. Add the fajita seasoning ingredients to a small mixing bowl and stir together.

2. Season the chicken. Generously sprinkle the fajita seasoning on both sides of the chicken and use your fingers to press it into the chicken.

3. Cook the chicken. Heat the oil in a large skillet over medium heat. Sear the chicken breasts for about 7 to 8 minutes on each side.

4. Slice the veggies. While your chicken is cooking, cut the bell peppers and onion into thin slices.

5. Cook the veggies. Once the chicken has finished cooking, remove it to a plate and let it rest for a couple of minutes. Add the bell peppers and onion to the same skillet over medium heat and saute for 4 to 5 minutes, stirring frequently.

6. Slice the chicken. When the bell peppers are just about done sauteing, slice the chicken breasts into strips. You can slice those pieces in half again for thinner strips of chicken.

7. Mix and serve. Add the chicken back into the skillet, add a squeeze of fresh lime juice and stir everything together. Serve immediately with tortillas and extra toppings such as sour cream, pico de gallo and guacamole.

[wrighteric]

European - Chicken Romano This cheesy baked chicken Romano is full of flavor, a quick and easy recipe perfect for a weeknight meal.

[phoenix-corgi-abomination]

Another recipe post, let's go. Chicken & peppers hell yea

Disclaimer: I do not measure when I cook savory food

Ingredients

Chicken thighs

Bell peppers

Paprika

Ground ginger

Cumin

Turmeric

Chili powder (optional)

Garlic

Onion powder (you can use regular onions)

Olive oil

Chicken or vegetable broth

Salt & pepper

Equipment

Saute pan + lid

Knife

Cutting board

Rubber spatula or wooden spoon

Instructions

Add oil to your pan and start heating it up

Cut your bell peppers and set aside, then cut your chicken into cubes and add them to your pan

Use the spatula or spoon to move the chicken around in the pan so it cooks more evenly. When it's mostly cooked add your bell peppers, paprika, ginger, cumin, turmeric, chili, onion, garlic, salt, and pepper

Mix in pan until the spices are well distributed, then add the broth

Put your lid on the pan and let things cook for about 5 minutes. Let the broth reduce as little or as much as you want

I usually serve this with rice but you can have it with pasta or salad if you want

Anyway bone atrophy

[daily-deliciousness]

Cajun chicken with coriander and lime

[fattributes]

Chicken Cheese Steak Sandwiches

[vegan-nom-noms]

Creamy Baked Vegan Mediterranean Chick’n & Orzo

[ryangoslingartsadmin]

Latin American - Oven-Baked Chicken Fajitas

This quick and simple baked fajita recipe bakes chicken with red bell peppers, onions, and fajita seasoning.

[askwhatsforlunch]

Chicken and Butternut Lentil Dahl

Spicy and comforting on a wet and grey day, this vibrant Chicken and Butternut Lentil Dahl will warm you up as you come home from a walk or a potter in the garden under a light drizzle!

Ingredients (serves 2):

2 tablespoons ghee

1/2 large onion

1/2 red Bell Pepper

2 teaspoons Garam Masala

1 teaspoon ground tumeric

1/2 teaspoon cumin seeds

1 large garlic clove, minced

¾ teaspoon Red Chili Flakes 

2 heaped teaspoons Ginger Paste

4 chicken drumsticks

1 thick slice of a lare butternut squash

1/3 cup split red lentils

1 teaspoon coarse sea salt

1/2 teaspoon freshly cracked black pepper

1 cup coconut milk

2 cups water

Melt ghee in a large pot or Dutch oven, over medium heat.

Peel and thinly slice onion. Add to the Dutch oven, and cook, stirring often until softened, about 3 minutes.

Seed and chop Bell Pepper. Increase heat to medium-high, and stir chopped Bell Pepper into the Dutch oven. Cook, a couple of minutes.

Add Garam Masala, ground tumeric and cumin seeds, and fry, one minute more.

Stir in garlic and Red Chili Flakes. Cook, another minute. Then, stir in Ginger Paste.

Add chicken drumsticks, and cook, to brown on all sides.

Peel and cube butternut squash. Add to the Dutch oven, along with red lentils, stirring well to coat in ghee and spices. Season with coarse sea salt and black pepper.

Then, stir in coconut milk and water. Bring to the boil.

Once boiling, reduce heat to medium-low, cover with the lid, and simmer, 25 minutes.

Serve Chicken and Butternut Lentil Dahl hot, with Paratha.