Best 12 Chicken With Bell Peppers And Olives Recipes

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When it comes to flavorful and versatile dishes, chicken with bell peppers and olives stands out as a culinary delight. This classic combination offers a harmonious blend of flavors, textures, and colors that is sure to tantalize your taste buds. Whether you're looking for a quick and easy weeknight meal or an impressive dinner party entrée, this dish delivers on both fronts. So, let's embark on a culinary journey and explore the delectable possibilities of cooking chicken with bell peppers and olives.

Let's cook with our recipes!

CHICKEN WITH BELL PEPPERS ONION AND OLIVES



Chicken with bell peppers onion and olives image

Chicken with bell peppers onion and olives is a tasty and dainty dish, very simple to make and therefore perfect if you are looking for quick recipes for lunch or dinner. The strong flavor of the bell pepper perfectly matches the sweetness of the onion and the delicacy of the chicken, creating a perfect mix of flavors that will allow you to serve the chicken breast in an alternative way. We chose red bell peppers, but you can use green ones or even both. For an alternative recipe, you can substitute bell peppers with zucchini or eggplants. In Italy, chicken with bell peppers onion and olives is considered a complete second course, so usually eaten after a plate of pasta or risotto. But it can be enjoyed even as a sole dish, with slices of bread or boiled Basmati rice.

Provided by Barbara Lucchini

Categories     meat recipe

Time 40m

Yield 4

Number Of Ingredients 6

2 boneless chicken breast halves without skin
2 red peppers
1/3 cup of Taggiasca olives, pitted (or Kalamata)
1 medium onion
6 tablespoons of extra virgin olive oil
salt and pepper

Steps:

  • cut the bell peppers into strips.
  • In a large skillet, simmer the onion for 3-4 minutes
  • add the bell peppers and cook
  • Season with salt and pepper, then turn off the heat and leave aside.
  • Now cut the chicken breasts into small pieces
  • Cook the chicken over high heat for 7-8 minutes
  • Then add bell peppers, onion and finally the pitted olives. Stir and cook for 1-2 minutes.

Nutrition Facts : ServingSize 100 g, Calories 120 cal

ITALIAN ROAST CHICKEN WITH PEPPERS AND OLIVES



Italian Roast Chicken With Peppers and Olives image

A roast chicken always feels celebratory; indeed, a roast chicken always is celebratory. The vibrantly coloured and intensely flavoured vegetables that are cooked alongside here seem only to underline this, offering their own brightness and brio, sunny in taste as well as mood. For US cup measures, use the toggle at the top of the ingredients list.

Provided by Nigella

Yield Serves: 4-6

Number Of Ingredients 11

1 chicken (approximately 1.5kg / 3lb preferably organic and corn-fed)
1 unwaxed lemon (cut in half)
4 sprigs fresh rosemary
3 leeks (washed and trimmed)
2 red peppers
1 orange pepper
1 yellow pepper
100 grams pitted dry-packed black olives
60 millilitres olive oil
sea salt flakes (to taste)
black pepper (to taste)

Steps:

  • Preheat the oven to 200°C/180°C Fan/gas mark 6/400ºF. Untruss the chicken, sit it in a roasting tin and put the lemon halves and 2 of the rosemary sprigs into the chicken's cavity. Cut each leek into 3 logs, then slice lengthways and add to the tin. Now, remove the core and seeds of the peppers and slice them into strips, following their natural curves and ridges, and add these to the tin. Tumble in the olives, and now pour the olive oil, mostly over the vegetables but a little over the chicken, too. Add the remaining rosemary sprigs to the vegetables, along with some sea salt flakes and freshly ground pepper, to taste, and, using a couple of spoons or spatulas, gently toss the vegetables about to help coat them with the oil and make sure everything's well mixed up. Sprinkle some sea salt flakes over the chicken and put it in the oven for about 1- 1¼ hours, by which time the chicken should be cooked through, and its juices running clear when you cut into the flesh with a small sharp knife at the thickest part of the thigh joint. The vegetables should be tender by now, too, and some of the leeks will be a scorched light-brown in parts. Remove the chicken to a carving board and, while it rests (for about 10 minutes), pop the pan of veg back in the oven, switching the oven off as you do so. Cut the chicken up chunkily, transferring the pieces to a large warmed platter. Now take the pan back out of the oven and, with a slotted spoon or spatula, remove the vegetables to the large platter and when all is arranged to your aesthetic delight, pour over it all the bronze, highly flavoured juices that have collected in the pan.

