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Chicken and Bell Pepper Stew – Igor’s chicken

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This amazing chicken stew recipe is from my dear friend Peggy. It went immediately viral when she first posted it in her blog over two years ago and made her one of the most followed food bloggers in Finland.

Chicken and bell pepper stew. How could you go wrong with 350 grams of smetana..?

It took me two years to try it for the shameful reason that I thought I wouldn’t like it.. 🙁 I’m not a big fan of bell peppers, I don’t like warmed cucumber in any freakin’ form and the combination of bell peppers and dairy I find disgusting.But you know what? I absolutely loved this dish! First of all it’s really easy to make even in big quantities and it sure is a crowd pleaser. Secondly, my kids, even the one in the really picky age, ate it without complains. And thirdly, how could you ever go wrong with 350 grams of smetana (sour cream with at least 28% fat) no matter if there were peppers involved?!? I definitely ate more than enough of this crazy good stew.

But you know what? I absolutely loved this dish!First of

First of all, it’s really easy to make even in big quantities and it sure is a crowd pleaser. Secondly, my kids, even the one in the really picky age, ate it without complaints. And thirdly, how could you ever go wrong with 350 grams of smetana (sour cream with at least 28% fat) no matter if there were peppers involved?!? I definitely ate more than enough of this crazy good stew.
I served the stew with rice but quinoa or buckwheat would be great options.

Chicken and Bell Pepper Stew Recipe

1500 g chicken breast fillets
1 large onion sliced
3 garlic cloves crushed
1 red bell pepper sliced
1 yellow bell pepper sliced
70 g tomato pure
350 g smetana
1 tsp salt
a handful of fresh flat leaf parsley chopped
1 pickled cucumber diced
oil for frying

  1. Preheat your oven to 180 celsius.
  2. Fry the chicken breast in a hot pan in a little splash of oil while you are preparing the bell pepper sauce. The fillets need to get just a little color and then they can be moved in an oven pan. Use a pan that is just large enough to fit all the fillets in one layer.
  3. Fry the onion in one tbsp of oil over medium heat until they are caramelized.
  4. Add the crushed garlic and all the pepper slices on the pan and fry for a couple of minutes stirring.
  5. Add the tomato puree, smetana, salt and most of the parsley. Leave some to garnish. Stir well.
  6. Pour the bell pepper sauce on the chicken breasts.
  7. Sprinkle the cucumber cubes on top.
  8. Bake in the oven for half an hour.

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