CHICKEN GREEN PEPPER RECIPES RECIPES
PEPPER & CHICKEN JALFREZI TRAYBAKE | JAMIE OLIVER RECIPES
This jalfrezi-inspired one-tray wonder is all about big flavours with minimal effort. I’ve made the most of two fantastic flavour shortcuts: a spice-packed jalfrezi curry paste, and an onion marmalade to bring sweetness, stickiness, and sourness. The oven does most of the hard work, leaving you with tender, succulent chicken thighs, vibrant colour, and next-level deliciousness.
Total Time 1 hours
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 180°C/350°F/gas 4. Put a 25cm x 35cm sturdy roasting tray on a medium heat on the hob. Season the chicken thighs with a pinch of sea salt and black pepper, then place in the tray skin side down with 1 tablespoon of olive oil. Peel the garlic cloves, halve and deseed the chillies, then scatter into the tray. Tear the peppers into quarters, removing the seeds, and add to the tray. Turn the chicken once golden, then add the bay leaves, jalfrezi paste and onion marmalade, moving it all around with tongs to coat. Let it sizzle over the heat for 5 minutes, then add 2 tablespoons of red wine vinegar and transfer to the oven for 45 minutes, or until the chicken is falling off the bone. Mash the soft garlic cloves into the juices, then ripple through the yoghurt and serve.
Nutrition Facts : Calories 316 calories, FatContent 19.5 g fat, SaturatedFatContent 4.8 g saturated fat, ProteinContent 20.7 g protein, CarbohydrateContent 14.6 g carbohydrate, SugarContent 11.6 g sugar, SodiumContent 1.1 g salt, FiberContent 3.2 g fibre
LEMON PEPPER CHICKEN I RECIPE | ALLRECIPES
A simple, single-serving lunch or dinner. Chicken breasts sauteed with butter, fresh lemon juice and fresh ground black pepper. That's it - and that's enough for this tasty, tangy lemony peppery dish.
Provided by LionHert65
Categories Pan Fried Chicken Breasts
Total Time 20 minutes
Prep Time 5 minutes
Cook Time 15 minutes
Yield 1 serving
Number Of Ingredients 4
Steps:
- Melt butter in a small skillet. Pepper the skillet with 1/2 tablespoon of the pepper, then lay the chicken breast onto the pepper. Squeeze fresh lemon juice onto the chicken, then season with the remaining pepper.
- Saute chicken breast for about 5 to 7 minutes, then turn to the other side, squeeze lemon juice onto the other side and saute for another 5 to 7 minutes (or until chicken is cooked through and juices run clear).
Nutrition Facts : Calories 221.6 calories, CarbohydrateContent 5.5 g, CholesterolContent 89.9 mg, FatContent 9.8 g, FiberContent 1.8 g, ProteinContent 28.1 g, SaturatedFatContent 5.6 g, SodiumContent 137.3 mg, SugarContent 0.4 g
More about "chicken green pepper recipes recipes"
BEST THAI GREEN CHICKEN CURRY RECIPE - JAMIE OLIVER
This deliciously fragrant Thai green curry really packs a flavour punch.
From jamieoliver.com
Total Time 50 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 285 calories per serving
From jamieoliver.com
Total Time 50 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 285 calories per serving
- To make the curry paste, peel, roughly chop and place the garlic, shallots and ginger into a food processor.
- Trim the lemongrass, remove the tough outer leaves, then finely chop and add to the processor. Trim and add the chillies along with the cumin and half the coriander (stalks and all). Blitz until finely chopped, add the fish sauce and blitz again.
- Slice the chicken into 2.5cm strips. Heat 1 tablespoon of oil in a large pan on a medium heat, add the chicken and fry for 5 to 7 minutes, or until just turning golden, then transfer to a plate.
- Tear the mushrooms into even pieces. Return the pan to a medium heat, add the mushrooms and fry for 4 to 5 minutes, or until golden. Transfer to a plate using a slotted spoon.
- Reduce the heat to medium-low and add the Thai green paste for 4 to 5 minutes, stirring occasionally.
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- Stir in the chicken and mushrooms, reduce the heat to low and cook for a further 5 minutes, or until the chicken is cooked through, adding the mangetout for the final 2 minutes.
- Season carefully to taste with sea salt and freshly ground black pepper. Pick, roughly chop and stir through the basil leaves and remaining coriander leaves. Serve with lime wedges and steamed rice.
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GREEN CHILE-CHICKEN CASSEROLE RECIPE | MYRECIPES
Just about every New Mexican home has a favorite version of this chicken casserole recipe. This one features the convenience of canned cream of chicken soup, and you can make it a day ahead.
From myrecipes.com
Reviews 4.5
Calories 335 calories per serving
From myrecipes.com
Reviews 4.5
Calories 335 calories per serving
- Spread 1 cup soup mixture in a 13 x 9-inch baking dish coated with cooking spray. Arrange 6 tortillas over the soup mixture, and top with 1 cup chicken and 1/2 cup cheese. Repeat layers, ending with the cheese. Spread remaining soup mixture over cheese. Bake at 350° for 30 minutes or until bubbly.
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