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Message:	[quote author=admin board=glutenfree thread=64 post=64 time=1319097907]Chicken With Roasted Pepper Sauce *Disclaimer: Skinny Crock Pot has not verified that this is gluten free. Use your good judgement. Originally posted by Lucy Ulissi DeMario I admit this isn't a fix it and forget it recipe. There's a little extra work at the end, but I really liked this! Serves 6 1 large onions About 2 cups roasted, skinned and seeded red, orange, and/or yellow bell peppers 6 pieces of chicken,skinless with bone in. 1/2 cup red wine 1/2 cup water salt to taste 1 tsp garlic powder to taste (check make sure GF) black pepper to taste 2-3 Tbsp Hungarian sweet paprika (check to make sure it is GF) ½ Tbsp Cornstarch Chopped fresh parsley, for garnish (Optional) Brown Rice or Rice Pasta (6 servings) 1. Cut onion(s) into wedges and layer on the bottom of the slow cooker. Add the roasted peppers. 2.Pour water and wine over onions and peppers. 3.Mix paprika, salt, pepper and garlic powder. Use to generously season all of the chicken pieces. Add the rest to the liquid in the slow cooker and mix. 4.Lay the chicken over the onions and peppers. If using a mixture of chicken parts put breasts under thighs or legs. If using breasts only, stir half way through cooking so the top ones don't dry out. 5.Cook on low for 6 hours. (I have not tried on high). 6. After 6 hours, skim off any fat and start Brown Rice or Pasta to serve with chicken 7. Remove chicken from slow cooker. Pour the liquid, onions and peppers from slow cooker into a sauce pan and puree with a hand blender. Return chicken to slow cooker on low to keep warm. 8.If you do not have a hand blender, you may use a standing blender. However, work in batches so the blender is never more than one-quarter to one-third full. The heat of the liquid will push the top off the blender rendering a whole new meaning to hot mess. Transfer to saucepan. 9. Cook at med-high heat. 10. Spoon 3-4 tablespoons of the liquid into a small bowl and add 1/2 tablespoon of corn starch. Mix thoroughly, making sure there are no lumps. 11. Pour back into the saucepan with the pureed sauce. Bring to a boil and let simmer while brown rice or pasta cooks . 12. Serve the chicken over the brown rice or pasta and spoon the sauce liberally over the chicken and the rice or pasta. (optional) Garnish with parsley NOTES: I had roasted red, yellow and orange peppers frozen back and I used a container that was about 2 cups. I estimate 16oz of jarred roasted red peppers, drained would yield about the same amount. I am gluten free so I thicken sauces with corn starch. If you prefer flour, double the amount to 1 Tbsp. Cals based on using 3 breasts and 3 thighs, split into 6 servings each over ½ c cooked brown rice (You know the drill breast=lower fat, thighs=juicier chicken. Use what works for you). 350 cals, 5 g fat, 29 g carbohydrates, 6 g dietary fiber, 21 g protein. Modified to make GF and lower fat from: [url]http://dejamosdistracted.blogspot.com/2007/05/slow-cooker-chicken-legs-paprikash-with.html[/url][/quote] Expand
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Topic Summary

Posted by SkinnyCrockPot on Oct 20, 2011, 3:05am

Chicken With Roasted Pepper Sauce
*Disclaimer: Skinny Crock Pot has not verified that this is gluten free. Use your good judgement.

Originally posted by Lucy Ulissi DeMario

I admit this isn't a fix it and forget it recipe. There's a little extra work at the end, but I really liked this!

Serves 6

1 large onions
About 2 cups roasted, skinned and seeded red, orange, and/or yellow bell peppers
6 pieces of chicken,skinless with bone in.
1/2 cup red wine
1/2 cup water
salt to taste
1 tsp garlic powder to taste (check make sure GF)
black pepper to taste
2-3 Tbsp Hungarian sweet paprika (check to make sure it is GF)
½ Tbsp Cornstarch
Chopped fresh parsley, for garnish (Optional)
Brown Rice or Rice Pasta (6 servings)

1. Cut onion(s) into wedges and layer on the bottom of the slow cooker. Add the roasted peppers.

2.Pour water and wine over onions and peppers.

3.Mix paprika, salt, pepper and garlic powder. Use to generously season all of the chicken pieces. Add the rest to the liquid in the slow cooker and mix.

4.Lay the chicken over the onions and peppers. If using a mixture of chicken parts put breasts under thighs or legs. If using breasts only, stir half way through cooking so the top ones don't dry out.

5.Cook on low for 6 hours. (I have not tried on high).

6. After 6 hours, skim off any fat and start Brown Rice or Pasta to serve with chicken

7. Remove chicken from slow cooker. Pour the liquid, onions and peppers from slow cooker into a sauce pan and puree with a hand blender. Return chicken to slow cooker on low to keep warm.

8.If you do not have a hand blender, you may use a standing blender. However, work in batches so the blender is never more than one-quarter to one-third full. The heat of the liquid will push the top off the blender rendering a whole new meaning to hot mess. Transfer to saucepan.

9. Cook at med-high heat.

10. Spoon 3-4 tablespoons of the liquid into a small bowl and add 1/2 tablespoon of corn starch. Mix thoroughly, making sure there are no lumps.

11. Pour back into the saucepan with the pureed sauce. Bring to a boil and let simmer while brown rice or pasta cooks
.
12. Serve the chicken over the brown rice or pasta and spoon the sauce liberally over the chicken and the rice or pasta. (optional) Garnish with parsley

NOTES: I had roasted red, yellow and orange peppers frozen back and I used a container that was about 2 cups. I estimate 16oz of jarred roasted red peppers, drained would yield about the same amount. I am gluten free so I thicken sauces with corn starch. If you prefer flour, double the amount to 1 Tbsp.

Cals based on using 3 breasts and 3 thighs, split into 6 servings each over ½ c cooked brown rice (You know the drill breast=lower fat, thighs=juicier chicken. Use what works for you). 350 cals, 5 g fat, 29 g carbohydrates, 6 g dietary fiber, 21 g protein.

Modified to make GF and lower fat from: http://dejamosdistracted.blogspot.com/20....ikash-with.html

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