peppers

In The Market For Inspiration

Jewish Week Online Columnist

After a stroll through the suk, a new recipe for pepper-smothered chicken is born.

I was wandering through Jerusalem's open-air market (aka, the shuk) the other day, and these beautiful, brightly-colored peppers caught my eye. I knew I had to have some, even though I didn't know yet what I wanted to make with them.

Food tags: 
chicken
rice
dinner
peppers
sweet and sour
Ingredients
Ingredients: 
4 boneless, skinless chicken breasts
2 tablespoons canola oil
2 medium onions
6 bell peppers of a mixed variety of colors
1/2 cup ketchup
1/2 cup apple cider vinegar
3/4 cup water
2 tablespoons lemon juice
1/2 cup light brown sugar
1 tablespoon cornstarch
Syndicate content