Bell Pepper Chicken
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Loading...Bell Pepper Chicken is one of those dishes that, especially if you are in Rome in the summer, you can find in every restaurant: a simple, familiar recipe, which for us represents the beautiful season and outdoor dining I am a lover of Bell Pepper Chicken that I prepare well in advance and that I eat lukewarm, at room temperature. When you serve it, don't forget to bring to the table a nice basket full of bread to clean the plate, collecting all the delicious sauce Italian cooking says to use two different pans: one for the chicken which must be cooked (with garlic) over high heat to brown perfectly; one for the peppers which instead have to cook (with the onion) slowly over low heat. Then the two preparations are mixed and complete the cooking together in order to flavor each other
Ingredients
- Chicken 1kg (breast and tights cutted in pieces)
- Bell Peppers 4
- Onion 1
- Garlic 1 clove
- Tomato Paste 1 tea spoon
- White Wine Vinegar 1/2 glass
- White Wine 1 glass
- Sweet Paprika 1 tea spoon (optional)
- Salt
- Extra Virgin Olive Oil
Instructions
Wash the chicken thoroughly and put it in a pan without anything else. Cook it for 5 minutes over high heat, add the white wine vinegar and give it another 5 minutes, until it is slightly golden.
You will notice that liquid has collected on the bottom of the pan. Thrown it away: this tip (which my grandfather taught me) will help you have a firmer and crisper chicken
Wash the peppers and cut them into rather large pieces, removing the white internal filaments and all the seeds
Put the pan (you can clean and re-use the same in which you pre-cooked the chicken) back on the heat, add garlic, oil and sauté before adding the chicken again. Add salt and cook over high heat, turning the chicken often. After about 15 minutes, blend with the white wine and continue cooking, it will take about 30 minutes
In another pan, stew the onions in plenty of oil, add salt, a glass of water in which you have melted the tomato paste and complete with the peppers. Close with a lid and let them cook gently. Peppers too will need about 30 minutes and cooking they will release their vegetation liquid which will turn into a delicious sauce. If they appear too dry, add a little hot water
When the peppers are soft (try to cut them with a fork), but still firm, add them to the chicken with all their sauce, so that the two preparations can gain flavor by cooking in the same pan. Leave for another 10 minutes on low heat, then let it cool before serving
Notes
Bell Pepper Chocken is one of my favorite recipes because I'm a huge fan of bell peppers. I don't know if they are better or more beautiful, the fact is that when I see them at the market I always buy them, especially at the end of summer when they are perfectly ripe Bell peppers all come from the same plant, they are born green, turn yellow and when they are red they have reached perfect ripeness. For this I always buy especially red peppers to which I add a couple of yellows to give color If you don't like the skin of peppers, you can peel them with a potato peeler or try to do like me: brown them first over high heat, then lower the temperature and cover with a lid so that they release the vegetable water and stew perfectly in their liquid. The skin will completely soften and you can easily remove it with a fork
ItalianCookingTips
Bell peppers are the Roman peppers par excellence.
When you buy them, turn them and check if they have 3 or 4 “points: with 3 they are spicier and can handle cooking well, 4 points indicate that the pepper is sweeter and perfect to be eaten raw in salads
ItalianCookingTips
This recipe must be “juicy”, for this reason the peppers must be cooked over low heat, covered, so that they release all their vegetation liquid which will turn into a delicious sauce
ItalianCookingTips
I know: it’s not “Italian cooking” at all: but you can add a teaspoon of paprika to your chicken to add a spicy touch and revive the color
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