If you’re craving a dish that bursts with bold flavors and comforting warmth, this Braised Chicken with Chili and Green Peppers Recipe is an absolute winner. Picture tender, juicy chicken thighs braised to perfection alongside vibrant green peppers and just the right kick of red chili. The interplay of aromatic garlic, fresh ginger, and savory sauces creates a harmonious blend that feels both exotic and homey. It’s the kind of meal you’ll want to make again and again, especially since it strikes the perfect balance between spicy heat and mellow, rich flavors that bring every bite to life.
Ingredients You’ll Need
Don’t be fooled by the short list – these staples are essential for building the irresistible layers of taste, texture, and color in this dish. Each ingredient plays a starring role, from the succulent chicken to the punchy chili and crisp green peppers.
- 1 ½ pounds bone-in, skin-on chicken thighs or drumsticks: Chicken with skin locks in moisture and crisps up beautifully on sear.
- 1 tablespoon vegetable oil: A neutral oil that helps achieve a golden-brown sear without overpowering flavors.
- 1 green bell pepper (sliced): Adds a fresh, slightly sweet crunch that contrasts the heat perfectly.
- 1 red chili pepper (thinly sliced, seeds removed for less heat): Offers a vibrant pop of color and adjustable spice level.
- 4 cloves garlic (minced): Infuses the dish with a pungent, aromatic depth.
- 1-inch piece fresh ginger (grated): Brings a zesty brightness and subtle warmth.
- 1 tablespoon soy sauce: Adds rich umami and a touch of saltiness.
- 1 tablespoon oyster sauce: Deepens the savory notes with a slightly sweet richness.
- 1 teaspoon rice vinegar: Gives a gentle tang that balances all the flavors.
- 1 teaspoon sugar: Enhances the caramelization and offsets acidity.
- ½ cup chicken broth or water: Provides the liquid base for the braising process, keeping the chicken tender.
- Salt and pepper to taste: Essential seasoning to pull it all together.
- Chopped green onions for garnish (optional): Adds a fresh herbal finish and pretty pop of green.
- Cooked rice for serving: The perfect vehicle to soak up every drop of the luscious sauce.
How to Make Braised Chicken with Chili and Green Peppers Recipe
Step 1: Prepare and Sear the Chicken
Start by patting your chicken dry – this helps get that beautiful golden crust when searing. Season generously with salt and pepper. Heat your vegetable oil over medium-high heat, then place the chicken skin-side down in the pan. Let it brown without moving it too soon, aiming for about 5 to 6 minutes per side, until the skin is crispy and deeply colored. Once seared, set the chicken aside while you prepare the aromatics.
Step 2: Sauté Aromatics and Peppers
Reduce heat to medium and toss in the minced garlic, grated ginger, and sliced red chili. The aroma will build quickly in just one minute of sautéing—this is where the flavor foundation really starts. Next, add the green bell pepper slices and cook them for another couple of minutes, letting them soften just enough but still keep some crunch and vibrant color.
Step 3: Build the Braising Sauce
Now it’s time to stir in the magic trio of soy sauce, oyster sauce, and rice vinegar. Add the teaspoon of sugar to balance the sauce’s sharpness and pour in the chicken broth or water. Give everything a good stir, ensuring the sugar melts and the sauce becomes a harmonious blend of salty, sweet, and tangy.
Step 4: Braise the Chicken
Nestle the seared chicken back into the pan, skin-side up, arranging the pieces in the flavorful sauce. Cover the pan and turn the heat down to low so the chicken can slowly braise for 25 to 30 minutes. This gentle simmer allows the meat to become incredibly tender while soaking up the rich flavors around it.
Step 5: Finish and Reduce
After the chicken is tender, remove the cover and let the sauce simmer uncovered for about 5 more minutes. This step thickens the sauce slightly, concentrating the flavors to cling beautifully to the chicken and peppers. Just before serving, sprinkle chopped green onions on top if you like a fresh, zesty garnish.
How to Serve Braised Chicken with Chili and Green Peppers Recipe
Garnishes
Fresh green onions are a simple yet effective garnish, adding a slight crunch and herbal brightness that complements the richness of the dish. If you like, a sprinkle of toasted sesame seeds or a few fresh cilantro leaves can also bring a lovely extra dimension.
Side Dishes
Serving this braised chicken over steamed white or jasmine rice is classic and perfect for soaking up the luscious sauce. For a low-carb twist, cauliflower rice or even sautéed greens like bok choy or spinach make great companions. A crisp cucumber salad or pickled vegetables can also refresh the palate beside the warm spiciness.
