Delicious chicken with peppers, onions, and tomatoes. A simple dish, economical and fast. You can use whole chicken breasts, aiguillettes, cutlets, etc.
It goes very well with rice, pasta, mashed potatoes, french fries, couscous, or simply with bread for sapping it.
There are a thousand and one ways to cook chicken breasts. Today I propose you one more!
It’s a cheap, simple and fast dish. Ideal for a weekly meal when you do not have much time or the desire to cook.
And the most? It freezes very well. You can prepare large quantities and freeze them in small portions, which is enough for one or two meals for your family.
It’s an old recipe on the blog that I republish because I redid it yesterday to freeze. I used three large stoves for 12 chicken breasts. It’s three meals for my little family. This time, I browned the chicken a bit more.
The recipe: In a large skillet, brown your chicken breasts on both sides in a little olive oil for a few minutes until they are cooked. You remove them and you reserve them on a plate, salt, and pepper.
Then, in the same pan, brown your onion (add a little oil if necessary), then add the peppers (and possibly a small pepper if you like spicy). You bring everything back together. When they start to be tender, add the tomatoes and cook. Once the vegetables are cooked to your taste, put the chicken breasts back in the sauce, mix and simmer quickly to warm the chicken and soak up the flavors of the sauce. It’s ready.
What could be simpler?
A small note: cooking vegetables (peppers, onions, and tomatoes) is according to your taste: there are some who like vegetables remain crisp (cooking time is shorter). I prefer when they are very soft.
You can serve this pepper chicken with rice, pasta, mashed potatoes or fries, couscous, bread, etc.
For a quick meal, it is better to use pieces of chicken breast without bone or skin (full breasts, aiguillettes, cutlets, fillets etc).
You can also cut your chicken breast into smaller pieces or into strips, it’s even faster. But obviously, nothing prevents you to put other pieces of chicken with bone and skin, thighs for example. It’s just going to take a little longer for cooking.
For peppers and onions, you can cook them in a pan with olive oil or grill them in the oven. It’s how you prefer.
And finally, for lovers of spice, do not hesitate to put a hot pepper or a little spicy sauce like harissa or tabasco.
This dish freezes very well, so you can prepare it in advance. It is very convenient for a weekly meal where there is not much time or the desire to cook.
CHICKEN WITH PEPPERS, ONIONS AND TOMATOES
This chicken with peppers, onions, and tomatoes is one of my favorite dishes. It is simple to make and really delicious. It can be almost anything, potatoes, rice, pasta, couscous, etc. Or simply with bread.
You can use boneless chicken breasts or not, and with or without skin. It's how you prefer. It is an economical dish and, as it freezes very well, you can prepare it in advance. It's convenient for those days of weeks when you do not have much time or the urge to cook.
- 4 chicken breasts (no bone or skin for me)
- 1 small red pepper, cut into strips
- 1 big onion, cut into strips
- 1 small green pepper, cut into strips
- 1 small yellow pepper, cut into strips
- 1 small pepper (for lovers of spiciness, optional)
- 1 medium box of peeled or diced tomatoes (or equivalent in fresh tomatoes in season, about 6 beautiful ripe tomatoes)
- 1 tablespoon mixture of Italian herbs (or herbes de Provence)
- 1 teaspoon of sugar (optional)
- A drizzle of olive oil
- Salt and pepper of the mill according to your taste
Prepare your ingredients:
Wash your peppers (and possibly pepper if you use it), cut them in half, cut the core and remove the seeds. Detail them in strips or dice, as you prefer.
Peel and cut your onion into strips or small pieces.
Crush your tomatoes and keep their juice. If you use fresh tomatoes in season, peel them (see note 1) and crush them.
Heat a drizzle of olive oil in a large, heavy-bottomed pan (or casserole dish) and brown the chicken breasts on both sides over high heat. Salt and pepper to taste.
Remove chicken breasts, reserve them in a bowl or a large plate.
The vegetables :
Put the pieces of onion in the pan and make them blond for a few minutes (if necessary add a little olive oil).
Then add the peppers and chili (if you like spicy). Let everything come back for a few minutes.
When the peppers begin to be tender, add the crushed tomatoes with their juice. Salt, pepper, add herbs and sugar (optional).
Bring to a boil, lower heat and cook gently over low heat, covered for about 20 minutes (or until onion and peppers are tender and sauce reduced). The cooking time depends on your taste, I personally like onions and peppers well cooked and melting. But watch the cooking so that it does not attach to the bottom (if it lacks juice, add a little hot water and continue cooking).
Blend of the dish:
Put the chicken breasts previously cooked in the pan to heat them. Stir to coat with sauce and simmer for 5 minutes to blend the flavors.
Serve your hot chicken with rice, potatoes, couscous, etc. Or simply with bread! Enjoy your meal!
Make a cross-shaped incision at the base of each tomato. Immerse them in boiling water for a few moments. When you see that the skin begins to separate from the flesh, remove them with a slotted spoon. Let them warm up before peeling. The skin is easier to remove.
You can also grill peppers and onions in the oven, then add them to chicken with tomatoes.
2. You can replace chicken breasts with other pieces, such as thighs.
3. Sugar is optional. I do not put it. It's just to reduce the acidity of tomatoes. But I think that if you use good tomatoes in season or canned tomatoes, there is no problem of acidity.
4. You can cook your peppers and onions in the oven. And meanwhile, you cook the tomatoes in the pan with a drizzle of olive oil and herbs/spices, salt. Add the vegetables and chicken already cooked tomato sauce, let simmer 5 minutes. It's ready.