Best 4 Chicken And Pepper Stew Recipes

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**Tantalize your taste buds with a delectable journey into the realm of chicken and pepper stew, a culinary masterpiece that harmonizes succulent flavors and vibrant textures.**

From the classic comfort food of Chicken and Black Pepper Stew, where tender chicken pieces bask in a rich, peppery sauce, to the zesty explosion of Jamaican Chicken Stew, where Scotch bonnet peppers ignite a fiery passion, this article presents a symphony of recipes that cater to diverse palates. Embark on a culinary odyssey that encompasses the aromatic depths of Indian Chicken Pepper Fry, where a myriad of spices dance in harmony, and the smoky allure of African Chicken and Pepper Soup, a hearty and restorative elixir. Allow your senses to be captivated by the piquant charm of Peruvian Aji de Gallina, where creamy, subtly spicy sauce envelops tender chicken, and the robust flavors of Portuguese Caldeirada de Frango, a seafood and chicken extravaganza. Each recipe promises a unique culinary adventure, a testament to the versatility and boundless appeal of chicken and pepper stew. So, prepare to embark on a tantalizing voyage of flavors and textures, as you explore the diverse world of chicken and pepper stews, and discover a new favorite dish that will leave your taste buds craving for more.

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

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

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

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

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

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

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

CHICKEN STEW WITH PEPPER AND PINEAPPLE



Chicken Stew with Pepper and Pineapple image

Provided by Kitchen Crew

Categories     Chicken

Number Of Ingredients 11

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 a variety of vegetables. This will add flavor and texture to your stew. Some good options include bell peppers, onions, carrots, celery, and potatoes.
  • Brown the chicken before adding it to the stew. This will help to develop flavor and prevent the chicken from becoming dry.
  • Use a good quality broth. This will make a big difference in the flavor of your stew.
  • Simmer the stew for at least 30 minutes. This will allow the flavors to develop and the chicken to become tender.
  • Serve the stew with rice, noodles, or bread. This will help to soak up the delicious sauce.

Conclusion:

Chicken and pepper stew is a delicious and easy-to-make dish that is perfect for a weeknight meal. With a few simple ingredients, you can create a flavorful and satisfying stew that the whole family will enjoy. So next time you're looking for a quick and easy meal, give chicken and pepper stew a try.

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