For the past several weeks our CSA box has been giving us a (nearly) obscene amount of sweet and hot peppers. I realize in the dry heat where the farm is located that they must be ripening
Assorted Sweet and Hot Peppers
extremely fast, but I have had a hard time coming up with ways to use them all up! I remembered a dish I created last year around the same time to handle all the peppers. Well, this year there were so many, that after I made the Chicken with Sweet Peppers (recipe below) I needed to figure out what else to do with my delicious concoction. So over the next five days I created several ways to reinterpret the dish. It was a fun exercise in using my imagination and seeing how far I could get the original dish to stretch!
Now, bell or sweet peppers are really great for you. They contain high amounts of lycopene (the good antioxident in tomatoes) and red bell peppers contain 3 times the amount of Vitamin C as an orange! There are so many things you can do with them… Saute, Roast, Char… They develop a softness and sweetness that adds great depth of flavor to many dishes!
Braised Chicken With Peppers
Peppers and Onions
2 red onions, sliced thin
8 garlic cloves, sliced
3 pounds mixed sweet and hot peppers, sliced ¼ thick
2 cups chopped fresh tomatoes
1 tablespoon fresh oregano
2 cups white wine
2 cups chicken stock
5 pounds boneless, skinless chicken thighs
Salt and Pepper to taste
Olive oil
Searing Chicken Thighs
Preheat oven to 350°.
Heat a large Dutch oven over medium high heat. Add enough olive oil to coat the bottom of the pan. Season the chicken thighs generously with salt and pepper and carefully place them in one layer on the bottom of the pot. You will most likely have to do two batches. Cook the chicken for 3 to 4 minutes or until brown and crispy, carefully turn over and repeat on other side. When the chicken releases itself from the pan, remove to a plate and add another round. Continue
cooking until all the chicken has been seared.
Add the onions and peppers to the pan. Season with salt and sauté, stirring occasionally until onions are translucent and peppers are soft, about 8 minutes.
Tomatoes, Chicken and Peppers
Add the garlic and cook 2 minutes longer. Add the white wine to the pan, scraping down and darkened brown bits that may have formed. Let wine reduce by half, then add the tomatoes, oregano and chicken stock.
Bring to a boil and return all the chicken to the pan. Make sure the chicken is covered by the liquid, if it is not, add enough stock to cover. Place the lid on the Dutch oven and place in preheated oven for 2 hours.
Braised Chicken with Peppers, Creamy Polenta, Basil Oil and Celery Leaves
Remove Dutch oven from oven. Using tongs or a slotted spoon remove chicken to a plate. Using a stick blender, puree 2/3 of the pepper sauce. Return the chicken to the sauce, season to taste and serve over creamy polenta.
For later that week, I shredded the chicken and added it back into the sauce. Here is what came of it:
I tossed half of it with Penne Pasta to create a quick and easy meal, topping it with some nice Parmigiano Reggiano Cheese and Torn Basil
Lastly, I strained the chicken out and stuffed it into tortillas for Enchiladas, used the remaining sauce to pour over, then sprinkled a bit of Queso Fresco on top. Baked in the oven to heat through – great!
Other suggestions would be to add the Chicken and Peppers to plain risotto or add lots of Home made Chicken Stock and create a soup!
Go out and get yourselves some delicious Sweet peppers this week and experiment! Hurry now, before they’re gone!
Happy Cooking!!!
Don’t forget to check out our great new classes on the web at http://www.savorypear.com/class-schedule!!
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