Chicken & Peppers

chicken & peppers

Chicken & Peppers

Inspired by Niki Segnit from The Flavour Thesaurus [affiliate link].

I know this dish sounds way too simple to be any good. But trust me, you’re in for a real treat! The red capsicum cooks down and releases its sweet juices to form the most heavenly sauce.

enough for: 2
takes: 1 hour
4-6 chicken drumsticks
2-3 large red capsicum (bell peppers), chopped
salad leaves, to serve

1. Preheat your oven to 200C (400F).

2. Place chicken in an oven proof dish. Top with sliced capsicum (peppers). Drizzle generously with olive oil. Season.

3. Bake covered for about 30 minutes.

4. Remove the lid and bake until the peppers are reduced and tender and the chicken is golden and cooked, about another 20-30 minutes, serve hot with salad leaves on the side.


vegan – replace the drumsticks with field or portabello mushrooms. You probably won’t need to cook as long.

– cook the peppers as described above without the chicken. Use the cooked peppers as a sauce to serve with pan fried halloumi. You could also add eggplant.

hot! – pop in a few or more red chillies with the capsicum.

smoky – sprinkle 1-2 teaspoons smoked paprika over the chicken to intensify the sweet capsicum (pepper) flavour.

different veg – feel free to add in some chopped red onion or whole cloves of garlic. Yellow capsicum (peppers) can also be used but don’t bother trying green ones.

– reduce the amount of chicken per person and add in a drained can of chickpeas.

short on time – pan fry chicken breast fillets and the peppers. Or cook at 250C (480F) for 25-35 minutes.

carb lovers / more substantial – serve with roast or mashed potato or buttered noodles.

more veg – add mushrooms.

Waste Avoidance Strategy

chicken drumsticks – best to freeze. Or cook them and keep in the fridge for a week or so.

red capsicum – keep in the fridge for a few weeks. For longer grill and store in an airtight jar under oil. Or freeze them.

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