• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Roasted-Pepper Chicken

  • Recipe Submitted by on

Category: Poultry

 Ingredients List

  • 1 tb Olive or vegetable oil
  • 1 Chicken cut up, or
  • 2 Chicken breasts, quartered
  • -(and skinned if desired)
  • 7 1/2 oz Jar roasted red peppers,
  • -or
  • 2 4-ounce jars sliced
  • -pimientos


On the last day of one mountain-cabin vacation I looked for dinner makings
in the fridge and found a lone bottle of abandoned peppers (roasted sweet
peppers, not hot chilies) and one cut-up chicken. With my favorite fast
flourish of just putting two things together I browned the chicken, poured
the peppers and their liquid (everything but the lid is my motto) into the
frying pan, clapped the lid on, stuck the pan in the oven and waited 45
minutes. Delicious.

Preheat oven to 375!F. Heat large, heavy oven-proof frying pan over
medium-high heat, then add oil. Lightly brown chicken pieces on all sides.
Pour peppers, with liquid, over chicken. Cover pan, transfer to oven and
bake 45 minutes.

Makes four servings.

Nutrients: (without chicken skin): calories 179, protein 26.7 grams, fat
6.3 grams, cholesterol 69.2 mg, fiber 1.7 grams, sodium 64 mg.

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