Chicken, Sausage and Peppers
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Average Rating:
Total Reviews: 65
Showing 41-50 of 65
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By dfbenoit
on October 29, 2011
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I tried this recipe out on my boss and his wife. (risky, I know It was a hit! I added crushed fennel seed. I served Serian rice with it. (Serian rice is 1 C. orzo pasta browned in butter, then add 32 oz of chicken broth and 1 C of white rice, simmering covered for 20 min. then shut off heat and leave alone without stirring to soak up the rest of liquid. My peeps can't have enough of this dish!
By susantaylor8_11...
Apollo Beach, FL
on October 26, 2011
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Love, love, love this recipe! I made a couple of adjustments to the original recipe by increasing the amount of garlic, Italian peppers and chicken broth. I used chicken stock with much more flavor and added par boiled fingerling potatoes cut in half. As someone had suggested, I used EVOO. How can you make this dish with butter :-(??
Will definitely make this many times and will pass this recipe onto my friends who love to cook like I do.
By fran0384
Mountain View, CA
on October 26, 2011
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My husband said it was "AWESOME" It was pretty easy to make. Definitely going to be part of the regular rotation in our house.
By treemama
Corralitos, CA
on October 25, 2011
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I loved this recipe! I had to make a few changes based on what I had or could find at the store. I used a poblano pepper and turkey Italian sausage. Everything else stayed the same. Next time I will use a spicy sausage to give it a little more kick. The sauce was amazing! I served this over brown rice. Can't wait for the leftovers!
By laBaronessa
Lake Worth, FL
on October 24, 2011
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Good, but a healthier way is to bake it. I bake the sausages and potatoes first for 15 minutes and then add the rest of the ingredients and use olive oil...No sauteeing first. 350 degrees for total of 1 1/2 hours. Also add herbs to taste.
By sharpes375
Koxville, TN
on October 20, 2011
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Incredible recipe. My entire family loved it, including my meat and potatoes husband. I found the peppers by their other name, cubanelle, in the produce section of the grocery. I made the recipe exactly as stated except with olive oil instead of butter. Incredible.
By kellyaleson
Edgerton, WI
on October 17, 2011
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I did not have any Italian peppers but I dont think that mattered. I can't believe I found a recipe that all my kids and husband liked. I made it lastnight and we had NO left overs. Actually I didnt make enough they all wanted more!! My kids are twin 5 yr olds, 4 yr old, and 2.5 and they all ate every bit of it!! Next time I will double it!! One quick tip, I dont think you need that much parsley, i only put in 1 table spoon.
By foodie_74
Daphne, AL
on October 14, 2011
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Tasty! Simple with a light sauce. Would make again.
By asil525
Denver, CO
on October 13, 2011
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This was so savory and delicious! I was excited to use a new ingredient, the pickled sweet cherry peppers and their liquid were superb in this dish! Could not find Italian peppers, or Anaheim peppers, so I grabbed a Poblano pepper and it worked great. I sliced up some Italian bread, but my boyfriend and I ate most of it to taste test the amazing pepper/parsley sauce while it was simmering in wine and broth....amazing dish! Can't wait for the leftovers!
By Beth Lombardo
on September 21, 2011
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I doubled the recipe because I feed eight. My family couldn't eat it fast enough. I also made some rice and sugar peas for a side dish. I must add this is one of the best recipes I have made in a long time.