CHICKEN PROVENCALE WITH BELL PEPPERS AND OLIVES



Chicken Provencale with Bell Peppers and Olives image

Provided by Food Network

Categories     main-dish

Time 50m

Number Of Ingredients 7

4 skinless boneless chicken breast halves, about 5 ounces each
4 teaspoons dried mixed herbs de Provence
4 tablespoons fruity olive oil
6 cups mixed-color bell pepper strips
6 large garlic cloves, finely chopped
1 cup red or white wine
2/3 cup pitted and halved meaty black olives such as Gaeta

Steps:

  • Use the heel of your hand to flatten chicken into more or less even 1/2-inch thickness. Sprinkle both sides with herbes de Provence and season with salt and pepper. In a large skillet, heat 1 tablespoon oil. Add chicken and saute over medium to medium high heat until well-browned on both sides and almost cooked through, about 5 minutes. Remove to plate, leaving drippings in pan.
  • Add remaining oil to pan. Add peppers and cook, stirring until they begin to soften and brown, about 3 minutes. Add garlic and cook, stirring, for 1 minute. Add wine, bring to a boil, and cook, stirring up any brown bits, for 30 seconds. Return chicken and any accumulated juices to pan, reduce heat to medium-low, and simmer, partially covered, until chicken is cooked through, about 3 minutes. Add olives and heat through, about 1 minute.

CHICKEN WITH ROSEMARY, RED BELL PEPPERS AND OLIVES



Chicken with Rosemary, Red Bell Peppers and Olives image

This one-skillet chicken dish includes flavorful pancetta, bell peppers and olives. It's good enough for company, yet easy enough for a weeknight dinner.

Provided by McCormick Gourmet

Categories     Entrees,

Yield 6

Number Of Ingredients 14

1 1/2 pounds boneless skinless chicken breast halves
1/2 tsp sea salt grinder
1/4 tsp McCormick Gourmet™ Organic Black Pepper, Coarse Ground
1 tbsp olive oil
1/4 cup coarsely chopped pancetta
2 red bell peppers cut into short thin strips (about 2 cups)
1/2 cup thinly sliced shallots
2 tbsps grated lemon peel
2 tsps McCormick Gourmet™ Organic Garlic Powder
2 tsps McCormick Gourmet™ Organic Rosemary, Crushed
1/2 cup dry white wine
1 cup chicken stock
4 tsps flour
1/4 cup pitted green olives quartered

Steps:

  • Season chicken with sea salt and pepper. Heat oil in large skillet on medium-high heat. Add chicken; cook 5 minutes or until browned, turning once. Remove chicken from skillet. Keep warm. Add pancetta to skillet; cook and stir 2 minutes or until crisp. Remove from skillet
  • Stir bell peppers, shallots, lemon peel, garlic powder and rosemary into skillet. Cook and stir 5 minutes or until vegetables are tender. Stir in white wine. Reduce heat to low; simmer 2 minutes or until reduced by half
  • Mix stock and flour until well blended. Add to skillet. Bring to boil. Return chicken to skillet. Simmer, covered, 8 minutes or until chicken is cooked through and sauce is slightly thickened. Sprinkle with olives and pancetta. Serve with cooked orzo, if desired

