Chicken & Peppers in a creamy tomato stew

If you're wondering what to do with your over ripen peppers, try this recipe before tossing them out the door.

Me and my spouse loves peppers, and sometimes we buy too much and end up wasting them.  Until I thought  of ways to incorporate them into our everyday meals and this one works best.  We both loves it and it's a good dish to get in your vegetables.

Here's the recipe.

4 tbsps. Oil

3 chicken skinless thighs chopped  

2 peppers sliced ( red and yellow  preferred)

1 small red onion

2 small tomatoes

2 tsps. minced garlic

1 tsp. paprika

1 tsp smoked paprika

2 tsps. Cajun seasoning

1 tsp. red chilli flakes ( optional)

1 tsp dried parsley

A splash of cream

4 cups of water

Salt & pepper to taste

roasted chicken 1.jpg

Heat large pot with oil on middle high heat.  Add onions and cook until soft. Add a little salt speed up the cooking of the onion. The salt helps them soften faster. Add garlic and cook for a few seconds. Add chicken and cook for 6 minutes until brown. Add Cajun, paprika, smoked paprika, pepper and red chilli flakes. Stir for a minute. Add tomatoes and 2 cups of water. Cover with lid and boil for 10 minutes. Cook until the tomatoes are broken down and the water has evaporated. After 10 minutes or so you should have a paste. Add peppers and stir them for 2 minutes. Then add dried parsley and 2 cups of water. Simmer for a minute. Then finish it with a splash of cream. You should get a reddish orange color.  Set aside  and  let it thicken for a minute.

roasted chicken.jpg

 

Serve on a bed of mashed cauliflower. Check out my Sea Bass in creamy leek white sauce post to get the recipe. Pasta and white rice will work too!

Serves: 3 or 4

Time: 45 minutes