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    You are in: Home / Recipes / Bistro Chicken With Peppers Recipe
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    Bistro Chicken With Peppers

    Bistro Chicken With Peppers. Photo by PaulaG

    1/1 Photo of Bistro Chicken With Peppers

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    15 mins

    55 mins

    justcallmetoni's Note:

    This recipe is adapted from a Cooking Light recipe and refined with changes in the seasonings to enhance the flavor of the otherwise bland chicken breast. It is delightfully easy to prepare and results in a dish with full complex flavors. Recipe serves two but can be doubled with no trouble. Reheats well for lunch the next day.

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    Units: US | Metric


    1. 1
      Preheat broiler.
    2. 2
      Cut bell peppers in half lengthwise, and discard seeds and membranes.
    3. 3
      Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand.
    4. 4
      Broil 15 minutes or until blackened.
    5. 5
      Alternately, you can blacken the skins on a gas range.
    6. 6
      Place the peppers in a paper or zip-top plastic bag; seal.
    7. 7
      Let stand 20 minutes.
    8. 8
      Peel and cut into strips; set aside.
    9. 9
      Combine salt and garlic on a cutting board; chop until mixture becomes a coarse paste.
    10. 10
      Rub garlic mixture over chicken.
    11. 11
      Heat oil in a large nonstick skillet over medium-high heat.
    12. 12
      Add chicken; cook 5 minutes or until golden, turning once.
    13. 13
      Add onions; cook 1 minute, stirring frequently.
    14. 14
      Add broth, curry, tarragon, and crushed fennel.
    15. 15
      Cover, reduce heat, and simmer 8 minutes.
    16. 16
      Add peppers; cook 5 minutes or until chicken is done.
    17. 17
      Serve with rice or potatoes.

    Ratings & Reviews:

    • on July 30, 2009


      Very flavorful chicken. One change I would recommend: don't simmer the bell pepper - between the broiling & simmering of the peppers, they come out lifeless. Otherwise, very good recipe. Thanks!

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    • on September 05, 2005


      This recipe makes for a moist, nicely flavored and seasoned chicken dish. I flattened the chicken breasts to promote even cooking. Initially, thought there was going to be way to much sauce; however, the liquid cooked down nicely and produced just the right amount to pour over the chicken and rice. This was served on top of short grain brown rice with a side salad for a filling, healthy meal.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 13, 2005


      I enjoyed this recipe very much. It was an interesting combination of spices but the peppers in the sauce were a little more soggy than I prefer. It may have been because I used drumsticks instead of the chicken breasts I thought I had but didn't. The additional cooking time may have spelled doom on the peppers. When I cook this again, I use breasts as directed and reevaluate.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)


    Nutritional Facts for Bistro Chicken With Peppers

    Serving Size: 1 (334 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 256.4
    Calories from Fat 39
    Total Fat 4.4 g
    Saturated Fat 0.8 g
    Cholesterol 98.6 mg
    Sodium 406.0 mg
    Total Carbohydrate 12.3 g
    Dietary Fiber 2.7 g
    Sugars 3.2 g
    Protein 41.2 g

    The following items or measurements are not included:

    reduced-sodium fat-free chicken broth

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