I made this Leek and Pepper chicken the other day, and it turned out to be one of those simple, satisfying meals that make you appreciate the little joys of home cooking.
The days are slipping by so quickly. Nature is putting on its own show right now, where it feels like “every leaf is a flower.” My treatments are currently spaced out a bit, so the last few weeks have been a bit carefree without the usual early-morning dash to the haematology day unit. It’s a rare feeling of calm, and it seeps into everything—even cooking.
In the kitchen, I threw together leeks, chicken, and some sweet pointy green peppers. No recipe, just instinct and whatever was in the fridge. That’s the beauty of home cooking: you open the fridge, check the clock, and trust your senses. Over time, you learn which flavors and textures belong together, and suddenly a last-minute dish comes alive.
I paired the chicken with this Carrot and Cumin Rice, which was the perfect complement. The whole meal was light, fragrant, and full of flavor—a little moment of delight in an otherwise ordinary day.
Continue reading for the full, printable recipe for my Leek and Pepper Chicken.
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Sunita's World- Life and food
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Recipe developer🍲,transplant survivor 2024💪🏼, green fingers🌿Award-winning blogger, ft @guardian @thetelegraph
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Recipe card-
Leek and Pepper Chicken
Ingredients
- 900 gms boneless chicken thighs, cut into bite sized pieces
- 3-4 pointy green peppers, chopped
- 1½ tbsp plain flour
- 1 tsp freshly ground pepper ( more if you like)**- see notes below
- 1 inch piece of ginger, finely chopped
- 1 tsp paprika
- Salt to taste
- 2 tbsp olive oil
- 1 C water
Instructions
- Rub the chicken with the flour, garlic, salt, freshly ground pepper( **see notes below) and paprika and keep aside.
- Heat 1tbsp oil in a pan and add the add the onion, leek, ginger and peppers.
- Cook over high heat, stirring constantly till the onions soften and turn golden.
- Remove from heat into a bowl and keep aside.
- In the same pan, heat the second tablespoon of oil.
- Add the chicken and cook over high heat till the pieces are not raw pink on the outside. Add the onion and leek mixture back into the pan and mix together.
- Reduce heat to low, cover and cook till the chicken pieces are just about 99% done. Keep stirring in between.
- Add the water and increase the heat. Keep stirring till the chicken is cooked completely and and the sauce thickens. The consistency should not be watery.
- Remove from heat and serve hot with rice or any flatbread. We had ours with some carrot and cumin rice (***check notes below)
Notes
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Until next time,
Sunita
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