Mediterranean Chicken with Pepperoncini and Kalamatas

Name: Mediterranean Chicken with Pepperoncini and Kalamatas
Prep time: 20 min
Cook time: 6 h 30 min
Total time: 6 h 50 min
Yield: 4 servings
Ingredients: 12 pepperoncini peppers, rinsed and drained; 1 cup sliced pitted kalamata olives; 8 cloves minced garlic; 3 ½ pounds chicken leg quarters; 1 ½ teaspoons paprika; ¼ teaspoon salt; ¼ teaspoon fresh ground pepper; ½ teaspoon grated lemon zest; ½ cup fresh-squeezed lemon juice; 1 cup sour cream; ½ teaspoon paprika

Rating: 4.18 stars

40 Ratings
36 Reviews
4 Photos

A bright flavorful spring or summer dish delicious any time of the year. Serve over couscous or white or brown rice.

By beverlyb

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Recipe Summary test

prep:

20 mins

cook:

6 hrs 30 mins

total:

6 hrs 50 mins

Servings:

Yield:

4 servings

Nutrition Info

Directions

Step 1
Layer whole pepperoncini on the bottom of a slow cooker. Sprinkle the olive slices and garlic on top of the peppers.

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Step 2
Rinse chicken and pat dry. Place on top of pepperoncini mixture. Sprinkle chicken with 1 1/2 teaspoons paprika, the salt, pepper and lemon zest. Slowly pour in lemon juice.
Step 3
Cover and cook on low 6 to 6 1/2 hours or until meat easily pulls away from bone. Remove chicken to a warm plate and cover to keep warm.
Step 4
Turn slow cooker on high. Skim fat from cooking liquid. Whisk in sour cream until blended. Cover and simmer on high until heated through 8 to 10 minutes depending on your cooker. Stir in pepper and paprika.

Nutrition Facts

Per Serving:

841 calories; protein 68.1g; carbohydrates 13.8g; fat 55.9g; cholesterol 248.7mg; sodium 2694.3mg. Full Nutrition

Reviews (36)

Most helpful positive review

HOYAWOMAN

06/30/2008

This is really tasty! I used chicken breasts (4) and cooked it for about the same time as indicated in the recipe. Next time I will add the whole jar of peppers and olives and not bother measuring them out. They're delishious! Read More

Helpful

(27)

Most helpful critical review

Rachel Dennis McEwen

07/23/2008

I do not like bland food but this recipe has too many flavors competing. The flavors of the cooked olives and peppers were not harmonious. The sauce was alright but still had an acidic taste. Also I had to add more liquid to keep my chicken from drying out. Read More

Helpful

(21)

40 Ratings

5 star values: 19
4 star values: 14
3 star values: 4
2 star values: 1
1 star values: 2

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

HOYAWOMAN

06/30/2008

Helpful

(27)

Carrie5343

11/19/2009

This was excellent. I cooked this on high for 3 hours and it turned out perfect. Next time I will need to remember to pinch of the stems from the peppers-they started falling off in the cooking process. Read More

Helpful

(22)

Rachel Dennis McEwen

07/23/2008

Helpful

(21)

cookingcub

11/04/2009

THIS IS AN EXCELLENT LOW CAL DISH WITHOUT THE SOUR CREAM.. I HAVE MADE IT WITH AND WITHOUT AND FOUND IT TO BE GREAT EITHER WAY. Read More

Helpful

(16)

CHARGORD

07/23/2008

I was a bit disappointed in this recipe; it sounded so good but just didn't quite fit the bill. The pepperoncinis overpowered the chicken and I've made recipes that used far more than this. If I do make it again I will cut way back on the pepperoncinis maybe at least half and I may add some chunks of carrots to it for some sweetness. I think this could be awesome with some tweaking. Read More

Helpful

(16)

Pamela

09/30/2008

wow - this one packs a lot of heat. My hubby loved it! I didn't count the pepperoncinis or the olives - just added them to the bottom of a casserole dish - added 3 chicken thighs(deboned and skinned) on top and poured the rest of the ingredients over all - covered and baked 350 for 30 minutes. Now not sure what to do with the left overs on this one... Read More

Helpful

(15)

SANDY MAC

07/05/2008

Really tasty dish. Rveryone wants copies of threcipe but Ihave given the website instead. Read More

Helpful

(12)

Vinny Xenakis

06/23/2008

I thought this was a good dissh. Two of my neighbors loved it. I enjoyed it and it was easy to make. I used mild peps. and the next day my stomach felt a little raw. Over all it was very easy to prepare and the outcome was good. Read More

Helpful

(10)

Adriana

09/01/2008

This was awesome!! I though the flavor was perfect and it had a "kick" to it from the pepperoncini. It deserves 5 stars because I didn't have to do anything different to tweak it it was easy to prepare and delish! This one is a keeper. Read More

Helpful

(9)

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Mediterranean Chicken with Pepperoncini and Kalamatas

Servings Per Recipe: 4
Calories: 841

% Daily Value *

protein: 136 %

carbohydrates: 4 %

dietary fiber: 7 %

sugars:

fat: 86 %

saturated fat: 91 %

cholesterol: 83 %

vitamin a iu: 34 %

niacin equivalents: 100 %

vitamin b6: 39 %

vitamin c: 31 %

folate: 7 %

calcium: 16 %

iron: 30 %

magnesium: 23 %

potassium: 18 %

sodium: 108 %

thiamin: 19 %

calories from fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.