Stove Top Chicken And Peppers Recipes

Steps:

• Combine first six ingredients; stir well.
• Heat oil in a large skillet and stir-fry chicken until brown and done, about 5 minutes. Remove. Add green onions, peppers and pineapple to the skillet; heat through. Pour in sauce and stir until thickened. Return chicken to skillet; heat through. Serve with brown rice; top with optional almonds.

Steps:

• Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Place the chicken in the skillet, season with salt and pepper, and brown on both sides. Remove from heat, and set aside.
• Heat remaining oil in the skillet over medium heat, and stir in the red bell pepper, yellow bell pepper, orange bell pepper, and onion. Cook about 5 minutes, until tender. Mix in the garlic, and cook and stir about 1 minute. Mix in the basil and 2 tablespoons balsamic vinegar.
• Return the chicken to the skillet. Reduce heat to low, cover, and simmer 20 minutes, or until chicken is no longer pink and juices run clear. Stir in remaining balsamic vinegar just before serving.

Steps:

• Cook onion, chicken and garlic in large frying pan till brown.
• In stock pot simmer peppers and tomatoes. Add chicken and onions and continue to simmer.
• Add spices to taste.
• Stir in sugar to cut acidic taste of tomato.
• Serve as side dish or over pasta.

Steps:

• Prepare Stove Top with 1 cup Water.
• In small mixing bowl mix soup and sour cream.
• Place chicken breast on bottom of 9X13 baking pan.
• Pour Soup Mix over top.
• Spoon Stuffing on top.
• Bake covered for 30 minutes.
• Uncover bake an additional 5 to 10 minutes.

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.

Steps:

• Pound the chicken breast halves with a meat mallet until uniformly about 1/4" thick.
• Sprinkle them with a generous coating of seasoned salt on one side.
• Melt butter in a skillet and saute the chicken breast halves until golden brown, about 3- 5 minutes per side.
• Slice onion into 1/4" thick slices and quarter the slices.
• Cut all peppers into strips about 1/4" wide.
• Add onion, garlic and peppers to the sauteed chicken breasts and saute for a few minutes.
• Add the picante sauce over the top of the chicken and vegetables.
• Cover and simmer for about 5- 10 minutes, until vegetables are tender.
• Serve over hot cooked rice.

Steps:

• Add chicken to large frying pan. Add olive oil, butter, onion and garlic to chicken. Cook on medium/medium-hi heat for about 15 minutes until chicken is brown on both sides.
• Add canned tomatoes, red bell pepper and oregano to chicken. Turn heat to low, cover pan with lid and simmer for 30-45 minutes, turning chicken every 10-15 minutes.
• Serve and enjoy!

Steps:

• Season flour with salt and pepper, then toss fillets in the flour.
• Heat 2 tablespoons of oil in a heavy-based pan over high heat, add chicken, quickly brown both sides, then set aside.
• Add remaining oil to pan and fry onion over medium heat for 1-2 minutes or until softened.
• Add garlic, olives. anchovies, herbs and capers, cook for 1 minute, then add vinegar.
• Mix paste, pesto, wine and 1 1/2 cups of stock.
• Add to pan with chicken and simmer 5 minutes or until chicken is cooked.
• Serve with pasta and top with herbs.