Braised Chicken with Tomatoes and Peppers
Start to Finish Time
Makes 4 servings
Notes, Tips & Suggestions
Variation: Like a spicy dish? Use hot-style chili powder instead of regular chili powder, or two jalapeño chiles instead of one.
- 2 tablespoons olive or canola oil
- 1 cut-up whole chicken (3 to 3 1/2 pounds), skin removed
- 1/4 teaspoon coarse (kosher or sea) salt
- 1/8 teaspoon pepper
- 1 medium onion, cut into thin wedges
- 2 cloves garlic, finely chopped
- 1 medium yellow or green bell pepper, cut into bite-size strips
- 1 medium jalapeño chile, seeded, finely chopped
- 2 cans (14.5 ounces each) Muir Glen organic fire roasted diced tomatoes, undrained
- 1/2 cup chicken broth
- 2 tablespoons chopped fresh cilantro
- 2 teaspoons chili powder
- 1/2 teaspoon ground cumin
- Hot cooked rice or couscous, if desired
- Lime wedges, if desired
- In deep 12-inch skillet or 5-quart Dutch oven, heat oil over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken pieces to skillet; cook 5 to 6 minutes, turning occasionally, until chicken is light golden brown. Remove chicken from skillet; set aside.
- In same skillet, add onion, garlic, bell pepper and chile; cook 3 to 5 minutes, stirring constantly, until vegetables are crisp-tender. Stir in tomatoes, broth, 1 tablespoon of the cilantro, the chili powder and cumin until well mixed.
- Return chicken to skillet; spoon sauce over chicken. Heat to boiling. Reduce heat; cover and simmer 20 to 25 minutes, turning chicken once, until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and drumsticks).
- Serve in shallow bowls over rice; sprinkle with remaining cilantro. Serve with lime wedges.
Reviews and Comments: