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Beachside Simmered Pepper Chicken With Seafood

The fresh flavors of shellfish are brought to the fore in this dish from Quick & Simple's Slow-Cooker Recipe contest runner-up Judy Armstrong of Prairieville, La.

INGREDIENTS conv. chart U.S. Metric

8 medium (boneless, skinless) chicken thighs, cut into 1-inch cubes
1 teaspoon(s) salt
.5 teaspoon(s) cayenne pepper
paprika
2 tablespoon(s) olive oil
1 whole(s) leek, thoroughly washed and thinly sliced
4 clove(s) garlic, minced
1 whole(s) red bell pepper, thinly sliced
1 whole(s) (yellow) bell pepper
1 whole(s) (green ) bell pepper, thinly sliced
1 package(s) (10-oz.) artichoke hearts
2 cup(s) tomato sauce
1 cup(s) white whine
1 whole(s) crawfish tails, peeled
1 pound(s) (medium fresh or frozen) shrimp, peeled and deveined (thaw if frozen)

DIRECTIONS

  1. Season the chicken thighs with salt, cayenne pepper and paprika. In a large skillet over medium heat, sauté chicken in olive oil for 4 to 5 minutes, stirring. Transfer to a 5-quart slow cooker. Add sliced leek and garlic to the skillet, and sauté for 2 minutes; transfer to slow cooker.
  2. Add bell peppers, artichoke hearts, thyme, tomato sauce and wine to the slow cooker. Cover and cook on low for 6 hours.
  3. Stir in crawfish and shrimp, raise heat to high and cook for an additional 30 minutes. Serve over rice or pasta and garnish with fresh thyme.
beachside simmered pepper chicken with seafood
Photo: Theresa Raffetto

COOKING INFO

Serves 8
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Yield 8 servings
Prep Time 10
Cook Time --
Total Time --
Oven Temp --
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Recipe ingredient amounts have been adjusted. Cooking times and temperatures may be affected by increasing the amounts used, so please check food carefully during cooking.

NUTRITIONAL INFORMATION (per serving)

Calories 258
Total Fat 8g
Saturated Fat 1g
Cholesterol 173mg
Sodium 855mg
Total Carbohydrate 15g
Dietary Fiber 4g
Sugars --
Protein 32g
Calcium --
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