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Hot pepper stewed chicken

Before you jump to Hot pepper stewed chicken recipe, you may want to read this short interesting healthy tips about Information on How to Boost Your Mood with Food.

For the most part, people have been trained to think that “comfort” foods are not good for the body and should be avoided. At times, if your comfort food is basically candy or other junk foods, this is true. Other times, however, comfort foods can be altogether nourishing and it’s good for you to eat them. There are some foods that, when you eat them, may improve your mood. If you are feeling a little bit down and you need a happiness pick me up, try some of these.

Green tea is really excellent for your mood. You were just anticipating to read that in this article, weren’t you? Green tea is rich in an amino acid referred to as L-theanine. Research has discovered that this amino acid promotes the production of brain waves. This helps focus your mental energy while at the same time calming your body. You likely already knew it is not hard to be healthy when you consume green tea. Now you know that green tea can elevate your mood too!

Now you realize that junk food isn’t necessarily what you have to eat when you want to help your moods get better. Try some of these instead!

We hope you got insight from reading it, now let’s go back to hot pepper stewed chicken recipe. To cook hot pepper stewed chicken you only need 10 ingredients and 8 steps. Here is how you achieve it.

The ingredients needed to make Hot pepper stewed chicken:
  1. You need 1 packages boneless skinless chicken thighs
  2. Get 2 jalapeños
  3. Use 2 Serrano peppers
  4. Get 1 medium onion
  5. Use 1 medium Bell pepper
  6. Take 1 envelope sazon goya seasoning
  7. Get 1 can Chicken and mushroom soup
  8. Get 1 tbsp butter
  9. Provide 3 tbsp Mccormick kickin chicken seasoning
  10. Prepare 1 dash salt and pepper
Instructions 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

Fry the onion and garlic for a few mins until soft, then pour in the stock and stir in the potato and herbs. Tip away most of the excess fat, leaving just a couple of tablespoons in. In a large ovenproof pan or dutch oven, heat the olive oil and then brown the chicken thighs well on all sides. Remove the chicken to a plate and then add the onions and peppers to the pan and cook on medium heat until softened. I have never heard of using coconut milk in stewed chicken that's usually in curries, You can omit the coconut milk for a very lowfat dish and use chicken broth instead.

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