Serious Eats: Recipes

Easy Skillet Braised Chicken with Peppers and Paprika

[Photographs: J. Kenji Lopez-Alt]

Note: You can finish this dish 100% on the stovetop by lowering the heat to the lowest possible setting in step 3, covering the pot, and cooking until tender (about 45 minutes). Stew will improve the second or third day after refrigeration, though the skin will no longer be crisp. The tomato can easily be peeled by cutting a shallow "X" into the end opposite the stem. Stick a fork directly into the stem end, then hold the tomato directly over the open burner of a gas oven or under the broiler until it is blistered all over. The skin should peel off easily.

About the author: J. Kenji Lopez-Alt is the Managing Editor of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook.

Printed from http://www.seriouseats.com/recipes/2011/11/easy-skillet-braised-chicken-with-peppers-and-paprika-recipe.html

© Serious Eats