7 Reviews of Bistro Chicken With Peppers

From: FlemishMinx

On Dec 29, 2004

We thought this was delicious! Other than using shallots instead of onion (they are sweeter, and it is easier to get just 3 TBS), I followed the recipe exactly. The spice combination makes for a flavorful sauce-I served this over rice which worked in not losing any of it. I respectfully disagree with ladypit, I thought this was very easy and quick to put together. Thanks for posting !

From: KC_Cooker

On Apr 21, 2005

I was so excited to find such a light and tasty chicken dish with so much flavor! I loved it! I had never broiled peppers before, so that was a first for me. Despite the directions, which in reading I thought would be time consuming, this recipe is very easy and quick to put together. I loved the flavors, the colors and the ease! Great recipe! Thank you so much for posting it!

From: PaulaG

On Sep 5, 2005

This recipe makes for a moist, nicely flavored and seasoned chicken dish. I flattened the chicken breasts to promote even cooking. Initially, thought there was going to be way to much sauce; however, the liquid cooked down nicely and produced just the right amount to pour over the chicken and rice. This was served on top of short grain brown rice with a side salad for a filling, healthy meal.

From: ladypit

On Dec 23, 2004

I have to admit that I had not realized (obviously had not read it well enough) that this had curry powder in it. It is one of those things that my husband detests so I rarely cook with it. So when he opened the pan and smelled it, I didn't think it was going to go well.... But we liked it. This has nice flavor (not a very strong curry taste) and lovely presentation. I doubled it for 4 people and used 2 red peppers, 1 yellow, and 1 orange. I found that it took a lot of preparation but I am probably not a terribly organized cook. Nice healthy dinner!

From: Paula5

On Jan 14, 2005

What a great combination of spices — unusual and marvelous! I didn't bother to peel the peppers — never do. I doubled the recipe, and there was quite a bit of liquid, so I cooked it down quite a bit, which just concentrated all those previously mentioned wonderful flavors. This went beautifully with Yukon gold potatoes, and I can easily see it with rice.

From: Chef Barry

On Jul 30, 2009

Very flavorful chicken. One change I would recommend: don't simmer the bell pepper - between the broiling & simmering of the peppers, they come out lifeless. Otherwise, very good recipe. Thanks!

From: Ernest Ern

On Jun 13, 2005

I enjoyed this recipe very much. It was an interesting combination of spices but the peppers in the sauce were a little more soggy than I prefer. It may have been because I used drumsticks instead of the chicken breasts I thought I had but didn't. The additional cooking time may have spelled doom on the peppers. When I cook this again, I use breasts as directed and reevaluate.