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Rainbow Peppers and Chicken


Rainbow Peppers and Chicken Recipe

Ingredients:
  • 2 chickens (about 3½ pounds each), each cut into 8 serving pieces, rinsed and patted dry
  • Salt and freshly ground black pepper, to taste
  • 8 tablespoons olive oil
  • 2 onions, cut in half lengthwise and slivered
  • 4 red bell peppers, stemmed, seeded, and cut into 1-inch strips
  • 4 yellow bell peppers, stemmed, seeded, and cut into 1-inch strips
  • 2 green bell peppers, stemmed, seeded, and cut into 1-inch strips
  • 2 tablespoons minced garlic
  • 1 cup dry red wine
  • 2 pounds ripe plum tomatoes, peeled, halved lengthwise, seeded, then cut in half crosswise
  • 1½ cups torn fresh basil leaves
  • 2 teaspoons sugar
  • 10 cups Basic Chicken Broth
  • 4 cups orzo
  • ½ cup chopped fresh lemon thyme leaves (see Note)
  • 4 teaspoons grated lemon zest
  • 4 teaspoons peanut oil
  • 4 teaspoons fresh lemon juice
Directions:
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 948kcal (47%)
Total Fat 54g (82%)
Saturated Fat 13g (65%)
Cholesterol 181mg (60%)
Total Carbohydrate 56g
Dietary Fiber 6g
Sugars 10g
Protein 54g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



Rank

34.8077773574


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