Chicken Stuffed Peppers and Tomatoes
Author/ Συγγραφέας: Katerina
Recipe type/ Τύπος Πιάτου: Main Course
Cuisine/ Κουζίνα: Greek
- 3 chicken breasts about 700 gr. / 1.5 lb, boneless, skinless, diced
- 7 tomatoes
- 7 peppers any color
- 2 zucchinis, cut in small cubes
- 1 eggplant, peeled and cut in small cubes
- 1 onion, chopped
- 1 tsp dried basil
- 1 tsp dried oregano
- ½ tsp dried thyme
- Salt, pepper
- 1 tbsp sugar
- 1 chicken bouillon
- 4 tbsp light or heavy cream
- 2 tsp double concentrated tomato paste
- ½ cup melting cheese
- A small bunch of parsley
- Olive oil for sautéing
- Cut the upper part of the tomatoes and with a spoon empty the tomatoes leaving about 1 cm / less than half inch skin around.
- In your blender mash the tomato flesh.
- Add the oregano, basil, sugar, thyme, salt and pepper and blend for a second to incorporate.
- Cut the upper part of the peppers, remove the seeds and discard them.
- Put them aside.
- In a skillet pour some olive oil and sauté the onions, eggplant and zucchinis until they start to soften about 10 minutes in medium heat.
- Add the tomatoes and the bouillon and boil in medium/low heat for about 5 minutes.
- Pour the heavy or light cream and tomato paste and cheese and boil for another 5 minutes.
- In the meantime, in another skillet sauté the chicken pieces with some olive oil until half done.
- Transfer the chicken pieces to the tomato batter and mix to incorporate.
- Preheat oven to 175°C / 350°F.
- Stuff the peppers and tomatoes with the chicken.
- Take a heavy pan add some olive oil and place the stuffed peppers and tomatoes close to each other.
- Pour about a cup of boiling water around the edges of the pan.
- Place the pan in the oven and bake for about an hour.
- Remove, let rest for five minutes and serve.
Recipe by Culinary Flavors at https://www.culinaryflavors.gr/chicken-stuffed-peppers-and-tomatoes/
3.3.3070