Chicken with Velvety Pepper Stew
🛒Ingredients (Grocery List)
5 tbsp Oil
3 1/2-pound Chicken, cut into serving pieces
2 or 3 Onions, chopped
2 pounds of Tomatoes, peeled, seeded, and chopped
1/2-pound Red Bell Peppers, cut into 1-inch pieces
2 or 3 Garlic cloves, crushed
Salt and Pepper
A pinch of Cayenne Pepper
1 1/4 cups of Rice
🍴Serves: 4 to 6
⏰Prep Time: 15 min
⏱️Cook Time: 80 min
🥣Instructions
1. In a flameproof casserole, heat 3 tablespoons of the Oil over medium-high heat. Add the Chicken pieces and lightly brown on all sides. Add the Onions, Tomatoes, Bell Peppers, and Garlic and season with Cayenne Pepper, Salt and Pepper. Cover and bring to a boil, then reduce the heat to low, partly cover, and cook for 45 to 50 minutes.
2. In a meanwhile, in a medium saucepan, heat the remaining 2 tablespoons of Oil over medium heat. Add the Rice and cook, stirring, for 1 minute. Add 2 1/2 cups of Water and bring to a boil, then reduce the heat to low, cover, and cook for 17 to 20 minutes.
3. Spread the Rice in a warmed serving dish, Set the Chicken and Vegetables on the top and serve.
💡Tips
For a more elegant presentation, pack the cooked Rice into buttered ramekin, then unmold on a platter around the Chicken.
