Braised Chicken with Chili and Green Peppers

Looking for a dish that’s bursting with bold flavors and comforting warmth? Braised Chicken with Chili and Green Peppers is here to deliver! This dish brings together tender chicken, sweet and smoky green peppers, and a kick of heat from fresh chilis, all cooked to perfection in a savory braise. The slow-cooking process helps the flavors meld together, creating a dish that feels cozy and satisfying while still exciting your taste buds. If you love a bit of spice with your comfort food, this one’s a game-changer!

Why You’ll Love Braised Chicken with Chili and Green Peppers

Bold and Flavorful: The combination of fresh chilis, green peppers, garlic, and a rich broth creates a flavor explosion that will have you coming back for more. The braising technique ensures the chicken soaks up all those delicious flavors, making every bite irresistible.

Comforting Yet Spicy: It’s that perfect balance of comfort food with a touch of heat. The chicken is juicy and tender, while the peppers and chilis provide just enough spice to make things interesting.

Versatile: Whether you’re cooking for a weeknight dinner or serving it at a gathering, this dish is as perfect for a casual family meal as it is for something a little more special.

Simple Ingredients, Big Impact: You don’t need a long list of fancy ingredients to make this dish shine. It’s made with pantry staples, but the braising process brings out a depth of flavor you won’t believe.

One-Pot Wonder: Everything comes together in one pot, making cleanup a breeze. Plus, the braising process makes the chicken incredibly tender and flavorful!

Ingredients

Here’s what you’ll need to make this dish:

• For the Braise:
  • Bone-in chicken thighs or drumsticks (skin-on for extra flavor)
  • Green bell peppers (sliced)
  • Fresh chilis (sliced, adjust quantity based on your heat preference)
  • Onion (sliced)
  • Garlic (minced)
  • Fresh cilantro (for garnish)
• For the Braising Liquid:
  • Chicken broth (or stock for richer flavor)
  • Crushed tomatoes (for a slight sweetness)
  • Olive oil (for browning the chicken)
  • Cumin (for warmth and depth)
  • Paprika (for a smoky touch)
  • Salt and pepper (to taste)

(Note: Full ingredient measurements are provided in the recipe card above.)

Instructions

Let’s break down the steps to create this flavor-packed, braised chicken dish:

1. Brown the Chicken

In a large, heavy-bottomed pot or Dutch oven, heat a couple of tablespoons of olive oil over medium-high heat. Season the chicken thighs (or drumsticks) with salt, pepper, cumin, and paprika. Once the oil is hot, add the chicken pieces to the pot. Brown each side for about 4-5 minutes, until golden and crispy. Once browned, remove the chicken and set it aside.

2. Sauté the Vegetables

In the same pot, add the sliced onion, green bell peppers, and chilis. Sauté for about 3-4 minutes, stirring occasionally, until they soften and become fragrant. Add the minced garlic and sauté for another 1-2 minutes until aromatic.

3. Add the Braising Liquid

Pour in the chicken broth and crushed tomatoes. Stir to combine and bring the mixture to a simmer. Scrape the bottom of the pot with a wooden spoon to release any brown bits left from the chicken—those bits add flavor!

4. Braise the Chicken

Return the browned chicken to the pot, skin-side up. Make sure the chicken is partially submerged in the braising liquid, but the skin should remain above the liquid to keep it crispy. Bring the liquid to a simmer, then reduce the heat to low. Cover the pot and let the chicken braise for 45 minutes to 1 hour, or until the chicken is tender and fully cooked through.

5. Final Touches

Once the chicken is cooked through, remove it from the pot. If desired, let the sauce simmer uncovered for an additional 10-15 minutes to thicken slightly. Taste the sauce and adjust the seasoning if needed. Garnish with fresh cilantro before serving.

6. Serve and Enjoy

Serve the braised chicken over a bed of steamed rice, couscous, or mashed potatoes. Spoon the delicious braising sauce and peppers over the top for an extra burst of flavor. Enjoy this spicy, comforting dish!

Nutrition Facts

Servings: 4
Calories per serving: 380
Total Fat: 21g

• Saturated Fat: 4g
• Trans Fat: 0g
  Cholesterol: 105mg
  Sodium: 760mg
  Total Carbohydrates: 15g
• Dietary Fiber: 3g
• Sugars: 7g
  Protein: 35g
  Vitamin A: 25%
  Vitamin C: 80%
  Calcium: 4%
  Iron: 12%
  Potassium: 650mg

Preparation Time

Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes

How to Serve Braised Chicken with Chili and Green Peppers

This braised chicken pairs wonderfully with a variety of sides to create a complete meal:

• With Rice: Serve it over a bed of steamed white rice, brown rice, or even quinoa to soak up all that flavorful sauce.
• With Mashed Potatoes: Creamy mashed potatoes make a great base for this dish, balancing the spice and richness of the braised chicken.
• With Warm Bread: A piece of crusty bread or soft dinner rolls will help you mop up the delicious sauce.
• With Roasted Vegetables: Add some roasted carrots, sweet potatoes, or Brussels sprouts for extra color and flavor.

Additional Tips

• Customize the Heat: If you prefer a milder dish, you can remove the seeds from the chilis or use a less spicy chili variety.
• Use Bone-In Chicken for Extra Flavor: Bone-in chicken thighs or drumsticks will give you more flavor, but boneless chicken breasts or thighs can be used for a quicker cooking time.
• Make it Ahead: Braised chicken is a great make-ahead dish. In fact, it often tastes even better the next day as the flavors continue to develop. Store leftovers in an airtight container in the fridge for up to 3 days.
• Boost the Flavor: For added depth, you can also add a splash of white wine or a squeeze of lime juice to the braising liquid.

FAQ Section

Q1: Can I use chicken breasts instead of thighs?
A1: Yes! While thighs are ideal for braising, chicken breasts can be used if you prefer a leaner cut. Just be sure not to overcook them.

Q2: Can I make this dish spicier?
A2: Absolutely! You can add more fresh chilis or a dash of hot sauce to increase the heat to your liking.

Q3: How do I store leftovers?
A3: Store any leftover braised chicken in an airtight container in the fridge for up to 3 days. You can also freeze it for up to 2 months.

Q4: Can I make this dish vegetarian?
A4: Yes! You can swap the chicken for tofu or tempeh and follow the same braising steps for a vegetarian option.

Q5: Can I use green chilies instead of fresh chilis?
A5: Yes! You can use canned green chilies or even jalapeños, depending on how spicy you want the dish to be.

Q6: Can I use a slow cooker for this recipe?
A6: Absolutely! After browning the chicken, you can transfer everything to a slow cooker and cook on low for 3-4 hours or on high for 2 hours.

Q7: What’s the best way to serve this dish?
A7: This dish is delicious served over rice, mashed potatoes, or with crusty bread to soak up the flavorful sauce.

Q8: How do I thicken the sauce?
A8: If you’d like a thicker sauce, simmer it uncovered for an additional 10-15 minutes, or mix in a small amount of cornstarch dissolved in water.

Q9: Can I freeze the braised chicken?
A9: Yes! Braised chicken freezes well. Let it cool completely, then transfer it to an airtight container or freezer bag. Reheat it on the stovetop or in the oven.

Q10: Can I make this dish ahead of time?
A10: Yes! Braised chicken is even better when made ahead. Let it cool, store it in the fridge, and reheat before serving.

Conclusion

Braised Chicken with Chili and Green Peppers is the kind of meal that makes your taste buds do a happy dance. It’s spicy, savory, and super comforting. Plus, it’s incredibly easy to make with just a few simple ingredients. Whether you’re making it for a weeknight dinner or a special occasion, this dish is sure to be a hit! Enjoy the tender chicken, vibrant peppers, and rich, flavorful sauce in every bite.

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