Chicken in Stewed Peppers

Keith's Recipes

Chicken in Stewed Chilis

This is something I came up with while trying to figure out what to do with some chili peppers my dad gave me out of my mother's garden. The recipe mostly came together while walking around a local grocery store, looking at things. Fortunately, it turned out pretty good... Well, my gamers liked it at least.

Chicken in Stewed Peppers

Serves 4-6

Put 1 Tbsp. of the olive oil in a 9x13 baking pan and put in the oven to pre-heat to 250° F.

In a large sauce pan or dutch oven, mix wine and remaining olive oil and heat. Add chopped tomatoes and bring to a boil.

Once oven is hot, remove baking pan with hot mat or pot holder and place raw chicken breasts in oil. Salt chicken lightly. Return pan to oven for 30 minutes.

Add cilantro, garlic, and cinnamon to tomatoes and simmer for 10 minutes.

Add chopped onion, green pepper, yellow pepper, and chopped red pepper to tomato mixture. Stir and simmer.

Add lime juice, cumin, coriander, and cayenne pepper to tomatoes. Continue simmering, stirring occasionally to keep from sticking. Allow peppers and tomatoes to simmer until the chicken has had its 30 minutes.

Remove chicken from oven and adjust oven setting to 450° F.

Spoon stewed peppers and tomatoes over the chicken in the pan. Cover with shredded white cheder cheese and return to oven for 15-30 minutes, until the cheese has browned points.

Serve over corn chips as a single dish main course.