3,664 pepper chicken recipes

One-skillet chicken legs and Italian sausage browned and simmered with toasted rice, mushrooms, green peppers, and tomatoes in red wine. A rustic Italian rice dish that feeds eight.

Slow cooker chicken cacciatore with two whole chickens braised in tomatoes, red wine, garlic, and Italian herbs. Set it, forget it, and feed a crowd of ten with zero effort.

Mouth-watering chicken and savory dumplings cooked in the convenience of your crockpot.

Delicious pieces of chicken and sliced mushrooms in a creamy sauce full of flavour.

Skinless chicken drumsticks coated in whole wheat breadcrumbs, Parmesan, and garlic then baked until golden and crisp. A lighter, oven-fried drumstick that's low-calorie without sacrificing crunch.

Invite some European cooking into your kitchen with this delicious dish made with chicken livers, bread slices and a bit of garlic.

A delicious, thick, creamy, crab soup from Scotland. Partan is the Gaelic word for crab and bree from brigh, which means broth.

Cajun-spiced lamb sirloin seared and roasted, served over tomato-pepper rice cooked in chicken broth. Cayenne, paprika, and garlic give this Southern-style lamb roast serious kick.

Chicken saltimbocca fried golden with ham and sage tucked under the skin, marinated in peppered buttermilk and dusted with flour for a crispy, herb-scented crust.

A Zanzibari braised duck browned whole, then slow-cooked with cloves, hot chili, fresh orange and lime juice, and sweet red peppers. East African spice-island flavors in every bite.

Mustard-rubbed chicken breasts baked in parchment with zucchini, cherry tomatoes, peppers, and fresh thyme. A healthy, low-fat dinner with built-in cleanup.

Cream of leek soup builds a butter-flour roux with chicken stock and half and half, then folds in tender steamed leeks. Optional ham and potato additions turn it into a hearty meal.

Classic deep-fried buffalo wings tossed in Tabasco butter sauce with a chunky homemade blue cheese dressing. Crispy, spicy, tangy, and ready in 40 minutes.

We've kept all the great flavor of the original zesty chicken wings but eliminated some of the fat by using skinless breasts.

Chinese-style chicken and cashews stir-fried with green pepper and water chestnuts in hoisin sauce. Velveted chicken stays tender with a sherry-egg marinade.

Sauteed chicken breasts topped with marinated artichoke hearts, red bell pepper, onion, and fresh basil in a white wine pan sauce. Light, bright, and ready in 40 minutes.