Chicken and Pepper Stew
- Total Time
- 50 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 6 to 8chicken legs and/or thighs, skinned
- Salt and freshly ground pepper
- 1tablespoon canola or vegetable oil
- 1tablespoon extra virgin olive oil
- 1large onion, cut in half lengthwise and then sliced across the grain
- 2mildly hot chilies, like Anaheim or New Mexico chilies, cored, seeded and cut in very thin strips, or ¼ to ½ teaspoon hot red pepper flakes (optional)
- 3 to 4garlic cloves, thinly sliced
- 1½pounds (4 large) mixed green and red bell peppers, cored, seeded and thinly sliced
- 128-ounce can chopped tomatoes with juice, pulsed in a food processor
- Pinch of sugar
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
912 calories; 64 grams fat; 16 grams saturated fat; 0 grams trans fat; 29 grams monounsaturated fat; 13 grams polyunsaturated fat; 25 grams carbohydrates; 9 grams dietary fiber; 14 grams sugars; 60 grams protein; 1781 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
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.
- Step 2
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.
- Step 3
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.
Tip
- Advance preparation: The dish will keep well in the refrigerator for 3 or 4 days and can be frozen. You might use up the chicken and have lots of the sauce left, in which case there's no more appropriate dish than pipérade, in which eggs are scrambled in the wonderful pepper mixture.
Private Notes
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Cooking Notes
Betsy R
Change nothing. Follow directions. Sit back and collect the accolades! Oh, and eat heartily!
Michael
Just made this in a heavy dutch oven on the stovetop, and it was a great lunch dish. Came together real quick for me. Maybe not 50 minutes but close.
Also, added some white wine after I put the peppers in the pot to cook.
Craig
For the last 30 minutes I put everything in a Dutch oven, brought it to a boil on my stovetop then put it covered into a 350 oven. No need to stir it as the heat is coming from all sides. I like the flavor of the bell pepper slices.
Jen Johnson
This was pretty good but missing something -- a bright salty note. So my husband and I chopped up some Castalano olives and sprinkled on top: perfect! (I think a swirl of vinegar or a squeeze of lemon might do it too.)
Patricia P
I've been making this for many years and love it. If you can make it at least a day ahead you'll be rewarded significantly enhanced flavor. Because I like more sauce, I add some white and Better than Bouillion chicken broth. Last time I used leftovers I put in boiled new potatoes. A delicious change from rice.
Adrienne
Great for a family dinner or a cozy evening with friends. I agree that the sauce needs extra brightness. Next time, I plan to add 1-2 tablespoons of capers before adding the chicken. I also liked the suggestion of finishing the recipe with 30 minutes in a 350 degree oven.
Craig
This is excellent! For ease of prep I used skinless boneless chicken thighs. I had lots of leftover sauce and I used it for several different items including the pip@arade (which I didn't think was a word until I googled it!).
Benjamin
This was delicious and will be made again often! I think some sautéed mushrooms would be a great addition and may try that next time.
Ralph Joerger
Very nice! Used ripe tomatoes instead of canned ones and smashed them with an immersion blender. A shot of white wine definitely improved the taste.
Martha
See step two. It reads to add hot (chiles) and sweet peppers.
loreli
Add olives for tanginess
Jflana
Made this in the instant pot due to speed things up (started on saute, then pressure cooked for 10 min. Came together nicely.
gus
Delicious as is but better the second time I made this when I added white wine to deglaze, used fresh tomatoes instead of canned, threw in a sprig of rosemary with the onions and added a splash of red wine vinegar and a handful of rough-chopped parsley to finish.
NJ
Made as written except I used chicken breast. Sauce was thin and kind of bland. Nutritional info seems way off - way too many calories.
Ruth
Use thyme or other herb.
Kristen
This was a delicious way to use up an abundance of banana peppers from the garden.
Cherie
Was very yummy, will be adding to my repertoire and having leftovers tonight :)
Anne
I plan to make this tonight -- and tweak it a bit, based on wisdom from the cooking notes of people who've tried it, so thanks for that, and especially for pointers on how long this actually took. However, why does this article recommend rinsing the chicken? USDA guidelines these days are to avoid rinsing poultry, because "...Bacteria in raw meat and poultry juices can be spread to other foods, utensils, and surfaces. We call this cross-contamination..." (from the Ask USDA website.)
Nicole
I deglazed the pot with red wine and added a cap full of balsamic vinegar toward the end. Super tasty!
J. from Buffalo
I made this with a whole 3.5 pound chicken that I cut up (leaving the skin on the wing pieces and the legs) and used one serrano chili pepper and a can of crushed tomatoes. So, so, so good.
g.rich
Followed the recipe. Except we had one Anaheim pepper & crushed tomatoes. Felt like this might be a good base recipe - just missing so much flavor. Seemed like chicken smothered in super mild salsa. Most of the other comments indicate changing the recipe/adding multiple items to make it taste like something … that seems like a good idea. Will try adding bouillon cubes and cumin and maybe some ham. Idk. Not sure if I’ll make this again.
Cape Cod Cook
Started the recipe by browning a couple of slices of chopped up country ham, then added in the chicken. The ham really made the dish sing, gave it delicious depth of flavor. It combined wonderfully with farmer's market peppers and a home grown poblano that added just enough heat.
Alecia M
Recipe is solid on its own but after browning the chicken I deglazed the pot with about 1/4c of white wine. I also added onion and garlic powder as well as a chicken bouillon cube. Highly recommend!
Joyce
Did this without the chili peppers since I didn't have any and added some red pepper flakes and drained capers. Yum.
jbbb
Delicious recipe. Follow the instructions and it will turn out perfectly!
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