If you are craving a dish that perfectly balances tenderness, heat, and vibrant freshness, this Braised Chicken with Chili and Green Peppers Recipe is exactly what your dinner table needs. Imagine juicy chicken thighs slow-cooked in a rich, aromatic sauce with just the right kick from red chili peppers and the crisp, slightly sweet bite of green bell peppers. This recipe is a delightful dance of flavors and textures that’s honestly easier to make than you might think, delivering comfort and excitement in every bite.
Ingredients You’ll Need
The magic of this Braised Chicken with Chili and Green Peppers Recipe starts with simple yet thoughtfully chosen ingredients. Each one plays a crucial role—from the tender chicken that absorbs bold spices, to the fresh peppers that add a pop of color and crunch, and the flavorful spices that bring warmth and depth.
- 4 bone-in, skinless chicken thighs or breasts: Provide juicy, tender meat that braises beautifully without drying out.
- 2 green bell peppers, thinly sliced: Add a mild sweetness and vibrant color to the dish.
- 2 red chili peppers, thinly sliced: Bring the perfect amount of heat—adjust to suit your spice preference.
- 1 medium onion, sliced: Offers a natural sweetness that deepens with cooking.
- 3 cloves garlic, minced: Infuses the braise with a fragrant, savory punch.
- 1 tablespoon ginger, minced: Adds a fresh, zesty warmth that lifts the dish.
- 2 tablespoons soy sauce (low-sodium preferred): Gives umami richness and saltiness.
- 1 tablespoon rice vinegar: Balances the flavors with a gentle tang.
- 1 tablespoon brown sugar or honey: Sweetens and helps to create a luscious glaze.
- 1 teaspoon smoked paprika (optional): Adds smoky depth to the seasoning.
- 1 teaspoon ground cumin: Provides earthy, warm aromas that complement the chili.
- 1 teaspoon chili powder: Amplifies the heat and flavor complexity.
- 1/2 teaspoon turmeric (optional, for color): Gives a lovely golden hue and subtle earthiness.
- 1/2 teaspoon black pepper: For a subtle spicy kick.
- 1 cup chicken broth: The liquid base that braises the chicken tender and flavorful.
- 2 tablespoons vegetable oil (for searing): Ensures a crispy, golden crust on the chicken.
- Fresh cilantro or parsley (for garnish, optional): Adds a pop of freshness and color to finish the dish.
How to Make Braised Chicken with Chili and Green Peppers Recipe
Step 1: Prepare the Chicken
Start by patting the chicken pieces dry; this simple step is key for getting a beautiful sear. Season the chicken generously with salt, black pepper, and smoked paprika if you’re using it. This creates a flavorful crust that locks moisture inside.
Step 2: Sear the Chicken
Heat your vegetable oil in a heavy-bottomed skillet or Dutch oven over medium-high heat until shimmering. Add the chicken in a single layer and sear for about 3 to 4 minutes on each side until they develop that irresistible golden-brown color. Once done, transfer the chicken to a plate and set aside—this searing step builds the base flavor of the entire dish.
Step 3: Sauté the Vegetables
In the same skillet, toss in your sliced onions, green bell peppers, and red chili peppers. Sauté for around 5 to 7 minutes until the vegetables soften and their natural sweetness starts to shine through. Stir in the minced garlic and ginger, cooking for an additional 1 to 2 minutes until their fragrance fills your kitchen. This layering of flavors sets the stage for a rich sauce.
Step 4: Prepare the Braising Liquid
While your veggies are cooking, whisk together the soy sauce, rice vinegar, brown sugar or honey, cumin, chili powder, turmeric if you’re using it, and chicken broth. This tasty blend is the heart of the braising process, ensuring every bite is infused with savory, spicy, and slightly sweet notes.
Step 5: Braise the Chicken
Return the seared chicken pieces back to the skillet nestled among the softened vegetables. Pour the braising liquid evenly over everything and bring it up to a gentle simmer. Reduce the heat to low, cover the pan, and let the chicken braise for 30 to 40 minutes. During this time, the chicken becomes wonderfully tender, soaking up all the bold flavors.
Step 6: Final Touches
After the chicken is cooked through, taste the sauce and adjust seasonings as needed. If the sauce feels too thin for your liking, remove the lid and simmer uncovered for an extra 5 to 10 minutes to thicken it up. This adjustment lets you personalize the texture of the dish exactly how you prefer.
Step 7: Serve
Finish by garnishing the dish with freshly chopped cilantro or parsley for a burst of green freshness. Serve the braised chicken with steamed rice, crusty bread, or even noodles. The sauce is so flavorful you’ll want something to soak up every last drop!
How to Serve Braised Chicken with Chili and Green Peppers Recipe
Garnishes
Fresh herbs like cilantro or parsley add a bright, herbal contrast to the spicy, savory braised chicken. Thinly sliced green onions or a squeeze of fresh lime juice can also elevate the dish with freshness and zing.
Side Dishes
Steamed jasmine or basmati rice is a classic pairing that balances the rich sauce perfectly. If you want to mix it up, creamy mashed potatoes or buttered noodles work wonderfully, soaking up that delicious chili-infused liquid.
