A kitchen filled with the enticing aroma of sautéed peppers and garlic immediately brings warmth and comfort to any day. This delicious Chicken with peppers, potatoes, onions, and olives recipe takes about 60 minutes from prep to plate. It’s a wonderful one-pot meal that showcases vibrant colors and flavors, making it a feast for both the eyes and taste buds.
Perfect for busy weeknights or when you’re looking to impress, this dish is hearty and satisfying. You can even make it ahead of time and enjoy the flavors meld together even more as it sits in the fridge for up to three days.
Why You’ll Love This Recipe
- The vibrant bell peppers add a pop of color and sweetness.
- Chicken remains juicy and tender, thanks to the slow simmering.
- Potatoes absorb all the lovely flavors, creating a delightful texture.
- It’s a complete meal cooked in one pot, making cleanup a breeze.
What You’ll Need
Gather these ingredients to create your flavorful dish.
For the Chicken
- 4 chicken breasts (or scaloppine)
For the Vegetables
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 large onion, sliced
- 12 small potatoes (or 4 large, chopped)
- 4 cloves garlic, crushed
For Flavoring
- 1 chicken broth cube, crumbled
- 1 tsp Espelette pepper
- 2 bay leaves
- 1 tsp oregano
- 1 tsp paprika
- Olive oil, for cooking
- Salt, to taste
- Olives, to taste
- Five-spice blend, for seasoning
Choose olives based on your preference.
Substitutions & Swaps
- Chicken breasts can be replaced with thighs.
- Use any type of potatoes you have on hand.
- Garlic powder can substitute fresh garlic.
- Swap Espelette with smoked paprika for a different flavor.
How to Make It
Follow these simple steps for a delightful dish.
1. Prepare the vegetables
Wash the bell peppers, remove the seeds, and slice them into strips.
2. Sauté the chicken
Heat olive oil: In a Dutch oven, warm a drizzle of olive oil over medium heat and brown the chicken on all sides.
3. Sauté the vegetables
Cook the peppers and onions: Remove the chicken from the pot and add the sliced peppers and onions. Sauté until they soften.
4. Add garlic
Incorporate garlic: Stir in the crushed garlic and cook for another minute until fragrant.
5. Combine chicken and broth
Return the chicken: Place the browned chicken back into the pot and add the crumbled chicken broth cube and about 30 cl of water.
6. Season the mixture
Add spices: Season with salt, Espelette pepper, bay leaves, oregano, and paprika. Bring to a boil.
7. Simmer
Cook it down: Reduce the heat and let it simmer for 10 minutes, allowing the flavors to merge.
8. Add potatoes
Incorporate potatoes: Add the potatoes and continue cooking for 25 to 30 minutes until they are tender.
9. Stir in olives
Finish with olives: Stir in the olives about 5 minutes before serving to warm them through.
How to Store It
Fridge: Store in an airtight container for up to 3 days.
Freezer: Yes, it freezes well for up to 2 months.
Reheat: Microwave on medium for 5-7 minutes until heated through.
Tips for Best Results
- Ensure the chicken is well browned for maximum flavor.
- Don’t skip the bay leaves; they add depth to the dish.
- Customize the spices to suit your taste preferences.
Serving Suggestions
- Pair with crusty bread to soak up the delicious sauce.
- Serve alongside a simple green salad for a refreshing contrast.
- Wine lovers can enjoy it with a light white wine, like Sauvignon Blanc.