Nutrition Facts : Calories 243 Calories

CHICKEN WITH BELL PEPPERS AND OLIVES



Chicken with Bell Peppers and Olives image

Categories     Chicken     Olive     Pepper     Poultry     Sauté     Quick & Easy     Healthy     Bon Appétit

Yield Serves 2; can be doubled

Number Of Ingredients 7

2 boneless chicken breast halves with skin
2 teaspoons dried herbes de Provence or dried salad herbs
2 tablespoons olive oil
3 cups red, yellow and/or green bell pepper strips
1/3 cup Kalamata olives, pitted, halved
3 large garlic cloves, minced
1/2 cup dry red wine

Steps:

  • Using rolling pin, pound chicken to uniform 1/2-inch thickness. Sprinkle with herbs and salt and pepper. Heat oil in heavy medium skillet over medium-high heat. Add chicken, skin side down; cook until brown, about 3 minutes per side. Transfer to plate.
  • Add peppers to same skillet. Sauté over high heat 3 minutes. Add olives and garlic and stir 1 minute. Add wine and boil 1 minute, stirring up any browned bits. Return chicken and any accumulated juices to skillet. Cover, reduce heat to medium-low and simmer until chicken is cooked through, about 3 minutes. Season with salt and pepper and serve.

SKILLET CHICKEN WITH SILKY PEPPERS AND GREEN OLIVES



Skillet Chicken With Silky Peppers and Green Olives image

Made with diced fresh tomato and colorful sweet bell peppers, this savory chicken dish is lively and bright. Cooked as written, the sauce is on the brothy side, perfect for pouring over rice or couscous, or for sopping up with bread. But if you prefer it to be heartier, remove the chicken pieces from the pan once they're cooked, then simmer to reduce the sauce, stirring occasionally, for another 5 to 8 minutes. Return chicken to the pan and stir in olives, then garnish with herbs to serve.

Provided by Melissa Clark

Categories     weekday, poultry, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 12

2 1/4 pounds bone-in, skin-on chicken thighs
2 tablespoons finely chopped fresh oregano (or 2 teaspoons dried)
2 teaspoons kosher salt (Diamond Crystal), plus more to taste
1/2 teaspoon freshly ground black pepper
2 red, yellow or orange bell peppers (or a combination of colors)
5 garlic cloves
1 medium fresh tomato
2 tablespoons extra-virgin olive oil, plus more as needed
1/8 teaspoon red-pepper flakes
3/4 cup pitted, roughly chopped green olives, such as Castelvetrano
1/2 cup roughly chopped fresh parsley, basil, cilantro or a combination
Lemon wedges, for serving (optional)

Steps:

  • Pat chicken dry with paper towels. Season all over with 1 tablespoon oregano, 1 1/2 teaspoons salt and 1/2 teaspoon black pepper. Set aside at room temperature while preparing the vegetables (or refrigerate for up to 24 hours).
  • Slice the peppers into 1/4-inch strips, removing the seeds. Peel and thinly slice the garlic cloves. Chop the tomato.
  • In a large skillet, heat 1 tablespoon oil over medium-high. When the oil thins out and coats the bottom of the pan, add chicken, skin side down, and sear until browned on both sides, 4 to 6 minutes per side. Do this in batches if necessary; don't crowd the pan. Transfer the chicken pieces to a plate as they brown.
  • Add remaining 1 tablespoon oil to the skillet and stir in peppers. Sauté until tender and lightly browned, 6 to 8 minutes. Add garlic, remaining oregano and red-pepper flakes, and cook until garlic is lightly golden, 2 to 3 minutes. Stir in tomato and remaining 1/2 teaspoon salt, and cook until tomatoes begin to release their juices, 3 minutes.
  • Lower heat to a simmer and nestle in the browned chicken, skin side up, pouring in any accumulated juices from the plate. Partly cover the pan and cook until chicken is cooked through and peppers are soft and stewy, 20 to 30 minutes. Taste and add more salt if needed. In the last minute or two of cooking, stir in olives to let them heat up. Remove from heat, and sprinkle parsley or other herbs on top. Garnish with lemon wedges, if you like.

