Braised Chicken with Chili and Green Peppers Recipe

If you are looking for a dish that is bursting with vibrant flavors and comforting warmth, you will absolutely adore this Braised Chicken with Chili and Green Peppers Recipe. It’s a perfect blend of tender chicken thighs slowly cooked with the sweet crunch of green peppers and the lively kick of red chilies. Each bite delivers a balanced mix of savory, spicy, and slightly tangy notes that come together so beautifully, making it a go-to meal for any day of the week.

Ingredients You’ll Need

These ingredients are wonderfully straightforward yet incredibly effective in building layers of taste, texture, and color in the dish. Every component plays a crucial part in turning simple chicken into a memorable meal.

• 4 bone-in, skinless chicken thighs or breasts: Choose thighs for richness or breasts if you prefer leaner meat, both work beautifully in braising.
• 2 green bell peppers, thinly sliced: They add a fresh crunch and vibrant green color that brightens the dish.
• 2 red chili peppers, thinly sliced: Adjust these to your spice tolerance for a gentle heat or a fiery punch.
• 1 medium onion, sliced: Provides a sweet, mellow base flavor once sautéed.
• 3 cloves garlic, minced: Infuses the dish with aromatic depth and a savory bite.
• 1 tablespoon ginger, minced: Adds a zesty warmth that complements the chilies perfectly.
• 2 tablespoons soy sauce (low-sodium preferred): Brings umami richness and a touch of saltiness without overpowering.
• 1 tablespoon rice vinegar: Offers a subtle tang that balances out the sweet and spicy elements.
• 1 tablespoon brown sugar or honey: Sweetens the sauce gently, enhancing the overall harmony of flavors.
• 1 teaspoon smoked paprika (optional): Introduces a smoky depth that elevates the chicken’s flavor.
• 1 teaspoon ground cumin: Adds earthy warmth and complexity.
• 1 teaspoon chili powder: Intensifies the chili flavor while layering in subtle spice nuances.
• 1/2 teaspoon turmeric (optional, for color): Gives a beautiful golden hue without affecting the flavor much.
• 1/2 teaspoon black pepper: Enhances the heat and rounds out the seasoning.
• 1 cup chicken broth: The key liquid for braising, keeping the chicken moist and infusing it with savory notes.
• 2 tablespoons vegetable oil (for searing): For getting that perfect golden crust on the chicken before braising.
• Fresh cilantro or parsley (for garnish, optional): Adds a fresh, herbal touch and a pop of color when serving.

How to Make Braised Chicken with Chili and Green Peppers Recipe

Step 1: Prepare the Chicken

Start by patting your chicken thighs or breasts dry with paper towels to ensure a good sear. Season both sides generously with salt, black pepper, and smoked paprika if you’re using it, which adds a gentle smoky nuance that’s subtle but impactful.

Step 2: Sear the Chicken

Heat up your vegetable oil in a large skillet or Dutch oven over medium-high heat until shimmering. Add the chicken pieces and sear them until they develop a rich golden brown crust on both sides, about 3 to 4 minutes per side. This step locks in flavor and creates a beautiful texture. Once done, remove the chicken and set it aside carefully.

Step 3: Sauté the Vegetables

In the same skillet, toss in your sliced onions, green bell peppers, and red chili peppers. Stir them around for 5 to 7 minutes so they soften just enough to release their sweetness but still hold some bite. Then add in the minced garlic and ginger, cooking for another couple of minutes until their fragrances fill the kitchen — this is the moment flavor really starts to blossom.

Step 4: Prepare the Braising Liquid

Mix together the soy sauce, rice vinegar, brown sugar or honey, cumin, chili powder, turmeric if using, and chicken broth in a small bowl. This sauce mixture is what brings the dish together, balancing salty, sweet, spicy, and tangy notes into a luxurious braising liquid.

Step 5: Braise the Chicken

Return the chicken pieces to the skillet nestling them gently among the softened veggies. Pour the braising liquid evenly over everything. Bring it all to a simmer, then reduce the heat to low and cover tightly. Let the chicken slowly braise for 30 to 40 minutes until it’s tender enough to fall off the bone and the flavors have melded into a mouthwatering sauce.

Step 6: Final Touches

Once the chicken is perfectly cooked, taste the sauce and adjust the seasoning as needed with extra salt, pepper, or a touch more sugar if you want to balance the heat. If the sauce feels a bit too thin, just simmer uncovered for 5 to 10 minutes until it thickens slightly to your liking.

Step 7: Serve

Garnish the dish with chopped fresh cilantro or parsley if you like some herbal brightness. Serve this rich, flavorful braised chicken alongside steaming rice, crusty bread, or even noodles that soak up every drop of that delicious sauce.

How to Serve Braised Chicken with Chili and Green Peppers Recipe

Garnishes

A sprinkle of fresh cilantro or parsley not only adds a beautiful green contrast but also lightens and freshens the overall flavor. A wedge of lime can also brighten the dish if you love an extra citrus kick.

Side Dishes

Simple sides are best so they don’t compete with the richness of the Braised Chicken with Chili and Green Peppers Recipe. Think steamed jasmine or basmati rice to soak up the sauce, buttered noodles, or even a crisp, refreshing cucumber salad to offset the heat.

Creative Ways to Present

For a fun twist, serve this braised chicken over creamy mashed potatoes or roasted root vegetables to add another layer of comfort. You can also pile it onto soft flatbreads or wraps for an exciting fusion-style meal that’s bursting with flavor and texture.

Make Ahead and Storage

Storing Leftovers

Store any leftover braised chicken in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making your next meal just as delicious, if not more.

