The chicken with peppers and potatoes is a recipe I made some time ago after returning from vacation because I got the sauté peppers at the farmers’ market in Italy. If you’re from Naples, I’m talking about the sweet green chili peppers. I already have various recipes with sauté peppers but I wanted to try them combined with chicken and potatoes. If you can’t find them, you can use green peppers, I recommend them because they are less ripe and therefore a bit more bitter than red and yellow ones.
I decided to cook everything in a pan since this is a summer dish and we don’t use the oven when it’s hot. And we loved it: the chicken is very tender, the potatoes are crispy on the outside and soft on the inside and the sauté peppers give that bitter taste that goes really well, not to mention that this dish also contains lots of good fiber. Perfect for diets but also for the whole family: it was gone in an instant here! Let’s make it…
You can find some more chicken recipes here:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 3 People
- Cooking methods: Stovetop
- Cuisine: Healthy
- Seasonality: Spring, Summer, and Fall
Ingredients
- 1.1 lbs chicken breast (well trimmed)
- 1 lbs potatoes
- 1.3 lbs sauté peppers (also known as 'sweet green chili peppers', Alternatively use green peppers)
- 2 cloves garlic
- 1 tbsp extra virgin olive oil (3 measuring teaspoons)
- 1 tbsp white wine
- 1 oz flour (less than a couple of tablespoons will be used)
- to taste parsley
- to taste salt and pepper
- Points per serving = 10 WW points
Tools
- Pan
Preparation
Wash the potatoes and boil them whole for 5 minutes, let them cool a bit then peel and slice or cut into wedges. Season the potatoes with a teaspoon of oil, mixing with your hands to coat them well.
Sauté the potatoes in a non-stick pan with a little salt, turning them often until they are golden.
Simultaneously in another non-stick pan, sauté the sauté peppers or green peppers cut into strips with another teaspoon of oil, a bit of salt and one or two peeled garlic cloves. If necessary, add a little water. When the sauté peppers are cooked and a bit charred, turn them off and keep them warm.
Alternatively, you can cook the sauté peppers in an air fryer as I did in this recipe: Sauté Peppers with Tomato in an Air Fryer.
Now in a bowl, mix flour, salt, pepper, and finely chopped parsley. Cut the chicken into strips and place them in the flour. Shake the bowl a bit to coat the chicken and then use your hands to coat all the strips well.
Back to the pan: sauté another peeled garlic clove in the last teaspoon of oil. As soon as the garlic starts to sizzle, add the floured chicken strips, add a little salt and cook over high heat, stirring often: it should brown evenly.
Add the wine and let it evaporate. When the chicken is well cooked, add potatoes and sauté peppers and mix well. Remove all the garlic.
Here’s our chicken with peppers and potatoes in a pan ready: doesn’t it look amazing? Just serve it on plates for a tasty and light one-dish meal that has everything: carbohydrates, proteins, fibers, and fats, and a lot of flavors!
The chicken prepared this way is very tender because being floured it doesn’t release water and thus doesn’t dry out, on the contrary: it’s moist and juicy. The combination of chicken and sauté peppers or green peppers is perfect, and the potatoes remain soft inside and crispy outside, a delight. Forget about diets: the portion is also quite generous!
Did you like this recipe? Let me know in the comments below.
Enjoy your meal!
by Giovanna Buono
