I hail from a large Italian family, and my mother used to make this frequently. Very robust and wonderful. a delicious supper that is suitable for every occasion. Peeling and draining the eggplant is the key to making it delicious and dry. You may make a filling meal by serving it with crusty Italian bread and a tossed salad. Even while it appears like a lot of labor, it’s not. I hope you have a good supper.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 50 mins |
| Total Time: | 2 hrs 10 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- cooking spray
- 2 red bell peppers, stemmed and cored
- 2 yellow bell peppers, stemmed and cored
- 2 orange bell peppers, stemmed and cored
- 1 teaspoon Texas barbeque rub, or as needed
- 1 tablespoon olive oil, or as needed
- 3 skinless, boneless chicken breast halves, cubed
- ½ onion, thinly sliced
- 1 mild green chile pepper, chopped
- ½ jalapeno pepper, chopped
- 2 tablespoons ground turmeric
- 2 tablespoons ground coriander
- 1 tablespoon ground cumin
- 1 pinch salt and ground black pepper to taste
- ½ (12 fluid ounce) can or bottle beer (such as Sam Adams Boston Lager®)
- 2 (14.5 ounce) cans stewed tomatoes
- 1 (15 ounce) can tomato sauce
- ½ (14.5 ounce) can chickpeas (garbanzo beans), drained and rinsed
- 3 cups cooked instant white rice
- ½ cup shredded Mexican cheese blend, or to taste
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Spray an 9×12-inch baking dish with cooking spray.
- Rub the red bell peppers, yellow bell peppers, and orange bell peppers with barbeque rub; arrange in the baking dish.
- Heat olive oil in a skillet over medium heat; cook and stir chicken, onion, green chile pepper, jalapeno pepper, turmeric, coriander, cumin, salt, and pepper until chicken and onion are lightly browned, about 5 minutes. Add beer to chicken mixture; reduce heat to low, cover skillet, and simmer until beer is reduced by half and chicken is cooked through, about 45 minutes.
- Fill bell peppers with chicken mixture. Pour stewed tomatoes, tomato sauce, and chickpeas into the baking dish, around the bell peppers. Cover dish with aluminum foil.
- Bake in the preheated oven for 45 minutes. Remove aluminum foil and add rice and Mexican cheese blend on top of the tomato mixture around the bell peppers; continue cooking until cheese is golden brown, about 15 minutes.
- Any variety of cheese can be substituted for the Mexican cheese blend.
Nutrition Facts
| Calories | 386 kcal |
| Carbohydrate | 54 g |
| Cholesterol | 40 mg |
| Dietary Fiber | 8 g |
| Protein | 22 g |
| Saturated Fat | 3 g |
| Sodium | 1044 mg |
| Sugars | 12 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
Was really good cause I made it the original way, this time I tweaked it and made it my way but off the base of this recipe. Instead of the seasonings listed I used the taco seasoning(not the nasty packet kind), I also used Mexican rice and drained half the juice from the stewed Mexican style tomatoes, and I drained the chick peas, and asked them separately since they will absorb the watery flavor quickly. I used full chili and jalapeño pepper and added minced garlic and more chicken. Finally I topped off with the hot pepper blend shredded cheese instead of Mexican blend. A little warmer in spice level but a heck of a lot more flavor. Happy cooking!
So after making this I realized that some of the directions seemed off the chicken it’s self was delicious but personally I’d reduce the amount of tomatoe stew used and add the rice in before adding the tomato sauce or stew and mix it around. Then let cook for the 45 mins my rice as following the recipe did not cook all the way and this is the only way I could come up with to resolve that issue.
There was a lot going on in this recipe but oddly enough the flavors worked okay. What didn’t work for me was the 2 hours and 10 minutes of time invested just to end up with a so so dish. Also, my chicken was nice and tender after it simmered in the beer but after the total cook time of 1 hour 50 minutes, it was completely dried out. I think this recipe has potential but as written I cannot give it more than 3 stars. Sorry.
Great recipe. Not sure you’ll need three cups of rice but you can always save rice for later. I used the left over sauce from the chicken mixture to add to the rice for flavour.