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Receta Chicken With Three Peppers Skillet Meal
by Salad Foodie

Chicken With Three Peppers Skillet Meal

Tri-colored bell peppers are the showy appeal in this fast-to-fix skillet chicken entrée. Add a side of brown or white rice and fresh green salad and it's a healthy weeknight comfort meal. This is based on my recollections of a recipe I tried several years ago but couldn't locate - it comes fairly close and we liked this version a lot. Use boneless/skinless chicken breasts or thighs. Mushrooms would make an excellent addition with the peppers.

Calificación: 5/5
Avg. 5/5 2 votos
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 5

Va Bien Con: brown, white rice, green tossed salad

Ingredientes

  • 4 tablespoons olive oil, divided (plus additional olive oil as needed)
  • 1 3/4 to 2 pounds boneless, skinless chicken breasts or thighs
  • Kosher salt
  • Freshly ground black pepper
  • 3/4 cup chicken broth, divided
  • 1 onion, cut in half, then in 1/4" slices
  • 3 garlic cloves, minced
  • 3 bell peppers (green, red and yellow) all cut into 1/4" strips
  • 1/4 cup white wine
  • 1 teaspoon Better Than Bouillon Chicken Base
  • 1/2 to 1 teaspoon leaf oregano
  • 1 tablespoon cornstarch
  • Optional: Additional salt and pepper to taste

Direcciones

  1. Heat 2 tablespoons of oil in a 12-inch non-stick skillet over medium to medium-high heat.
  2. Pat Kosher salt onto both sides of chicken and place in skillet; grind black pepper over chicken to taste.
  3. Cook until browned on one side and turn over. (You might need a drizzle or more additional oil to prevent sticking.) Continue cooking until that side browns and chicken is just barely done (it will be reheated and cooked a bit more in last step.) Remove to a platter and keep warm.
  4. NOTE: I used chicken thighs which took about 5 minutes per side. But go by the thickness of meat and check doneness by cutting into thick part, or use an instant-read thermometer.
  5. Pour 1/4 cup of chicken broth into skillet and deglaze pan; then add juices and scrapings from pan back to remaining chicken broth. Add wine, bouillon, oregano and cornstarch to chicken broth and whisk together; set aside.
  6. Meanwhile heat remaining 2 tablespoons oil in skillet over medium high heat.
  7. Stir fry the onions in skillet about 4 minutes until beginning to soften. Add garlic and bell peppers and continue stir frying 2-3 more minutes. Add chicken broth mixture and cook stirring until sauce is thickened, about 2 minutes. Arrange chicken pieces into pepper mixture in skillet and heat briefly to serving temperature.
  8. Taste and adjust seasonings as desired.
  9. Yield: Serves 4 to 6, depending on appetites!