CHICKEN AND OLIVES



Chicken and Olives image

The sharp, briny bite of olives is the dominant flavors here, which is why it pairs so well with chicken breast. This is one of those dishes where, if you tasted the chicken and sauce separately, you probably wouldn't be very impressed, but together they're magic.

Provided by Chef John

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pan-Fried

Time 45m

Yield 4

Number Of Ingredients 13

4 boneless chicken breast halves with skin
salt and ground black pepper to taste
1 pinch cayenne pepper, or to taste
2 teaspoons herbes de Provence
2 tablespoons olive oil
¼ cup sliced shallots
½ cup pitted and sliced green olives
½ cup brine-cured pitted olives, such as Kalamata, halved lengthwise and brine reserved
1 cup chicken broth
1 lemon, zested and juiced
½ teaspoon cumin
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons cold butter, cut into four pieces

Steps:

  • Season skin-side of chicken with salt, black pepper, and cayenne pepper. Turn breasts over and season skinless side with salt, black pepper, cayenne, and herbes de Provence. Turn again so that the skin-side is facing up; rest for 10 minutes.
  • Heat olive oil in a large skillet over high heat. Place chicken skin-side down in hot oil. Reduce heat to medium-high and cook chicken until skin is well-browned, about 5 minutes. Turn chicken and cook until just browned, about 2 minutes; transfer to a plate.
  • Reduce heat to medium. Cook and stir shallots in the hot skillet until just softening and golden brown, about 2 minutes. Stir olives into shallots and cook until fragrant, about 30 seconds.
  • Pour the chicken broth into the skillet; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add lemon juice, 2 tablespoons of the reserved olive brine, lemon zest, and cumin; increase heat to high and cook until sauce is reduced by half, 2 to 3 minutes.
  • Reduce heat to low and return chicken, skin-side up, to the skillet. Cover the skillet with a lid and cook until no longer pink in the center and the juices run clear, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a plate and cover with aluminum foil.
  • Stir parsley and butter into sauce, stirring continuously until butter is melted and sauce is shiny. Spoon sauce over chicken.

Nutrition Facts : Calories 641.5 calories, Carbohydrate 6.7 g, Cholesterol 206.6 mg, Fat 37.1 g, Fiber 1.8 g, Protein 69.1 g, SaturatedFat 10.4 g, Sodium 901.3 mg, Sugar 0.4 g

CHICKEN AND BELL PEPPERS



Chicken and Bell Peppers image

Make and share this Chicken and Bell Peppers recipe from Food.com.

Provided by Sarah in MI

Categories     Lactose Free

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 11

4 -6 chicken thighs, bone in
1/4 cup olive oil
1 yellow onion, sliced in strips
1 red bell pepper, sliced in strips
1 green bell pepper, sliced in strips
1 bulb of garlic, peeled and rough choped
15 ounces chopped tomatoes with garlic and herbs
1 1/2 teaspoons dry basil
1 1/2 teaspoons dry oregano
1 lemon, juice of
salt and pepper

Steps:

  • Preheat oven to 400°F.
  • In a 9x13 rectangle pan, pour olive oil into bottom of pan. Place chicken on bottom, season with salt and pepper.
  • Spread onion, garlic and bell pepper slices on top.
  • Pour tomatoes over chicken and vegetables.
  • Sprinkle with herbs, lemon juice, and salt and pepper to taste.
  • Bake uncovered for 45-55 minute, till chicken is cooked through and peppers are very soft. Serve over rice or mashed potatoes.

