4 servings (serving size: 2 chicken thighs and 1/2 cup pepper mixture)
Randy Mayor; Melanie J. Clarke
8 (6-ounce) chicken thighs, skinned
1 1/2 teaspoons dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon paprika
1 1/2 cups red bell pepper strips
1 1/2 cups green bell pepper strips
1 tablespoon grated lemon rind
1/4 cup fresh lemon juice
1/2 cup fat-free, less-sodium chicken broth
2 tablespoons ketchup
How to Make It
Sprinkle the chicken with oregano, salt, black pepper, and paprika. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken, and saute 3 minutes or until lightly browned. Turn chicken over; top with bell peppers, rind, and juice. Cover, reduce heat, and simmer for 30 minutes or until chicken is done. Remove chicken from pan. Combine broth and ketchup in a small bowl. Stir ketchup mixture into pan; bring to a boil. Serve pepper mixture with chicken.
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This was tasty! I don't know how this was supposed to simmer in that small amount of lemon juice, thus I added gradually the broth and ketchup mixture during simmering (I used free-ranch corn-fed chicken, which does not release much liquid during cooking.) It worked out well. Next time I would add the bell peppers later, when the chicken if half way done to keep more texture.
This was very good. I made pretty much as written. I used the juice of two lemons and the rind of one. I felt like the use of ketchup was cheating, but the flavor of the sauce was very good. I will definitely make again.
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