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Monday, January 30, 2012

Doomsday Chicken and Peppers

Doomsday Chicken n Peppers with rice and bok choy salad
I misread a blog post title here and I can't get the idea of Doomsday Peppers out of my mind now LOL  Red, orange and yellow peppers are on big sale at my grocery store this week, so I am taking advantage!

Actually, if you had to throw together dinner quickly b/c the world was about to end, this might the recipe for you ;)  I'm prepping it ahead b/c I am doing Big Things later today but the prep is so quick that you could easily do this at the last minute without turning a hair.  You could freeze this as a kit as well since you cook the peppers and onions into a soft, chunky, peperonata sauce anyway so the fact that they loose their crisp in the freezer isn't an issue.

The red-yellow family of peppers is certainly attractive and highly nutritious with all those colors, but if you'd prefer, you certainly can use green peppers.  If you do have an abundance of inexpensive colored bell peppers available, you can roast them and freeze them in bulk or incorporate some of these recipes into your weekly menu:

*Roasted Pepper Lasagne
*Thousand Island Dressing
*Chicken Vegetable Croissant Loaf
*Green Bean Salad
*Crockpot Grinders
*Caribbean Ratatouille
*Southwestern Egg Rolls
*Hungarian Stuffed Peppers
*Asian Poached Fish with Peppers

 This recipe is from "Fresh From the Farmer's Market" though the prep-ahead/freezer kit instructions are mine.  I've also altered the recipe to skew the vegetable-to-meat ratio more in the direction of vegetables.

Chicken and Tri-color Peppers (aka Doomsday Peppers!)
Makes 4 servings

I'm using only 1/2 the chicken in this
package, and saving the other 1/2
for another recipe later in the week
2 tbsp olive oil
1 onion, chopped
1 lb. chicken breast, cut into 1" chunks
1 clove garlic, minced
3 peppers (red, orange and yellow), cored and coarsely chopped
1/2 cup white wine, vermouth or chicken stock
Rice, pasta, or shredded fresh vegetables to serve

To prep ahead, chop onion and put in a bowl/freezer bag.  Combine cut-up chicken and garlic in another container.  Combine peppers and wine in another container (you can add 4 cubes of frozen wine if you are making a freezer kit).  Fridge or freeze with cooking instructions.

Heat oil over medium-high heat.  Saute onion until softened, about 5 minutes.  Add chicken and garlic and cook until chicken is done, 5-7 minutes.  Add peppers and wine and simmer, uncovered, until peppers are crisp-tender, about 7-10 minutes. 

Serve over rice, pasta or a bed of shredded fresh vegetables such as savoy cabbage or iceberg lettuce. Pin It

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