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

Scale

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

Cook Mode Prevent your screen from going dark

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.