Best 10 Red Pepper Tomato And Chicken Pilaf Recipes

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Red pepper tomato and chicken pilaf is a flavorful and colorful dish that combines the zesty taste of red peppers and tomatoes with the savory flavor of chicken. This pilaf is easy to make and can be tailored to your own preferences, making it a great option for busy weeknights or special occasions. Whether you're looking for a hearty main course or a delicious side dish, red pepper, tomato, and chicken pilaf is sure to please everyone at your table.

Check out the recipes below so you can choose the best recipe for yourself!

RED PEPPER CHICKEN PILAF



Red Pepper Chicken Pilaf image

This one is right off the back of a container of low-fat Kroger brand chicken broth. I like the recipe because it is elegant, simple, healthy, and very tasty. This is a nice light supper that you can whip out for your family in a hurry. You can also double the recipe for a small dinner party. For a little more color, use one yellow bell pepper. Enjoy!

Provided by Bone Man

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

2 tablespoons butter
2 tablespoons vegetable oil
2 large red bell peppers, sliced
2 fresh garlic cloves, chopped
4 boneless skinless chicken breast halves, cut into chunks
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 cup all-purpose flour
1 cup chicken broth, canned
1/4 cup white wine
2 tablespoons fresh parsley, chopped
4 cups cooked white rice

Steps:

  • In a large skillet over medium high heat, melt the butter and add the cooking oil. Sautee the peppers until they are tender, about 10 minutes. After about the first 8 minutes, add the garlic in with the peppers. Transfer the drained peppers and garlic to a bowl. Reserve remaining oil in the skillet.
  • Pour the flour into a lunch-sized paper bag. Pat each chicken breast dry and, one at a time, shake the breasts in the bag to coat each with flour. Place the chicken breasts into the skillet and brown them on both sides, about 4 minutes per side.
  • Remove the chicken from the skillet and put the peppers back in, adding the broth and the wine. Deglaze any chicken bits with your spatula. Turn the heat to medium high and reduce the liquid to a sauce texture.
  • Return the chicken to the skillet and cook for about 5 more minutes over medium heat. Season with the salt and pepper.
  • Pour the warmed rice on a large platter, pour the chicken and peppers over it, and garnish with the chopped parsley. Serve family style.

TOMATO AND COCONUT CHICKEN OVER SPICED RICE PILAF



Tomato and Coconut Chicken over Spiced Rice Pilaf image

Provided by Alex Guarnaschelli

Categories     main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 17

2 cups basmati rice
2 teaspoons cumin seeds
1 teaspoon fennel seeds
1/2 teaspoon cayenne
1 cinnamon stick
2 tablespoons unsalted butter
1 small red onion, diced
Kosher salt
2 tablespoons extra-virgin olive oil
One 3 1/2- to 4-pound chicken, in parts, breasts halved, thighs and drumsticks separated
Kosher salt
6 medium cloves garlic, grated
2 medium yellow onions, thinly sliced
1/4 teaspoon crushed red pepper flakes
One 15.5-ounce can unsweetened coconut milk
One 14.5-ounce can diced tomatoes
2 bay leaves

Steps:

  • For the rice: Soak the rice in 4 cups of cold water for 30 minutes.
  • For the chicken: Meanwhile, in a large skillet, heat the oil over medium-high heat. Arrange the chicken on a baking sheet in a single layer. Season all sides of the chicken with salt. When the oil begins to smoke lightly, use a pair of metal tongs to carefully add the pieces, skin-side down, to the oil. Do not crowd the skillet. Lower the heat to medium and cook until the skin is browned, 5 to 8 minutes. Flip the chicken and brown the other side, another 5 to 8 minutes. Transfer the chicken pieces to a clean baking sheet and set aside.
  • In the same skillet, add the garlic and onions. Add the red pepper flakes and some salt and cook, stirring frequently, until the garlic and onions turn light brown, 5 to 8 minutes. Add the coconut milk, tomatoes and bay leaves and bring to a simmer. Arrange the chicken pieces skin-side up in a single layer in the sauce. Pour any juices into the sauce as well. Lower the heat and simmer until the chicken is cooked through, 30 to 35 minutes. Discard the bay leaves. Taste for seasoning. Keep warm.
  • To cook the rice: While the chicken is cooking, heat the oven to 250 degrees F.
  • On a baking sheet, combine the cumin, fennel, cayenne and cinnamon stick. Lightly toast the spices in the oven, 1 to 2 minutes. Set aside.
  • Heat a large Dutch oven over medium heat and add the butter and onion. Season with salt and cook until the onion is translucent but not browned, 5 to 8 minutes. Stir in the spices. Drain the rice, reserving the soaking water. Stir in the rice and cook until you hear it crackling, 1 to 2 minutes. Gently stir in the reserved water. Season with salt and bring to a simmer over medium heat. Cover and cook until the water has been absorbed and the rice is fluffy, about 15 minutes. Remove from the heat and allow the rice to rest for 5 to 10 minutes before "forking" it gently onto plates. Spoon the chicken and sauce over the rice and serve.

