Chicken and Red Pepper Stew
Chicken and Red Pepper Stew

Hello everybody, it is Drew, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, chicken and red pepper stew. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Chicken and Red Pepper Stew is one of the most well liked of recent trending foods in the world. It is enjoyed by millions daily. It’s easy, it is quick, it tastes yummy. They are fine and they look fantastic. Chicken and Red Pepper Stew is something which I’ve loved my whole life.

In a large ovenproof pan or dutch oven, heat the olive oil and then brown the chicken thighs well on all sides. Remove the chicken to a plate and then add the onions and peppers to the pan and cook on medium heat until softened. Add the chicken back into the pan along with the wine.

To get started with this recipe, we must prepare a few components. You can cook chicken and red pepper stew using 12 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Chicken and Red Pepper Stew:
  1. Prepare 1 chicken, weighing approximately 1.2 kg
  2. Take 100 ml olive oil, extra virgin
  3. Make ready 7 garlic cloves, thinly sliced
  4. Make ready 1 large red pepper, seeded and thinly sliced
  5. Make ready 100 grams jamón serrano pieces (optional)
  6. Make ready 2 bay leaves
  7. Prepare 1 tsp sugar
  8. Take 5 tomatoes, grated
  9. Prepare 200 ml white wine
  10. Take salt
  11. Prepare freshly ground black pepper
  12. Make ready 1 large onion, finely sliced

When cool, peel off blackened skin, then cut the peppers in half, conserving any juices, cut out cores and flick out seeds. Cut pepper halves in half again. Add the tomatoes, bell peppers, thyme, parsley, hot paprika, and chicken bouillon. Stir together and then add the browned chicken to the Dutch oven.

Instructions to make Chicken and Red Pepper Stew:
  1. Cut the chicken into pieces, leave the skin on as it'll give it a good flavour. Then season well with salt and pepper.
  2. Place in fridge for a few hours so the chicken absorbs the seasoning.
  3. Heat the olive oil in a large, heavy-based pan over a high heat. Add the chicken pieces. Fry on all sides until golden brown. When done remove from pan and set aside.
  4. Reduce heat to medium and in same pan and oil, fry the garlic, red pepper, onion and Jamon serrano, if using. Cook for 5-10 minutes until the onion is translucent.
  5. Add the bay leaves, sugar and grated tomatoes and cook for a further 10 minutes until the sauce have become thick and rich.
  6. Pour the wine and return the chicken to the pan. Leave to simmer over a low heat for 30 minutes, or until the chicken is tender.
  7. Taste and adjust the seasoning.
  8. Rest for 10 minutes. Serve and Enjoy.

Bring just to a boil and turn heat down to medium-low. Add salt to taste and serve. There were two types of stewed chicken I knew growing up; brown stew and red stew. While the more recognized brown stew is based from caramelized (burnt) sugar, this red stew starts with fresh tomatoes and tomato paste. We had the brown stew mostly with rice, but the red stew, always with roti.

So that’s going to wrap it up with this exceptional food chicken and red pepper stew recipe. Thank you very much for reading. I’m confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!