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Creamy Chicken Peperonata
There aren’t a lot of real easy recipes out there I like better than chicken peperonata. Simple, too. You cut up some chicken, add onion, garlic, tomatoes and a boatload of peppers, simmer the whole shebang and voila… peperonata. That’s the recipe in a nutshell, mind you.
Anyway, the flavor this simple combination of ingredients gives your poultry or meat is astonishing. Especially grilled meats. But I’ll be more than happy to take it as is: give me a big bowl and lots of lightly buttered bread for dipping and I’m a happy Dutch girl.
And really, this means something, coming from someone who detested bell peppers for most of her life. The mere sight of it made me ill.
So as was I standing there, leisurely inspecting the contents of my fridge—it’s like Facebook, you keep checking it every hour but nothing ever changes—while trying to decide what to make for dinner, I had this idea.
Why not add cream of mushroom soup and turn it into a pasta sauce that way? Yeah, why not.
Ingredients:
2 chicken breasts (roughly a pound)
3 to 4 large bell peppers
1 large onion
3 garlic cloves
1 red chili pepper
1 14 oz can diced tomatoes
1/2 can Unox cream of mushroom soup ( or 1 Campbell’s)
2 tsp dried oregano
1 tbsp corn starch
salt & pepper
2 tbsp oil
Directions:
Surprise surprise: I used my slow-cooker. If you want to make this dish on your stove-top, just add about 1/2 cup of water or chicken broth and simmer for 30 to 40 minutes. You probably won’t need cornstarch then.
Almost a holy trinity: bell peppers, onion and garlic. The more peppers the better.
Slice the peppers in strips, the onion in half-quarts, the (de-seeded) chili pepper in rings and grate the garlic.
Cut each chicken breast in 3 equal-sized parts and season them with a pinch of salt and pepper.
Heat the oil and brown the chicken. Just a slight tan will do, they don’t have to be cooked all the way through.
Transfer the chicken to a plate and add the bell peppers, onion and chili pepper to the pan. Cook for 5 minutes.
Until the onion turns translucent and the peppers are more pliable. Add the garlic & oregano, chicken and give it another minute. You’d get better results with fresh oregano. I didn’t have any.
Unless your slow cooker is also a sauté pan, like mine, this is your cue to start transferring things.
Add a tsp salt and 1/4 tsp black pepper and pour in the diced tomatoes.
If it’s chicken peperonata you’re looking for, just add a pinch of sugar and you’re all set. Put the lid on, slow cook on low for 4 hours until the peppers are all soft and sweet.
But I wanted a creamy peperonata-like pasta sauce, so I poured in half a (large) can of Unox cream of mushroom soup.
Mix it all up and give it 4 hours on low. Until the chicken is super-duper tender.
And because I couldn’t leave well enough alone, I had to peek after 2 hours. Perfect. Lots of liquid = lots of sauce.
Once the chicken is tender, mix the cornstarch with a bit of water and slowly stir it in until you have a sauce consistency you like.
You could also simmer the chicken without the lid on allowing the sauce to cook down naturally, but I really wanted lots of sauce.
Serve over spaghetti or rice and don’t let me stop you from sprinkling indecent amounts of Parmesan all over!
