This chicken with peppers recipe uses butter instead of olive oil. This is because in the region of Epirus (where this recipe comes from), olive trees do not thrive therefore butter is used more.
Feel free to substitute olive oil or half butter/half olive oil. Either way, the cinnamon, allspice, and cloves will make your house smell wonderful.
To make chicken with peppers:
In a Dutch oven or large pot, melt one tbsp of butter over medium to high heat.
Lightly brown chicken pieces on all sides - you'll probably need to do this in two batches.
Set chicken aside on a plate.
Lower heat to medium. Add one tablespoon of butter in the pot and add the onions, peppers, and garlic.
If using fresh spicy chili peppers, add them now.
If it seems like a lot of onions and peppers, it is! But don't worry, it will all cook down.
Sauté until vegetables have sweated and fully softened (it takes at least 20 minutes).
Add the chicken and any juices back to the pot.
Add dried red pepper flakes, cinnamon, cloves, allspice, salt, pepper, and tomatoes.
Stir gently to incorporate.
If needed, add a bit of water to just cover the chicken pieces.
In the photo, I haven't added any water and it's exactly how I want it.
Reduce the heat to low and cover with a lid.
Simmer for a couple of hours, stirring occasionally. The longer it simmers, the better.
If you'd like to let some of the water evaporate, take the lid off for half an hour or so.
Don't forget to taste, and add more salt and pepper if needed.
Serve with either rice, orzo, fresh bread, mashed potatoes, or even olive oil fried potatoes.
See more delicious main meals here.
Enjoy!
Servings 0