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Recipe: Chicken And Sweet Pepper Stew
Similar Categories: Chicken, Sweet, Pepper, Stew
Serving Size : 4
4 skinless boneless chicken breast halves
-- (about 6 oz. each)
-- trimmed and cut into 2-inch chunks
Salt and freshly gmund black pepper
3 tablespoons olive oil
20 pearl onions -- peeled
or
1 large onion -- chopped coarse
8 small sweet red mini-peppers -- stemmed and seeded,
-- or
1 large red bell pepper -- chopped coarse
1 large garlic clove -- minced
1 tablespoon plus 2 tsp. sweet Hungarian paprika
One 28-oz. can whole plum tomatoes -- drained
-- squeezed dry, and chopped (about 1 cup)
( 1/2 cup juice reserved)
1/4 teaspoon cayenne
1/2 cup white wine
1 bay leaf
2 fresh branches thyme
2/3 cup sour cream
1 tablespoon flour
1/4 cup chopped fresh parsley
Season the chicken generously with salt and pepper. In a
large, heavy pot, heat 2 Tbs. olive oil over medium-high
heat. Add the chicken and cook until well browned on all
sides. Remove the chicken and keep warm. In the same
pot, heat the remaining 1 Tbs. oil and add the onions and
peppers. Cook, stirring often, over medium-low heat until
the peppers soften and the onions are easily pierced with a
knife, about 15 min. Add the garlic and cook a few more
minutes. Add the paprika and stir until the onions and
peppers are well coated and the paprika is fragrant.
Add the tomatoes and cayenne and stir until well blended
and slightly dry, about 2 min. Add the tomato juice, the
chicken (with any accumulated juices), the white wine,
bay leaf, and thyme. Bring to a boil, stirring up any
browned pieces stuck to the bottom. Reduce the heat
to medium and simmer until the sauce reduces slightly
and the chicken is cooked through, about 10 min.
In a small bowl, combine the sour cream and flour until
smooth. Add this to the stew, stirring just until well
blended. Bring the stew to a boil and cook for 2 min.
longer. Just before serving, add the parsley.
4 skinless boneless chicken breast halves
-- (about 6 oz. each)
-- trimmed and cut into 2-inch chunks
Salt and freshly gmund black pepper
3 tablespoons olive oil
20 pearl onions -- peeled
or
1 large onion -- chopped coarse
8 small sweet red mini-peppers -- stemmed and seeded,
-- or
1 large red bell pepper -- chopped coarse
1 large garlic clove -- minced
1 tablespoon plus 2 tsp. sweet Hungarian paprika
One 28-oz. can whole plum tomatoes -- drained
-- squeezed dry, and chopped (about 1 cup)
( 1/2 cup juice reserved)
1/4 teaspoon cayenne
1/2 cup white wine
1 bay leaf
2 fresh branches thyme
2/3 cup sour cream
1 tablespoon flour
1/4 cup chopped fresh parsley
Season the chicken generously with salt and pepper. In a
large, heavy pot, heat 2 Tbs. olive oil over medium-high
heat. Add the chicken and cook until well browned on all
sides. Remove the chicken and keep warm. In the same
pot, heat the remaining 1 Tbs. oil and add the onions and
peppers. Cook, stirring often, over medium-low heat until
the peppers soften and the onions are easily pierced with a
knife, about 15 min. Add the garlic and cook a few more
minutes. Add the paprika and stir until the onions and
peppers are well coated and the paprika is fragrant.
Add the tomatoes and cayenne and stir until well blended
and slightly dry, about 2 min. Add the tomato juice, the
chicken (with any accumulated juices), the white wine,
bay leaf, and thyme. Bring to a boil, stirring up any
browned pieces stuck to the bottom. Reduce the heat
to medium and simmer until the sauce reduces slightly
and the chicken is cooked through, about 10 min.
In a small bowl, combine the sour cream and flour until
smooth. Add this to the stew, stirring just until well
blended. Bring the stew to a boil and cook for 2 min.
longer. Just before serving, add the parsley.
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