CHICKEN AND PEPPER STEW
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
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
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Casandra Van Zyl
[email protected]This stew was delicious! I used a rotisserie chicken to save time and it worked perfectly. The sauce was flavorful and had just the right amount of spice. I served it over mashed potatoes and it was a perfect comfort food meal.
Quionton Mokgatlhane
[email protected]I made this stew in my slow cooker and it turned out great! I threw all the ingredients in the pot in the morning and dinner was ready when I got home from work. The chicken was fall-apart tender and the sauce was thick and flavorful. I served it ove
Nayon Khin
[email protected]This stew was easy to make and very tasty! I used a variety of peppers, including bell peppers, jalapeños, and habaneros. The sauce had a nice kick to it and the chicken was cooked perfectly. I served it over rice and it was a great meal.
Dorothy Bradford
[email protected]I followed the recipe exactly and the stew turned out great! The chicken was tender and juicy, and the sauce was flavorful and not too spicy. I served it over mashed potatoes and it was a perfect comfort food meal.
Jason Lawson
[email protected]This stew was delicious! I made it exactly as the recipe said and it turned out perfect. The chicken was cooked perfectly and the sauce was flavorful and creamy. I served it over rice and it was a hit with my family.
AnnDezeria
[email protected]This stew was a bit too salty for my taste, but it was still good. I would recommend using less salt if you don't like salty food.
Elijah Nmesoma
[email protected]I'm not a big fan of stews, but this one was really good! The chicken was tender and juicy, and the sauce was flavorful and not too spicy. I served it over rice and it was a great meal.
Loraida Sanabria
[email protected]This stew was delicious! I used a rotisserie chicken to save time and it worked perfectly. The sauce was flavorful and had just the right amount of spice. I served it over mashed potatoes and it was a perfect comfort food meal.
Mike Sewanyana
[email protected]I made this stew in my slow cooker and it turned out great! I threw all the ingredients in the pot in the morning and dinner was ready when I got home from work. The chicken was fall-apart tender and the sauce was thick and flavorful. I served it ove
William Baier
[email protected]This stew was easy to make and very tasty! I used a variety of peppers, including bell peppers, jalapeños, and habaneros. The sauce had a nice kick to it and the chicken was cooked perfectly. I served it over rice and it was a great meal.
Tracye F Jones Craig
[email protected]I was disappointed with this stew. The chicken was dry and the sauce was bland. I followed the recipe exactly, but it just didn't turn out well.
ABDULLAH AL NOMAN
[email protected]This stew was a bit too spicy for my taste, but I still enjoyed it. The chicken was cooked well and the sauce was flavorful. I would recommend using less chili powder if you don't like spicy food.
Arafat Alom
[email protected]I followed the recipe exactly and the stew turned out amazing! The chicken was fall-off-the-bone tender and the sauce was rich and flavorful. I served it with mashed potatoes and it was a perfect comfort food meal.
Matilda Haroe
[email protected]This stew was easy to make and turned out great! I used boneless, skinless chicken thighs and they were cooked through perfectly. The sauce was flavorful and had a nice kick to it. I served it over rice and it was a perfect meal.
Ahtsham Farooq
[email protected]I made this stew last night and it was a hit with my family! Everyone loved the flavors and the chicken was cooked perfectly. I will definitely be adding this to my regular rotation of recipes.
Amy Gelinas
[email protected]This chicken and pepper stew was absolutely delicious! The chicken was tender and juicy, and the peppers were perfectly cooked. The sauce was flavorful and had just the right amount of spice. I will definitely be making this again.