One of my favorite vegetables are Bell Peppers. They are a wonderful combination of tangy taste and crunchy textures! Capsicum annuum is the scientifically correct name for Bell Peppers. There are a variety of colors and flavors in each pepper, but all equally yummy!
Capsicum chicken has been a popular dish with many of my friends and one of the easier dishes to make after a long day at the office. Very simple and straight forward.
Servings: 4-6 servings
Total Time: 1 hour
2 lbs Chicken (breast or thighs) slivered or cubed
2 Tbsp Ginger Paste (or raw ginger in processor)
2 Tbsp Garlic Paste (or raw ginger in processor)
2 medium Onions (yellow or red for color)
1 Tbsp Tomato Sauce or Ketchup
1 Tbsp Soy Sauce
3 Tbsp. Chili Powder
1/2 tsp Cumin
1 tsp Corriander Powder
1/2 Green Bell Pepper (thinly sliced)
1/2 Red Bell Pepper (thinly sliced)
1 Yellow Bell Pepper (thinly sliced)
1 1/2 cups Chicken Broth
In a large bowl, mix together the ginger paste, garlic paste, chili powder, and salt with the chicken for the marinade (let sit for about 30 minutes, refrigerated).
Heat oil in a 2-quart pot and saute the onions until they are brown. after about 5 minutes add the cumin and corriander powder and mix well.
Add the chicken to the onions and cook five minutes, flipping once. Then add half the chicken broth and bring the heat down to a simmer for about ten minutes. Then add the bell peppers, tomato sauce or ketchup, soy sauce, and the rest of the chicken broth (if you don’t wish to have such a brothy taste you can substitute water). Cook for another 5 minutes or until chicken is fully cooked (no more pink).
If you wish to add more chili powder you may do so now, if not then it’s ready to serve!