Best 4 Chicken And Pepper Stew Recipes

Indulge in the tantalizing flavors of chicken and pepper stew, a hearty and flavorful dish that promises to satisfy your taste buds. With succulent chicken, crisp bell peppers, and a rich, aromatic broth, this comforting stew is a true culinary delight. Whether you prefer a classic recipe or a modern twist, this versatile dish offers endless possibilities for customization. From simmering it slowly on the stovetop to baking it in the oven, the methods of preparation vary, ensuring that you can create a stew that perfectly suits your preferences and available time. Dive into the world of chicken and pepper stew and discover the perfect recipe that will warm your heart and delight your senses.

Here are our top 4 tried and tested recipes!

CHICKEN AND PEPPER STEW

Chicken and Pepper Stew image

This is an adaptation of a classic French bistro dish, poulet Basquaise. The chicken is cooked in a pipérade of onion, garlic, hot and sweet peppers, tomatoes and, in the authentic version, cured ham, which I've omitted. In this version I use skinned chicken pieces. Serve with noodles, rice or other grains.

Provided by Martha Rose Shulman

Categories dinner, main course

Time 50m

Yield 4 servings

Number Of Ingredients 10

Ingredients

6 to 8 chicken legs and/or thighs, skinned
Salt and freshly ground pepper
1 tablespoon canola or vegetable oil
1 tablespoon extra virgin olive oil
1 large onion, cut in half lengthwise and then sliced across the grain
2 mildly hot chilies, like Anaheim or New Mexico chilies, cored, seeded and cut in very thin strips, or 1/4 to 1/2 teaspoon hot red pepper flakes (optional)
3 to 4 garlic cloves, thinly sliced
1 1/2 pounds (4 large) mixed green and red bell peppers, cored, seeded and thinly sliced
1 28-ounce can chopped tomatoes with juice, pulsed in a food processor
Pinch of sugar

Steps:

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.
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.
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.

Nutrition Facts : @context http, Calories 746, UnsaturatedFat 34 grams, Carbohydrate 24 grams, Fat 51 grams, Fiber 9 grams, Protein 47 grams, SaturatedFat 13 grams, Sodium 1578 milligrams, Sugar 14 grams, TransFat 0 grams

CHICKEN STEW WITH PEPPER AND PINEAPPLE

Chicken Stew with Pepper and Pineapple image

This is a sweet and savory stew; it is best served over mounds of hot cooked rice, try basmati rice for best results.

Provided by CORWYNN DARKHOLME

Categories Soups, Stews and Chili Recipes Stews Chicken

Yield 4

Number Of Ingredients 11

Ingredients

1 pound skinless, boneless chicken breast halves - cut into cubes
4 cups carrots, cut into 1 inch pieces
½ cup chicken broth
1 tablespoon minced fresh ginger root
1 tablespoon packed brown sugar
2 tablespoons soy sauce
½ teaspoon ground allspice
½ teaspoon hot pepper sauce
1 tablespoon cornstarch
1 (8 ounce) can pineapple chunks, juice reserved
1 red bell pepper, diced

Steps:

Mix chicken, carrots, broth, ginger root, brown sugar, soy sauce, allspice and pepper sauce in 1 1/2- to 4-quart crock pot slow cooker. Cover and cook on low heat setting 7 to 8 hours or until vegetables are tender and chicken is no longer pink in center.
Mix cornstarch and reserved pineapple juice; gradually stir into chicken mixture. Stir in pineapple and bell pepper. Cover and cook on high heat setting about 15 minutes longer or until slightly thickened and bubbly.

