Chicken and Pepper Stew



Ah, yes. The whole resolution to “post more frequently” followed by over a week of radio silence. Sorry, guys. This whole frequent posting thing is hard. Especially when the computer with your photos happens to be the computer you basically never use any more, thanks to your Chromebook—AKA: internet machine—obsession.

So anyway. This stew. It’s pretty basic and no-frills, but also healthy, tasty, comforting, and easy. Not a bad combination. I used drumsticks because my kids love them and they’e really cheap, but I do think I would have preferred thighs if for nothing other than ease of eating. Although your sauce may not have quite as much depth of flavor, if you really want to make for some easy eating, boneless/skinless thighs would likely also work just fiiiine.

We had this with stew with fresh bread (these seeded whole grain loaves, in fact), since bread is the best accompaniment (to basically anything…) in my opinion, but it certainly would be delicious over rice, cannellini beans, or polenta. There’s a good chance you will have leftover sauce/peppers, depending on your eating habits. The article mentions scrambling eggs in the leftovers, like a piperade, and I can attest to this deliciousness. You’re welcome.

Chicken and Pepper Stew

  • 5 minutes
  • 1 hour
  • 4 servings


  • 4-6 bone-in chicken thighs or 8 drumsticks, skinned
  • 2 Tbsp. olive oil, divided
  • 1 large onion, cut in half and sliced
  • 2 mildly hot chiles, like Anaheim or New Mexico chiles, cored, seeded, and sliced into thin strips
  • 4 large mixed color bell peppers, cored, seeded, and thinly sliced
  • 4 cloves garlic, minced
  • 1 (28 oz.) can diced tomatoes (or whole tomatoes), pulsed a few times in a food processor with the juice
  • crushed red pepper, to taste (optional)
  • pinch of sugar


  1. Pat the chicken pieces dry with a paper towel and then season all over with salt and pepper. Heat one tablespoon of the oil in a heavy-bottomed skillet or pot. Once hot, add the chicken, in batches if necessary, browning for about 4 minutes per side but not cooking through completely. Remove the chicken and discard the fat.
  2. Add the remaining oil to the pot along with the onion and a pinch of salt. Cook until the onions begin to soften, while scraping up the browned bits from the bottom of the pan. Once onions are tender, add the hot peppers, bell peppers, and the garlic. Saute until the peppers begin to soften, 4-5 minutes.
  3. Stir in the tomatoes, crushed red pepper (if using) and sugar. Stir until the tomatoes begin to bubble and smell fragrant. Return the chicken to the pan. Cover and cook for 20-30 minutes over medium-low heat, stirring/flipping the chicken occasionally. When the peppers are very soft and the chicken is cooked through and tender, season to taste with salt and pepper as necessary.
  4. (If you want a thicker sauce, remove the chicken and most of the peppers and cook the sauce uncovered over a steady simmer for a few minutes, until thickened.)
Adapted from The New York Times

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