Three Bell Pepper Chicken Stew

Three Bell Pepper Chicken Stew - Easy Meals with Video Recipes by Chef Joel Mielle - RECIPE30

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One pot recipe

A one pot or pan wonder that you can make anytime of the week, simple and delicious. This is perfect with rice or pilaf rice, see my recipe. The chicken thighs are first coated in seasoning and smoked paprika. A little flour is added to help thicken the sauce plus to reduce sticking to the pan. It’s browned and mixed with three different colored bell peppers or capsicums. You could of course use what ever color you like if unavailable.

The chicken thighs are slowly stewed for 30 minutes rendering them very tender. The sauce is made using dry sherry or Marsala wine. There is a difference but both are good and work well. If you can’t use alcohol, simply add extra chicken stock. You can use fresh or dried herbs, both of these herbs also work well dried.

This dish is easy to reheat in a saucepan or microwave, always add a little extra water before reheating. It freezes well and will keep sever days covered in the refrigerator.

Ingredients

1 tbsp smoked paprika
1 red bell pepper
1 yellow bell pepper
1 green bell pepper
4 cloves garlic
6 x (approx. 850g -2lbs) boneless, skinless chicken thighs
2 tbsp all purpose (plain flour)
Olive oil
1 sprig fresh rosemary (or ½ tsp dried)
3 sprigs fresh thyme (or ½ tsp dried)
½ cup Marsala wine or dry sherry
2 tbsp Balsamic vinegar
1½ cup chicken stock
freshly cracked black pepper

Steps

Step 1
Trim, cut and dice the bell peppers into approx. one-inch pieces. Set aside.
Step 2
Cut chicken thighs in chunky bite size pieces. Season with salt, pepper and smoked paprika. Coat in flour.
Step 3
In a large pan on high heat, add olive oil, once shimmering, add the chicken pieces, cook until brown all over. Transfer to a plate and set aside in warm place.
Step 4
In the same pan on medium heat, add a little more olive oil and toss in the diced bell peppers. Cook until a little soft, approx. 2 minutes.
Step 5
Return the chicken along with any juices, add the minced garlic, rosemary and thyme. Cook another few minutes then deglaze with Marsala wine or sherry, continue cooking until liquid is almost dried, add Balsamic vinegar and chicken stock. Season with salt and pepper, cover and leave on very low heat to simmer 20 minutes.
Step 6
Remove lid and continue cooking until the sauce has a nice consistency.
Step 7
For an amazing meal, serve with a pilaf rice. See my recipe.

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