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Colorful bell peppers make this chicken piperade not only beautiful but tasty too.
Where This Chicken Recipe Starts
This chicken recipe starts with a basic recipe I posted before. That was simple sautéed chicken. In fact, it’s what chefs call a “master recipe,” since many dishes that are totally different begin with it.
Most basic sautés are master recipes. You actually don’t have to go much further if you’re looking for something simple and delicious. The best part about these basic recipes is not just that they’re quick; the bar is raised by making the reduction sauce. And you can do a lot of fancy stuff with those, but that information will come in later posts.
Chicken With Peppers Recipe: Using Excess
I sure wish I knew about this recipe years ago when my late husband used to make a big garden. He always planted bell peppers and for some reason, they were prolific every season. I’d make relish with the ones I couldn’t use, and would dice and freeze some of them. However, there wasn’t much I could think of doing with the rest besides stuffed peppers and pepper steak. Let me tell you, we got tired of those meals very quickly!!! I wish I had and arsenal of more recipes using excess peppers. We would have loved a chicken recipe that used some of those peppers.
Chicken piperade is a delightful change to the usual and it does use at least a cup of each colored pepper. I do find that the minimum amount called for isn’t really enough so I double and triple the amount when I make this. I also love onions so I double up there too. However, if you’re not a great lover of onions, stick to the one large onion. This is a great way to use up those excess peppers
Because peppers look really blah when they’re overcooked, you’ll want to avoid doing that.
Cook the peppers until they are just tender–that should be less than 10 minutes. What I do is slice them as thin as I possibly can. That way, they cook pretty quickly and maintain their great taste and color.
- 1 cup red bell peppers cut in strips
- 1 cup green bell peppers cut in strips
- 2 cups sliced onions
- 1 large clove garlic finely minced
- 1/2 tsp thyme
- 2 tbs butter
- 1 tbs oil
- 1/2 tsp salt
- 1/4 tsp pepper
- Follow the recipe for Sauteed Chicken but omit the beurre manie. Remove chicken and the sauce to a deep dish and keep warm
- Wipe out skillet and again heat over medium heat.
- Add the butter and the oil and let the butter melt. Add the onions and cook until they are translucent. Add the pepper strips, salt, pepper, thyme and garlic. Cook about 5-10 minutes or until onions are tender, but not browned and peppers are tender but still a bit crisp.
- Add chicken and sauce to the skillet and toss in the veggies. Cover and heat for 5 minutes or until chicken is hot.