Chicken with Many Peppers

Name: Chicken with Many Peppers
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 118 milliliters chicken stock or canned low-sodium broth; 1 teaspoon minced chipotle chile in adobo; 4 servings Available at Latin markets and specialty food markets; 2 teaspoons minced garlic; 1 small green bell pepper, cut lengthwise into 1/3-inch strips; 2 Tbsps fresh lime juice; 2 Tbsps extra-virgin olive oil; 1 large poblano chile, cut lengthwise into 1/4 -inch strips; 1 large red bell pepper, cut lengthwise into 1/3-inch strips; 1 medium red onion, cut lengthwise into 1/3-inch strips; 4 servings Salt and freshly ground pepper; 510 grams skinless, boneless chicken thighs, lightly pounded; 1 teaspoon sugar; 1 Tbsp unsalted butter; 1 large yellow bell pepper, cut lengthwise into 1/3-inch strips

Chicken with Many Peppers might be a good recipe to expand your main course recipe box. This recipe serves 4. One serving contains 298 calories, 27g of protein, and 16g of fat. This recipe covers 21% of your daily requirements of vitamins and minerals. Head to the store and pick up butter, bell pepper, sugar, and a few other things to make it today. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

In a medium bowl, combine 2 tablespoons of the lime juice with the garlic, chipotle and sugar; season with salt and pepper.

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Salt And Pepper

Lime Juice

Chipotle Chiles

Garlic

Sugar

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Bowl

Add the chicken and marinate for 20 minutes.

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Whole Chicken

In a large skillet, heat 1 tablespoon of the oil until just smoking.

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Cooking Oil

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Frying Pan

Add the red, yellow and green bell peppers and the poblano chile and saut over moderately high heat, stirring occasionally, until slightly softened and beginning to brown, about 4 minutes.

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Green Pepper

Poblano Pepper

Add the onion and cook until tender and all the vegetables are slightly charred, about 4 minutes.

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Vegetable

Onion

Transfer to a large plate.

Heat the remaining 1 tablespoon oil in the skillet.

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Cooking Oil

Equipment you will use

Frying Pan

Add the chicken and cook over moderately high heat until brown on the bottom, about 4 minutes. Turn the chicken, reduce the heat to moderate and cook the other side until brown, another 4 minutes.

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Whole Chicken

Transfer the chicken to a cutting board and slice 1/2 inch thick.

Ingredients you will need

Whole Chicken

Equipment you will use

Cutting Board

Meanwhile, add the chicken stock to the skillet and simmer over moderately high heat, scraping the pan to loosen any browned bits, until slightly reduced. Strain the sauce through a fine-mesh sieve. Wipe out the skillet and return the sauce.

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Chicken Stock

Sauce

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Frying Pan

Sieve

Add the butter and remaining 1 teaspoon lime juice and swirl over moderately high heat until incorporated. Return the peppers, chicken and any juices to the sauce and heat through gently.

Ingredients you will need

Lime Juice

Whole Chicken

Peppers

Butter