Creamy Chicken And Bell Pepper Blend Recipe

About this recipe

A hearty and flavorful chicken dish slow-cooked with bell peppers, mushrooms, and a creamy sauce. Perfect for dinner and pairs wonderfully with mashed potatoes or noodles.

Ingredients

• 500 g Delichic Frozen Chicken Curry Cut (With Skin)
• 2 Pieces Red & Yellow Bell Pepper - Protected Cultivation
• 100 g Sambar Onion Peeled
• 150 g Mooz Cream Cheese
• 830 Ml Daesang Chungjungone Korean Style Cooking Wine Ginger&Plum 대상 청정원 맛술 생강&매실 830Ml
• 100 g Dg1 Garlic Powder
• 1 kg Tata Salt (Vacuum Evaporated Iodised)
• 1 pack (100 g) Tata Sampann Pure Black Pepper Powder

Instructions

1. 1. Wash and pat dry 500 g of chicken pieces.
2. 2. Slice 1 bell pepper and 1 onion into thin strips.
3. 3. In a bowl, mix 1 package of cream cheese, 1/2 cup of cooking wine, 1 tsp garlic powder, 1 tsp salt, and 1 tsp pepper until well combined.
4. 4. Place the chicken pieces in a Crock-pot, then layer the sliced bell pepper and onion on top.
5. 5. Pour the mixed sauce over the chicken and vegetables, ensuring everything is evenly coated.
6. 6. Cook on low heat for 6-7 hours until the chicken is tender and fully cooked.
7. 7. Serve hot over mashed potatoes or noodles for a complete meal.