Orderlier
Recipes/Smoky Chicken and Peppers Penne
Smoky Chicken and Peppers Penne

Smoky Chicken and Peppers Penne

Free online atcooking.nytimes.com

Sweet, spiced, garlicky and soothing, this simple pasta showcases juicy chicken and vibrant bell peppers that are cooked until silken. The addition of one spicy chile adds a mellow, flavorful heat. There’s another pepper too: Paprika is cooked with the chicken and vegetables to add a deeper smoky pepper flavor. A dollop of yogurt tops the pasta: mix it in so each bite is as lively as it is comforting.

Prep
15 min
Cook
20 min
Total
35 min
Servings
4

Course

Pastas, main course, dinner, lunch

Makes

Be the first to log a make

No makes logged yet — log yours using the button above.

You may also like

Cardamom Coffee Banana Bread
Free online

Cardamom Coffee Banana Bread

Sheela Prakash · NYT Cooking

Adding cardamom to coffee is a well-loved practice throughout the Middle East and one that plays off each ingredient's traits. Sweet, floral cardamom mellows the acidity of coffee while coffee’s inherent bitterness keeps the peppery, menthol-like notes of the spice from overpowering. Here, the couple transforms a humble banana bread, perfuming it with extra warmth, while chopped dark chocolate adds richness. An optional coffee drizzle ensures this loaf is eye-catching but if you’d rather keep things simpler, sprinkle it with coarse turbinado sugar before baking to lend a touch of sparkle as well as pleasant crunch.

75 minServes 8
Free online

Fresh coriander sauce (Salsa de Cilantro)

Zarela Martinez · NYT Cooking

Serves 1
Free online

Fish tamales (Tamales de Pescado)

Zarela Martinez · NYT Cooking

Serves 4
Zarela Martinez's Ropa Vieja
Free online

Zarela Martinez's Ropa Vieja

Regina Schrambling · NYT Cooking

Sometimes the most humble ingredients make for the finest of meals, as Regina Schrambling wrote in 1988. Growing up in a tiny Arizona town among many Mexican neighbors, Ms. Schrambling learned early on of the rich flavors that can be coaxed from the simplest food. This ropa vieja, from the chef Zarela Martinez, embodies that philosophy. Garlic and peppercorns infuse a flank steak with flavor, which is then cooked shortly with a mixture of sautéed garlic, onions and poblano peppers. Hot, tucked into a tortilla, it’s a testament to the power of a long cook. Regina Schrambling

Serves 8
Free online

Oaxacan Yellow Mole Filling

Molly O’Neill · NYT Cooking

Oaxaca is the place where they invented mole sauce, "that perfect specimen of Mexican cooking," according to Ana M. de Benitez in "Pre-Hispanic Cooking." This is also where the natives carve wonderful mythological creatures and eat their tamales steamed in banana leaves (unlike anywhere else in Mexico). Molly O'Neill

Serves 4
Free online

Basic Tamales

Molly O’Neill · NYT Cooking

Molly O'Neill

Serves 4