By Nisha Vedi Pawar
Chicken and bell peppers made in a skillet!
Food presentation and the texture of ingredients play a huge role in how we experience food. When a dish is put in front of us the first thing most people do is look at it and analyze the colors and textures. Color is just as important as food is supposed to appeal visually to the eyes, thereby stimulating one’s appetite. When I was making this bell pepper chicken, I made sure that I incorporated the freshest brightest ingredients, using red onions, yellow, red and green peppers. They give the dish a bright punch of color and help the chicken bring out the beautiful color of the dish. This recipe isn’t a traditional generation old recipe but rather something I created when I was in a pinch for something fast but still had that desi flavor. You can play with the spices and adjust to what suits your families liking!
I make variations of this bell pepper chicken for my family often, especially in the dreary winter months when I want something filling yet fresh.
This dish is very versatile as you can use the protein of your choice: chicken, fish, shrimp or even paneer. One of my favorite things about this recipe is that it takes less than 30 minutes to whip up. Winning on a weeknight! It’s also a one-pan recipe. Yay for less dishes, trust me when you’re a mom every little bit helps!
Because of this dishes versatility you can use it in so many ways other than with your usual roti. Here’s some fun ways you can use the recipe:
- Stuffed in pita pockets
- Wrapped in lettuce (for a carb free meal!)
- Topped on a fresh salad
- Used as a fajita or quesadilla filling
You can’t get any easier than that when it comes to fresh, healthy meals. I cook the onions first so they caramelize first and add the peppers last that way they cook just until needed but don’t lose their crispness and vibrant color.
Besides their taste and vibrant colors peppers are great for you because:
- Peppers are powerful antioxidants that contain vitamin C, which aids in the proper absorption of iron.
- Peppers are a great source of Vitamin B6 and magnesium, helping reduce bloating and hypertension.
- Peppers help support healthy vision.
- Red peppers contain lycopene, which has been successfully tested in the prevention of many cancers.
1 1/2 lb. boneless chicken, cut into pieces
2 tablespoons oil
1 tablespoon ginger garlic paste
1 medium red onion, chopped in 1 inch cubes
1/2 green bell pepper, chopped in 1 inch cubes
1/2 red bell pepper, chopped in 1 inch cubes
1/2 yellow bell pepper, chopped in 1 inch cubes
1/2 orange bell pepper, chopped in 1 inch cubes
1-teaspoon coriander powder
1/2 teaspoon red chili powder
1 1/2 teaspoon salt, adjust to taste
Fresh cilantro and lemon or lime for garnish
- Heat up oil in a wok or heavy bottom skillet add onions and cumin. Add chicken once onions are slightly pink.
- Add ginger garlic paste, masalas and salt, stir-fry for 20 minutes, the chicken until the surface turns opaque, or about 90% cooked.
- Add the peppers and stir to combine well with the chicken. Stir-fry for another 8-10 minutes, until the chicken is completely cooked.
- Turn off heat, squeeze fresh lemon or limejuice and garnish with fresh cilantro.
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