bell pepper chicken stew


This is a very easy recipe that I made it with leftovers of a roast chicken. This can just as well be done with raw chicken breast. If you prefer, you can stir-fry the chicken first for some extra flavor before adding the bell peppers.

I started with the vegetables because my chicken was already fully cooked, didn't need much other than warming through. These bell peppers were so large that I needed only half of each.


This is what you need for 2 servings:

  • 1 large or 2 small chicken breasts
    chopped coarsely or pulled
  • ½ each of a red, yellow, orange bell pepper, coarsely chopped
  • ½ onion, chopped
  • olive oil
  • S&P
  • optional:
    • diced potatoes, cooked
Pic1: bell pepper chicken stew


Pic2: simmering
Pic3: served