Traditional recipes

Chicken dish with baked peppers

Chicken dish with baked peppers

if you have a lot of peppers and you don't know what to do with them, this is the ideal solution (my opinion) ..... and you can also make a polenta ....

  • 2-3 chicken drumsticks
  • 8 peppers (fat or capia)
  • 5-6 tomatoes
  • 1 onion
  • salt, pepper, a little parsley

Servings: -

Preparation time: less than 60 minutes

RECIPE PREPARATION Chicken dish with baked peppers:

cook the peppers and tomatoes on the stove.

we clean the tomatoes and put them in a bowl, we also clean the peppers and we cut them into cubes or strips.

we put the meat to boil a few times,

separately, finely chop the onion, sauté it, then add the meat, let it brown a little, then add the tomatoes and a few tablespoons of chicken soup.

let it boil then add the peppers, season with salt and pepper and let the flavors combine for a few more minutes.

season with parsley and serve.

Tips sites

1

if you do not have tomatoes you can put 2-3 tablespoons of broth


Pea meal with baked peppers

Ingredients

Method of preparation

Bake the peppers on a grill, then put them in a bowl, sprinkle with salt and cover the bowl with a lid. We leave them covered for approx. 20-30 minutes, then we clean them and cut sticks.

In a pot we put salted water, and when the water boils we add the frozen pods and boil them for 10-15 minutes.

Heat the oil in a pan, add the finely chopped onion and garlic and 2-3 tablespoons of water. Leave them on the fire for about 2-3 minutes.

Add the boiled and drained pods. Saute them for a few minutes together with the onion and garlic over a good heat.

Put the peppers and the broth, then add a cup of water and simmer for approx. Ten minutes. At the end, add salt and pepper to taste, then sprinkle with chopped parsley.


Chicken dish with baked peppers

This dish is one of my and my husband's favorites because it's tasty, quick to make and light. Just yesterday I made a portion and decided to post it here as well.

& # 8211 1 chicken breast

& # 8211 2-3 cloves of garlic

& # 8211 a jar of baked kapia peppers- 400 g

& # 8211 1 can of whole tomatoes or diced tomatoes

& # 8211 spices: salt, pepper, thyme, oregano, paprika, etc.

& # 8211 1-2 teaspoons grated sugar (to taste because the sauce will be sour due to baked peppers and tomatoes)

Peel an onion and chop it julienne. In fact, everything we cut for this food will be julienne. We add over onion and garlic. It will give a great flavor to the sauce!

We prepare the chicken breast and cut it into juliennes.

Put the onion to harden in a pot if you have it, if not in a deeper pan. When the onion hardens, add chicken breast.

Let it boil with the onion until it turns white. Meanwhile, clean the baked peppers from any burn marks and cut them into juliennes. I take a certain brand, which also contains a little vinegar, so I put sugar to cut the sourness of the sauce.

We add them over the chicken, then we put the canned tomatoes in the sauce.

Then season with salt, pepper, sugar, paprika, oregano, basil and let it boil over medium heat.

After about 20 minutes, the food should be ready. Check the chicken for light breakage and set aside. It is not mandatory to put only chicken breast but also the meat on the chicken legs if you have it at hand.

Sorry for the presentation, but this dish went straight into someone's package. It goes great and spread with polenta!


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Ingredients Baked pepper food, fasting:

  • 12-15 baked peppers (I used kapia, from the freezer)
  • 2 onions
  • 2 cloves of garlic
  • 3-4 tablespoons of broth or 1 tablespoon of tomato paste (I used two small tomatoes in broth and some of their juice)
  • 4 tablespoons extra virgin olive oil
  • 1 tablespoon flour, pepper
  • green parsley

Preparation of baked peppers, fasting:

The baked peppers are cleaned (if they are not in the freezer, ready to be cleaned) and their backs and seeds are removed.

Quickly cut the peppers into strips and place them in a bowl, so as not to lose the tasty liquid they leave.

Peel, wash and finely chop the onions.

Heat the olive oil in a saucepan and add the onion, sautéing until soft. When the onion has softened, sprinkle with flour and mix quickly until incorporated.

Immediately add the peppers cut into strips and the juice they left, mix and fill with hot water, as long as the peppers are covered. Add 1 teaspoon of salt and freshly ground pepper and simmer.

After the food boils for 7-8 minutes, add the tomatoes (tomato paste, broth) and chopped garlic.

Stir and bring to the boil for 1 minute, then turn off the heat and add the chopped parsley, adjusting the taste with salt and pepper, if necessary. Cover with a lid and let the food steam for 5-10 minutes under the lid and make all the flavors friendly.

I served it with a rice with vegetables (onions, celery, chopped carrots), but it also goes well with a polenta or natural potatoes. It is a very tasty dish, and for those who do not fast, you can replace tomato paste with sour cream, the result is very refined.


Chicken stew with roasted peppers and spinach

A chicken dish with baked peppers and spinach, a polenta can make an excellent lunch for the whole family. We prefer polenta to real Moldovans, as I saw in my mother and mother. Mno, old habbits die hard, you know that old word of the novel :))))

Ingredient:

  • 4 red bell peppers, baked, without skin
  • 2 yellow bell peppers, baked, without skin
  • 5-6 cloves of green garlic
  • 100 gr frozen spinach
  • 400 gr chicken breast
  • 2 lg olive oil
  • 100 ml water

How I proceeded:

  • I chopped the bell peppers (I had them in the freezer) and the garlic
  • I cut the chicken breast into cubes
  • I put the meat in the pan and simmered it for a few minutes in a little water
  • I added peppers and garlic, water and oil and covered with a lid, I cooked them slowly, over low heat
  • when the meat was well cooked, I added the frozen spinach and continued to cook until the spinach was cooked, without exaggerating with its cooking
  • we all served with polenta.

* Spinach is offered occasionally (2-3 times / month) due to the high content of nitrates and oxylates.