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Chicken with peppers and maple syrup sauce recipe

Chicken with peppers and maple syrup sauce recipe

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  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Popular chicken
  • Chicken and rice

This is a very versatile midweek dinner for two. You can use other vegetables if you prefer.

London, England, UK

2 people made this

IngredientsServes: 2

  • 250g rice
  • 1 large chicken breast
  • 2 tablespoons plain flour
  • 2 teaspoons dried sage
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 tablespoon butter
  • 1/2 tablespoon oil
  • 2 garlic cloves, minced
  • 1/2 red pepper, seeded and sliced
  • 1/2 yellow pepper, seeded and sliced
  • 100ml chicken stock
  • 3 tablespoons maple syrup
  • 2 teaspoons prepared mustard
  • 1 teaspoon balsamic vinegar

MethodPrep:10min ›Cook:20min ›Ready in:30min

  1. Cook the rice in a saucepan according to directions on the packet. Drain.
  2. Beat chicken with a mallet to a thickness of about 1cm. Combine flour, sage, salt and pepper on a plate and mix well. Dredge chicken in the flour mixture and shake off excess.
  3. In a frying pan, melt butter and oil over a medium heat; fry chicken on each side for 4 minutes, or until golden brown and no longer pink in the middle. Remove chicken from pan, cover with foil and set aside.
  4. Add garlic and peppers to the same pan; cook and stir for 2 minutes.
  5. In a small bowl, mix chicken stock, maple syrup, mustard and vinegar until well combined; pour over the peppers in the pan. Bring to the boil and simmer for 5 minutes.
  6. Slice chicken breast into bite sized pieces. Add chicken together with rice to the vegetables in the pan and mix well. Simmer for a few minutes until the flavours have combined and rice has heated through. Serve.

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Reviews & ratingsAverage global rating:(0)

Reviews in English (0)

    • 1 cup coarsely chopped drained bottled roasted red peppers (6 ounces)
    • 1/3 cup pure maple syrup
    • 1 tablespoon cider vinegar
    • 1 teaspoon chopped canned chipotle chiles in adobo plus 1 teaspoon adobo sauce (from can), or 1/2 teaspoon cayenne
    • 1/2 teaspoon salt
    1. Purée all ingredients in a blender until smooth, then simmer in a small heavy saucepan, stirring occasionally, until reduced to about 3/4 cup, 8 to 10 minutes. Cool to room temperature. Serve with shrimp or chicken.

    Ratings & Reviews

    Sweet and spicy

    This recipe was very easy to prepare and had a good combination of sweetness and heat. I used a jar of chunky salsa we had on hand and spiced rum. I am sure it is important to use real maple syrup, no t pancake syrup, to get the right sweetness. I served this with green beans and rice.

    Maple Rum-Glazed Chicken

    I loved it can't wait to make it again.

    Maple Rum-Glazed Chicken

    This was great! We are having it again tonight even my picky eater loved it.

    Maple Rum-Glazed Chicken

    After reading the other reviews I decided to try something other than salsa. I julienned green and red peppers. I sauteed them beforehand and then added the peppers to the chicken for the last few min utes. Turned out great. Maybe a tad too sweet but very good. Make sure to salt and pepper the chicken before sauteeing.

    Maple Rum-Glazed Chicken

    This tasted great and was super easy.

    By submitting, I agree to the terms and conditions.

    How Do You Make These Maple Glazed Chicken Kabobs?

    The kabobs are so easy to put together, just add pieces of chicken and vegetables like we have here to wooden or metal skewers. If you&rsquore using wooden skewers make sure you soak them for a couple of hours in water so they don&rsquot burn up on the grill.

    First we marinated the chicken in half of the maple whiskey glaze, just to make it extra flavorful.

    The maple glaze comes together really easily, just add a few ingredients to a small pot, let it come to a boil to thicken and then let it reduce to thicken even more. Once it&rsquos done it will be nice and thick and, well, glazy.

    Just about when the kabobs are done, you can start basting them with more of the maple glaze. Don&rsquot do this too early because the glaze will burn if it stays too long on the heat. Give them a coating, let the kabobs cook a few minutes and then glaze them again. Double or triple glazed kabobs are always better!

    • 4 pounds chicken wings
    • 1 cup maple syrup (dark or grade B)
    • 1/2 cup packed brown sugar
    • 2 cloves garlic (finely minced)
    • 3 green onions (chopped)
    • 1/3 cup reduced-sodium soy sauce
    • 1/3 cup teriyaki sauce
    • 1/4 teaspoon ground black pepper
    • Optional: dash of cayenne pepper
    • Garnish: cilantro, sesame seeds, or chopped green onions

    Place a large disposable baking pan on a large foil-lined baking sheet. If you don't have a disposable pan, line a large baking pan bottom and sides with heavy duty foil.

    With kitchen shears, cut tips off of chicken wings discard tips. Cut each trimmed wing into two pieces at the joint.

    In a large cup or small bowl, combine the maple syrup, brown sugar, garlic, green onions, soy sauce, teriyaki, and peppers.

    Arrange the chicken wing pieces in the prepared baking pan and pour the sauce over them.

    Bake the wings for 1 hour at 350 F, turning 3 to 4 times. Increase the oven temperature to 400 F and bake for about 20 to 30 minutes longer, turning the wings every 10 minutes to brown evenly.

    Remove the wings to a serving dish and garnish with chopped cilantro, sesame seeds, or chopped green onion.

    Try Some of My Other Popular Recipes

    Got any questions? Ask away! I&rsquom happy to help. If you enjoy this recipe, I hope you&rsquoll leave a comment with some STARS. Also, please share it on social media. Don&rsquot forget to tag us at #ChiliPepperMadness. I&rsquoll be sure to share! Thanks! &mdash Mike H.


    This weeknight dinner will have your family smiling and eating up a storm. Not only is this maple syrup chicken simple to prepare but it is tasty, too!

    You may also love:

    • Maple Syrup Chicken
    • 1-2 tablespoons olive oil
    • 6 bone in/skin on chicken breasts
    • Salt and pepper to taste
    • ½ cup chicken broth
    • ½ cup real maple syrup
    • 1 heaping tablespoon fresh thyme leaves (I USED ROSEMARY)
    • 4 garlic cloves, thinly sliced
    • 2 tablespoons cider vinegar
    • 2 tablespoons stone ground mustard
    1. Preheat oven to 400º. Spray a 9 x 13 pan with nonstick cooking spray.
    2. In a large skillet, heat oil over medium-high heat.
    3. Season chicken with salt and pepper. A
    4. dd chicken to pan, and sauté on both sides till nicely browned.
    5. Remove chicken from pan.
    6. Add broth, maple syrup, thyme and garlic.
    7. Bring to a boil, stirring frequently for a couple minutes.
    8. Add vinegar and mustard and cook for another minute.
    9. Place chicken in baking dish, pour any sauce over chicken, and bake for 30 minutes or till chicken is cooked through. Serves six.

    CHICKEN RECIPE ADAPTED FROM THAT SKINNY CHICK CAN BAKE adapted from Cooking Light via The Mom Chef


    You May Love These, Too! XOXO


    This looks and sounds devine! I’ll have to try this!

    This looks and sounds devine! I’ll have to try this!

    Covered or uncovered when baking?

    I am going to try this one today 3/19/16 . Thank you for the recipie !

    OMG, I could eat chicken 20 days a week, ha ha I am def making this!

    Not a fan of skin or bones . . . have you tried this with boneless breasts?

    yes! yummy but adjust baking time

    Any approximation on how much to adjust the time for boneless/skinless? This sounds so heavenly and I don’t wanna dry them out. Thanks!

    Check at 20 mins and keep checking until fully cooked.

    I bet this would be good on salmon!

    Can reg vinegar be used instead of cider?

    Looks really good.. I am going to make it one night soon for supper.

    Made this tonight with a few alterations, (my husband makes maple syrup but didn’t have enough this year to spare for this recipe). So I just spooned a little maple syrup over the chicken just prior to removing it from the frying pan. Instead, I used 1/2 cup pancake syrup and it was STILL delicious. Thank you for sharing this awesome recipe!

