Thursday, May 7, 2009

Bell-Pepper Chicken (10-12 Servings)

This dish is quite filling for those with a crave for a twist in the chicken marinara. This dish, however doesn't need noodles, cheese, or too much tomatoes; the bellpeppers make the chicken sweet to the pallet.

The sauce isn't dense as most would think. It's more saucey than a spaghetti sauce.

What You Need:
medium-size pot
large wooden spatula/spoon
large knife
chopping board

1 large onion
3 large cloves of garlic
1 (5lbs. or less) whole chicken
3 large bellpeppers
2 fresh tomatoes
2 tbsp soy sauce
1/2 tsp fish sauce
1/2 tsp salt
1/2 tsp pepper


  1. Preperation - Rinse and cut the vegetables with a large knife on the chopping board. With the garlic pieces, use the side of the knife to smash the garlic to release and peel skin. Dice garlic into small pieces. Dice onion and tomatoes. With the bell peppers (any color is fine), remove stem and seeds by cutting the bell peppers in half vertically and cut into 1/2 inch slices (or thinner if you prefer) vertically. Set aside.
  2. Preperation - With the chopping board and the large knife, cut the whole chicken up into cubed pieces. It doesn't really matter what size it is, just as long as the shapes are uniform so that the chicken can cook evenly. If needed, use a cleaver to chop the harder pieces of chicken bones. If you're like me and is self-concious of the oil and fat, remove the chicken's skin before setting it aside.
  3. Set the stove to medium-high heat. Add a thin layer of canola oil into the pot and heat. Add garlic and onions, saute until almost see-through. Stiring occassionally so the garlic will not burn.
  4. Include the bell peppers and tomatoes in the mix and stir until peppers are almost soggy. NOTE: Don't get upset if the tomatoes start to fall apart, this will thicken the sauce.
  5. Now add the chicken into the mix. I prefer adding EVERYTHING (including insides) of the chicken so that the flavor comes out more. Stir occasionally. and cook until you can't see blood on the chicken anymore.
  6. Add soy sauce, fish sauce, salt and pepper; adjust amount if needed. If you want more sauce, add a 1/2 cup of chicken broth/vegetable broth/water.
  7. Low temperature to medium-low heat and let boil.
  8. Once it boils, lower the temperature again and let simmer for another 5-10 minutes. The reason for this to happen is so that the chicken can absorb the flavors in the sauce. After this is done, it's ready to eat! Eat it by itself or with rice.

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