| Creamy Chicken Peperonata | |||||||||
| Ingredients |
3 to 4 large bell peppers 1 large onion 3 garlic cloves 1 red chili pepper 1 14 oz can diced tomatoes 1/2 can Unox cream of mushroom soup ( or 1 Campbell’s) 2 tsp dried oregano 1 tbsp corn starch salt & pepper 2 tbsp oil Directions |
|
Slice the peppers in strips, the onion in half-quarts, the (de-seeded) chili pepper in rings and grate the garlic. Cut each chicken breast in 3 equal-sized parts and season them with a pinch of salt and pepper. Heat the oil and brown the chicken. Just a slight tan will do, they don’t have to be cooked all the way through. Transfer the chicken to a plate and add the bell peppers, onion and chili pepper to the pan. Cook for 5 minutes until the onions turn translucent and the peppers are more pliable. Add the garlic & oregano, chicken and give it another minute. Transfer everything to your slowcooker. Add a tsp salt and 1/4 tsp black pepper and pour in the diced tomatoes. If it’s chicken peperonata you’re looking for, just add a pinch of sugar and you’re all set. Put the lid on, slow cook on low for 4 hours until the pepper are all soft and sweet. But I wanted a creamy peperonata-like pasta sauce, so I poured in half a (large) can of Unox cream of mushroom soup. Mix it all up and give it 4 hours on low. Until the chicken is super tender. Once the chicken is tender, mix the cornstarch with a bit of water and slowly stir it in until you have a sauce consistency you like. Season to taste and serve over pasta or rice and top with grated Parmesan. Meal type: |
dinner, pasta, poultry |
Servings: |
4 to 6 |
Copyright: |
© kayotickitchen.com |
|
19 Comments »
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Funny you said “Almost a holy trinity,” since in cajun cooking in the US, they call green peppers, celery, and onions “The Trinity.” Garlic’s in everything too, but apparently that would ruin the trinity effect.
I heard that was the holy trinity of Creole and Cajun cuisines! Over here the holy trinity is celery, carrot and onions. I vote for adding garlic :)
Hi- how many servings does this Chicken Peperonata recipe make?
All info is in the printable!
That looks like such a wonderful meal ! When I read the first paragraph, I knew this was going to be a wonderful dish, love the pictures Kay, you make everything look so good !!
Made this for dinner today. It was so good!
What a flavorful and delicious looking chicken dish! This is right up my alley. Thanks for sharing, Kay. I would love to try this for myself.
I had never heard of this dish but had a veggie drawer full of peppers on Saturday when I seen this – I made it without the addition of mushroom soup, and it was DELICIOUS! Some fresh parm on top….YUM!
Thanks so much!
Tara
Congratulations! You are becoming very proficient using your slow cooker!! What a delicious looking dish! I will give it a go in my slow cooker! Thank you!
I made this dish tonight and it was a great hit. I used half a can of tomato soup instead of mushroom, and cooked it on the stove top in a casserole dish. It was so good my partner had second helpings, and that was even after there were no chicken pieces left!
I made this last Sunday and it posted on my blog today. We adored it! Thank you for such a wonderful meal!
This looks absolutely wonderful. Can you put a recipe box on this site? It would be so convenient, instead of printing them out prior to actually making the recipe.
A recipe box? I haven’t got the faintest idea what you mean.
I am sorry I did not know that a food blogger wouldn’t know what a recipe box on your blog is. It is on all recipes sites, you are able to save a recipe that you like and it goes in your recipe box on that site. Whenever you desire you can click on the recipe box icon and it opens to reveal all of the recipes you have saved from that site and then you can print the one out when you are ready to prepare it. Some sites even have a feature where you can add the ingredients needed for the dish to a shopping list you can print out.
For an example you should check out what Mary does on her site Deep South Dish.
First time I’ve ever heard from it, and haven’t really seen it online either! I have a similar feature in my browser, several actually… Bookmarks and pinterest :)
I haven’t seen a recipe box on individual food blog sites either, just on the larger corporation sites that usually have recipe box features. I just make a copy and store it in my real life recipe box when it is an individual food blog site. Or as Kay said you can bookmark it. I haven’t begun using pinterest yet so I can’t vouch for that.
Haven’t seen it either! I checked out the deep south dish website and didn’t see a recipe box there either. I saw a small printable version at the bottom of the recipe, but that is similar to what I have. If you click my printable recipe button you get the exact same thing.
I have several tools for storing recipes, but the one thing I use most is Evernote. It’s so easy to use.
That looks so yum! Is it quite a spicy dish?
I love this recipe…have tried it a couple of times now and has become a staple in our house! Thanks for sharing :)