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.

Ingredients

Scale

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

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.
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.
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.
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.
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.
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.
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