Braised Chicken with Tomatoes and Peppers

Braised Chicken with Tomatoes and Peppers


2 tablespoons olive or canola oil

1 cut-up whole chicken (3 to 3 1/2 lb), skin removed

1/4 teaspoon coarse (kosher or sea) salt

1/8 teaspoon pepper

1 medium onion, cut into thin wedges

2 cloves garlic, finely chopped

1 medium yellow or green bell pepper, cut into bite-size strips

1 medium jalapeño chile, seeded, finely chopped

2 cans (14.5 oz each) Muir Glen® organic fire roasted diced tomatoes, undrained

1/2 cup chicken broth

2 tablespoons chopped fresh cilantro

2 teaspoons chili powder

1/2 teaspoon ground cumin

Hot cooked rice or couscous, if desired

Lime wedges, if desired

Prep time: 45 minutes  |  Total time: 45 minutes

Preparation & Directions

  1. In deep 12-inch skillet or 5-quart Dutch oven, heat oil over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken pieces to skillet; cook 5 to 6 minutes, turning occasionally, until chicken is light golden brown. Remove chicken from skillet; set aside.

  2. In same skillet, add onion, garlic, bell pepper and chile; cook 3 to 5 minutes, stirring constantly, until vegetables are crisp-tender. Stir in tomatoes, broth, 1 tablespoon of the cilantro, the chili powder and cumin until well mixed.

  3. Return chicken to skillet; spoon sauce over chicken. Heat to boiling. Reduce heat; cover and simmer 20 to 25 minutes, turning chicken once, until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and drumsticks).

  4. Serve in shallow bowls over rice; sprinkle with remaining cilantro. Serve with lime wedges.

Like a spicy dish? Use hot-style chili powder instead of regular chili powder, or two jalapeño chiles instead of one.

We recommend using organic ingredients where available. For more information see Why Go Organic?