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 cherry pepper chicken

Cherry Pepper Chicken

Well, if you like spicy foods (but not too hot) you'll like this super easy recipe.


  • 1 lb boneless chicken breasts (cut in inch wide strips)
  • 4 cloves of garlic (sliced)
  • olive oil (extra virgin)
  • 4 or 5 hot cherry peppers (red & green)
  • 1/2 stick of butter
  • 1 28 oz. can of stewed/peeled tomatoes (cut up)
  • 1 large vidalia onion (large dice)
  • 2 tablespoons red wine
  • tabasco, salt & pepper to taste
  • white rice or fetuccine noodles to serve on top of

Get that pan hot over a medium high gas heat. I use a 2 qt. ceramic pot and it works great.

Olive oil into the pan, quickly add your garlic and watch it start to brown. (If it's not browning the pan's not hot enough, but you don't want the pan so hot that the olive oil starts to burn)

Add your chicken and let it sit there and brown. After it's browned (~2 minutes), stir it up to get the other sides browned. When it's all browned pull out the chicken. At this point it should be just shy of fully cooked.

Keep the pan hot. Add more olive oil and garlic. When garlic starts to brown add the onions and brown (let them sit). After the onions are browning add the cherry peppers and let them fry for a little while.

Now, deglaze the pot. Add the red wine into the pot with the onions and peppers still in there. Begin drooling.

Add in the butter and let it melt down. Add in the tomatoes and bring to a low boil. Salt and pepper and tabasco to taste.

Add the chicken back in for 2 minutes. Serve on top of white rice or fettucine noodles.

N.B. if this recipe doesn't work to your liking, or you just don't have the time, order up the Chicken Scarpiello at John's Best Pizza in Stamford, CT.

John's Best Pizza Restaurant
495 Hope St.
(same shopping center as
Bob's Discount Furniture)


 cherry pepper chicken


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