Creative Ways to Present
For a casual gathering, consider serving the chicken family-style in the skillet right on the table, letting everyone help themselves. Another idea is to shred the leftover chicken and toss it with rice for a colorful and spicy rice bowl topped with avocado and extra herbs.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftover Braised Chicken with Chili and Green Peppers Recipe to an airtight container. Store it in the refrigerator for up to 3 to 4 days, where the flavors will continue to meld and develop.
Freezing
This dish freezes beautifully. Portion it into freezer-safe containers and keep for up to 3 months. Just be sure to cool it completely before freezing to preserve the best texture and taste.
Reheating
Reheat leftovers gently on the stovetop over low heat, stirring occasionally to prevent sticking. You can add a splash of chicken broth or water if the sauce has thickened too much. Microwave works fine too; just cover and reheat in short bursts, stirring in between.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Bone-in, skinless chicken breasts work well in this recipe. Just keep an eye on the cooking time, as breasts tend to cook faster and can dry out if overcooked.
What if I don’t like spicy food? Can I skip the chili peppers?
Definitely. You can reduce or omit the red chili peppers if you prefer a milder dish. You might want to add a dash more paprika or cumin to keep the flavor interesting without the heat.
Is this recipe gluten-free?
It can easily be made gluten-free by using tamari or a gluten-free soy sauce alternative. All the other ingredients are naturally gluten-free.
Can I make this dish in a slow cooker?
Yes! Sear the chicken and sauté the veggies first, then transfer everything to your slow cooker with the braising liquid. Cook on low for 4 to 5 hours or until the chicken is tender and fully cooked.
What are the best sides to serve with this Braised Chicken with Chili and Green Peppers Recipe?
Classic steamed rice is perfect, but you can also try cauliflower rice for a low-carb option or crusty artisan bread to soak up that delicious sauce.
Final Thoughts
This Braised Chicken with Chili and Green Peppers Recipe quickly becomes a go-to for busy weeknights or weekend dinners where you want bold flavors without fuss. Its vibrant colors, fragrant spices, and tender, juicy chicken make it a winner every time. I encourage you to give it a try and watch how quickly it turns into a family favorite that everyone asks for again and again.
Print
Braised Chicken with Chili and Green Peppers Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian Fusion
Description
This Braised Chicken with Chili and Green Peppers recipe is a flavorful and comforting dish featuring tender chicken thighs simmered with spicy red chili peppers, sweet green bell peppers, aromatic garlic and ginger, all enriched with a savory soy-based braising liquid. It’s a perfect one-pot meal that balances heat, sweetness, and umami, ideal for a hearty dinner served alongside rice or noodles.
Ingredients
Chicken
- 4 bone-in, skinless chicken thighs or breasts
Vegetables
- 2 green bell peppers, thinly sliced
- 2 red chili peppers (or adjust to spice preference), thinly sliced
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
Braising Liquid and Seasonings
- 2 tablespoons soy sauce (low-sodium preferred)
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar or honey
- 1 teaspoon smoked paprika (optional)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon turmeric (optional, for color)
- 1/2 teaspoon black pepper
- 1 cup chicken broth
- Salt, to taste
Cooking Oil
- 2 tablespoons vegetable oil (for searing)
Garnish (optional)
- Fresh cilantro or parsley
Instructions
- Prepare the Chicken: Pat the chicken pieces dry with paper towels and season both sides with salt, black pepper, and smoked paprika if using. This step ensures the chicken is well-flavored and will sear nicely.
- Sear the Chicken: Heat 2 tablespoons of vegetable oil in a large Dutch oven or skillet over medium-high heat. Once hot, add the chicken pieces and sear on both sides until golden brown, about 3-4 minutes per side. Then, remove the chicken from the skillet and set aside to preserve the caramelized crust.
- Sauté the Vegetables: In the same skillet, add the sliced onions, green bell peppers, and red chili peppers. Sauté for 5-7 minutes, stirring occasionally, until the vegetables start to soften. Add the minced garlic and ginger and cook for another 1-2 minutes until fragrant, building a flavorful base for the dish.
- Prepare the Braising Liquid: In a small bowl, whisk together the soy sauce, rice vinegar, brown sugar or honey, ground cumin, chili powder, turmeric if using, and chicken broth. This mixture will infuse the chicken and vegetables with a balanced blend of savory, sweet, and spicy notes.
- Braise the Chicken: Return the seared chicken pieces to the skillet with the vegetables. Pour the prepared braising liquid over everything. Bring the mixture to a simmer, then reduce the heat to low, cover the skillet, and braise the chicken gently for 30-40 minutes until the chicken is fully cooked through and tender.
- Final Touches: Once the chicken is tender, taste the sauce and adjust seasoning by adding more salt, pepper, or sugar as desired. If the sauce is too thin, simmer uncovered for an additional 5-10 minutes to reduce it to a thicker consistency.
- Serve: Garnish the braised chicken with fresh cilantro or parsley if desired. Serve the dish hot with steamed rice, crusty bread, or noodles to soak up the delicious sauce.
Notes
- Adjust the number of red chili peppers based on your preferred spice level.
- Bone-in chicken thighs are recommended for juicier, more flavorful results.
- Use low-sodium soy sauce to better control the saltiness of the dish.
- For a gluten-free version, use tamari instead of soy sauce.
- The braising liquid can be thickened with a cornstarch slurry if a thicker sauce is preferred.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely on the stovetop.