Nutrition Facts : Calories 359.8, Fat 28.1, SaturatedFat 6, Cholesterol 79, Sodium 75.6, Carbohydrate 10, Fiber 2.1, Sugar 3.5, Protein 17.7

BAKED CHICKEN WITH MEZZETTA OLIVES AND ROASTED RED PEPPERS RECIPE BY TASTY



Baked Chicken With Mezzetta Olives And Roasted Red Peppers Recipe by Tasty image

This Baked Chicken with Mezzetta® Castelvetrano Olives and Roasted Red Peppers is unbelievably tasty and easy to throw together.

Provided by Mezzetta

Categories     Dinner

Yield 6 servings

Number Of Ingredients 15

6 large bone-in, skin-on chicken thighs
kosher salt, to taste
freshly ground black pepper, to taste
2 tablespoons olive oil
1 small yellow onion, diced
2 garlic cloves, chopped
1 cup Mezzetta® Roasted Red Bell Peppers, drained, sliced in strips
1 cup Mezzetta® Pitted Castelvetrano Italian Olives, drained and halved
1 cup yellow squash, or zucchini, or potatoes, sliced in ¼-inch (6 mm) thick half moons
1 can tomato, diced
½ cup dry white wine, (or chicken stock)
2 tablespoons unsalted butter
2 teaspoons fresh thyme leaf, chopped
¼ teaspoon red pepper flakes, (optional)
1 tablespoon fresh parsley, chopped

Steps:

  • Preheat the oven to 350°F (180°C).
  • Season the chicken thighs generously with salt and pepper.
  • Heat a large cast-iron skillet over medium-high heat. When the pan is very hot, add the olive oil and tilt to coat the pan. Add the chicken thighs, skin-side down, and cook without disturbing for 5-7 minutes, or until the skin is crispy and golden brown. Flip the chicken and cook for another 3 minutes, until lightly browned on the other side. Remove the chicken from the pan and set aside.
  • Reduce the heat to medium-low, then add the onion and garlic to the pan and sauté, stirring frequently, for 2-3 minutes, or until they begin to soften. Watch carefully so they don't burn.
  • Add the Mezzetta® Roasted Red Bell Peppers, Mezzetta® Pitted Castelvetrano Italian Olives, and yellow squash, then cook for 1 minute, stirring to combine.
  • Stir in the diced tomatoes and white wine, bring to a simmer and cook for 5 minutes until tomatoes start to break down and the mixture begins to reduce slightly.
  • Fold in the butter, then add the chopped thyme and red pepper flakes, if using, and season with salt and pepper.
  • Nestle the chicken thighs into the sauce, skin-side up, leaving some of the skin exposed.
  • Transfer to the oven and bake for 30-40 minutes, or until the chicken is cooked through and easily pulls away from the bone. Cover the pan loosely with foil if the skin starts to get too dark.
  • Remove from the oven and let rest for 5 minutes, then garnish with the parsley and serve.
  • Enjoy!

Nutrition Facts : Calories 286 calories, Carbohydrate 11 grams, Fat 20 grams, Fiber 2 grams, Protein 15 grams, Sugar 4 grams

CRISPY CHICKEN THIGHS WITH PEPPERS, CAPERS AND OLIVES



Crispy Chicken Thighs With Peppers, Capers and Olives image

The Italian technique employed here - sautéing chicken with a weighted pan on top - is called al mattone. It yields a crisp, burnished skin and very juicy meat. Instead of the usual spatchcocked bird, this recipe calls for large bone-in, skin-on thighs. Cook them in a cast iron pan, if you can, for even heat, but any heavy skillet will do. For a bit of smokiness, the chicken may be cooked (in the cast iron pan) over a charcoal grill. The accompanying sweet pepper stew can be made up to a day in advance and reheated, and starting your seasoning early - an hour ahead or up to 24 - will result in the tastiest chicken.