    Made this for dinner – used a whole chicken (butcher halved it for me). I didn’t brown it first but covered it (along with whole potatoes & sweet potato) until almost cooked then removed the lid to let it brown. Oh my! it was SOOOO delicious! I think using home made chicken stock helped too. Thank you xo

    This would be awesome with Chicken thighs!

    This was awesome and easy! Can’t wait to try it on ribs!

    I made this last night and it was delicious! I used boneless chicken, and minced garlic. That was the only changes I made. The sauce is the best part. I’m tempted to double that the next time I make this. (And there will be a next time.) I served it with rice and was pouring the sauce over the top, wishing for more. It was that good. I think I will use chicken thighs next time too. I like them so much more and I’m finding myself using them more and more. This is a great dish. I highly recommend.

    yum-thighs sound fabulous w this! We love them, too!

    This chicken is outrageously delicious! I’ve made it several times & each time is better than the time before .

    I double the batch, a lot to feed, lol, substituted half of the syrup with honey, or agave. didn’t lose maple syrup flavor, and instead of just thyme, I only had Italian seasoning, turned out wonderful. thank you for this recipe, it is a keeper

    How to make kabobs?

    When making kabobs place the soy sauce, maple, sriracha, and salt and pepper in a large bowl. Whisk to combine. Add the chicken, bell peppers, zucchini and red onion to the bowl and mix.

    Cover and refrigerate for at least 15 minutes, or up to 24 hours. Soak wooden skewers in cold water for at least 10 minutes, to keep them from catching fire. Add chunks of chicken, pineapple and bell peppers to skewers.

    Use the remainder of the marinade to bast on the pineapple and bell peppers. Place on grill or skillet and cook 10 minutes. Serve immediately and enjoy!

    Benefits of maple syrup

    Maple syrup is one of my go-to sweeteners in our house. Not only does it taste amazing, but it can be used in either sweet or savory recipes. I love the flavor it adds to dishes and it also adds some micronutrients since it’s derived directly from a maple tree’s sap.

    Maple syrup contains nutrients like manganese, riboflavin, calcium, thiamine, potassium, and copper. It’s nice to have some added benefits as well when I want to use a sweetener.

    The key when looking for maple syrup is you want one and only one ingredient – 100% pure maple syrup. No additives or sweeteners needed.

    Maple syrup from Canada is super easy to find in the US (it accounts for 72% of maple syrup production worldwide!). Simply head to your local grocery store and before you add it to your cart, turn the bottle around and make sure it is pure maple syrup from Canada.

    Then add it anything and everything! Today we are making a sweet and spicy mustard sauce.

    Recipe: Marvellous Maple Curry Chicken Penne

    The New Year is a time for resolutions, making (and breaking) goals and staring anew. Although the most popular resolutions start with "go to the gym everyday" mantra, we all know how difficult these goals are to uphold. So why not make a different kind of resolution this year? One that will actually be fun to fulfill and won't leave you feeling guilty if you don't. This year, I promised myself that I would try a new recipe each week. Personally I find it easy to fall back on old standards, and a challenge to try something new-so this year is a good time as any to experiment. Here is a great and simple recipe that I was introduced to on New Year's Eve: a savoury maple curry chicken penne. Enjoy and Bon Appetite!

    1. Heat olive oil in a large skillet over medium heat. Add onion, garlic and peppers, and cook until onions are soft and translucent. Stir in cooked chicken, and sprinkle with salt. Cook, stirring for about 3 minutes, then stir in maple syrup, and cook for about 5 more minutes, until caramelized.
    2. Stir in curry paste and heavy cream, and reduce heat to low. Simmer uncovered for 10 to 15 minutes, or until the sauce reaches your desired thickness.
    3. Bring water to boil and cook penne until finished. Drain.
    4. Add penne to sauce and mix.
    5. Serve with a sprinkling of cilantro for garnish.

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    Comments (1)

    *Please take note that upon submitting your comment the team at OLM will need to verify it before it shows up below.

    Fantastic recipe! I used curry powder instead of paste (because that's what I had in my cupboard) and it worked just fine. My family absolutely loved this meal, and it's on the weekly rotation now.