Friday, January 2, 2009

Chicken and Peppers

This is my great grandmother's recipe, an especially wonderful family dinner for the wintertime. It is quick and easy cooking in one pot. The peppers and onions get nice and mellow, filling the kitchen with a delicious aroma. Use a whole cut up chicken for a family of four.


Chicken and Peppers Recipe

2 Chicken Breasts or Thighs, Skinless
1 Cup Onion, Sliced
2 Red or Yellow Bell Peppers, Sliced
2 Cloves Garlic, Chopped
1/2 Cup Parsley, Chopped
1/4 Cup Whole Wheat Flour or All Purpose Flour
1 Tablespoon Olive Oil
1/4 Teaspoon Salt
Freshly Ground Black Pepper

Heat a large pot and coat with olive oil. Add onion and garlic and cook for 3-4 minutes on medium heat. Spread flour onto a plate and season with salt and black pepper. Dredge chicken in the seasoned flour to coat well. Move onions to side of the pot and place chicken in the bottom. Cook on medium for 5 minutes, or until chicken is slightly browned. Add peppers, parsley, and one cup of water. Bring to a boil then turn down and simmer for 30 minutes, or until chicken is cooked through. Plate chicken with peppers and onions and spoon sauce from pot over chicken. Serves two.


Nutrition per Serving
321 Calories
32 g Protein
29 g Carbohydrates
9 g Fat


Jonathan and The Fat Resistance Diet Team

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