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Chicken and Pepper Stew
Chicken and Pepper Stew

6        ea              8-10 oz portions of chicken thigh/leg pieces
3        Tbsp           Coconut oil
5        Tbsp           Flour
1        ea              Onion- diced
3        ea              Red and/or yellow bell peppers- cleaned and sliced
2        ea              Fresh garlic cloves- minced
3        Tbsp           Spice Union Ultimate Seasoning Blend
6        oz               Dry white wine
6        ea               Plum tomatoes- diced


  1. Preheat a Dutch oven to medium heat and your oven to 350°F.

  2. Remove skin from the chicken thigh/leg pieces.

  3. Season chicken with Spice Union Ultimate Seasoning Blend.

  4. Add the coconut oil to the Dutch oven.

  5. Dredge chicken in flour, shaking off excess flour.  

  6. Place the chicken in the Dutch oven and brown both sides over medium heat.

  7. Remove chicken from the Dutch oven. 

  8. To Dutch oven, add diced onion, sliced red peppers, and minced garlic. Sweat over low heat for 4 minutes.

  9. Add the white wine to the Dutch oven and reduce completely.

  10. Add diced plum tomatoes to the Dutch oven and stir in tomatoes.

  11. Return the chicken and any chicken juice to the Dutch oven.

  12. Place the cover on the Dutch oven and cook in the oven for 75 minutes.

  13. Garnish with fresh chopped oregano and parsley.  Serve over mashed potatoes or soft polenta.

We suggest using any of the spices listed below when making this recipe. Click the package to learn more about the spice.
Ultimate Seasoning Blend
French Chef's Blend
Grilln' & Roastn' Spice Blend
Chesapeake Bay Spice Blend
Blackening Spice Blend
Hot Java Coffee Chipotle Rub
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