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Chicken with Peppers


Chicken with peppers is an easy to prepare dinner that turns out succulent chicken with sweet and tender veggies. Perfect for weeknight dinners.

The Backstory: I have been playing Mah Jongg with Maureen for several years.  She is a sweet, petite women with a lively personality.  She is also very knowledgeable about some tech devices.  If any of us “girls” have a problem with our electronics, she will be up to the task.  A phone call to her, or sitting at the table during our game, she has taken care of our concerns. There is no need for us to bother our children or go to one of the “geeks” for help.  Besides we probably wouldn’t understand any of the technical jargon. More of the Backstory after the recipe

chicken with peppers from The Jewish Kitchen

Chicken with Peppers

The paprika on the skin gives it that beautiful brown color. The peppers and onions gives off a tempting aroma that makes you wantto open the oven door and rip off a piece of uncooked chicken. Patience.
Course Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4 People


  • 1 4+ lbs. Kosher whole chicken
  • 1/4 cup oil or pareve margarine
  • 1/2 tsp. black pepper there is no salt in this recipe
  • 1-2 bell peppers, seeded and cut into medium chunks any color peppers can be used
  • 1 clove garlic chopped
  • 1 chopped onion
  • 1/4 cup water or chicken stock
  • fresh rosemary or parsley for garnish
  • slices of tomatoes for garnish, optional


  • Preheat oven to 375 degrees. Wash and pat dry chicken. Place in large roasting pan. Put the black pepper, onions, garlic, and the chunks of the bell peppers inside the cavity of the chicken. Truss the chicken. Rub some oil or margarine under the breast skin. On top of the chicken, sprinkle with paprika, some oil and rub all over the chicken. Pour the water or stock, in the bottom of the pan.
  • Place in the oven. Baste occasionally, add more liquid if needed to prevent the chicken from burning. You can also tent the chicken with aluminum foil if it gets too brown. Remove from the oven when juices from the chicken run clear. Remember to let the chicken rest before serving.

…The Backstory continues: This sassy women gave me this recipe while we were on a shopping spree at Walmart.  She told me that she has made this dish for over 60 years.  Whenever she had company for Thanksgiving she always served this chicken.  She said that even with everything else at her Thanksgiving table, some people only wanted this dish.  Go figure. This is easy to prepare, and according to Maureen, and it’s her go to recipe all the time, not just at the holidays. Serve this with potatoes, veggies, a salad and some crunchy bread.


The post Chicken with Peppers appeared first on The Jewish Kitchen.

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  • Myrna Turek