View Full Version : Review: Lemony Spanish Pepper Chicken
08-20-2001, 07:52 PM
Made this tonight with only a few changes. I used boneless skinless chicken breast instead of thighs, and tomoto paste instead of ketchup. It was good and pretty easy to prepare.
I thought the lemon flavor was a little inconsistent. A lot on one bite, and not much on another. But, it was good, nice flavor except maybe too much lemon for me. DH liked it. I do prefer recipes that don't take 40 minutes to cook during the week.
I also made the green beans, but I probably should have cooked them a little longer than 10 minutes because they were a little too crisp, and I like my green beans firm.
09-18-2001, 12:31 PM
I made these last week and wanted to post a review. I enjoyed these -- thought they were very flavorful. I made a couple of changes: I slightly reduced the amount of lemon juice and added a bit of white wine. I sprinkled the chicken with thyme and Cavender's. I also sauted about 4 cloves of garlic before browning the chicken, then put this garlic in with the peppers/lemon rind/chicken. My husband really liked this one, as did I. I definitely would make it again.
09-18-2001, 12:51 PM
Ladies, this recipe sounds great- don't keep us in suspense! What issue is this from?
09-18-2001, 12:51 PM
Sorry -- this was from September 2001, in that new meals section (not the Superfast section, but the other section with four meals).
09-18-2001, 01:00 PM
"Oh, I see." She says dejectedly, knowing that the mailman has come and gone without bringing her copy of Cooking Light. "I guess I will have to wait."
Thanks, Beth! ;)
09-18-2001, 01:04 PM
K Valley -- I haven't gotten the October issue either. :( The lemony Spanish pepper chicken was in September -- so hopefully you do have that one. :) If you don't, let me know and I'll post the recipe when I get home.
09-18-2001, 01:14 PM
Just for you KValley
* Exported from MasterCook *
Lemony Spanish Pepper Chicken
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Chicken
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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
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.
Yield: 4 servings (serving size: 2 chicken thighs and 1/2 cup pepper mixture). 267 cal, 7.8g fat, 39.4g pro, 8.7g carb, 161mg chol, 609mg sod.
09-18-2001, 01:17 PM
:o Ah yes, that would be the issue I was flipping through at lunch- just to make certain I hadn't missed anything before getting wrapped up in October's issue (when it arrives). Boy, do I feel goofy.
Terry- you are so sweet! Thank you :)
09-18-2001, 03:21 PM
I made this a few weeks ago and loved it; DH has a very hard time finding the chicken when I do thighs, so I don't think I'll do it again. I feel like crying when I look over at his plate and he's kind of shredded up one side of the thigh and feels he's done.
09-19-2001, 07:20 AM
I made this last night--no changes except that I used boneless thighs. The family loved it--except the very picky 14-year-old and she doesn't like anything. I served it with the roasted green beans and roasted potatoes:p :p
05-12-2002, 09:04 AM
I made this for dinner last night and we liked it very much. I substituted boneless breasts for the thighs, and at the end I boiled the sauce for a few minutes to reduce it. No other changes. I served it with roasted red potatoes. We'll definitely be having this again. It takes a little while to cook, but the prep work is minimal which makes it a nice meal to enjoy with little fuss.
10-23-2003, 09:58 PM
Thanks for all of the reviews. As another thread is talking about, it's good to hear the negative as well as the positive reviews!
I am wanting to make this dish, but since a few people have said that it was too "lemony" I figure that I will reduce the lemon juice and leave out the zest. For those that have made it, did you feel that the real lemon taste came from the lemon zest or just all the lemon juice or the combination together was just too overpowering?
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