RED PEPPER, TOMATO, AND CHICKEN PILAF



Red Pepper, Tomato, and Chicken Pilaf image

From the American Institute for Cancer Research. Great resource for health-promoting recipes that are very tasty and easy.

Provided by Carianne

Categories     Chicken Breast

Time 55m

Yield 6 serving(s)

Number Of Ingredients 13

1 2/3 cups quick-cooking brown rice
1 onion, chopped
1 tablespoon olive oil
14 1/2 ounces stewed tomatoes
14 1/2 ounces reduced-sodium fat-free chicken broth
1 teaspoon paprika
1/2 teaspoon oregano
1/2 teaspoon fresh ground black pepper
7 ounces roasted red peppers (drained and chopped)
3/4 lb boneless skinless chicken breast, cut into 1 inch pieces
1 bay leaf
salt
1/2 cup frozen green pea

Steps:

  • Preheat oven to 375 degrees.
  • Combine everything except the peas in a 2-quart casserole dish.
  • Stir, cover, and bake for 40 minutes.
  • Stir in peas and bake for 10 minutes more.
  • Remove bay leaf and serve.

Nutrition Facts : Calories 126, Fat 3.3, SaturatedFat 0.6, Cholesterol 32.9, Sodium 667.4, Carbohydrate 9.7, Fiber 2.1, Sugar 4.7, Protein 14.9

CHICKEN WITH PEPPERS AND TOMATOES



Chicken with Peppers and Tomatoes image

Provided by Food Network Kitchen

Yield 4 servings

Number Of Ingredients 11

2 tablespoons olive oil
2 boneless and skinless chicken breasts, sliced into 1/2-inch strips
1 small onion, peeled and sliced
1 green bell pepper, seeded and sliced into strips
1 yellow bell pepper, seeded and sliced into strips
1/2 cup white wine
2 cups whole tomatoes, chopped
1 teaspoon dried oregano
Salt and pepper
3 tablespoons fresh basil
1 package instant couscous

Steps:

  • Heat oil in large skillet and cook chicken until it begins to brown. Stir in onions and cook for 2 minutes. Stir in peppers and cook for 3 minutes. Stir in wine, tomatoes and oregano and bring to a simmer. Cover and cook for 10 minutes. Season to taste and garnish with fresh basil.
  • Follow package instructions.

BULGUR PILAF WITH RED PEPPERS AND TOMATOES



Bulgur Pilaf With Red Peppers And Tomatoes image

Provided by Molly O'Neill

Categories     dinner, lunch, appetizer, main course, side dish

Time 1h15m

Yield Four servings

Number Of Ingredients 15

1 1/2 cups fine-grain bulgur
3 medium red bell peppers, stemmed, cored and cut into large pieces
1 red or green chili pepper, cored, stemmed and seeded
2 tablespoons water
1 1/4 teaspoons salt, plus more to taste
1/8 teaspoon sugar
2 medium-size ripe tomatoes
8 scallions, trimmed and thinly sliced
1/2 cucumber, peeled, seeded and chopped
3/4 cup chopped Italian parsley
6 tablespoons fresh lemon juice
1 tablespoon pomegranate molasses, preferably Cortas brand (see note)
1/3 cup olive oil
1 teaspoon hot Hungarian paprika, or to taste
Tender romaine lettuce leaves or boiled vine leaves, for garnish

Steps:

  • Place the bulgur in a fine sieve and shake to remove any dust. Place in a large bowl and cover with cold water. Let stand 30 minutes.
  • Meanwhile, place the bell and chili peppers in a food processor with the water, 1/4 teaspoon of the salt and the sugar. Process until pureed. Transfer to a saucepan and cook over medium heat, stirring often, until reduced to a jam-like consistency, about 20 minutes. Set aside.
  • Cut the tomatoes in half and squeeze gently to remove the seeds. Using the large holes of a hand grater, grate the tomato halves with the cut side facing the grater. (You should be left with just the tomato skin in your hand; discard.)
  • Drain the bulgur and return it to the bowl. Add the red-pepper paste, the tomato pulp, the remaining teaspoon salt, the scallions, cucumber, parsley, lemon juice, pomegranate molasses, olive oil and paprika. Stir to mix well.
  • Cover tightly with plastic wrap and refrigerate for a few hours. Taste and season with more salt if needed. Spoon onto a platter, surround with the lettuce or vine leaves and serve.

