Chicken and Peppers from Epirus

Recipe by Chef Kate
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 50mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat 3 tablespoons of butter in a large, heavy pot or Dutch oven over medium-high heat.
  • Sear the chicken pieces in batches until lightly browned on all sides (7 to 8 minutes) and reserve.
  • Add another tablespoon or so of butter (enough to comfortably sauté) and cook the onions, garlic and bell pepper, stirring, over medium heat until softened (about five minutes).
  • Return chicken and any accumulated juices to the pot and season to taste with salt and pepper.
  • Stir in the spices, hot pepper(s) and tomatoes.
  • Add enough water to barely cover chicken .
  • Cover the pot, reduce heat to low, and simmer till chicken is very tender and the sauce is thick (about one and a half hours).
  • Swirl in the last bit of butter and serve hot with lots of bread to soak up the sauce.
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