Portuguese Chicken and Peppers

This is another one of my favorite recipes.  (I feel like I've said that about every recipe I've posted.  Oh well.  I guess its only logical that I would post my favorite recipes first.) 

 I love to serve this over orzo.  If you've never had orzo you should really give it a try!  Its a small pasta - just slightly larger than a grain of rice - shaped like a grain of rice.  Its a fun way to change things up every once in a while.  You could also serve it over another pasta, like linguine (which I believe is what the original recipe called for).  You could also serve it over rice or serve it alone with a side or cornbread or biscuits.

Look at that yummy goodness!  The peppers and onions are about to go over the chicken! 

Portuguese Chicken and Peppers

6 chicken breasts
1 tsp salt
1/2 tsp red pepper flakes
1/4 tsp black pepper
1 Tbs olive oil
2 large onions, halved and sliced
2 bell peppers (red, green, yellow, cubanelles, or a mixture),sliced
2 cloves garlic, minced


1.) Preheat oven to 475.
2.) Sprinkle chicken with salt, red pepper, and black pepper.  Heat oil in a skillet over Medium-High heat.  Add chicken; cook 3-4 minutes.  Turn; cook 4 minutes more.  Remove chicken to casserole dish.
3.) Add onions to skillet; cook 2-3 minutes over Medium heat. 
4.) Add bell peppers and garlic; cook, covered, for 2-3 minutes.  Add a little water if needed to prevent burning.
5.) Pour onion/bell pepper mixture over chicken. Cover.  Bake 15 minutes or until chicken is no longer pink in center.
6.) Serve over pasta or rice.