Chicken with Sweet Peppers
Delicious Italian recipe with chicken and vegetables
Equipment
- Frying pan
- Cutting board
- knife
Ingredients
- 300 gr boneless chicken
- 2 large sweet peppers yellow, red
- 150 ml tomato passata or tomato pulp
- 50 ml dry white wine
- 3 garlic cloves
- salt
- oregano
- paprika
- red pepper
- olive oil
- butter
Instructions
- Heat 1 tablespoon of butter in a heavy-bottomed frying pan. Add 2–3 garlic cloves and pour in a couple of tablespoons of olive oil.Remove the skin from the chicken and separate the meat from the bone. Ideally, it is better to use chicken thighs. Cut into pieces about 2.5 cm in size.Place the chicken into the hot pan with the oil (photo 2). Fry the chicken on all sides for a couple of minutes.
- Pour in ⅓ cup of white wine (photo 3) and let it fully evaporate over medium heat.Wash the sweet peppers, remove the green tops, take out the seeds, and rinse under running water. Cut them into long strips about 0.5 cm wide.Add the peppers to the pan with the browned chicken (photo 4). Add the tomato passata (photo 5).
- Pour in a little water or vegetable stock. Add spices. Cover with a lid and cook over low heat until fully done (photo 6).Season with salt at the end of cooking.The total cooking time for chicken with sweet peppers is approximately 40 minutes.
- For a spicier version, add extra red chili pepper.
Notes
This dish can be stored in the refrigerator for up to 3 days in an airtight container. It also freezes well and can be kept in the freezer for up to 2 months.