Chicken Bell

This recipe is one that I just made up one day, but it turned out perfectly and my husband and I both fell in love with it.


3 TBS oil
½ C. Purple onions thinly cut
½ red bell pepper thinly cut
1 Maggi cube (or other bouillon cube)
2 cans diced tomatoes (with garlic and olive oil)
Salt to taste
1 TBS cayenne pepper
1 tsp. black pepper
6 pieces Boiled Chicken, in chunks and pieces, and broth


Heat oil in a large pot or wok over medium high heat. Fry onions until soft. Add bell peppers and Maggi. Cook until just beginning to brown and add diced tomatoes, salt, cayenne pepper, and black pepper. Let simmer for 10 minutes, stirring occasionally. Add chicken pieces and 2 ½ cups broth. Let simmer another 10 minutes.
Serve over jasmine rice.

3 thoughts on “Chicken Bell

  1. True! I think if you were to do that though, I would still fry the onions, Maggi, diced peppers and spices together before stuffing the peppers. The frying changes the flavor of the tomatoes (Maybe the baking would too, I am not sure). Then I would add the sauce, chicken and rice together and stuff the pepper and bake. I'll have to try it!

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