Chicken with bell peppers

I usually prepare chicken with bell peppers when I have several types of peppers on hand and want something hearty, yet still packed with vegetables. There's no need for complicated techniques, just pay attention to a few details and the order of the ingredients. The colorful rice side dish is very simple, but it makes a big difference in texture and flavor. Even though it seems like a long list of ingredients, everything comes together pretty quickly if you chop everything at the beginning.

Quick Info

Total Time: about 1 hour and 45 minutes
Servings: 4
Difficulty: medium
Recipe Type: main dish, suitable for lunch or dinner

Ingredients

For chicken with bell peppers:
2 free-range chicken thighs
1 red onion
1 white onion
1 green bell pepper
1 yellow bell pepper
1 red bell pepper
1 carrot
1/2 celery root
1/2 parsnip
1 garlic clove
tomato paste (usually about 2-3 tablespoons)
a few coriander seeds
black peppercorns
juniper berries (a few)
1 teaspoon curry
1/2 teaspoon turmeric
vegetable seasoning (to taste)
sweet paprika
dried oregano
dried thyme
fresh parsley

For the rice side dish:
1 cup of rice
1 small white onion
1 small red onion
1 carrot
1/2 green bell pepper
1/2 yellow bell pepper
1/2 red bell pepper
butter (1 tablespoon)
olive oil (1-2 tablespoons)
chicken broth (as needed)
1/2 teaspoon curry
1/2 teaspoon turmeric
a pinch of sumac
black peppercorns
sweet paprika
salt

Instructions

1. Clean and chop the vegetables for the chicken: slice the onions, dice the peppers, and cut the carrot, celery, and parsnip into sticks. Crush the garlic clove.
2. In a pot, heat a little oil (or butter + oil). Add the diced peppers and sauté for 2-3 minutes over medium heat until they start to soften.
3. Add the onions and garlic. Continue to stir for a few minutes until the onions become translucent.
4. Add the carrot, celery, and parsnip. Allow them to sauté together without burning, just enough to soften a bit.
5. Add the portioned chicken thighs, stirring to lightly brown them on all sides, then add the spices: black peppercorns, coriander, juniper, curry, turmeric, vegetable seasoning, and sweet paprika. Mix well to coat the meat and vegetables evenly.
6. Pour in enough water to cover everything by about two fingers above the ingredients.
7. Cover and let it simmer on low heat for about 35-40 minutes, until the meat is cooked through and the vegetables are soft.
8. Towards the end, add the tomato paste and leave the pot uncovered on the stove or in the oven (depending on whether you want the sauce to reduce more) for another 15-20 minutes.
9. Taste, add salt if needed, and adjust spices to your preference.
10. When the sauce has thickened nicely, sprinkle with oregano, thyme, and chopped fresh parsley. Turn off the heat or remove from the oven.

Rice Side Dish:
1. Chop all the vegetables finely: both onions, the carrot, and the halves of the bell peppers.
2. In a pot, heat butter and olive oil. Add the diced peppers and sauté for 2-3 minutes.
3. Add the chopped onions and grated or finely chopped carrot. Continue to sauté, being careful not to let them burn.
4. Add the rice, mixing well to coat it in fat and allow it to become slightly translucent.
5. Add the spices: curry, turmeric, sumac, black peppercorns, sweet paprika, and salt to taste. Mix well.
6. Pour in just enough hot chicken broth to cover the rice. Cover with a lid.
7. Occasionally, gently swirl the pot; do not stir with a spoon to avoid breaking the rice grains.
8. As the rice absorbs the liquid, add more hot broth as needed. Repeat until the rice is cooked but still holds its shape.
9. Finally, sprinkle with chopped fresh parsley and turn off the heat.

Why I Make This Recipe Often

It's practical when I have leftover vegetables in the fridge and a few chicken thighs. It fits almost any meal and doesn't require constant attention. The sauce becomes flavorful without needing cream or heavy ingredients. The side dish is quick to prepare, and the rice stays well-bound without becoming overcooked or mushy.

Tips and Variations

Tips
- Don’t rush the sautéing stage of the vegetables; otherwise, they won't impart enough flavor to the sauce.
- Add water gradually if you don’t want a very runny sauce.
- For the rice, use a pot with a thick bottom and avoid lifting the lid too often.

Substitutions
- You can use only red or yellow peppers if you don’t have all the colors.
- Chicken thighs can be replaced with breasts or wings, but cooking time will change.
- Vegetable seasoning can be omitted if you don't use it; just add salt.

Variations
- If you like, add a splash of white wine to the sauce when you add the tomato paste.
- You can use dried parsley if fresh isn’t available, but the flavor will differ.
- Sometimes, I replace chicken broth with water for the rice if I don’t have it on hand.

Serving Ideas
- It pairs well with pickled cucumbers or fresh cabbage salad.
- It can also be served the next day, reheated directly in the pot with a little added water.

Frequently Asked Questions

1. Can I use other cuts of chicken?
Yes, breasts or wings work, but the cooking time may be shorter for breasts.

2. Can the rice be made without sumac?
Of course, sumac is not essential; it just adds a slight acidity and color.

3. Can I use store-bought tomato paste?
Yes, any quality tomato paste will work. Taste towards the end and see if it needs more salt or sugar.

4. Do I need to add vegetable seasoning?
No, it can be omitted or replaced with salt.

5. If I don’t have juniper berries, is that a problem?
No. You can skip it without significantly changing the overall flavor.

Nutritional Values

Estimation per serving (1/4 of the recipe, with rice side dish):

Calories: approximately 550-650 kcal
Protein: 32-35 g
Carbohydrates: 65-70 g
Fats: 20-25 g

Values depend greatly on how much fat you use for sautéing and the size of the rice portion. It’s a balanced meal with enough protein and fiber from the vegetables.

Storage and Reheating

The chicken with bell peppers and sauce stores well in the refrigerator, covered, for up to 2 days. The rice should be stored separately, as it will absorb the sauce and become too soft. When reheating, add 1-2 tablespoons of water to the rice before placing it on the stove or in the microwave to prevent it from drying out. The chicken can be heated directly in the pot or in the microwave. If there’s very little sauce left, add a splash of water before reheating. I don’t recommend keeping it for more than 2 days, as the rice loses its texture.

 Ingredients: 2 chicken thighs 1 red onion 1 white onion 1 green bell pepper 1 yellow bell pepper 1 red bell pepper 1 carrot 1/2 celery 1/2 parsnip green parsley oregano thyme tomato paste few coriander seeds whole pepper juniper 1 tsp curry 1/2 tsp turmeric 1 garlic clove vegetable seasoning sweet paprika side dish: 1 cup of rice 1 small white onion 1 small red onion 1 carrot 1/2 green bell pepper 1/2 yellow bell pepper 1/2 red bell pepper butter olive oil chicken broth 1/2 tsp curry 1/2 tsp turmeric a pinch of sumac whole pepper sweet paprika

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