Provided by David Tanis

Categories     poultry, main course

Time 1h

Yield 6 servings

Number Of Ingredients 18

6 large bone-in, skin-on chicken thighs (about 2 pounds)
Kosher salt (Diamond Crystal) and black pepper
2 garlic cloves, grated or minced
2 large sprigs rosemary, very roughly chopped
Pinch of red-pepper flakes
Grated zest and juice of 1 small lemon (about 1 teaspoon zest and about 3 tablespoons juice)
4 tablespoons extra-virgin olive oil
2 tablespoons extra-virgin olive oil
2 medium red onions, sliced in 1/4-inch half-moons (about 3 cups)
6 bell peppers, in assorted colors, if possible, sliced 3/8-inch lengthwise (about 8 cups)
Kosher salt (Diamond Crystal) and black pepper
3 garlic cloves, grated or minced
Pinch of red-pepper flakes
1/2 cup green olives (like Castelvetrano)
1/2 cup black olives (like Niçoise)
2 tablespoons red wine vinegar
1 tablespoon capers, roughly chopped
Pinch of dried oregano

Steps:

  • Start the chicken: Pat chicken dry and place in a large bowl. Season well with salt and pepper. Add garlic, rosemary, red-pepper flakes, lemon zest and juice. Add 1 tablespoon olive oil and toss the thighs to coat, using hands to smear the mixture evenly over the chicken. Let marinate for 1 hour at room temperature, or, if time permits, overnight in the refrigerator.
  • Make the peppers: Put 2 tablespoons olive oil in a large, wide skillet with a lid over medium-high heat. When oil begins to look wavy, add onions and stir to coat. When the onions begin to soften (don't let them brown), add peppers and stir to combine. Season well with salt and pepper, and add garlic and red-pepper flakes. Stir to incorporate and reduce heat to medium. Cover, leaving the lid ajar.
  • Cook mixture for about 15 minutes, stirring frequently, until completely soft. Add olives, vinegar and capers, and cook for a few minutes more, just to meld the flavors. Taste and adjust seasoning. Sprinkle with oregano. Set aside. Serve warm or at room temperature.
  • Cook the chicken: Place a large cast iron or heavy-bottomed skillet over high heat. Add remaining 3 tablespoons olive oil. When oil is wavy, add chicken thighs, skin-side down. Shake the pan to make sure the chicken isn't sticking.
  • Lower the heat to medium. Place a piece of parchment or aluminum foil on top of chicken and set another skillet on top. Add some weight - a brick or canned goods, for example - to the top skillet. Set heat to low and cook for 20 minutes, checking occasionally to be sure chicken isn't sticking, until the skin side is beautifully browned.
  • Turn thighs over and cook for 10 minutes more, until thighs are cooked through. (To test, pierce the chicken with a paring knife. The juices should run clear.) If you wish, turn the thighs skin-side down again and let crisp for a few more minutes.
  • Serve 1 thigh and a large spoonful of stewed peppers to each guest. Leftover peppers, if any remain, will keep in an airtight container in the refrigerator for up to a week.

BRAISED CHICKEN THIGHS WITH BELL PEPPERS, OLIVES AND TOMATOES



Braised Chicken Thighs With Bell Peppers, Olives and Tomatoes image

This used what I have on hand, it has been tweaked a bit from the original recipe in Martha Stewart Living, March 2004. Although this uses 10 cloves of garlic, crushed whole garlic isn't as strong as chopped or minced garlic. Supposedly the tomatoes in canned whole tomatoes are of better quality than those used for canned crushed tomatoes, but sometimes every minute counts. You may use fresh tomatoes, but you may want to add more salt to suit your taste preference. Serve over pasta or rice. (Served over whole wheat pasta.)

