Best 10 Chicken With Basil And Red Peppers Recipes

THAI BASIL CHICKEN WITH PEPPERS

Steps:

• Make the Sauce: In a bowl, hand-whisk together the sauce ingredients until combined. Can be made ahead of time, covered, and chilled until ready to use.
• Cook the Dish: In a large heavy pan or wok, heat oil over medium high heat until hot. Add onion and stir until translucent, 2-3 min. Add garlic and stir 1 more minute. Add chicken, stirring for 2 min or just until no longer pink in center. Add red bell peppers, stirring 2 more minutes.
• Add prepared sauce, stirring 1 minute or until heated through and fully incorporated. Turn heat off. Gently stir in the basil leaves. Serve with your choice of white or brown rice, spooning excess sauce over individual plates.

GRILLED CHICKEN WITH RED PEPPER AND BASIL

Steps:

• In a shallow dish, whisk together the lemon juice, vinegar, oil, stock, and garlic. Reserve 3 tablespoons. Add the chicken, turning to coat, and marinate for 20 minutes.
• Meanwhile, prepare a stove-top griddle or outdoor grill. Grill the peppers, turning frequently, until charred and wrinkled, about 10 minutes. Remove to parchment paper to cool. Peel over the parchment paper, reserving the juices. Cut the peppers into 1/4-inch strips and place in a bowl. Stir in the collected juices and the reserved marinade. Season with salt and pepper.
• Grill the chicken until the juices run clear when pricked at the thickest point, about 4 minutes per side. Arrange the chicken over the Caramelized Corn with Shallots and spoon the pepper mixture on top. Garnish with the basil.

SPICY CHICKEN WITH PEPPERS AND BASIL

Steps:

• Place rice on the stovetop to cook.
• Cut chicken on an angle across the breast into thin strips. Cut strips across into bite size pieces. Set chicken aside. Wash hands and cutting board.
• When the rice is 6 or 7 minutes away from being done, begin your stir fry.
• Heat a wok, wok shaped skillet, or large nonstick skillet over high heat. When the pan smokes, add wok or light cooking oil, and hot chile oil. Sprinkle in crushed pepper flakes. Add chicken and stir fry 2 minutes. Add onions, red bell peppers, and garlic and stir-fry for 1 or 2 more minutes. Add fish sauce. Remove the pan from heat and add basil. Toss chicken dish until basil wilts.
• Serve chicken and peppers with prepared rice, salad with peanut dressing.
• Heat peanut butter in microwave in a small microwave safe dish on high for 15 seconds to soften. Transfer peanut butter to a bowl. Whisk in oil, soy, vinegar, sugar, and cayenne pepper.
• Pile lettuce, bean spouts, and carrots on a serving platter. Drizzle liberally with peanut dressing and serve.
• Preparation time: 10 minutes
• Cooking time: none
• Ease of preparation: easy

SAUTEED CHICKEN AND RED PEPPERS

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove bacon slices and drain on paper towels. When cool enough to handle, chop bacon into 1-inch pieces.
• Add chicken, bell pepper, green onion, and bacon to the skillet. Reduce heat to medium-low and cook until bell pepper has softened and chicken is heated through, 7 to 10 minutes. Season with salt and pepper to taste.

ROAST CHICKEN WITH PEPPERS, FOCACCIA AND BASIL AIOLI

Steps:

• Prepare the chicken: Set the chicken on a work surface breast-side down. Use shears or kitchen scissors to remove and discard the backbone, then cut through the wishbone and along one side of the breast plate to separate the chicken into two halves. In a 9-by-13-inch (or similar size) baking dish, season the two chicken halves with half the oregano, 1 tablespoon salt and a few grinds of pepper. Drizzle with 3/4 cup vinegar. Set aside, or cover and refrigerate up to 2 hours in advance.
• Blister the peppers: Turn the stovetop gas flames on high heat. Place the peppers directly over the flames, bottom-side down, and blister until the peppers are beginning to soften, rotating until the bottom, sides and tops are blackened, about 10 minutes. Transfer to a paper bag, fold to seal and let cool, 5 minutes.
• Working over a bowl to collect the juices, peel each pepper, then tear into thick strips, discarding the stems and seeds as you separate the pepper. Season peppers with the remaining 1/4 cup vinegar, 1 1/2 teaspoons oregano and 1 1/2 teaspoons salt, and toss to coat.
• Heat the oven to 450 degrees.
• Tear 2 pieces of focaccia (using about half the loaf) into portions that are slightly smaller than the 2 pieces of chicken. Rub both pieces of focaccia with the halved garlic and transfer to the baking dish. Place the marinated chicken on top of each piece of torn focaccia, skin side up. Tuck garlic heads and peppers around the chicken. Tear remaining focaccia into shards and tuck these around the chicken and peppers. Pour any juices from the peppers over the whole dish and drizzle the olive oil over everything.
• Bake until the chicken comes to 165 degrees, about 1 hour, depending on the size of your bird. If bread or peppers are getting burned before the chicken is fully cooked, cover those areas with aluminum foil and continue cooking.
• Meanwhile, prepare the aioli: Using a mortar and pestle, working in batches if necessary, mash basil with lemon juice, garlic and sea salt until it forms a paste. Either by hand in a bowl with a whisk or in a food processor, whirl egg yolks then begin adding the oil very slowly, whisking or blending until mixture is emulsified and thickened and all the oil has been added. (If mixture seems to thicken too much for the machine as you blend, pause to add a tablespoon of cold water.) Blend in basil paste until combined. Add additional cold water, 1 tablespoon at a time, to achieve a dippable texture; season to taste with salt and lemon. (Makes 3 1/2 cups.) Use immediately or refrigerate until use, up to 3 days (see Tip).
• Once chicken is cooked through, remove from oven and let rest for 5 to 10 minutes. Serve directly from the baking dish, family-style, with aioli on the side.