Freezing

This dish freezes beautifully. Place cooled leftovers in a freezer-safe container or heavy-duty freezer bag, removing as much air as possible. It will keep well for up to 2 months, enabling you to enjoy this flavorful meal anytime you want with minimal effort.

Reheating

To reheat, gently warm the chicken in a covered skillet over low heat, adding a splash of water or broth if necessary to loosen the sauce. Alternatively, microwave on medium power, checking every minute to avoid drying out the meat. Reheating slowly preserves the tenderness and keeps that sauce luscious.

FAQs

Can I use chicken breasts instead of thighs in this recipe?

Absolutely! While thighs provide a juicier and slightly richer flavor because of the higher fat content, chicken breasts can also work well as a leaner option. Just watch the cooking time carefully to avoid drying them out.

How spicy is this Braised Chicken with Chili and Green Peppers Recipe?

The heat level is quite flexible. If you prefer mild, reduce or omit the chili peppers and chili powder. For those who love spice, keep the red chili peppers and even add a pinch more chili powder to dial up the heat.

Can I make this recipe vegetarian?

You can create a vegetarian version by substituting the chicken with firm tofu or hearty mushrooms and using vegetable broth instead of chicken broth. The same braising technique will infuse the vegetables with plenty of flavor.

What can I substitute for soy sauce if I have dietary restrictions?

If soy is off your table, you can use coconut aminos, which provide a similar umami depth but are soy and gluten-free. Just adjust the seasoning to taste as it’s slightly sweeter.

Is it okay to prepare this dish in advance?

Definitely! This Braised Chicken with Chili and Green Peppers Recipe is perfect for making ahead. The flavors actually improve after resting, so preparing it a day before serving will reward you with even tastier results.

Final Thoughts

There is something truly satisfying about a home-cooked meal that fills the kitchen with irresistible aromas and delights the palate with every bite. This Braised Chicken with Chili and Green Peppers Recipe fits that bill perfectly, offering warmth, spice, and vibrant freshness all in one satisfying dish. Give it a try and watch it quickly become a favorite in your household—you’ll wonder how you ever lived without it!

Braised Chicken with Chili and Green Peppers Recipe

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3.9 from 85 reviews

• Author: admin
• Total Time: 55 minutes
• Yield: 4 servings 1x

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Description

This flavorful Braised Chicken with Chili and Green Peppers features tender chicken thighs cooked slowly in a savory and mildly spicy sauce infused with garlic, ginger, soy sauce, and aromatic spices. With vibrant bell peppers and chili peppers adding both color and heat, this dish is perfect for a comforting weeknight meal that pairs wonderfully with steamed rice or crusty bread.

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Ingredients

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Chicken

• 4 bone-in, skinless chicken thighs or breasts

Vegetables

• 2 green bell peppers, thinly sliced
• 2 red chili peppers (or adjust to spice preference), thinly sliced
• 1 medium onion, sliced
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced

Seasonings and Sauce

• 2 tablespoons soy sauce (low-sodium preferred)
• 1 tablespoon rice vinegar
• 1 tablespoon brown sugar or honey
• 1 teaspoon smoked paprika (optional)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon turmeric (optional, for color)
• 1/2 teaspoon black pepper
• Salt, to taste

Liquids and Oil

• 1 cup chicken broth
• 2 tablespoons vegetable oil (for searing)

Garnish

• Fresh cilantro or parsley (for garnish, optional)

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Instructions

1. Prepare the Chicken: Pat the chicken pieces dry with paper towels and season both sides with salt, black pepper, and smoked paprika (if using) to ensure flavorful and well-seasoned meat.
2. Sear the Chicken: Heat 2 tablespoons of vegetable oil in a large Dutch oven or skillet over medium-high heat. Once hot, add the chicken pieces and sear on both sides until golden brown, about 3-4 minutes per side. Remove the chicken from the skillet and set aside to retain juices.
3. Sauté the Vegetables: In the same skillet, add the sliced onions, green bell peppers, and red chili peppers. Sauté for 5-7 minutes, stirring occasionally, until the vegetables begin to soften. Add the minced garlic and ginger, and cook for another 1-2 minutes until fragrant to build layers of flavor.
4. Prepare the Braising Liquid: In a small bowl, mix together the soy sauce, rice vinegar, brown sugar (or honey), cumin, chili powder, turmeric (if using), and chicken broth to create a balanced and aromatic braising sauce.
5. Braise the Chicken: Return the chicken pieces to the skillet with the vegetables. Pour the braising liquid over the chicken and vegetables. Bring the mixture to a simmer. Reduce the heat to low, cover the skillet, and braise the chicken for 30-40 minutes, or until the chicken is fully cooked and tender, allowing the flavors to meld beautifully.
6. Final Touches: Once the chicken is cooked, taste the sauce and adjust the seasoning by adding more salt, pepper, or sugar as desired. If the sauce is too thin, simmer uncovered for an additional 5-10 minutes to reduce it to your preferred consistency for a richer sauce.
7. Serve: Garnish the braised chicken with fresh cilantro or parsley if desired. Serve hot with steamed rice, crusty bread, or over noodles to soak up the flavorful sauce for a complete and satisfying meal.

Notes

• Adjust the number of chili peppers to modify the heat level to your preference.
• Bone-in chicken thighs are recommended for juicier results and better flavor.
• Low-sodium soy sauce is suggested to control saltiness.
• Serve with steamed rice, noodles, or crusty bread to absorb the delicious sauce.
• Leftovers can be refrigerated for up to 3 days and reheated gently on the stove.
• For a thicker sauce, you can also add a cornstarch slurry during the final simmer.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Asian Fusion