Best 3 Chicken With Bell Peppers Onions And Capers Recipes

Indulge in the tantalizing flavors of a classic culinary delight - Chicken with Bell Peppers, Onions, and Capers. This timeless dish, often referred to as Chicken Paprikash or Chicken Fricassee, is a symphony of succulent chicken, vibrant bell peppers, aromatic onions, and tangy capers, all harmoniously combined in a rich and flavorful sauce. Originating from Hungary, this dish has captivated taste buds across the globe with its vibrant colors and irresistible taste.

There are many variations of this beloved recipe, each with its unique twist on the traditional flavors. Some recipes incorporate a creamy sauce, while others rely on the natural juices from the chicken and vegetables to create a lighter and more delicate sauce. Regardless of the preparation method, this dish is a culinary journey that promises to satisfy your cravings and leave you yearning for more.

Here are our top 3 tried and tested recipes!

BRAISED CHICKEN THIGHS WITH TOMATOES, PEPPERS AND ONIONS

Braised Chicken Thighs with Tomatoes, Peppers and Onions image

Provided by Michael Symon : Food Network

Categories main-dish

Time 50m

Yield 2 servings

Number Of Ingredients 12

Ingredients

Olive oil
4 bone-in skin-on chicken thighs
Kosher salt and freshly ground black pepper
1/4 pound spicy bulk Italian sausage
1 small yellow onion, halved and sliced
2 red bell peppers, halved, seeded and sliced
2 cloves garlic, sliced
One 15-ounce can San Marzano crushed tomatoes
1/2 cup chicken stock
1 tablespoon picked oregano leaves
1 tablespoon sherry vinegar
2 tablespoons finely chopped flat-leaf parsley

Steps:

Place a large Dutch oven over medium-high heat and add a film of olive oil. Sprinkle the chicken on both sides with salt and pepper and then add to the pan skin-side down. Cook without moving too much until golden brown and crisp, 5 to 6 minutes. Flip and brown on the other side for 1 to 2 minutes. Remove to a plate and set aside.
Drain half of the fat from the pan and then place it back over the heat. Add the sausage to the pan, breaking it up as you add it. Brown for 1 to 2 minutes while continuing to break it up with the back of a spoon. Stir in the onions, peppers and garlic with a pinch of salt and cook until the onions begin to soften, about 3 minutes. Season with salt and pepper and then add the tomatoes, chicken stock and oregano, scraping the bottom of the pan for brown bits.
Nestle the chicken back in, cover and cook until the chicken is cooked through and the sauce has thickened, 20 to 30 minutes.
Stir in the vinegar and parsley and serve.

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

Ingredients

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.

CHICKEN BREASTS WITH PEPPERS, TOMATOES AND SAFFRON

Chicken Breasts With Peppers, Tomatoes and Saffron image

Portugal launched great explorations in the 15th and 16th centuries, often in search of spices, and to a large extent, their discoveries defined their national cuisines. They discovered Madeira, the Azores and the Cape Verde Islands. Vasco da Gama, seeking a sea route to India, brought back one of most important spices of all, black pepper. Exploration of the New World turned up sweet and hot peppers, corn, all varieties of beans, tomatoes, vanilla, avocados, chocolate, squashes and guavas (from which chewing gum is made). These discoveries truly revolutionized the kitchens of Europe. This dish has a sauce based on tomatoes and is typical of casseroles found in Portugal. First the peppers, onions and garlic are sautéed in olive oil. Tomatoes and saffron, another spice associated with the Iberian peninsula, are added to this mixture. The chicken is browned first, then slowly cooked. The pan is deglazed with chicken stock and white wine before the other ingredients are combined.

Provided by Pierre Franey

Categories dinner, one pot, main course

Time 30m

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
3 cups cored seeded sweet red, green and yellow peppers, cut into thin strips
1 cup thinly sliced onions
1 tablespoon finely chopped garlic
Salt and freshly ground pepper to taste
1 cup canned crushed tomatoes
1/4 teaspoon saffron stems or 1/2 teaspoon turmeric
2 tablespoons butter
4 boneless skinless chicken breasts, about 1 1/4 pounds
1 tablespoon finely chopped shallots
1/4 cup dry white wine
1/4 cup fresh or canned chicken broth
4 tablespoons finely chopped parsley

Steps:

Heat the oil over medium high heat in a skillet. Add the peppers, onions, garlic, salt and pepper. Cook, stirring, about 3 minutes or until crisp tender. Then add the tomatoes and saffron. Cover and simmer 10 minutes.
Meanwhile, melt the butter in a skillet large enough to hold the chicken breasts in one layer. Season the chicken with salt and pepper. Cook over medium heat until lightly browned, about 4 minutes. Turn the pieces, reduce the heat and cook about 5 minutes or until done. Do not overcook. Transfer the chicken to a warm platter and keep it warm.
Add the shallots to the skillet and cook until wilted. Do not brown. Pour in the wine and scrape the bottom with a wooden spatula to dissolve any brown particles that may cling to the bottom of the skillet. Reduce the wine almost completely and add the chicken broth. Let this cook until it is almost totally reduced. Add the chicken breasts and any liquid that may have accumulated. Add the pepper and tomato mixture, bring to a simmer and add the parsley. Serve with rice.

Nutrition Facts : @context http, Calories 352, UnsaturatedFat 9 grams, Carbohydrate 14 grams, Fat 17 grams, Fiber 3 grams, Protein 34 grams, SaturatedFat 5 grams, Sodium 821 milligrams, Sugar 4 grams, TransFat 0 grams

Tips for Making Chicken with Bell Peppers, Onions, and Capers:

Use a variety of bell peppers. Different colors of bell peppers will add different flavors and colors to your dish.
Don't overcrowd the pan. If you overcrowd the pan, the chicken and vegetables will not cook evenly.
Cook the chicken until it is cooked through. Use a meat thermometer to check that the internal temperature of the chicken has reached 165 degrees Fahrenheit.
Add the capers at the end of cooking. Capers can easily burn, so it is best to add them towards the end of cooking.
Serve immediately. This dish is best served hot, so make sure to serve it immediately after cooking.

Conclusion:

Chicken with bell peppers, onions, and capers 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. The combination of flavors and textures in this dish is sure to please everyone at your table. So next time you are looking for a quick and easy meal, give this recipe a try. You won't be disappointed!