I am so excited to share this flavorful BRAISED CHICKEN WITH TOMATOES AND PEPPERS recipe with you all today. Our family loves to sit down for supper together each evening, but it doesn’t always work out with the kids’ different schedules. However, on those nights when we can eat all together, I love to make a healthy, hearty meal that we can all enjoy.

This flavorful BRAISED CHICKEN WITH TOMATOES AND PEPPERS recipe is comfort food at it’s finest and a hearty meal that your whole family will love.

BRAISED CHICKEN WITH TOMATOES AND PEPPERS

Braised Chicken with Tomatoes and Peppers

Name: Braised Chicken with Tomatoes and Peppers
Prep time: 45 min
Cook time: 45 min
Total time: 1 h 30 min
Ingredients: 2 tablespoons olive or canola oil; 1 cut-up whole chicken (3 to 3 1/2 lb), skin removed; 1/4 teaspoon coarse (kosher or sea) salt; 1/8 teaspoon pepper; 1 medium onion, cut into thin wedges; 2 cloves garlic, finely chopped; 1 medium yellow or green bell pepper, cut into bite-size strips; 1 medium jalapeño chile, seeded, finely chopped; 2 cans (14.5 oz each) Muir Glen® organic fire roasted diced tomatoes, undrained; 1/2 cup chicken broth; 2 tablespoons chopped fresh cilantro; 2 teaspoons chili powder; 1/2 teaspoon ground cumin; Hot cooked rice or couscous, if desired; Lime wedges, if desired

Prep Time: 45 minutes

Cook Time: 45 minutes

Total Time: 1 hour 30 minutes

Ingredients

2 tablespoons olive or canola oil
1 cut-up whole chicken (3 to 3 1/2 lb), skin removed
1/4 teaspoon coarse (kosher or sea) salt
1/8 teaspoon pepper
1 medium onion, cut into thin wedges
2 cloves garlic, finely chopped
1 medium yellow or green bell pepper, cut into bite-size strips
1 medium jalapeño chile, seeded, finely chopped
2 cans (14.5 oz each) Muir Glen® organic fire roasted diced tomatoes, undrained
1/2 cup chicken broth
2 tablespoons chopped fresh cilantro
2 teaspoons chili powder
1/2 teaspoon ground cumin
Hot cooked rice or couscous, if desired
Lime wedges, if desired

Instructions

In deep 12-inch skillet or 5-quart Dutch oven, heat oil over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken pieces to skillet; cook 5 to 6 minutes, turning occasionally, until chicken is light golden brown. Remove chicken from skillet; set aside.
In same skillet, add onion, garlic, bell pepper and chile; cook 3 to 5 minutes, stirring constantly, until vegetables are crisp-tender. Stir in tomatoes, broth, 1 tablespoon of the cilantro, the chili powder and cumin until well mixed.
Return chicken to skillet; spoon sauce over chicken. Heat to boiling. Reduce heat; cover and simmer 20 to 25 minutes, turning chicken once, until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and drumsticks).
Serve in shallow bowls over rice; sprinkle with remaining cilantro. Serve with lime wedges.
Variation: Like a spicy dish? Use hot-style chili powder instead of regular chili powder, or two jalapeño chiles instead of one.

Muir Glen Tomtaoes are organic and packaged without synthetic chemical additives of any kind. This means I can feel good about feeding these canned tomatoes to my children and husband.