Chicken stew with peppers, a main dish that requires long cooking but will satisfy your palate when you taste it! You will have main course and side dish together, perfect for wiping the plate at the end of the meal, you’ll also 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 not only allows you to achieve a perfect dish but also 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: Economical
- Preparation time: 15 Minutes
- Portions: 5
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Chicken Stew
- 2.9 lbs skinless chicken thighs, raw (boneless)
- 2.2 lbs red bell peppers (weighed after cleaning)
- 11.3 oz red onion (weighed after cleaning)
- 1/2 cup beer
- 1/2 cup water
- 3 tbsp 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 boneless chicken thigh into 3 equal parts, lightly salt them and let them rest.
Clean the onions, chop them finely and put them in a pan to sauté with the oil, salt, stir and cook over medium heat with a lid for 20 minutes, stirring occasionally.
Add the chicken to the pan, increase the heat and brown on each side, stirring (10 minutes will be enough), then pour in the beer and let it evaporate over high heat.
Once the beer has evaporated, lower the heat to medium, add the previously cleaned, washed, and chunked peppers, 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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