Fried chicken with peppers in a frying pan
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 611, total fat 42 G., saturated fats 10 G., proteins 38 G., carbohydrates 20 G., fiber 3 G., cholesterol 169 mg, sodium 243 mg, sugar 0 G.
Calories 611, total fat 42 G., saturated fats 10 G., proteins 38 G., carbohydrates 20 G., fiber 3 G., cholesterol 169 mg, sodium 243 mg, sugar 0 G.
This dish consists of fried chicken, vegetables, and potatoes, all cooked in one pan. It looks quite festive and takes little time. Chicken thighs are pan-fried until almost done, then sweet and pickled peppers and onions are fried in the same pan, along with pre-boiled potatoes. Once all the ingredients are cooked, the chicken pieces are placed on a bed of vegetables and potatoes, and the pan is transferred to the oven, where the chicken browns beautifully on the grill. This dish is perfect for both special occasions and weekday family dinners.
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:
- 8 small chicken thighs with skin and bones (about 1 kg)
- 1 potato, peeled and cut into 2.5 cm cubes.
- 1 heaping tbsp dried oregano
- 3 tbsp. l. olive oil
- 1 medium onion, cut into 2.5cm pieces.
- 1 large sweet green pepper, cut into 4cm pieces.
- 6 cloves garlic, crushed
- 4-6 pickled cherry peppers, seeded and thinly sliced + 1/3 cup brine
- 1/4 cup coarsely chopped fresh parsley
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Recipes with similar ingredients: chicken thighs, potato, sweet pepper, chili pepper, oregano
Cooking the dish according to the recipe:
- Preheat the oven to broil. Place the potatoes in a medium saucepan, cover with water, and add 1 tablespoon of salt. Bring to a boil and cook until tender, about 8 minutes. Drain. Meanwhile, pat the chicken dry and sprinkle with oregano, salt, and pepper to taste.
- In a large cast-iron skillet, heat 2 tablespoons olive oil over high heat. Add the chicken and cook until golden brown, about 5 minutes per side. Transfer the chicken to a plate. Add the potatoes to the skillet and cook, stirring, for 3 minutes. Add the onion and bell pepper and cook until softened, about 1 minute. Reduce the heat to medium; add the remaining 1 tablespoon olive oil and the garlic and cook for 2 minutes. Add the cherry peppers and brine and cook, scraping the bottom of the skillet with a wooden spoon, for about 1 minute. Remove from heat.
- Return the chicken to the pan and sprinkle with parsley. Stir with tongs, then arrange the chicken, skin side up, on top of the vegetables. Grill until the skin is crispy, 2-3 minutes.
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