Recipe by beverlyb
"A bright flavorful spring or summer dish delicious any time of the year. Serve over couscous or white or brown rice."
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pepperoncini peppers, rinsed and drained
sliced pitted kalamata olives
3 1/2 pounds
chicken leg quarters
1 1/2 teaspoons
fresh ground pepper
grated lemon zest
fresh-squeezed lemon juice
This is really tasty! I used chicken breasts (4) and cooked it for about the same time as indicated in the recipe. Next time I will add the whole jar of peppers and olives and not bother measuring them out. They're delishious!
I do not like bland food, but this recipe has too many flavors competing. The flavors of the cooked olives and peppers were not harmonious. The sauce was alright but still had an acidic taste. Also I had to add more liquid to keep my chicken from drying out.
This was excellent. I cooked this on high for 3 hours and it turned out perfect. Next time I will need to remember to pinch of the stems from the peppers-they started falling off in the cooking process.
THIS IS AN EXCELLENT LOW CAL DISH, WITHOUT THE SOUR CREAM.. I HAVE MADE IT WITH AND WITHOUT AND FOUND IT TO BE GREAT EITHER WAY.
wow - this one packs a lot of heat. My hubby loved it! I didn't count the pepperoncinis or the olives - just added them to the bottom of a casserole dish - added 3 chicken thighs(deboned and skinned) on top and poured the rest of the ingredients over all - covered and baked 350 for 30 minutes. Now not sure what to do with the left overs on this one...
I was a bit disappointed in this recipe; it sounded so good but just didn't quite fit the bill. The pepperoncinis overpowered the chicken, and I've made recipes that used far more than this. If I do make it again I will cut way back on the pepperoncinis, maybe at least half, and I may add some chunks of carrots to it for some sweetness. I think this could be awesome with some tweaking.
Really tasty dish. Rveryone wants copies of threcipe but Ihave given the website instead.
I thought this was a good dissh. Two of my neighbors loved it. I enjoyed it and it was easy to make. I used mild peps. and the next day my stomach felt a little raw. Over all it was very easy to prepare and the outcome was good.
* Percent Daily Values are based on a 2,000 calorie diet.
Mediterranean Chicken with Pepperoncini and Kalamatas
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 503
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