Nutrition Facts : Calories 249.2 calories, Carbohydrate 28.6 g, Cholesterol 65.9 mg, Fat 2 g, Fiber 4.6 g, Protein 29.1 g, SaturatedFat 0.5 g, Sodium 723 mg, Sugar 18.6 g

SLOW-COOKER CHICKEN STEW WITH PEPPER AND PINEAPPLE

Slow-Cooker Chicken Stew with Pepper and Pineapple image

The yummy gingery-flavored sauce is delicious! To get every last drop, spoon stewed chicken, pepper and pineapple over hot cooked rice.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 8h35m

Yield 4

Number Of Ingredients 11

Ingredients

1 pound boneless skinless chicken breast, cut into 1 1/2-inch pieces
4 medium carrots, cut into 1-inch pieces
1/2 cup Progresso™ chicken broth (from 32-ounce carton)
2 tablespoons finely chopped gingerroot or 1 teaspoon ground ginger
1 tablespoon packed brown sugar
2 tablespoons soy sauce
1/2 teaspoon ground allspice
1/2 teaspoon red pepper sauce
1 can (8 ounces) pineapple chunks in juice, drained and juice reserved
1 tablespoon cornstarch
1 medium bell pepper, cut into 1-inch pieces

Steps:

Mix all ingredients except pineapple, cornstarch and bell pepper in 3 1/2- to 6-quart slow cooker.
Cover and cook on low heat setting 7 to 8 hours (or high heat setting 3 to 4 hours) or until vegetables are tender and chicken is no longer pink in center.
Mix reserved pineapple juice and cornstarch until smooth; gradually stir into chicken mixture. Stir in pineapple and bell pepper.
Cover and cook on high heat setting about 15 minutes or until slightly thickened. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.

Nutrition Facts : Calories 210, Carbohydrate 19 g, Cholesterol 70 mg, Fiber 3 g, Protein 27 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 680 mg

CHICKEN STEW WITH PEPPER AND PINEAPPLE

Chicken Stew with Pepper and Pineapple image

Provided by Kitchen Crew

Categories Chicken

Number Of Ingredients 11

Ingredients

1 lb chicken breasts, boneles, skinless and cut in 1 1/2" chunks
4 carrots, cut in 1" chunks
1/2 c chicken broth
1 Tbsp ginger, finely chopped
1 Tbsp brown sugar, firmly packed
2 Tbsp soy sauce
1/2 tsp allspice, ground
1/2 tsp hot pepper sauce
1 Tbsp cornstarch
8 oz pineapple, drained chunks with juice reserved
1 c red bell pepper, cut in 1" chunks

Steps:

1. Mix chicken, carrots, broth, ginger root, brown sugar, soy sauce, allspice and pepper sauce in 3 1/2-4 quart slow cooker.
2. Cover and cook on low heat setting 7-8 hours or until vegetables are tender and chicken is no longer pink in center.
3. Mix cornstarch and reserved pineapple juice; gradually stir into chicken mixture.
4. Stir in pineapple and bell pepper.
5. Cover and cook on high heat setting about 15 minutes longer or until slightly thickened and bubbly.
6. NOTE: One teaspoon ground ginger may be substituted for fresh ginger root.

Tips:

Use high-quality ingredients: Fresh, flavorful ingredients will make your stew taste its best. Look for organic, free-range chicken, and fresh, crisp vegetables.
Don't overcrowd the pot: If you overcrowd the pot, the chicken and vegetables won't cook evenly. Work in batches if necessary.
Brown the chicken first: Browning the chicken adds flavor and color to the stew. You can do this in a skillet or directly in the pot.
Use a variety of vegetables: The more vegetables you use, the more flavorful your stew will be. Some good options include carrots, celery, onions, potatoes, and bell peppers.
Season to taste: Don't be afraid to add salt, pepper, and other seasonings to taste. Start with a small amount and add more until you reach the desired flavor.
Simmer the stew for at least 30 minutes: This will allow the flavors to meld and the chicken to become tender.
Serve the stew with crusty bread or rice: This will help to soak up the delicious broth.

Conclusion:

Chicken and pepper stew is a delicious, hearty, and easy-to-make meal that is perfect for a weeknight dinner. It is also a great way to use up leftover chicken. With a few simple ingredients and a little bit of time, you can create a flavorful and satisfying stew that the whole family will enjoy.