Chicken And Peppers From Epirus Recipe

Name: Chicken And Peppers From Epirus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons butter, unsalted; 3 lbs skinless chicken breast halves, obvious fat removed; 3 large onions, halved and sliced (vidalias are very good in this); 3 -4 garlic cloves, minced; 4 large bell peppers, peeled, seeded, halved and sliced; coarse salt; fresh ground pepper; 1/4 teaspoon allspice; 1/4 teaspoon ground cloves; 1/2 teaspoon cinnamon; 1 -2 small hot red pepper (dried or fresh); 1 1/2 cups tomatoes, peeled, seeded and diced

Servings: persons

6 tablespoons butter, unsalted
3 lbs skinless chicken breast halves, obvious fat removed
3 large onions, halved and sliced (vidalias are very good in this)
3 -4 garlic cloves, minced
4 large bell peppers, peeled, seeded, halved and sliced
coarse salt
fresh ground pepper
1/4 teaspoon allspice
1/4 teaspoon ground cloves
1/2 teaspoon cinnamon
1 -2 small hot red pepper (dried or fresh)
1 1/2 cups tomatoes, peeled, seeded and diced

1
Heat 3 tablespoons of butter in a large, heavy pot or Dutch oven over medium-high heat.
2
Sear the chicken pieces in batches until lightly browned on all sides (7 to 8 minutes) and reserve.
3
Add another tablespoon or so of butter (enough to comfortably saute) and cook the onions, garlic and bell pepper, stirring, over medium heat until softened (about five minutes).
4
Return chicken and any accumulated juices to the pot and season to taste with salt and pepper.
5
Stir in the spices, hot pepper(s) and tomatoes.
6
Add enough water to barely cover chicken .
7
Cover the pot, reduce heat to low, and simmer till chicken is very tender and the sauce is thick (about one and a half hours).
8
Swirl in the last bit of butter and serve hot with lots of bread to soak up the sauce.

910

kcal

Calories

Fat

Carbs

113

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6 tablespoons butter, unsalted, 3 lbs skinless chicken breast halves, obvious fat removed, 3 large onions, halved and sliced (vidalias are very good in this), 3 -4 garlic cloves, minced, and more.

Yes, Chicken And Peppers From Epirus falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken And Peppers From Epirus

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions