Chicken with peppers: a classic of authentic Italian cuisine of the south center and a traditional Roman recipe that I mixed with the bittersweet Sicilian. The chicken with peppers is a recipe that gave me the opportunity to experience a blend with sweet and sour notes of my land, accompanied with a side of roasted potatoes, Crispy outside and soft inside. The recipe is of medium difficulty, but the satisfaction in eating this dish did not compare.
I recommend that you choose a chicken, to have a result of great taste. Enjoy this recipe with friends, at a dinner on Saturday or Sunday lunch and you will not regret. Is, if you love chicken dishes, lean and versatile white meat, have a look at all my CHICKEN RECIPES.
If you want, you can also use chicken breast, skinless and striped, to prepare a lighter and decidedly faster dish.
Obviously, since the peppers are in season, take advantage of the moment to stock up and try my RECIPES WITH PEPPERS, starting with the VIDEO RICETTA OF PEPERONI TO FORNO. You will prepare delicious and digestible peppers without soiling anything and without difficulty. Have a good day!
PEPPER CHICKENPrint This
- 1,5 kg of chicken into pieces
- 1 Golden onion
- 3 red peppers
- 400 ml of tomato puree
- a tablespoon of tomato paste
- fresh chilli, to taste
- Rosemary, to taste
- Basil, to taste
- a glass of dry white wine
- extra virgin olive oil, to taste
- a glass of vegetable or chicken broth
- 40 ml red wine vinegar
- a spoonful of sugar
- a bay leaf
- 8 potatoes
- Salt, to taste
Preparation: wash potatoes, Peel, cut them in half and then again into two parts, and set aside; wash the peppers in cold water, remove the ends, the central parts inside, along with white filaments, and then cut them into small pieces and set aside; Peel the onion and cut it into thin strips and set aside.
Saute the chicken pieces on all sides in a pan with olive oil until they are golden brown on all sides, and then set aside. Merge the slices of onion oil, causing them to wilt slightly; then add the red pepper and tomato paste, Rosemary, Bay leaves and chicken pieces. Do take heat and deglaze with white wine. When the alcoholic portion of the wine has evaporated add the tomato puree, adding half a cup of vegetable broth or chicken broth. Add salt and cook covered over medium heat for 30 minutes.
Meanwhile, jump for 10 minutes the peppers in a large pan with olive oil and Basil. The peppers should be crunchy, because they will finish cooking with chicken. 30 minutes, Add to chicken the peppers and cook uncovered for another 20 minutes or so getting over medium heat, until the sauce begins to thicken. Then, mix in a glass vinegar with sugar and pour the mixture on the chicken with peppers. Mix well and then blend for 5-10 minutes. Turn off the heat and let stand for 5 minutes in a pan. The ideal side dish for this recipe are roasted potatoes in a pan on low heat, with a little extra virgin olive oil. I recommend afterwards in the first part without cover, then finish cooking with the lid. The potatoes will cook in 30 minutes and must be all to crispy outside and soft inside.
THE PAIRING: We tried this recipe withFiore di vigna, red wine made from Primitivo del Salento, produced by Paul Leo, using the technique of drying the grapes. The combination may seem haphazard at first glance, Since it is a white meat combined with a wine from the very strong alcohol content (14,5%) with a great body. However, the bouquet is intensely fruity and spicy, soft tannins on the palate along with much of this wine from Puglia, offer an interesting combination when the game between the agreeable oiliness of wine flavoring and degreasing power pave the way every time a new bite and a new SIP. To try.