Traditional recipes

Chicken stew with baked peppers

Chicken stew with baked peppers

What a flavor, what a combination ... a very good stew, baked peppers make a good house with bay leaf. For a perfect lunch, it's worth a try. Good appetite!

  • 600 g chicken meat (boned or boned chicken legs)
  • 1 red onion
  • 2 tomatoes
  • 7-8 cloves garlic
  • 2-3 bay leaves
  • 4 tablespoons broth
  • sweet Boya
  • oil
  • salt pepper
  • 4 kapia peppers (baked)

Servings: 4

Preparation time: less than 30 minutes

RECIPE PREPARATION Chicken stew with baked peppers:

Wash the chicken portions. In a bowl, heat the pieces of meat in a little oil, add the finely chopped red onion, add the sweet paprika and a little water. We heat everything for a few minutes. Add sliced ​​tomatoes, salt, pepper. After boiling the stew for 10 minutes, add the bay leaves, the broth and the crushed garlic. Boil the stew for another 10 minutes.

Bake, peel the peppers and portion the pieces.

Add the roasted peppers in the stew and bring it to the boil once more.

It can be served with polenta.


Baked pepper stew with cream

A fragrant, autumn-flavored dish. It can also be made with ready-baked peppers from the jar, or from the freezer, if you have them. In this case, it's a quick recipe.
I was inspired by the Pope Good Recipes website.

  • 800 g capsicum
  • 100 ml sweet cream (30-35% fat)
  • 1-2 tablespoons olive oil or butter
  • 2 cloves of garlic

Bake the peppers in a tray with a lid in the oven.

Cool, clean skins, spine and seeds. The strips can break, I left them whole. Fry a little in oil, then add the cream.

Keep on the fire for another 5 minutes, add the crushed garlic and turn off the heat.

TOTAL: 926 grams, 672.5 calories, 10.7 protein, 50.8 fat, 52.7 carbohydrates, 16.9 fiber
Source: http://calorii.oneden.com

Note: These calculations are approximate. If you follow a strict diet, I recommend you do your own calculations, starting from the concrete products used.

5 Based on 24 Review (s)

Stew with chicken, peppers and olives

A chicken breast and about 3-4 hammers
200 gr of black olives (without seeds)
3 bell peppers
1 red hot pepper and a bunch of green parsley
3 cloves of garlic
4 old onions
100 gr of tomatoes in own juice (or 3 fresh tomatoes)
Salt, pepper, a teaspoon of dried thyme, a bay leaf, a tablespoon of flour
3-4 tablespoons of oil

Method of preparation

Cut the chicken breast into suitable pieces. Pass all the meat through the flour, and fry it in hot oil (keep a tablespoon of oil) for a few minutes, just enough to take on color. Remove the meat and put the finely chopped onion and a pinch of salt in the oil.

After about 3-5 minutes add the garlic, then after another 2-4 minutes put the meat. Add: thyme, freshly ground pepper, bay leaf and 100 milliliters of water and cover. Bring to a boil over low heat, stirring occasionally, for 15-20 minutes.

Put the olives (salted, if necessary), add more water (the food must remain low), only if you have to boil for another 10 minutes.

Grease the bell peppers with the preserved oil and place them in the stove tray. Bake them on high heat for 10 minutes, until they soften and taste. Cut them into the right pieces (you don't need to remove the skin), and put them over the food. Stir gently, then add the tomatoes and juice. Cover and simmer everything, over low heat, under the lid, for another 15 minutes.

Season with salt and pepper, add hot pepper (without seeds), finely chopped and greens. Stir and simmer for another minute. Ready!

The stew with chicken, olives and peppers is ready. It can be eaten garnished with a spoonful of yogurt, polenta and a simple lettuce. Instead of chicken you can use turkey meat.


Chicken Breast and Coptic Pepper Stew










Necessary ingredients:

600 gr chicken breast
300 gr Capia pepper
4 cloves garlic
300-400 gr tomatoes
30 ml oil
1 link green parsley
salt pepper
100 ml sour cream


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.


700g chicken entrails
2 large onions
1-2 cloves of garlic
2 baked red peppers
200 g whole Sun Food tomatoes
salt
pepper
dried basil
dried thyme
500 ml of water
1 bunch green parsley
2 tablespoons oil

Put the cleaned, washed and portioned entrails in smaller pieces, in a bowl, on the fire, together with 2 tablespoons of oil and sprinkle a little salt over them. I used a heart-shaped casserole with pipettes, bought commercially. You can also add chicken liver.
Let them brown slightly, turning them from side to side, then add the julienned onions and leave until the onions begin to penetrate easily.
Add hot water to cover the ingredients and bring to a boil over low heat until the entrails are well penetrated.
Then add the baked peppers, cut into strips (I had them in the freezer) and mashed tomatoes, and after the first boil add thyme and basil (if you have you can use fresh basil leaves), and towards the end of cooking, in the last 10 minutes, add the crushed garlic.
Add salt and pepper to taste, and after turning off the heat, add the finely chopped parsley.
Serve the stew with polenta.

Try this video recipe too


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.


Chicken stew with baked peppers

Chicken stew with baked peppers from: chicken wings, onion, tomatoes, oil, bell peppers, hot peppers, salt, pepper, green parsley.

Ingredient:

  • 8-10 chicken wings
  • 500 g onion
  • 1 kg of tomatoes
  • 50 ml oil
  • 10 bell peppers
  • 1 hot pepper
  • salt
  • pepper
  • 3-4 strands of green parsley

Method of preparation:

Bake the peppers, take them out in a saucepan, sprinkle with salt and keep them covered. Clean and wash the fins. Peel an onion, wash it and chop it finely. In hot oil, fry the wings on both sides. When they are browned, take them out on a plate and fry the onion in the remaining oil until it becomes transparent.

Extinguish with 150 ml of hot water and let it simmer over low heat until soft. 3. Meanwhile, scald the tomatoes, peel them and cut them into large cubes. Add them to the onion bowl and continue to simmer together over low heat, stirring occasionally.

Add the sliced ​​hot pepper, and after 10 minutes of cooking, add the strips of baked pepper, which you have previously peeled and seeded. When the sauce has dropped, season with salt and pepper and add the fried wings. Continue to boil for a few minutes, without stirring, just shaking the pan with short horizontal movements.