Rainbow Peppers and Chicken Recipe

Name: Rainbow Peppers and Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 chickens (about 3 1/2 pounds each), each cut into 8 serving pieces, rinsed and patted dry; Salt and freshly ground black pepper, to taste; 8 tablespoons olive oil; 2 onions, cut in half lengthwise and slivered; 4 red bell peppers, stemmed, seeded, and cut into 1-inch strips; 4 yellow bell peppers, stemmed, seeded, and cut into 1-inch strips; 2 green bell peppers, stemmed, seeded, and cut into 1-inch strips; 2 tablespoons minced garlic; 1 cup dry red wine; 2 pounds ripe plum tomatoes, peeled, halved lengthwise, seeded, then cut in half crosswise; 1 1/2 cups torn fresh basil leaves; 2 teaspoons sugar; 10 cups Basic Chicken Broth; 4 cups orzo; 1/2 cup chopped fresh lemon thyme leaves (see Note); 4 teaspoons grated lemon zest; 4 teaspoons peanut oil; 4 teaspoons fresh lemon juice

Servings: persons

2 chickens (about 3 1/2 pounds each), each cut into 8 serving pieces, rinsed and patted dry
Salt and freshly ground black pepper, to taste
8 tablespoons olive oil
2 onions, cut in half lengthwise and slivered
4 red bell peppers, stemmed, seeded, and cut into 1-inch strips
4 yellow bell peppers, stemmed, seeded, and cut into 1-inch strips
2 green bell peppers, stemmed, seeded, and cut into 1-inch strips
2 tablespoons minced garlic
1 cup dry red wine
2 pounds ripe plum tomatoes, peeled, halved lengthwise, seeded, then cut in half crosswise
1 1/2 cups torn fresh basil leaves
2 teaspoons sugar
10 cups Basic Chicken Broth
4 cups orzo
1/2 cup chopped fresh lemon thyme leaves (see Note)
4 teaspoons grated lemon zest
4 teaspoons peanut oil
4 teaspoons fresh lemon juice

1
Preheat the oven to 350F.
2
Season the chicken with salt and pepper.
3
Heat 2 tablespoons of the olive oil in a large nonstick skillet over medium-high heat and saute the chicken pieces, in batches, until browned, about 5 minutes per side.
4
Add up to 2 more tablespoons of oil as necessary.
5
Transfer the chicken to a plate.
6
Heat the remaining olive oil in a large flameproof casserole over medium-low heat.
7
Add the onions and bell peppers and cook, stirring, until softened, 7 minutes.
8
Add the garlic and wine and cook until the vegetables are very soft, about 3 minutes more.
9
Add the tomatoes, basil, and sugar to the casserole and cook to soften the tomatoes and incorporate the sugar, 2 minutes.
10
Return the chicken to the pot, smothering it in the sauce.
11
Cover, transfer to the oven, and bake until the chicken is tender, 1 1/4 hours, basting occasionally.
12
Serve with the Herbed Lemon Orzo.
13
For the orzo:
14
Bring the broth to a boil in a large saucepan over high heat.
15
Add the orzo, reduce the heat to medium, and cook until just tender, 9 minutes.
16
Drain, and return the pasta to the pan.
17
Add the remaining ingredients and toss well to combine.
18
Serve hot.

1557

kcal

Calories

Fat

Carbs

212

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 18 ingredients. The key ingredients include: 2 chickens (about 3 1/2 pounds each), each cut into 8 serving pieces, rinsed and patted dry, Salt and freshly ground black pepper, to taste, 8 tablespoons olive oil, 2 onions, cut in half lengthwise and slivered, and more.

Yes, Rainbow Peppers and Chicken 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.

Rainbow Peppers and Chicken

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