Nutrition Facts : @context http, Calories 422, UnsaturatedFat 16 grams, Carbohydrate 59 grams, Fat 19 grams, Fiber 11 grams, Protein 9 grams, SaturatedFat 3 grams, Sodium 758 milligrams, Sugar 12 grams

CHICKEN BREASTS WITH TOMATO, RED PEPPER AND THYME



Chicken Breasts With Tomato, Red Pepper and Thyme image

Provided by Pierre Franey

Categories     dinner, main course

Time 30m

Yield 4 servings

Number Of Ingredients 12

4 boneless skinless whole chicken breasts, halved, about 1 1/2 pounds
Salt and freshly ground pepper to taste
8 ripe plum tomatoes, about 1 1/4 pounds
2 tablespoons olive oil
1 tablespoon finely chopped garlic
1/2 cup finely chopped onion
1 large red sweet pepper, cored, seeded and cut into 1/2-inch cubes
2 tablespoons red-wine vinegar
1/4 cup fresh or canned chicken broth
12 small imported black olives
1 bay leaf
8 sprigs fresh thyme or 1 teaspoon dried

Steps:

  • Sprinkle the chicken with salt and pepper. Drop the tomatoes in a kettle of boiling water and let them remain for 10 seconds. Drain and peel. Cut them into 1-inch cubes. There should be about 3 cups.
  • Heat the oil in a skillet and add the chicken pieces. Cook over medium-high heat until golden brown on one side, about 2 minutes. Turn the chicken pieces and brown for about 1 minute. Add the garlic, onion and red pepper. Cook and stir briefly until the vegetables are wilted. Add the vinegar, chicken broth, tomatoes, olives, bay leaf and 4 sprigs of the thyme. Cover tightly, lower heat and cook, simmering for 15 minutes.
  • Uncover and cook 5 minutes more. Remove the bay leaf and thyme sprigs. Serve immediately with the remaining thyme sprigs for garnish.

Nutrition Facts : @context http, Calories 364, UnsaturatedFat 15 grams, Carbohydrate 13 grams, Fat 21 grams, Fiber 4 grams, Protein 31 grams, SaturatedFat 5 grams, Sodium 981 milligrams, Sugar 6 grams, TransFat 0 grams

THREE PEPPER PILAF



Three Pepper Pilaf image

A rice based dish with a rainbow bell pepper twist.

Provided by Daphne Keble

Categories     Side Dish     Rice Side Dish Recipes     Pilaf

Yield 4

Number Of Ingredients 11

4 skinless chicken thighs
3 cups chicken stock
1 onion, chopped
3 cloves garlic, chopped
1 teaspoon ground turmeric
4 ounces fresh mushrooms, sliced
12 ounces uncooked white rice
3 tomatoes, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
1 yellow bell pepper, thinly sliced

Steps:

  • In a large pot, boil chicken pieces in chicken stock, adding onion and garlic to stock before boiling. When chicken is cooked through, remove from stock and set aside. Add turmeric and stir in, then set stock aside.
  • In a large skillet, heat oil. Add mushrooms and saute for 1 minute. Add rice, stir for 2 minutes, then add stock. Let all simmer gently for 20 minutes. In the meantime, skin and slice tomatoes and add to pilaf mixture. Cut cooked chicken into bite size pieces and add to the skillet, along with the red, green and yellow bell peppers. Stir all together and simmer over low heat, stirring, until all liquid is absorbed and rice is separate and fluffy.

Nutrition Facts : Calories 467.4 calories, Carbohydrate 83.1 g, Cholesterol 57.9 mg, Fat 4.4 g, Fiber 4.9 g, Protein 23.3 g, SaturatedFat 1.1 g, Sodium 551 mg, Sugar 8.2 g

SAUTEED CHICKEN AND RED PEPPERS



Sauteed Chicken and Red Peppers image

Sometimes cooking for one can be a bit of a pain. This is a favorite dish of mine; it's quick, simple, delicious, and a great way to use leftover chicken. Serve on a bed of rice, couscous, or noodles or for a low-carb option, omit the starch.

