This classic combination of flavors makes a highly aromatic and fulfilling dish. You can substitute thighs or tenders for chicken breast and mix in any combination of peppers you find.
In a medium-size bowl, combine the chicken, chopped thyme, lemon zest, olive oil, salt, and pepper, then set aside.
In a separate bowl combine the sliced peppers, sliced onion and seasoning, then set aside.
Add the oil and preheat the pan to 435°F/225°C (high). Allow to preheat.
Once the pan is preheated, add enough chicken to cover the bottom of the cookware without overcrowding. Sear for 2 minutes on each side or until golden brown and partially cooked. Remove the chicken and reserve on a plate lined with paper towels. Continue searing until all the chicken is done, then set aside.
With the temperature at 435°F/225°C (high), add the peppers and onions along with all their juices from the bowl. Cook for 2 minutes stirring frequently until they begin to look slightly translucent.
Add the chicken stock and reduce the temperature to 235°F/115°C (medium- low). Continue cooking the vegetables for 4 minutes until the vegetables are soft and tender but some liquid still remains.
Remove from the heat and serve the chicken and vegetables. Enjoy alone or with a side of pilaf rice and roasted vegetables! Adjust the seasoning as needed.
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