I’ve been sick with a cold for almost 2 weeks now, and that’s actually how this dish was created. I knew I wanted some type of hot food that would make me feel better, and this definitely did the trick. Although I wasn’t feeling my best, this satisfying meal was really easy for me to whip up. After I got all the prep work done and got things cooking in my favorite every day pan, I left it alone for 30 minutes to let it cook down and work its magic.
I’ve always been a huge fan of bell peppers, but sun-dried tomatoes are super new to me. I was pleasantly surprised with how much tomato flavor they brought to the dish. It wouldn’t have been nearly as yummy without them. I used the kind that are julienned and packed in oil, and I can’t wait to use them in something again very soon!
Bell Pepper and Sun-Dried Tomato ‘One Pot’ Chicken Stew
- 2-4 boneless, skinless chicken breasts (or 1 pound), sliced into 2-inch strips
- 2 tbsp extra-virgin olive oil
- 2 red bell peppers, julienned
- 2 green bell peppers, julienned
- 1 large onion, thinly sliced
- 4 cloves garlic, minced
- 1/3 cup sun-dried tomatoes packed in oil, oil drained
- 1 1/2 cups low-sodium chicken broth
- 2 tbsp flat leaf parsley, chopped
- In a large non-stick pan, heat oil over medium heat. Add peppers, onion, garlic, and cook for 3 minutes. Add tomatoes and chicken broth. Bring to a boil. Reduce heat and simmer, covered, for 10 minutes.
- Increase the heat of the pepper and tomato mixture, add the chicken and cook for an extra 15-30 minutes (checking and stirring occasionally), or until most of the liquid has cooked out.
- Serve hot over quinoa (or any whole grain) and sprinkle with parsley.