Easy skillet-braised chicken with peppers and onions from The Food Lab: Better Home Cooking Through Science (page 251) by J. Kenji López-Alt

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ash_2fquo3 on January 22, 2026

    Easy and tasty. Too much liquid though, reducing after helps.

  • joanhuguet on October 04, 2015

    This recipe missed the mark for a couple of reasons. First, 1 tablespoon of smoked paprika was completely overwhelming, giving the broth a gritty texture and acrid taste. In addition, there was far too much liquid in the braise. I had to take out the meat and bring the sauce to a rolling boil for about 15 minutes in order for it to have any body whatsoever.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.