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    You are in: Home / Recipes / Chicken With Fennel and Red Peppers Recipe
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    Chicken With Fennel and Red Peppers

    Chicken With Fennel and Red Peppers. Photo by yogiclarebear

    1/6 Photos of Chicken With Fennel and Red Peppers

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    justcallmetoni's Note:

    Found this in a stack of clippings and can't quite figure out where it came from - New York Times perhaps. The combination of ingredients looks just wonderful to me and I'm keeping it safe here before I lose it.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Cut chicken into 1/2-inch wide by 2-inch long strips.
    2. 2
      Heat oil in a medium, non-stick skillet over medium-high heat. Cook chicken until white on the outside. Transfer to a plate.
    3. 3
      Add onion, red pepper and fennel to the pan. Stir to coat with oil and juices from the chicken. Sauté 2 minutes. Mix in garlic. Cook until onions and fennel are golden, about 5 minutes, stirring occasionally.
    4. 4
      Return chicken to the pan. Stir in cumin, beans, parsley, 1/4 cup broth, vinegar and salt. Simmer until chicken is white in the center and vegetables are still al dente, 5 to 6 minutes.
    5. 5
      With a slotted spoon, transfer food to a bowl and keep warm on the side. Mix cornstarch into the remaining broth until well blended. Stir into the liquid in the pan. Heat to a simmer, stirring constantly, until mixture thickens. Return chicken mixture to the pan. Stir until mixture is coated with the sauce and heated through. Season to taste with salt and pepper.
    6. 6
      Serve with rice or roasted potatoes.

    Ratings & Reviews:

    • on March 14, 2008

      45

      Fennel is a great addition to this dish; it really compliments the cumin and red peppers. I made a few changes based on other reviewers comments; I only used 1/2 t of cumin, which I thought was the perfect amount, not overpowering but still present. I also added an additional 1/2 cup of broth, however, when I removed the chicken and veggies from the pan there still wasn't anything left in the pan to make the sauce with. Honestly, I don't think the broth/cornstarch sauce made any difference to the dish at all and next time I'm going to completely omit that part of the recipe (and save myself from washing an additional dish!) I served with steamed broccoli. Made for Please Review My Recipe game.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 28, 2007

      45

      Oh yum! I followed the recipe but had to add more chicken broth because there wasn't quite enough sauce. I also left a little bit of the "juice" from the beans to thicken it up too. Served over rice. Thanks, lovely dish!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 19, 2006

      35

      I found this recipe a little bland and I don't know what would have helped to make it more interesting. I followed the recipe exactly, other than using green instead of red pepper. Perhaps a different kind of pepper?

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

    Read All Reviews (5)

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    Nutritional Facts for Chicken With Fennel and Red Peppers

    Serving Size: 1 (290 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 286.8
     
    Calories from Fat 45
    15%
    Total Fat 5.0 g
    7%
    Saturated Fat 0.8 g
    4%
    Cholesterol 49.3 mg
    16%
    Sodium 82.1 mg
    3%
    Total Carbohydrate 32.2 g
    10%
    Dietary Fiber 7.2 g
    29%
    Sugars 2.4 g
    9%
    Protein 28.5 g
    57%

    The following items or measurements are not included:

    reduced-sodium fat-free chicken broth

    white wine vinegar

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