Provided by KateL

Categories     One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 16

1 tablespoon extra virgin olive oil
1 1/2 lbs boneless skinless chicken thighs
kosher salt, to taste
fresh ground black pepper, to taste
2 yellow bell peppers, seeds and ribs removed, thinly sliced lengthwise julienne-style
2 red bell peppers, seeds and ribs removed, thinly sliced lengthwise julienne-style
1 medium onion, thinly sliced (about 3/4 cup)
10 garlic cloves, crushed with the flat side of a knife blade
28 ounces canned whole tomatoes or 28 ounces crushed tomatoes
1/4 cup Spanish olives, pitted and quartered
1 dried bay leaf
1 teaspoon paprika
1/4 teaspoon dried thyme
1/2 cup water
salt, to taste
black pepper, to taste

Steps:

  • In a Dutch oven (5-quart pot with a tight-fitting lid), warm oil over medium heat.
  • Season chicken with salt and pepper, and cook until browned, about 3 minutes per side. Transfer to a plate.
  • Add bell peppers, onion, and garlic to pot; cook, stirring occasionally, until softened, about 5-7 minutes.
  • If using whole tomatoes, gently crush tomatoes with your hands; add them to the pot along with their juice. If using canned crushed tomatoes, empty can into pot.
  • Add the pitted and quartered olives, the bay leaf, paprika, thyme, and water to the pot. Bring to a boil. Season with salt and pepper to taste.
  • Return chicken to pot; reduce heat. Simmer, partially covered, until chicken is falling-apart tender, about 30-45 minutes.
  • Discard bay leaf, serve hot over cooked pasta or rice.

Nutrition Facts : Calories 424.7, Fat 14.2, SaturatedFat 3, Cholesterol 141.7, Sodium 575, Carbohydrate 41.9, Fiber 11.8, Sugar 8.6, Protein 39.5

CHICKEN WITH BELL PEPPERS, ONIONS AND CAPERS



Chicken with Bell Peppers, Onions and Capers image

Categories     Chicken     Garlic     Onion     Pepper     Bacon     Summer     Bon Appétit

Yield Serves 4

Number Of Ingredients 11

5 bacon slices, chopped
1 3 1/2-pound chicken, cut into 8 pieces
2 green bell peppers, seeded, sliced
2 cups coarsely chopped onions
6 large garlic cloves, minced
1 28-ounce can diced peeled tomatoes with juices
3/4 cup canned chicken broth
2 tablespoons chopped fresh oregano or 2 teaspoons dried
2 bay leaves
Large pinch of cayenne pepper
1/4 cup drained capers

Steps:

  • Cook bacon in Dutch oven over medium-high heat until crisp, about 5 minutes. Using slotted spoon, transfer bacon to bowl. Season chicken with salt and pepper. Working in batches, add chicken to Dutch oven and brown on all sides, about 7 minutes. Transfer chicken to plate. Spoon off 2 tablespoons fat from Dutch oven and discard. Add peppers and onions to Dutch oven: sauté until onions are tender and golden, about 8 minutes. Add garlic; stir 1 minute. Add tomatoes with their juices, broth, oregano, bay leaves, cayenne and bacon; bring to boil.
  • Return chicken to Dutch oven. Reduce heat, cover and simmer until chicken is cooked through, about 20 minutes. Add capers. Transfer chicken to bowl. Boil sauce until slightly thickened, about 8 minutes. Season with salt and pepper. Spoon sauce over chicken.

Tips:

  • Use a variety of bell peppers. Red, orange, and yellow bell peppers will add different colors and flavors to your dish.
  • Don't overcrowd the pan. If you add too much chicken or vegetables to the pan, they will not cook evenly. Cook the chicken and vegetables in batches if necessary.
  • Season the chicken and vegetables well. Use a variety of spices and herbs to add flavor to your dish.
  • Don't overcook the chicken. Chicken is best when it is cooked to an internal temperature of 165 degrees Fahrenheit. Overcooked chicken will be dry and tough.
  • Serve the chicken and vegetables over rice or pasta. This will help to soak up the delicious sauce.

Conclusion:

This recipe for chicken with bell peppers and olives is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is cooked in a flavorful sauce made with bell peppers, olives, and tomatoes. The dish is served over rice or pasta and is sure to be a hit with your family and friends.

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