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Gemma’s Chicken with Peppers and Onions

Gemma’s Chicken with Peppers and Onions, the marinade is the key for this delightful and flavorful dish.
Prep Time 2 hours 15 minutes
Cook Time 1 hour 15 minutes
Total Time 3 hours 30 minutes
Author Gemma


  • ½ cup sweet red peppers chopped/sliced
  • ½ cup onions sliced
  • ½ cup water
  • ½ teaspoon unsalted butter
  • 4 pieces chicken legs and thighs cleaned
  • 1 lime/lemon
  • 5 tablespoons veggies hot pepper sauce
  • 2 tablespoons chicken bouillon low sodium
  • 1 teaspoon dijon mustard
  • ¼ cup olive oil
  • 2 tablespoons tomato paste


  • Clean chicken pieces with lime/lemon, rinse, pat dry and place in a freezer bag. In a small bowl mix veggies hot pepper sauce, chicken bouillon, dijon mustard and oil. Pour mixture into bag and make sure that all chicken pieces are well coated. Refrigerate at least 2 hours or overnight.
  • Preheat oven to 400°F. Remove chicken pieces from marinade and place in a baking dish sprayed with cooking spray. (you may want to spray the chicken pieces also for more color when cooked). Do not discard the marinade. Bake for 45 minutes until golden brown.
  • In a saucepan, add 3 tablespoons of the marinade and let cook stirring under low heat for about 1 - 2 minutes. Add tomato paste and cook while stirring for 2 more minutes until well incorporated. Add water and bring to a boil over medium heat. When water starts to boil add peppers and onions. Add chicken pieces, stir and add salt and pepper to taste. Reduce heat and let cook for 7 to 10 minutes. Add butter, stir and let cook for 3 - 5 minutes. Serve hot.


Serving: 0g | Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg