Damsel in dis Dress > wrote:

> On Thu, 17 Aug 2006 20:47:25 +0100, (Debbie Wilson)
> wrote:
>
> >Chicken and Green Peppers
> >Serves 2
> >
> >2 chicken breasts, skinned and cut into bite-sized chunks
> >2 green peppers (sweet peppers, bell peppers) or one green + one yellow
> >for colour. Red is too sweet
>
> How 'bout if the eaters in question *only* like red? Is it still too
> sweet? This sounds good.

Glad you like the sound of it, Carol!
BTW should have mentioned in the original recipe that the peppers should
be cored and chopped into pieces, about 1"-1.5" squares approx! Just in
case anyone was going to add them whole!

Hmm... if they only like red.. I dunno, never tried it. The green
peppers do complement the bouquet garni well, I'm wondering if the red
might overpower it a bit, but it's worth a try. But DH created a variant
of this recipe a while back that would work with red, and there's
another one I do that would work:

Chicken and Red Peppers
Serves 2
2 chicken breasts, skinned and cut into bite-sized chunks
2 red peppers, cored and cut into 0.5" strips.
3-4 button mushrooms, sliced
Olive oil for frying
0.5 teaspoon dried rosemary and 0.5 teaspoon dried oregano
1-2 teaspoons garlic puree
1 glass white wine (or about 4-5 tablespoons lemon juice as an
alternative)
Salt & pepper

Fry the chicken gently in about 2-3 tablespoons olive oil until
whitened, then add the garlic puree and stir well in. Add the peppers
and mushrooms and fry for a further 2-3 mins. Add the wine or lemon
juice, stir in well, then add herbs, salt & pepper, stir then cover and
simmer on a low heat for about 15 mins or until the peppers are soft and
chicken is done. Serve on a bed of rice accompanied by the rest of the
wine.
(DH usually does a nice-looking tricolour version of this with green,
red and yellow peppers)


Chicken and Oranges
Serves 2

4 chicken thighs, with skin left on
2 red peppers, cored and sliced (I usually use yellow for looks, but red
would work)
1 orange, peeled and cut into 8 chunks or 6 thick slices
Knob of butter
1 glass orange juice, I suppose about 0.25 pint?
0.25 pint chicken stock
2 sprigs fresh rosemary
Salt & pepper

Fry the chicken thighs in the butter until browned on both sides. Add
the orange juice and stock, stir in well, then add the peppers, orange
and rosemary and s & p to taste. Simmer covered for about 15-20 mins
until chicken is cooked. Serve with rice (brown rice is quite nice with
this) and a green salad.

Sometimes the rosemary makes this slightly bitter - any suggestions for
better herbs to add that would complement the citrus sweet flavours
would be welcomed :-)

As you can tell our recipes tend to be v simple 'peasant cooking'! Have
got others but don't want to risk ridicule ;-}

Deb.
--
http://www.scientific-art.com

"He looked a fierce and quarrelsome cat, but claw he never would;
He only bit the ones he loved, because they tasted good." S. Greenfield