Chicken with Cinnamon and Peppers

The Illustrated Quick Cook

Chicken with Cinnamon and Peppers

Did you change this recipe up a little? We want to know! Share it with us by adding your special Twist.

Did you change this recipe?

Add your Twist

    A twist is a way to share your own spin on our recipies!

    Submit your own twist!


    1 lb (450 g) skinless boneless chicken breast halves (preferably free-range), cut into 1½ in (4 cm) cubes 1 green bell pepper, seeded and cut into strips
    1 tsp ground cinnamon 1 onion, sliced
    1 tsp paprika 3 garlic cloves, thinly sliced
    4 tbsp olive oil ⅔ cup hot chicken stock
    1 red bell pepper, seeded and cut into strips generous splash of chili oil, to serve


    Prep: 25 min Total: 45 min
    Try Kitchen View! Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions.
    Enter Kitchen View
    • 1

      Preheat the oven to 400 F (200 C). Put the chicken in a mixing bowl and rub all over with the cinnamon and paprika, then set aside.

    • 2

      Meanwhile, heat the oil in a frying pan, add the peppers and onion, and cook over medium heat, stirring occasionally, for 5 minutes or until they start to soften. Add the chicken and cook, stirring constantly, for 5 minutes or until no longer pink. Add the garlic and cook for 1 minute, then stir in the chicken stock.

    • 3

      Transfer to a baking dish and bake for 20 minutes. Serve with a generous drizzle of chili oil over the top and mixed salad greens on the side.

    Connect with Us
    Follow Our Pins

    Yummy recipes, DIY projects, home decor, fashion and more curated by iVillage staffers.

    Follow Our Tweets

    The very dirty truth about fashion internships... DUN DUN @srslytheshow

    On Instagram

    Behind-the-scenes pics from iVillage.

    Do you have a recipe that will knock our socks off?

    Share Yours Now
    Today's Best Saving