Chicken And Peppers In Olive Oil Recipe
Chicken And Peppers In Olive Oil And Garlic is as nourishing as it is delicious. You're sure to get two thumbs up from everyone at your table.
Servings 4
Calories 138kcal
Ingredients
- 1 whole chicken
- salt to taste
- 1 onion diced
- 5 cloves garlic roughly chopped
- 2 bell peppers sliced
- 1/2 cup extra-virgin olive oil
Instructions
- Cut up chicken into 12-16 pieces and remove the skin and season the chicken with salt.1 whole chicken, salt
- Now, heat olive oil on low in your dutch oven pot. Add onions and garlic and brown the chicken keeping the pot covered. Continue to turn the chicken pieces until they’re no longer pink, and the meat begins to pull away from the bone. This will take about 30 minutes.1 onion, 1/2 cup extra-virgin olive oil, 5 cloves garlic
- Stir in the peppers and cover and simmer for one more hour. Keep stirring every so often while the juices from your chicken combine with the oil to make a wonderful gravy. Serve and enjoy.2 bell peppers
Notes
- Cutting the chicken into 12 -16 pieces gives you smaller pieces of chicken that are sure to absorb the oil. No dry chicken here.
- If you would like potatoes with your chicken and peppers, when the chicken is done, take the chicken out of the pot and set the chicken aside in a bowl and cover it. Then peel and cut up four potatoes into eighths, season them with salt, add them to the pot and cook the potatoes in the gravy for about 20 minutes. Then toss your cooked chicken back into the pot, combine, and serve.
- If you tend to prefer dark meat as my family does, you could make this dish with only drumsticks and thighs.
- Leftovers will last up to 4 days in an airtight container in your refrigerator.
Nutrition
Calories: 138kcal | Carbohydrates: 7.1g
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