NY2ATL's LOW CARB RECIPES
Braised Chicken and Peppers
Braised Chicken and Peppers
Ingredients: 1 chicken (3 to 3 1/2 pounds), cut into 8 pieces
3 tablespoons extra-virgin olive oil
3-4 green peppers, cut into 3 inch wide strips (cubanelle are best, but you can use bell pepper)
1 small onion, thinly sliced (1/2 cup)
1 1/2 teaspoons chopped garlic
1/2 cup fat free-low sodium chicken broth
2 teaspoons fresh rosemary, chopped
1 teaspoon salt
1/4 teaspoon crushed red-pepper flakes
1 1/2 cups canned plum tomatoes, drained and coarsely chopped
Ingredients: 1 chicken (3 to 3 1/2 pounds), cut into 8 pieces
3 tablespoons extra-virgin olive oil
3-4 green peppers, cut into 3 inch wide strips (cubanelle are best, but you can use bell pepper)
1 small onion, thinly sliced (1/2 cup)
1 1/2 teaspoons chopped garlic
1/2 cup fat free-low sodium chicken broth
2 teaspoons fresh rosemary, chopped
1 teaspoon salt
1/4 teaspoon crushed red-pepper flakes
1 1/2 cups canned plum tomatoes, drained and coarsely chopped
Directions:
In a large skillet, heat oil over medium-high heat. Brown chicken in two batches, about 8 minutes per batch. Transfer to a plate. Add onion, garlic and rosemary and peppers to pan; cook 4 minutes, until onion and peppers are softened. Add chicken broth, bring to a boil, stirring to loosen any browned bits. Add salt and pepper flakes.
Return chicken, skin side up, and accumulated juices to skillet. Continue cooking until almost all the broth has evaporated, about 2 minutes.
Add tomatoes. Cover, reduce heat to low and simmer 30 minutes, until chicken is cooked through.Transfer chicken and peppers to a serving platter.
Boil sauce 2 minutes to thicken; spoon over chicken and peppers.
Serves 8.
