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Bistro Chicken With Peppers

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“This recipe is adapted from a Cooking Light recipe and refined with changes in the seasonings to enhance the flavor of the otherwise bland chicken breast. It is delightfully easy to prepare and results in a dish with full complex flavors. Recipe serves two but can be doubled with no trouble. Reheats well for lunch the next day.”
READY IN:
1hr 10mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat broiler.
  2. Cut bell peppers in half lengthwise, and discard seeds and membranes.
  3. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand.
  4. Broil 15 minutes or until blackened.
  5. Alternately, you can blacken the skins on a gas range.
  6. Place the peppers in a paper or zip-top plastic bag; seal.
  7. Let stand 20 minutes.
  8. Peel and cut into strips; set aside.
  9. Combine salt and garlic on a cutting board; chop until mixture becomes a coarse paste.
  10. Rub garlic mixture over chicken.
  11. Heat oil in a large nonstick skillet over medium-high heat.
  12. Add chicken; cook 5 minutes or until golden, turning once.
  13. Add onions; cook 1 minute, stirring frequently.
  14. Add broth, curry, tarragon, and crushed fennel.
  15. Cover, reduce heat, and simmer 8 minutes.
  16. Add peppers; cook 5 minutes or until chicken is done.
  17. Serve with rice or potatoes.

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