Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Mediterranean Chicken With Pepperoncini and Kalamatas Recipe
    Lost? Site Map

    Mediterranean Chicken With Pepperoncini and Kalamatas

    Total Time:

    Prep Time:

    Cook Time:

    6 hrs 20 mins

    20 mins

    6 hrs

    Crafty Lady 13's Note:

    I found this recipe on Allrecipes (submitted by beverlyb). This dish is cooked in a crock pot or slow cooker and brings the flavors of the Mediterranean to your kitchen with chicken cooked slowly on a bed of pepperoncini, olives and garlic with a creamy, lemon sauce. Serve over couscous or white or brown rice.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Layer whole pepperoncini on the bottom of a slow cooker. Sprinkle the olive slices and garlic on top of the peppers.
    2. 2
      Rinse chicken and pat dry. Place on top of pepperoncini mixture. Sprinkle chicken with 1-1/2 teaspoons paprika, salt, pepper and lemon zest. Slowly pour in lemon juice.
    3. 3
      Cover and cook on low 6 to 6-1/2 hours or until meat easily pulls away from the bone. Remove chicken o a warm plate and cover to keep warm.
    4. 4
      Turn slow cooker on high. Skim fat from cooking liquid. Whisk in sour cream until blended. Cover and simmer on high until heated through (8 to 10 minutes, depending on your cooker). Stir in pepper and paprika. Serve sauce with chicken.

    Ratings & Reviews:

    • on December 11, 2012

      55

      This was wonderful! I had a jar of sliced pepperocini peppers that I purchased for subs. I drained them, and added enough to cover the bottom of my crock pot. Then I added the sliced kalamata olives garlic and lemon zest as directed. I chose to omit the salt since the olives and peppers were quite salty. I went to add chicken breasts as that is what I thought was on hand, but it turned out to be some very frost bit mystery meat my MIL had hidden in her freezer. So, I ended up using chicken I had cooked previously and shredded. Since my chicken was already cooked, I adjusted the cooking time for the recipe. I also left the chicken in the pot when I stirred in the sour cream. We used the mixture to top pasta and served a tossed salad on the side. My kids loved it and asked that I put this recipe in the keeper file. Thanks for sharing your recipe. Made and reviewed for the AUS/NZ Make my Recipe Tag Game Reunion. Dec. 2012.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 09, 2011

      45

      *Made for Australia/NZ swap #54* Just happened to have 2/3 jar of pepperoncini -- not sure why !! Followed directions using 4 monster bone-in chicken thighs. Cooked about 7 hours, and the meat fell off the bone, as we like it. Not being pepper eaters, I scooped the peppers out before adding in the sour cream, and was surprised at the sensation of heat which accumulated in my mouth while eating. Not an unpleasant feeling, but surely different from most chicken preps. My only disappointment was the "thin" character of the sauce after adding the sour cream. Perhaps boiling down the cooking liquid PRIOR to adding the cream might give it a tad more body. Still have 2 thighs for leftovers. Thanks for posting, Crafty Lady.

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

    You Might Also Like...

    Advertisement

    Nutritional Facts for Mediterranean Chicken With Pepperoncini and Kalamatas

    Serving Size: 1 (745 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 957.8
     
    Calories from Fat 572
    59%
    Total Fat 63.5 g
    97%
    Saturated Fat 20.7 g
    103%
    Cholesterol 359.6 mg
    119%
    Sodium 3323.1 mg
    138%
    Total Carbohydrate 19.7 g
    6%
    Dietary Fiber 4.6 g
    18%
    Sugars 10.2 g
    40%
    Protein 76.2 g
    152%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites