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

    Average Rating:

     7 Total Reviews

    Showing 1-7 of 7

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    • 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.

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    • 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.

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    • on April 21, 2005

      I was so excited to find such a light and tasty chicken dish with so much flavor! I loved it! I had never broiled peppers before, so that was a first for me. Despite the directions, which in reading I thought would be time consuming, this recipe is very easy and quick to put together. I loved the flavors, the colors and the ease! Great recipe! Thank you so much for posting it!

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    • on January 14, 2005

      What a great combination of spices -- unusual and marvelous! I didn't bother to peel the peppers -- never do. I doubled the recipe, and there was quite a bit of liquid, so I cooked it down quite a bit, which just concentrated all those previously mentioned wonderful flavors. This went beautifully with Yukon gold potatoes, and I can easily see it with rice.

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    • on December 29, 2004

      We thought this was delicious! Other than using shallots instead of onion (they are sweeter, and it is easier to get just 3 TBS), I followed the recipe exactly. The spice combination makes for a flavorful sauce-I served this over rice which worked in not losing any of it. I respectfully disagree with ladypit, I thought this was very easy and quick to put together. Thanks for posting !

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    • on December 23, 2004

      I have to admit that I had not realized (obviously had not read it well enough) that this had curry powder in it. It is one of those things that my husband detests so I rarely cook with it. So when he opened the pan and smelled it, I didn't think it was going to go well.... But we liked it. This has nice flavor (not a very strong curry taste) and lovely presentation. I doubled it for 4 people and used 2 red peppers, 1 yellow, and 1 orange. I found that it took a lot of preparation but I am probably not a terribly organized cook. Nice healthy dinner!

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    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
    15%
    Total Fat 4.4 g
    6%
    Saturated Fat 0.8 g
    4%
    Cholesterol 98.6 mg
    32%
    Sodium 406.0 mg
    16%
    Total Carbohydrate 12.3 g
    4%
    Dietary Fiber 2.7 g
    11%
    Sugars 3.2 g
    12%
    Protein 41.2 g
    82%

    The following items or measurements are not included:

    reduced-sodium fat-free chicken broth

    Detailed Nutrition Values About Nutrition Info

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