Red Pepper Chicken with Olives #dinner #holiday #chicken | feedyoursoul2.com

Red Pepper Chicken with Olives from Feed Your Soul Too

The inspiration for this Red Pepper Chicken with Olives was cooking a holiday meal for my family.  I was cooking a holiday meal a couple of days before the actual dinner was to be served because I would be out of town.  The dinner was for PASSOVER.   Passover is a commemoration for the Israelites being freed from slavery.  The holiday is centered around a dinner known as a Seder.  The meal has a lot of symbolism but for many families, the meal is paramount.

Red Pepper Chicken with Olives #dinner #holiday #chicken | feedyoursoul2.com

Red Pepper Chicken with Olives

So the learning point with this dinner is how do you prepare a main course days in advance and keep the dish from drying out.  I have learned the key is to complete the dish ahead of time and reheat it in a liquid.  Using a liquid to reheat the dish enables the protein to be warmed up, not cooked through and flavor can continue to be imparted into the chicken.  As you can see below from the pictures, after the preparation and initial cooking was completed, the liquid and chicken was placed in a baking foil tray.  I placed it in the outside fridge.

Red Pepper Chicken with Olives from Feed Your Soul Too

On the afternoon of the dinner, my wife pulled out the Red Pepper Chicken with Olives and placed it in a 225 degree oven.  This process of reheating enables you to warm the main course without overcooking the dish.  The process also makes it super easy for the host to focus on the dinner set up and not worry about the time needed to make the main course.  One other learning idea is that fresh vegetables, the red peppers were added after the initial cooking.  In so doing, the red peppers maintain there shape and texture.

Red Pepper Chicken with Olives from Feed Your Soul Too

The cast of characters.

Ingredients

Ingredients

The preparation of the chicken.

Chicken Browning

Chicken Browning

Chicken Rested

Chicken Rested

The building of flavors in the Dutch oven.

Onions and Shallots sauteing

Onions and Shallots sauteing

Tomato Sauce Added

Tomato Sauce Added

Garlic Added

Garlic Added

Bay Leaves and Thyme Added

Bay Leaves and Thyme Added

The assembling of the dish in the baking foil tray.

Sauce and Olives Added to Baking Tray

Sauce and Olives Added to Baking Tray

Pineapple Added

Pineapple Added

Chicken and Red Peppers Added

Chicken and Red Peppers Added

The Red Pepper Chicken with Olives plated. 

Red Pepper Chicken with Olives #dinner #holiday #chicken | feedyoursoul2.com

Red Pepper Chicken with Olives plated



Print

Red Pepper Chicken with Olives

How to prepare a holiday dinner days in advance of the dinner. This Red Pepper Chicken with Olives is pre-cooked and warmed in a baking foil tray on the day
Course

dinner
Cuisine

Chicken, holiday meal


Prep Time 10 minutes

Cook Time 1 hour 50 minutes

Total Time 1 hour 40 minutes

Servings 12 people
Author Feed Your Soul Too

Ingredients

  • 10
    Whole
    Chicken Breasts
  • 12
    Whole
    Chicken Thighs
  • 2
    Whole
    Yellow Onions
    diced
  • 28
    Ounces
    Tomato Sauce
  • 4
    Whole
    Roasted Red Peppers
    rough chop
  • 4
    Ounces
    Greek Olives
  • 1
    Whole
    Large Shallot
    diced
  • 3
    Cloves
    Garlic
    minced
  • 2
    Ounces
    Tomato paste
  • 4
    Ounces
    Mild Harissa sauce
  • 2
    Tbsp
    Sweet Spanish Paprika
  • 4
    Whole
    Bay Leaves
  • 2
    Tbsp
    Kosher Salt
  • 6
    Ounces
    White Wine
  • 2
    Tbsp
    Smoke Spanish Paprika
  • 1
    Cup
    Chicken stock
  • 2
    Tbsp
    Black pepper
  • 2
    Tbsp
    Canola Oil
  • 4
    Ounces
    Fresh Thyme
  • 1/4
    Whole
    Pineapple
    Diced
  • 2
    Whole
    Red Peppers
    rough chop

Instructions

  1. Spice the chicken with the salt and pepper.  Heat a Dutch oven on medium high heat and add the oil.  Once warm, cook the chicken in batches to crust the exterior.  Set aside when complete.

    Add the onions and shallots to the Dutch oven and cook for 4 – 5 minutes.  Next add the tomato sauce and tomato paste.  Cook for 2 minutes – mix well.  Add the minced garlic and cook for 1 minute.  Next, add the bay leaf, thyme and remaining spices.

    Move everything to a baking foil tray.  Begin with the tomato sauce mixture on the bottom of the pan.  Add the Olives with some liquid, and then, the pineapple. Finish by adding the chicken and the chopped red peppers.  Store in your fridge.

    On the day you are ready to serve, place the covered baking foil tray in a 225 degree oven for 90 minutes.

    Serve and enjoy!