Wednesday, February 20, 2013

Pepper Chicken with Hummus: Best Quick Dinner Ever!

It’s been a while since I’ve run a recipe, and this is one of my favorites, especially for a quick, easy dinner…perhaps if you’d like to spend more time writing than cooking, but still absolutely must have something delicious for dinner.  This recipe is from Gourmet magazine, a publication still beloved to me and still SORELY missed; in fact, I will never forgive the world for shutting it down. 

I’ve added some of my notes in an effort to be “helpful”; in general, it’s a very forgiving recipe:  I never really measure the spices, I use as much chicken as there is in the package I’ve bought; I often throw in an extra cubanelle pepper or two; I’ve used Anaheim chiles and/or jalapenos when I couldn’t find cubanelles (which are also called “Hungarian wax peppers” at my grocery store...or maybe they really are different peppers?).  And I bet vegetarians could make this without the chicken and be perfectly happy...the peppers are great.

Pepper Chicken with Hummus
Serves 4 (and leftovers keep well)


1/3 cup olive oil (I actually use only about ¼ cup)

¾ teaspoon salt
½ teaspoon ground cumin
½ teaspoon black pepper
¼ teaspoon dried oregano, crumbled

1 ½ lb skinless boneless chicken breasts and/or thighs, cut into 2 ½ inch pieces (I’ve never tried thighs)

1 red bell pepper, cut lengthwise into ½ inch-wide strips
1 Italian frying or Cubanelle pepper, cut lengthwise into ½ inch-wide strips (these are light green, longish, and thinnish; see note above)
1 medium red onion, peeled and cut lengthwise into ½ inch-wide strips

1 8-10 oz container prepared hummus (preferably Sabra spicy)

Toasted pita bread (I use wheat; a good brand makes a difference)


Preheat broiler.  Line a large, shallow baking pan with foil. (I use a very large, rimmed cookie sheet, and I spray the foil with Pam.)

Stir together oil, salt, cumin, pepper, and oregano in a large bowl, then toss with chicken and vegetables.  Arrange in baking pan without crowding and broil 4-6 inches from heat, stirring once, until chicken is just cooked through and vegetables are lightly charred, about 8 minutes.

Divide hummus among plates and top with chicken and vegetables.



DC-area author Leslie Pietrzyk explores the creative process and all things literary.