4 large bell peppers, quartered, remove ribs and seeds
1 large shallot, thinly sliced
1 Fresno chili, thinly sliced crosswise
5 sprigs of thyme
Salt and pepper, to taste
1/4 + 1 tablespoon olive oil
3 1/2-4 lbs of chicken (I’m using chicken breasts)
1 lemon, halved
To make this dish my own, I’m going to make it like a deconstructed Chicken stuffed peppers recipe and add:
1 cup of cooked rice (any type you prefer, I’m going to use jasmine)
1/2 cup chopped fresh basil
You could also add some mozzarella cheese. (A true caprese is tomatoes, basil and mozzarella....you got to add some mozzarella)
Directions:
Preheat oven to 425F. I’m going to brown my chicken (Salt and pepper both sides) first in an oven-proof skillet with the tablespoon of oil, 6-8 minutes on each side. Remove and let cool. When cooled slice as pictured.
In the same oven-proof skillet on medium/high heat cook your peppers. Turn them every few minutes until they blister in several spots, about 5 minutes. Add shallots, chili and 3 sprigs of thyme, season with salt and pepper. Drizzle with the 1/4 cup of oil. Place sliced chicken on top of peppers and add the remaining thyme and squeeze 1/2 of a lemon on top. Bake in the oven 30 minutes and check the chicken for doneness (no pink). Return to the oven if necessary. You could also check the thickest pieces with a thermometer, which should read at least 160F. Remove and let rest for 15 minutes. Squeeze the other half of the lemon over top and the chopped basil.
While that’s resting prepare your rice per package instructions. Mix rice into the skillet or serve rice first onto a plate, add the chicken and peppers on top, Season if needed. Yum Yum!
PS: if you want to smother your peppers and chicken with mozzarella. After the chicken is cooked, remove and top with mozzarella cheese. Broil for 5 minutes, until melted.
Let me know how you would change this recipe.
No comments:
Post a Comment