Chicken Pepper Stew Recipes

Steps:

• Heat oil in a large skillet over medium heat. Season chicken with salt and onion powder, and place in skillet. Cook for about 5 to 7 minutes, then add the garlic, 4 tablespoons soy sauce, and half of the sliced onion. Cook until chicken is no longer pink, and the juices run clear.
• Dissolve cornstarch in water in a small bowl, and blend into the chicken mixture. Stir in 4 tablespoons soy sauce, bell pepper, tomatoes, and remaining onion. Simmer until gravy has reached desired consistency.

Steps:

• Heat oven to 180C/160C fan/gas 4. Heat the oil in a large flameproof casserole dish. Add the onion, celery and peppers, and fry for 5 mins. Add the garlic and paprika, and cook for a further 3 mins.
• Stir in the tomatoes, stock and butter beans, and season well. Bring to the boil, then nestle the chicken thighs into the sauce. Cover with a tight-fitting lid and put in the oven for 45 mins.

Steps:

• Place chicken in large saucepan.
• Add enough water to cover.
• Bring to a boil.
• Skim well.
• Dice 1 carrot, add to chicken with salt, peppercorns, allspice, bay leaf, cloves and leek.
• Cook about 40 minutes or until chicken is tender.
• Remove chicken from broth.
• Cool.
• Strain broth.
• Add enough water, if needed, to make 4 c liquid.
• Reserve 1/2 c broth for later use.
• Pour remaining broth back into saucepan.
• Grate remaining carrots.
• Add to broth with onions, cabbage, tomato puree and chili pepper.
• Bring to a boil.
• Reduce heat.
• Cook, stirring frequently until thickened and vegetables are tender.
• Add peanuts.
• Cook 15 minutes longer, stirring frequently.
• Remove skin and bones from chicken.
• Cut chicken into large pieces.
• Combine reserved broth with chicken in heavy saucepan.
• Heat through.
• Place chicken, vegetable mixture, and rice in separate serving dishes.
• Place rice, then chicken, then vegetable mixture in soup bowls to serve.

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.