Simple Way to Make Favorite Hot pepper stewed chicken

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We cook with them all the time. Transfer to a bowl or plate. Pour off the fat from the pan and discard.

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a special dish, hot pepper stewed chicken. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

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Hot pepper stewed chicken is one of the most favored of current trending foods in the world. It is appreciated by millions every day. It is easy, it is fast, it tastes delicious. Hot pepper stewed chicken is something that I have loved my whole life. They are fine and they look wonderful.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook hot pepper stewed chicken using 10 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Hot pepper stewed chicken:

1. Get 1 packages of boneless skinless chicken thighs.
2. Take 2 of jalapeños.
3. Get 2 of Serrano peppers.
4. Prepare 1 medium of onion.
5. Get 1 medium of Bell pepper.
6. Take 1 envelope of sazon goya seasoning.
7. Take 1 can of Chicken and mushroom soup.
8. Take 1 tbsp of butter.
9. Prepare 3 tbsp of Mccormick kickin chicken seasoning.
10. Prepare 1 dash of salt and pepper.

Curry Chicken with Sweet Potatoes and/or Potatoes K. Freeze option: Place individual portions of cooled stew in freezer containers and freeze. Add hot pepper sauce; cover pot and bring to a boil. Remove the pot cover part of the way as you want the liquid to start drying up but not so quickly that the chicken doesn't have time to cook.

Steps to make Hot pepper stewed chicken:

1. Cut chicken thighs into bite size pieces.
2. Cut up jalapeños and Serrano peppers.
3. Season cut up chicken thighs with sazon goya, Mccormick kickin chicken, salt and pepper. Sit to side.
4. In a large sauté pan sauté onions, peppers, bell peppers in butter until tender..
5. Add chicken to sauté pan. Stir and let simmer. Stirring occasionally..
6. Add can of chicken and mushroom soup along with half a can of water.
7. Let simmer until thick. Stirring occasionally..
8. Serve with over rice and garish left over peppers if you have any left.

Pat chicken dry with a paper towel, then rub with paprika and ½ tsp each salt and pepper. Char peppers under hot broiler or over open flames on stovetop, cool in covered bowl to handle. Halve lengthwise and seed then slice the sweet, smoky peppers and reserve. Create a marinade with garlic, parsley, thyme, black pepper, chicken cube, and seasoning salt. Marinating the chicken overnight in the refrigerator will give the meat more time to take on the flavor.

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