Creative Ways to Present
If you want to impress guests, consider plating the chicken atop a bed of fluffy coconut rice and drizzling some extra braising sauce artistically around the plate. Garnishing with thinly sliced fresh chili rings and herbs adds visual appeal and hints at the vibrant flavors within. For family-style dining, serve the pan directly on the table so everyone can help themselves to the tender, saucy chicken and peppers.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftovers into an airtight container and refrigerate. The Braised Chicken with Chili and Green Peppers Recipe flavors actually deepen overnight, making your next meal even more delicious. Use within 3 to 4 days for best taste and safety.
Freezing
This dish freezes well if you want to prep in advance or save portions. Pack the cooled chicken and sauce in freezer-safe containers, leaving some space for expansion. Freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.
Reheating
Reheat gently on the stovetop over low heat to keep the chicken tender and prevent drying out. Adding a splash of water or broth will help loosen the sauce if it has thickened too much. Alternatively, microwave in short bursts, stirring in between until warmed through.
FAQs
Can I use boneless chicken for this recipe?
Absolutely! Boneless chicken thighs or breasts can be used, but cooking time may be shorter since they cook faster. Keep an eye on them to avoid overcooking and drying out.
How spicy is this Braised Chicken with Chili and Green Peppers Recipe?
The heat level is adjustable by the amount of red chili and whether you include the seeds. Removing the seeds provides milder heat, making it approachable for most spice preferences.
Can I substitute the green bell pepper?
Yes, other sweet peppers like yellow or orange bell peppers work beautifully and add a colorful twist. Even mild poblano peppers give a smoky note if you want to experiment.
Is this dish gluten-free?
It can be, as long as you opt for gluten-free soy sauce and oyster sauce. Always check your sauce labels to ensure they meet gluten-free standards.
What should I serve this dish with?
Steamed rice is the classic choice, but feel free to pair it with noodles, steamed vegetables, or even a fresh salad to balance the rich flavors.
Final Thoughts
Once you try this Braised Chicken with Chili and Green Peppers Recipe, it’s sure to become one of your favorite weeknight go-tos or a special dish to wow friends and family. The harmonious blend of tender chicken, spicy chili, and crunchy peppers creates a bowl of pure comfort and joy. So grab your skillet, gather those simple ingredients, and dive into a meal full of warmth, color, and unforgettable flavor.
Print
Braised Chicken with Chili and Green Peppers Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Braising
- Cuisine: Asian-Inspired
- Diet: Gluten Free
Description
A flavorful Asian-inspired braised chicken dish featuring tender bone-in chicken thighs cooked with vibrant green bell peppers, red chili, garlic, and ginger in a savory soy and oyster sauce. Perfectly balanced with a touch of sweetness and acidity, this dish is comforting and easy to prepare, served best over steamed rice.
Ingredients
Chicken and Seasoning
- 1 ½ pounds bone-in, skin-on chicken thighs or drumsticks
- Salt and pepper to taste
- 1 tablespoon vegetable oil
Vegetables and Aromatics
- 1 green bell pepper, sliced
- 1 red chili pepper, thinly sliced, seeds removed for less heat
- 4 cloves garlic, minced
- 1-inch piece fresh ginger, grated
Sauce
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon rice vinegar
- 1 teaspoon sugar
- 1/2 cup chicken broth or water
Garnish and Serving
- Chopped green onions for garnish (optional)
- Cooked rice for serving
Instructions
- Prepare the Chicken: Pat the chicken pieces dry with paper towels and season evenly with salt and pepper on all sides to enhance flavor and promote browning.
- Sear the Chicken: Heat the vegetable oil in a large skillet or braising pan over medium-high heat. Place the chicken skin-side down and cook for about 5–6 minutes until the skin is golden brown and crisp. Flip and sear the other side for an additional 5–6 minutes. Remove the chicken from the pan and set aside.
- Sauté Aromatics and Peppers: Reduce the heat to medium and add the minced garlic, grated ginger, and sliced red chili pepper to the same pan. Cook for about 1 minute until fragrant without burning. Add the sliced green bell pepper and sauté for another 2 minutes to soften slightly.
- Add Sauce Ingredients: Stir in the soy sauce, oyster sauce, rice vinegar, sugar, and chicken broth or water, mixing well to combine all flavors into the braising liquid.
- Braise the Chicken: Return the seared chicken pieces to the pan, nestling them into the sauce. Cover the pan and reduce the heat to low. Simmer gently for 25–30 minutes, or until the chicken is tender and cooked through, allowing the meat to absorb the sauce’s flavors.
- Reduce the Sauce: Remove the lid and continue to simmer uncovered for an additional 5 minutes to slightly thicken and concentrate the sauce.
- Garnish and Serve: Sprinkle chopped green onions over the chicken for a fresh touch. Serve the braised chicken hot over cooked rice to soak up the flavorful sauce.
Notes
- You can substitute green bell pepper with other sweet pepper varieties for different colors and flavors.
- Boneless chicken can be used to reduce cooking time.
- Adjust the amount of chili pepper based on your preferred spice level.
- This dish can be prepared ahead and reheated, which may deepen the flavors.