CHICKEN WITH GARLIC, BASIL, AND PARSLEY

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Coat a 9x13 inch baking dish with cooking spray.
• Sprinkle 1 teaspoon parsley and 1 teaspoon basil evenly over the bottom of the baking dish. Arrange chicken breast halves in the dish, and sprinkle evenly with garlic slices. In a small bowl, mix the remaining 2 teaspoons parsley, remaining 2 teaspoons basil, salt, and red pepper; sprinkle over the chicken. Top with tomato slices.
• Bake covered in the preheated oven 25 minutes. Remove cover, and continue baking 15 minutes, or until chicken juices run clear.

CHICKEN AND BASIL STIR-FRY

Steps:

• Pat chicken pieces dry with paper towels. In a medium bowl, toss chicken with cornstarch until coated; season generously with salt and pepper.
• In a large wok or nonstick skillet, heat 2 teaspoons oil over medium-high. Cook half the chicken, turning once, until browned, but not completely cooked through, 2 to 3 minutes total. Transfer to a plate. Repeat with another 2 teaspoons oil and remaining chicken. Transfer chicken to plate. Set aside. Wipe out skillet with a paper towel.
• To skillet, add remaining 2 teaspoons oil, onion, and bell peppers; cook over medium-high heat, tossing often, until beginning to brown, 3 minutes. Add garlic; cook until fragrant, about 1 minute.
• Add 1/4 cup water, vinegar, soy sauce, and chicken to pan; cook, tossing, until chicken is cooked through, about 1 minute. Remove from heat. Stir in basil leaves. Serve immediately, over white rice, if desired.

SPICY CHICKEN WITH PEPPERS AND BASIL

Steps:

• Place rice on the stovetop to cook, according to package directions.
• Cut chicken on an angle across the breast into thin strips. Cut strips across into bite size pieces. Set chicken aside. Wash hands and cutting board.
• When the rice is 6 or 7 minutes away from being done, begin your stir fry.
• Heat a wok, wok shaped skillet, or large nonstick skillet over high heat. When the pan smokes, add wok or light cooking oil. Sprinkle in crushed pepper flakes. Add chicken and stir fry 2 minutes. Add onions, red bell peppers, and garlic and stir-fry for 1 or 2 more minutes. Add fish sauce. Remove the pan from heat and add basil. Toss chicken dish until basil wilts.
• Serve chicken and peppers with prepared rice, salad with peanut dressing.

CHICKEN WITH BASIL AND RED PEPPERS

Steps:

• Heat oil in wok or frying pan over medium heat.
• Add garlic, scallions, red pepper and stir fry 5 minutes.
• Add chicken and cook until done.
• Stir in fish sauce, soy sauce, and sugar and cook until sauce begins to become thick (about 5-10 minutes).
• Stir in basil leaves and cook 5 minutes or just until leaves are wilted.
• Garnish with fresh basil if desired and enjoy.

CHICKEN WITH RED BELL PEPPERS

Steps:

• Melt butter with oil in heavy large skillet over medium-high heat. Add peppers and garlic and sauté until pepper are tender, about 10 minutes. Using slotted spoon, transfer peppers to bowl.
• Season chicken with salt and pepper. Sprinkle flour over chicken to coat evenly. Add chicken to skillet and sauté until light brown, about 3 minutes per side. Transfer chicken to plate. Return peppers to skillet; add broth and wine. Increase heat to high. Boil until liquid thickens to sauce consistency, scraping up browned bits, about 5 minutes. Return chicken and any juices to skillet. Cook until chicken is cooked through, about 3 minutes. Season with salt and pepper. Transfer chicken and peppers to platter. Sprinkle with parsley.