Provided by Vickie_Clavette

Categories     Meat and Poultry Recipes     Pork

Time 30m

Yield 1

Number Of Ingredients 5

3 slices bacon
¾ cup cubed, cooked chicken
½ red bell pepper, chopped into 1-inch pieces
1 green onion, chopped
1 pinch salt and freshly ground black pepper to taste

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.

Nutrition Facts : Calories 437.2 calories, Carbohydrate 5.1 g, Cholesterol 78.7 mg, Fat 35.5 g, Fiber 1.6 g, Protein 22.9 g, SaturatedFat 10.5 g, Sodium 821.9 mg, Sugar 2.7 g

PERI-PERI CHICKEN PILAF



Peri-peri chicken pilaf image

A low-fat spicy chicken one-pot with peppers, tomatoes and fresh red chillies - three of your five-a-day

Provided by Chelsie Collins

Categories     Dinner, Main course, Supper

Time 1h

Number Of Ingredients 12

1 tbsp olive oil
pack of 6 skinless boneless chicken thighs , cut into large chunks
2 tbsp peri-peri seasoning
1 onion , finely chopped
2 garlic cloves , crushed
350g basmati rice
500ml hot chicken stock
3 peppers (any colour you like), sliced into strips
3 large tomatoes , deseeded and roughly chopped
small pack parsley , roughly chopped
2 red chillies , sliced (optional)
½ lemon , cut into wedges, to serve

Steps:

  • Heat the oil in a large pan over a medium heat. Rub the chicken with 1 tbsp of the peri-peri and brown in the pan for 1 min each side until golden. Transfer to a plate and set aside.
  • Add the onion to the pan and cook on a gentle heat for 8-10 mins until soft. Add the garlic and remaining peri-peri, and give everything a stir. Tip in the rice and stir to coat.
  • Add the stock and return the chicken to the pan. Add the peppers and cover with a lid, then simmer gently for 25 mins until cooked. About 5 mins before the end of cooking, add the tomatoes.
  • Stir through the parsley, scatter over the chillies (if you like it spicy) and serve with lemon wedges.

Nutrition Facts : Calories 549 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 81 grams carbohydrates, Sugar 10 grams sugar, Fiber 7 grams fiber, Protein 20 grams protein, Sodium 3.4 milligram of sodium

RED PEPPER CHICKEN



Red Pepper Chicken image

Chicken breasts are treated to black beans, red peppers and juicy tomatoes in this Southwestern supper. We love it served with rice plumped up in chicken broth. -Piper Spiwak, Vienna, Virginia

Provided by Taste of Home

Categories     Dinner

Time 6h15m

Yield 4 servings.

Number Of Ingredients 7

4 boneless skinless chicken breast halves (4 ounces each)
1 can (15 ounces) no-salt-added black beans, rinsed and drained
1 can (14-1/2 ounces) Mexican stewed tomatoes, undrained
1 jar (12 ounces) roasted sweet red peppers, drained and cut into strips
1 large onion, chopped
Pepper to taste
Hot cooked rice

Steps:

  • Place the chicken in a 3-qt. slow cooker. In a bowl, combine the beans, tomatoes, red peppers, onion and pepper. Pour over the chicken. Cover and cook on low until chicken is tender, about 6 hours. Serve with rice.

Nutrition Facts : Calories 288 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 657mg sodium, Carbohydrate 28g carbohydrate (8g sugars, Fiber 7g fiber), Protein 30g protein. Diabetic Exchanges

Tips:

  • For a more flavorful dish, use fresh herbs like basil, oregano, or thyme. Add them towards the end of cooking to preserve their delicate flavor.
  • If you don't have chicken broth on hand, you can use vegetable broth instead. Just be sure to adjust the seasonings accordingly.
  • For a vegetarian version of this dish, omit the chicken and add more vegetables, such as zucchini, eggplant, or mushrooms.
  • If you like your pilaf with a little bit of heat, add a pinch of cayenne pepper or red pepper flakes.
  • Serve this pilaf with a side of yogurt or tzatziki sauce for a complete meal.

Conclusion:

Red pepper, tomato, and chicken pilaf is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover chicken. With its colorful vegetables and flavorful rice, this pilaf is sure to be a hit with your family and friends. So next time you are looking for a quick and easy meal, give this recipe a try.

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