Chicken & Peppers
Easy dinner in a pan? Count me in! You’ll need a good-sized pan with tall sides for all these antioxidant-rich peppers. And chicken stocks vary so taste for salt after the dish is cooked. It’s a family favorite. - Jenny Jones
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Makes: 4 servings
Ingredients:
- 1 teaspoon olive oil
- 1/2 cup diced onion
- 1 clove garlic, minced
- 2 boneless chicken breasts, cut into 1-inch chunks
- 3 medium peppers (red, orange or green) cut 1/2-inch wide strips
- 1 1/4 cups long grain rice, uncooked (I use Ben’s Converted)
- 1/4 teaspoon dried thyme leaves
- 2 cups chicken stock
- 1/4 cup chopped fresh parsley
- 1/2 teaspoon salt
- pepper to taste
Instructions:
- In a large pan over med-high heat, sauté onion & garlic in oil for 1 minute.
- Add chicken pieces. Cook & stir for 1 minute to brown.
- Add peppers. Cook & stir for 1 minute.
- Add rice and thyme, cook & stir for 1 minute.
- Add stock, parsley, salt & pepper. Bring to a boil, then cover and simmer for 20 minutes.
- Remove from heat and let stand, covered, another 10 minutes so all the liquid gets absorbed. Taste for salt.
Notes: For more on this recipe in my blog click here.
i love this recipe.i make it about one a month. the first time i made this the rice was a little uncooked, so now i add more water and stir it really well before simmering for 20min.
I added some conecuh sausage in with the chicken to give it that Cajun taste and it worked out so well! Definitely a new family favorite!
Can I add eggs like a stir fry
Now that we are not dining out, finding new recipes is essential to my well being. I Googled red ‘peppers, chicken’ because that’s what I had on hand. It’s a pretty and yummy meal. Thank you.
I followed the recipe exactly and after 20 mins. the rice was nowhere near cooked.
I would cook the rice separately next time.
This dish was very bland, I added teriyaki sauce and it was much better.
I don’t think I would make this again.
OH MY GOSH!!!! Jenny’s recipes are the best, I have made her bread so many times and have one working now. Try all her foods she is the best, I hate to cook and really am the worst, she has helped me ALOT!! kendell
I am so excited to find your cooking website, now I really am anxious to try so many of your recipes on line. First thing I will make is this chicken and rice dish.
I would love medium to large shrimp in this dish. Just cut the shrimp in half lengthwise and cook them a maximum of 3(THREE) minutes. Do not overcook or you will have a chewy mess. Most any seafood should work.
I am having pizza tomorrow and I was looking for something to make with the extra peppers I have. Glad I have all of these ingredients and won’t have to go to the store to buy more. This meal might go well with the No Knead Bread I haven’t yet made. But maybe I will wait until I buy my dutch oven next week. I’m sure I’ll make bread from one of Jenny’s recipes to go with this.
jenny is that minute rice or regular rice
Regular.
Jenny
I am going to use Shrimp tonight
I never cooked before I found your Web Site, and now I am confident I can cook most things in your Book
thank you
do you cook the rice prior?
No, the rice is uncooked. And you can use brown rice but of course it will take longer to cook (an additional 25 minutes).
Do you coo/ : / herk the rice prior? Can you use brown rice?
You can use brown rice and just increase the cooking time to 45 minutes. (the rice in uncooked)
OMG–I made this on the weekend and it was AWESOME! It almost tastes like a Chinese dish but without the MSG, salt and guilt that goes with those. My only mistake was using just half of each pepper as my cutting board looked pretty full and I thought using 3 whole peppers would be too much. Next time I will know better and the second attempt should be even more delicious. To all Jenny followers: MAKE THIS NOW!
Everything I’ve ever made with Jenny’s recipes has always came out good even if I messed up a little. lol
Sounds good and will give it a try.