How To make Chicken Withe Peppers
3 tbsp olive oil
3 lg red and/or yellow peppers
cut in strips
2 c very thinly sliced onions
1 tsp minced garlic :
to taste
3/4 tsp each salt and pepper
4 tsp red wine vinegar
1/2 tsp sugar
8 skinned, boned chicken thighs -- visible fat removed
1 tbsp butter or margarine
Heat 2 tablespoons of the oil in a large, heavy nonstick skillet over medium heat. Add peppers and onions and saute until soft and onions are slightly browned, about 20 minutes. Removed from heat, stir in the garlic, 1/4 tsp EACH of the salt and pepper, the vinegar and sugar. Scrape into a bowl. Wipe pan clean with a paper towel.
Season chicken with remaining salt and pepper. Heat remaining 1 tablespoon oil and the butter in the skillet until bubbly. Add thighs ad cook, turning occasionally, until opaque in center and brown on both sides, about 20 minutes. Remove from pan and pour off fat.
Return chicken and bell pepper mixture to skillet and cook stir until hot, about 3 minutes.
How To make Chicken Withe Peppers's Videos
Chicken with Peppers and Paprika
This chicken with peppers and paprika recipe works beautifully as a weekend or weekday meal. It is comfort food at its best and calls the family to the table with ease. Check out full recipe here -
Mirchonwala Murg | Chilli Chicken | Chicken with Bell Peppers | Starter Recipe by Chef Prateek
Chicken Bell Pepper | How To Make Mirchonwala Chicken | Bell Pepper Chicken | Mirchon wala Murg | Chicken with Bell peppers | Chilli Chicken | Chicken Recipes | Life of a Chef | Prateek Dhawan
Learn how to make Mirchowala Murg with our Chef Prateek Dhawan.
Introduction
Here is a very colourful recipe brought to you made with assorted Bell Peppers and also Chillies to spice up your taste buds. Mirchonwala murg is a combination that is Sweet and Spicy in taste, also healthy looks beautiful because of its colours and tastes amazing. Do try this new recipe and let us know how you like it.
Mirchowala Murg Ingredients -
2 tbsp Oil
1 tbsp Cumin Seeds
3 Cardamom Pods
4-5 Cloves
2-inch Cinnamon Sticks
½ tsp Black Peppercorns
1 Bay Leaf
2 tbsp Ginger & Garlic (chopped)
1 cup Onion (chopped)
450 gms Chicken (boneless)
1 tsp Turmeric Powder
1 cup Assorted Bell Peppers (diced)
1 tbsp Red Chilli Powder
1 tbsp Yellow Chilli Powder
1 tsp Garam Masala Powder
1 tbsp Coriander Powder
1 tsp Black Pepper & Cumin Powder
Salt (as required)
5-6 Red Chillies (chopped)
5-6 Green Chillies (chopped)
1 tbsp Basil Leaves (chopped)
Water (as required)
For Garnish
Coriander Leaves
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Black Pepper Chicken :-
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INGREDIENTS :-
1 kg chicken thigh fillets
5 cloves garlic, peeled
1 tbsp minced ginger
2 tbsp Sesame oil
3 cm piece cinnamon stick
2 green cardamom pods, cracked
2 white onions, finely diced
2 ripe tomatoes, diced
Salt as Taste,
Pepper masala
3 tsp fennel seeds
3 tsp cumin seeds
3 tsp coriander seeds
1 tbsp black peppercorns
4small dried red chilies
Instructions:-
1.To make the pepper masala, dry-roast the spices over a gentle heat. Cool, then grind to a fine powder. Store in an airtight container and use as required.
2. Using a mortar and pestle, pound the garlic and ginger to a smooth paste.
3. Heat the oil in a wide, heavy-based saucepan and fry the cinnamon and cardamom over a medium heat for 30 seconds until fragrant. Add the onion and stir over a high heat until golden, about 4 minutes. Add half the pepper masala and stir until fragrant. Add the ginger garlic paste and the tomato and fry for a few minutes, then season with the salt and cook, stirring, for another minute or so.
4. Add the chicken pieces and stir to coat in the aromatics. Fry for 3−4 minutes until the chicken is beginning to colour. Add 1 cup (250 ml) water, then cover the pan with a tight-fitting lid. Reduce the heat and simmer for 20 minutes or until most of the liquid has been absorbed and the chicken is cooked and tender.
5. Remove from the heat and check the seasoning. Serve with Parotta, appam (steamed rice pancakes) or steamed rice.
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Pepper Chicken | Starter Recipes | Chicken Recipes | Restaurant-style Chicken Recipes | Cookd
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Pepper Chicken is a simple and delicious restaurant-style #ChineseStarter. This #RestaurantStylePepperChicken is made using chicken, black pepper powder and spring onion. You can now make this #PepperChicken with Cookd's simple recipe and serve it hot. Do try this recipe and share your feedback with us.
Pepper Chicken Recipe:
Chicken Thigh-Boneless (dices) - 500 gms
Egg - 1 no
Salt - ½ tsp
Black Pepper Powder - ¼ tsp
Corn Starch - 1 tbsp
Maida (All Purpose Flour) - 1 tbsp
Oil - For Shallow Frying + 2 tbsp
For Preparation:
Ginger (finely chopped) - 1 Inch
Garlic (roughly chopped) - 6 cloves
Green Chilli (slit) - 2 nos
Spring Onion (finely chopped) - ¼ Cup
Spring Onion Green (finely chopped) - ¼ Cup
Soya Sauce - 1 ½ tbsp
Tomato Ketchup - 1 tbsp
Salt -½ tsp
Black Pepper Powder - ½ tsp
Water - ½ Cup
Cornstarch - 1 tbsp
Cooking Instructions:
1. Combine the chicken with the egg, cornstarch, maida, and seasoning.
2. Shallow fry the chicken until golden, about 3 mins a side. Strain and set aside.
3. In a pan add some oil, add the ginger, green chilli, and garlic. Saute until golden.
4. Add the spring onions and saute for a minute further.
5. Add soya sauce and tomato ketchup, salt, and pepper to season.
6. Mix well and add cornstarch slurry made with ½ Cup of water and 1 tbsp cornstarch.
7. Mix to make a thick gravy. Add and toss the chicken.
8. Garnish with spring onion greens.
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The perfect chicken pepper soup with plantain recipe
Ingredients
•Chicken - 800grams
•Plantain-400grams
•Onion- 50grams
•Habanero/scotch bonnet pepper- 60 grams (6 pieces)
• Garlic - 2 cloves
•Salt- 2 teaspoon
•Pepper soup spice- 1 tablespoon
• Scent leaf(as needed)
If you love chicken pepper soup you will love this chicken pepper soup with plantain, it is delicious easy and fast to prepare. feel free to adjust the chili, this was just mild.