Chicken stew with peppers, a main course that requires long cooking but will satisfy your palate when you taste it! You’ll have main and side dish together, perfect for mopping up at the end of the meal, you will lick your lips I assure you! To make this dish, it is essential to have a pan with a glass lid with a steam vent valve that, in addition to giving you a perfect dish, allows you to use very little fat in cooking! And now run to the kitchen to try this delicious recipe!
If you want to add a side dish, try:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 5
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for the Chicken Stew
- 2.87 lbs chicken thighs, skinless, raw (deboned)
- 2.2 lbs red peppers (weighed after cleaning)
- 11.29 oz red onion (weighed after cleaning)
- 1/4 cup beer
- 1/4 cup water
- 3 tbsps extra virgin olive oil
- to taste fine salt
Tools
- Pan
- Wooden Spoon
- Kitchen Scale
- Cutting Board
- Knife
- Bowl
Preparation of Chicken Stew with Peppers
Cut each deboned chicken thigh into 3 equal parts, lightly salt them, and let them rest.
Clean the onions, chop them finely, and sauté them in a pan with the oil, salt, stir and cook over medium heat with the lid on for 20 minutes, stirring occasionally.
Add the chicken to the pan, raise the heat, and brown on each side while stirring (10 minutes will be sufficient), then pour the beer and let it evaporate over high heat.
Once the beer has evaporated, lower the flame to medium, add the peppers previously cleaned, washed, and cut into large pieces, lightly salt, pour in the water, put on the glass lid, and let cook for 1 hour and 20 minutes stirring only occasionally.
After 1 hour and 20 minutes, remove the lid and cook for the last 10 minutes over high heat, stirring, at the end of cooking the chicken should be very tender and wrapped in a thick and tasty sauce, serve hot and enjoy your meal!
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