WHAT IS PEPPADEW RECIPES

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STUFFED PEPPADEW PEPPERS RECIPE | SANDRA LEE | FOOD NET…



Stuffed Peppadew Peppers Recipe | Sandra Lee | Food Net… image

Provided by Sandra Lee

Categories     appetizer

Total Time 15 minutes

Prep Time 15 minutes

Yield 24 peppers

Number Of Ingredients 3

6 ounces herbed soft goat cheese, room temperature
24 peppadew peppers (found in the grocery store near the olive jars)
1 bunch chives

Steps:

  • Place goat cheese in a zip top bag. Snip a small hole from the corner of the bag and pipe into peppers. Chill until ready to serve and garnish with chives.

QUICK-BRAISED CHICKEN WITH GREENS RECIPE - NYT COOKING



Quick-Braised Chicken With Greens Recipe - NYT Cooking image

There’s a family of dishes that are both tangy and cozy: hot and sour soup, braised collard greens, puttanesca, brisket and now, this pot of braised chicken and greens. Its bite comes from hot pickled peppers and their brine, while the comfort comes from browned onions, tomato paste, cumin and chicken broth — and the knowledge that you can make this dish quickly with boneless thighs and any dark, leafy greens in your fridge. Eat the stew on top of something starchy to soak up the broth; it’s especially good with crunchy olive oil-fried toast (see Tip).

Provided by Ali Slagle

Total Time 40 minutes

Yield 4 to 6 servings

Number Of Ingredients 11

3 tablespoons extra-virgin olive oil
1 large yellow onion, thinly sliced
Kosher salt (Diamond Crystal)
1/2 cup sliced hot pickled peppadew, cherry or pepperoncini peppers, and 2 tablespoons brine reserved, plus more to taste
1/4 cup tomato paste
1 tablespoon light or dark brown sugar, plus more to taste
1 teaspoon ground cumin
4 cups chicken broth
1 1/2 to 2 pounds boneless, skinless chicken thighs
1 1/2 pounds (1 to 2 bunches) dark leafy greens, such as kale, Swiss chard or escarole, de-stemmed and coarsely chopped
Fried toast (see Tip), pasta, boiled or mashed potatoes, mashed cauliflower, or grains, for serving

Steps:

  • In a large pot over medium-high, heat the oil. Add the onion, season with salt and cook, stirring just a few times, until translucent and browned, 6 to 9 minutes. Add the peppers, tomato paste, brown sugar and cumin, and cook, stirring constantly, until the paste is a shade darker and starts to stick to the bottom of the pot, 2 to 3 minutes.
  • Add the broth, chicken, greens and pickled-pepper brine. Season with salt and stir to combine. Cover the pot, keep on medium-high and bring to a simmer. Uncover, reduce heat to low, and cook uncovered until the chicken is cooked through and the greens are tender, 15 to 20 minutes. Using two forks, shred the chicken right in the pot into pieces, then stir to combine. Taste and adjust with salt, sugar (if it’s too tangy or spicy) and brine (if it’s too sweet or flat). Eat with starch of choice.

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