Chicken stewed with bell peppers and green beans
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 464, total fat 15 G., saturated fats 2 G., proteins 15 G., carbohydrates 23 G., fiber 6 G., cholesterol 166 mg, sodium 583 mg, sugar 0 G.
Calories 464, total fat 15 G., saturated fats 2 G., proteins 15 G., carbohydrates 23 G., fiber 6 G., cholesterol 166 mg, sodium 583 mg, sugar 0 G.
Chicken breasts are poached with bell peppers in broth, then removed and shredded. Green beans are then poached in the same broth for garnish, and the liquid is used to make a sauce for the chicken. In addition to the remaining chicken broth, the sauce also includes poached bell peppers, fresh parsley, capers for a slight tartness, and cubes of rustic bread sautéed in garlic butter. They thicken the entire mixture and infuse it with their spicy flavor. All sauce ingredients are blended in a blender, and then the chicken pieces are stirred into the sauce. Serve with green beans in lemon juice, sprinkled with toasted almonds.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 boneless, skinless chicken breasts (about 220g each)
- 1 red bell pepper, cut into 4 pieces
- 2 cups lightly salted chicken broth
- 0.7 kg green beans
- Juice of half a lemon
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons chopped almonds
- 2 cloves garlic, lightly crushed
- 1 thick slice country bread, cubed (1 1/4 cups)
- 2 tbsp. capers, dried
- 2 tbsp coarsely chopped fresh parsley
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Cooking the dish according to the recipe:
- Place the chicken in a Dutch oven or medium heavy saucepan and add the bell pepper and chicken broth. Bring to a boil. Cover and reduce heat to medium-low; simmer until the chicken is cooked through, about 12 minutes. Using a slotted spoon, transfer the chicken and bell pepper to a plate; let cool. Shred the chicken.
- Add the beans to the pot with the broth. Increase the heat to high, cover, and simmer until crisp-tender, 7 minutes. Using a slotted spoon, transfer the beans to a colander, leaving the broth in the pot; rinse the beans under cold water and drain. Transfer to a medium bowl and toss with lemon juice, 1 tablespoon olive oil, and 1/4 teaspoon salt.
- Meanwhile, lightly toast the almonds in a dry skillet over medium heat for 1-2 minutes; remove to a plate. Add the remaining 1 tablespoon olive oil and garlic to the skillet. Cook until softened, about 1 minute. Add the bread cubes. Cook, stirring frequently, until golden brown, about 5 minutes.
- Place the garlic and bread in a blender or food processor along with the bell pepper, 1/2 cup warm broth, 1 tablespoon each of capers and parsley, and 1/4 teaspoon of salt. Blend until smooth; transfer to a large bowl.
- Add the shredded chicken to the red pepper sauce, season with salt, and toss to combine. Sprinkle each serving with the remaining capers and parsley; serve with the beans and toasted almonds.
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