Chicken With Peppers Mex Style
A vibrant Mexican-inspired chicken dish with peppers, tomatoes, and olives, perfect for flavorful, hearty meals suitable for family dinners or casual gatherings.
Ingredients
- 3 lb. broiler fryer chicken, cut up ⓘ
- 2 Tbsp. vegetable oil
- 1 large onion, cut lengthwise into eighths ⓘ
- 1 clove garlic, minced ⓘ
- 1/4 lb. diced cooked ham ⓘ
- 1 (1 lb.) can Italian plum tomatoes ⓘ
- 1 tsp. salt ⓘ
- 1/4 tsp. black pepper ⓘ
- 1/4 tsp. leaf oregano ⓘ
- 1/4 tsp. thyme ⓘ
- 1 green pepper, halved, seeded, and cut into strips ⓘ
- 1 small red pepper, seeded, and cut into strips
- 1/3 cup pimento-stuffed olives, sliced ⓘ
- 1/3 cup ripe olives, sliced ⓘ
- hot cooked rice ⓘ
Instructions
- Brown the chicken in vegetable oil in a large skillet.
- Remove the chicken and set aside; drain drippings in a glass measure.
- Return 2 tablespoons of oil to the skillet.
- Sauté the onion, garlic, and diced cooked ham.
- Add the tomatoes, salt, black pepper, oregano, and thyme.
- Bring to a boil.
- Cook over high heat, stirring occasionally, until most of the liquid has evaporated, about 10 minutes.
- Add the halved and seeded green and red peppers, and cook until tender.
- Stir in the sliced pimento-stuffed and ripe olives.
- Serve hot over cooked rice.
Tips & Substitutions
For added flavor, marinate the chicken in lime juice and spices for a couple of hours before cooking. If you don’t have fresh oregano, dried oregano works well. You can also substitute the ham with chorizo for a spicier twist. For a milder dish, use less black pepper and eliminate the green pepper. This recipe pairs beautifully with Easy Tamale Pie.
Serving Suggestions
Serve this dish hot over a bed of fluffy rice, which helps soak up the delicious sauce. Pair it with a side of tortilla chips for crunch or a fresh green salad for balance. It also complements well with Mexican Supreme or Breakfast Taco for a complete meal experience.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a skillet over medium heat, adding a splash of water or broth to prevent drying out. You can also microwave it, covered, for 2-3 minutes or until heated through, stirring halfway.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken With Peppers Mex Style contains roughly 1166 calories, with 40g protein, 249g carbohydrates, and 31g fat. It is an excellent source of dietary fiber (316% of the Daily Value), iron (192% of the Daily Value), and calcium (119% of the Daily Value). Note that it is relatively high in sodium, at 1476mg per serving (64% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use boneless chicken for this recipe?
Yes, boneless chicken can be used. Just adjust the cooking time to ensure it's fully cooked. Boneless thighs will add moisture and flavor, while breasts may require less cooking time to avoid drying out. Always check the internal temperature to reach 165°F.
What can I substitute for olives?
If you’re not an olive fan, you can omit them entirely or replace them with capers for a similar briny flavor. Alternatively, try adding diced jalapeños for a kick of spice. Just remember to adjust the seasoning to balance the flavors.
Can I prepare this dish ahead of time?
Absolutely! You can prepare the chicken and sauce in advance, then refrigerate it. When ready to serve, reheat it in a skillet and add the peppers just before serving to keep them vibrant and crisp. This is a great option for meal prep or entertaining.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).