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Chicken with peppers and chips

60 ‘

6 servings

Easy

385 kcal

How to make chicken with peppers

Today we have a very easy chicken recipe For day to day. A stew that tastes of tradition from simplicity of ingredients. Chicken with red peppers is a perfect recipe for everyday meals, not only because of its affordable ingredients, but also because they are also cheap. For very little money we have strong and tasty second coursewhich will appeal to almost everyone. I chose chicken legs, but it can be refined with any part of the animal If you prefer. Also the stew sauce, you can use it with other meats, such as pork head. The amendment is practically the same as that of fillet with peppers a la Rioja. This chicken with peppers, besides being the perfect dish for the home, is also tupperware recipe. Surely everyone who needs to eat in the office would be happy to have a wide variety of recipes I’m cooking. And if not … then they always stay The dishes of Javier Romero.

1 – Remove the skin of the thighs and seal them

We start by removing the skin from the thighs (if they have it), season them and seal them in a flat pan, where they all fit on the bottom (if possible), covering the bottom with olive oil.

2 – Add onion and minced garlic

When we seal the chicken, add the minced garlic and onion. We need to let them cook until the onions start to become translucent. Meanwhile, we continue to rotate the chicken thighs so that they continue to cook on all sides.

3 – Put the fried tomato, a little water and start the stew

At this point, put the fried tomato and pour about half a liter of water. Stir a little and cover the casserole to allow the chicken to cook over medium-low heat for about 45 minutes. We need to make sure it doesn’t run out of broth because it can get caught.

4 – Add the peppers, cut into strips and finish the stew

Remaining 10 minutes out of 45, add the pickle peppers, cut into strips. It is preferable to cut them by hand so that they retain their full flavor. Cover the casserole again and continue cooking.

5 – Peel, slice and fry the potatoes

While the stew is done, peel, slice and fry some potatoes as a side dish for the chicken with red peppers.

6 – Add the potatoes to the stew (optional) and let it rest

Once fried, we can add them to the stew so that they get a little taste of the broth. Of course, if you prefer them to be crispy, you can keep them to put them directly on the plate. When we prepare the chicken, we can let the stew rest for a few more minutes with a covered casserole.

7 – We have already finished the chicken with peppers

And that’s friends. We finished our chicken with peppers and french fries. I hope you prepare it very soon at home and upload the final photo on Instagram, mentioning my account 55000 Recipes. So I will see that you have made one of my recipes and I will be very happy.

Nothing else for today. Tomorrow more and better here in the Family Kitchen.

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In gastronomy, a cookbook, a recipe or simply a recipe is an organized description of a culinary process. It usually consists first of a list of necessary ingredients, followed by a Set of instructions according to which a particular dish or beverage is to be prepared. It often contains a list of appropriate utensils for preparing the dish. Sometimes it includes a social and historical description that motivates the recipe.

Recipes may have been passed down through the history of nations from generation to generation, through oral tradition, or written down in cookbooks or recipe books. This accumulated knowledge is an important part of the culture of a human group, and its evolution allows us to understand the changes to which the culture is subject. Its use in sociological and anthropological studies or in history allows us to learn about the culinary conditions, tastes and influences of a given period. In the 21st century, culinary recipes often appear in the media, for example in television programs, magazines, newspapers and blogs.

History

One of the earliest known records of recipes dates back to 1600 B.C., in the form of a clay tablet from southern Babylonia, with cuneiform writing and expressed in Akkadian. The Greeks had specialized culinary writers, such as the poet Archeostratus and the prolific food writer Timachides of Rhodes. None of their recipe books survive today. One of the earliest cookbooks known in the West is De re coquinaria, written by the Roman cook Marcus Gavius Apicius.

The name «recipe» comes from the Latin recipere, which means «to give» or «to receive». Originally, culinary practices were described in recipe texts as a set of instructions. The earliest medieval cookbook is a 13th-century German manuscript. Spanish cuisine has one of its earliest cookbooks in the Libre del Sent Soví of 1324.
In Europe, French chefs Antonin Carême and Georges Auguste Escoffier began to define cooking techniques, and one of their tasks was to collect and systematize culinary practices. In North America, Isabella Beeton wrote her Book of Household Management in the late 19th century, one of the first modern cookbooks. The anthropological phenomenon of culinary recipes as cultural transmission was explored by Claude Lévi-Strauss in Les mythologiques: L’origine des manières de table. In the 1960s, television shows showed how to cook.

Culinary recipes before the 20th century had a more narrative structure, which allowed for some parallel literary creation. It is in the early decades of the 20th century that a distinct ingredient/process structure emerges in the description of culinary recipes. While the oral tradition crystallized in culinary literature in the form of cookbooks written from the 18th century onwards, in the 20th century, recipes were described in television shows, in magazines and were also very popular on various specialized blogs.

Features

There are specific rules and standards for writing recipes. If a recipe is intended for the general public, it must be written in plain language. In many cases, they assume a basic knowledge of cooking techniques. Recipes are usually grouped according to main ingredients, preparation method, country, etc.

Formal recipes include as elements

– The name of the dish with an indication of its origin.

– The preparation time and sometimes the complications have been appropriately evaluated on a scale. In general, units of time expressed in minutes, at most hours, are used to describe the time to prepare a dish. The complexity of a dish is usually a combination of the number of ingredients, the number of procedures and the time required for preparation. If a dish needs time before serving, it is a good idea to include it in this introductory section.

– Provide a list of the ingredients needed, indicating their quantities or proportions. International, local or even culinary units of measure are usually used . From the list of ingredients and their quantities in relation to the number of portions to be prepared, the number of final portions is expressed and, if a different quantity is required, the rules of proportionality are applied. Ingredients are listed in order of use. When the availability of ingredients is limited, substitute ingredients are usually required. Also, dictionaries are often referred to for unknown ingredients.

– Tools needed for preparation. This description is not common in most texts. It can be inferred from the process description. A professional recipe includes the size of the containers to be used.

– The steps to be performed in chronological order. This process sequence begins with the indication of the procedures for preparing the ingredients and ends with the tasks of final presentation and placement on the table. It usually has a numbered structure, with each step included at each point.

In recipes published in books or cookbooks, there is usually a photograph of the dish already assembled and usually already decorated to show to guests. Sometimes a sequence of the main procedures is given. To increase the didactic value of the recipe, information on how to choose good ingredients and details on the quality of the ingredients are usually included. If the reader is unfamiliar with the ingredient mentioned, provide tips on where to find it. Providing some details about unusual cooking techniques used can help the reader reproduce the recipe.

Recipes sometimes include the total number of calories to be taken in the recipe as well as any nutritional information. For culinary recipes, it is generally less desirable to know the historical, sociological origins of the dish. And the recipe is supposed to be sent to the person who tells how to prepare it.

Chicken with peppers and chips

How to make chicken with peppers

Ingredients for 6 people

1 – Remove the skin of the thighs and seal them

2 – Add onion and minced garlic

3 – Put the fried tomato, a little water and start the stew

4 – Add the peppers, cut into strips and finish the stew

5 – Peel, slice and fry the potatoes

6 – Add the potatoes to the stew (optional) and let it rest

7 – We have already finished the chicken with peppers