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

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    1 hrs

    1 hrs

    threeovens's Note:

    I modified this recipe from one I found in "Food and Wine" magazine by Mario Batali. It is not Italian, by the way, but Spanish. His recipe called for far larger portions of chicken, but I am trying to eat less meat and more vegetables.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Rub the garlic all over the chicken, then season with salt; cover and refrigerate for one hour to marinate.
    2. 2
      Using a large skillet, heat the oil, over medium high heat; scrape the garlic from the chicken pieces, then brown them on both sides for about 10 minutes.
    3. 3
      Transfer chicken to a platter while you prepare the sauce.
    4. 4
      Reduce the heat to low and cook the onion, stirring occasionally, until very tender, about 10 minutes; add the peppers and white wine, simmering and scraping any browned bits from the bottom of the skillet.
    5. 5
      Return the chicken, and any accumulated juices, to the skillet, cover partially, and continue to cook, over low heat, until the chicken is tender and cooked through, about 30 minutes; transfer the chicken to a clean serving platter, spooning the sauce on top to serve.

    Ratings & Reviews:

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    Nutritional Facts for Chicken With Piquillo Peppers

    Serving Size: 1 (183 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 323.3
     
    Calories from Fat 196
    60%
    Total Fat 21.8 g
    33%
    Saturated Fat 5.4 g
    27%
    Cholesterol 95.5 mg
    31%
    Sodium 89.6 mg
    3%
    Total Carbohydrate 3.6 g
    1%
    Dietary Fiber 0.4 g
    1%
    Sugars 1.4 g
    5%
    Protein 20.0 g
    40%

    The following items or measurements are not included:

    piquillo peppers

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