Chicken and Pepper Stew Recipe (2024)

Change nothing. Follow directions. Sit back and collect the accolades! Oh, and eat heartily!

For the last 30 minutes I put everything in a Dutch oven, brought it to a boil on my stovetop then put it covered into a 350 oven. No need to stir it as the heat is coming from all sides. I like the flavor of the bell pepper slices.

This was pretty good but missing something -- a bright salty note. So my husband and I chopped up some Castalano olives and sprinkled on top: perfect! (I think a swirl of vinegar or a squeeze of lemon might do it too.)

I've been making this for many years and love it. If you can make it at least a day ahead you'll be rewarded significantly enhanced flavor. Because I like more sauce, I add some white and Better than Bouillion chicken broth. Last time I used leftovers I put in boiled new potatoes. A delicious change from rice.

Great for a family dinner or a cozy evening with friends. I agree that the sauce needs extra brightness. Next time, I plan to add 1-2 tablespoons of capers before adding the chicken. I also liked the suggestion of finishing the recipe with 30 minutes in a 350 degree oven.

This is excellent! For ease of prep I used skinless boneless chicken thighs. I had lots of leftover sauce and I used it for several different items including the pip@arade (which I didn't think was a word until I googled it!).

This was delicious and will be made again often! I think some sautéed mushrooms would be a great addition and may try that next time.

Very nice! Used ripe tomatoes instead of canned ones and smashed them with an immersion blender. A shot of white wine definitely improved the taste.

See step two. It reads to add hot (chiles) and sweet peppers.

Made this in the instant pot due to speed things up (started on saute, then pressure cooked for 10 min. Came together nicely.

Delicious as is but better the second time I made this when I added white wine to deglaze, used fresh tomatoes instead of canned, threw in a sprig of rosemary with the onions and added a splash of red wine vinegar and a handful of rough-chopped parsley to finish.

Made as written except I used chicken breast. Sauce was thin and kind of bland. Nutritional info seems way off - way too many calories.

Use thyme or other herb.

This was a delicious way to use up an abundance of banana peppers from the garden.

Was very yummy, will be adding to my repertoire and having leftovers tonight :)

I plan to make this tonight -- and tweak it a bit, based on wisdom from the cooking notes of people who've tried it, so thanks for that, and especially for pointers on how long this actually took.However, why does this article recommend rinsing the chicken? USDA guidelines these days are to avoid rinsing poultry, because "...Bacteria in raw meat and poultry juices can be spread to other foods, utensils, and surfaces. We call this cross-contamination..." (from the Ask USDA website.)

I deglazed the pot with red wine and added a cap full of balsamic vinegar toward the end. Super tasty!

I made this with a whole 3.5 pound chicken that I cut up (leaving the skin on the wing pieces and the legs) and used one serrano chili pepper and a can of crushed tomatoes. So, so, so good.

Followed the recipe. Except we had one Anaheim pepper & crushed tomatoes. Felt like this might be a good base recipe - just missing so much flavor. Seemed like chicken smothered in super mild salsa. Most of the other comments indicate changing the recipe/adding multiple items to make it taste like something … that seems like a good idea. Will try adding bouillon cubes and cumin and maybe some ham. Idk.Not sure if I’ll make this again.

Started the recipe by browning a couple of slices of chopped up country ham, then added in the chicken. The ham really made the dish sing, gave it delicious depth of flavor. It combined wonderfully with farmer's market peppers and a home grown poblano that added just enough heat.

Recipe is solid on its own but after browning the chicken I deglazed the pot with about 1/4c of white wine. I also added onion and garlic powder as well as a chicken bouillon cube. Highly recommend!

Did this without the chili peppers since I didn't have any and added some red pepper flakes and drained capers. Yum.

Delicious recipe. Follow the instructions and it will turn out perfectly!

I found it bland so I added some roasted hatch chills, that did the job !