Pan-cooked chicken with peppers. It’s a tasty and quick second course to prepare, a tantalizing way to use chicken breast by pairing it with one of the summer vegetables. A perfect combination that allows you to prepare a main course complete with a side dish.

Flavorful and colorful, a meat main course that requires few steps and a cooking time of about an hour.

If possible, use a free-range chicken with tastier meat.

The chicken meat becomes very tender and juicy during cooking, acquiring a delicious flavor. Good, good, good!

Peppers should be nice and fleshy and ripe; the best ones are found between August and early October because they have benefited from the sun that destroys solanine, a substance that makes them indigestible. Also, when cleaning them, always remove the white inner part, which contains a substance called flavin, also indigestible.

Just accompany this dish with good bread…… adults and children will go crazy for it!

I suggest preparing the dish a little in advance, so you can let it rest for a few hours, allowing the ingredients to blend properly and the sauce to acquire that unique flavor that those who’ve tasted this delight know well.

Another fantastic recipe is chicken with spinach.

All in all, it doesn’t take much effort to eat something genuine!

If you want to know how to make chicken with peppers, write down the ingredients and follow the step-by-step!

Difficulty: Very Easy
Cost: Medium
Preparation time: 15 Minutes
Portions: 4
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: Spring, Summer

294.86 Kcal

calories per serving

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Energy 294.86 (Kcal)
Carbohydrates 8.85 (g) of which sugars 2.12 (g)
Proteins 20.50 (g)
Fat 20.32 (g) of which saturated 4.95 (g)of which unsaturated 7.11 (g)
Fibers 2.08 (g)
Sodium 553.55 (mg)

Indicative values for a portion of 230 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients for Chicken with Peppers

1.5 lbs chicken
2 red peppers
0.85 cup tomato puree
2 yellow peppers
leaves basil
2 cloves garlic
3 tablespoons extra virgin olive oil
salt
pepper
Half glass dry white wine

Tools

Pan large non-stick with lid

Steps for Chicken with Peppers

To make chicken with peppers, wash and dry the peppers, then remove the cap to remove the stalk, cut them in half lengthwise, remove the internal seeds and white filaments with a sharp knife.
Cut each pepper half into strips about ½ inch thick.
Put a drizzle of oil in a large pan, add two peeled garlic cloves.
Let it heat over low flame, add the chicken thighs and always over low flame, let them brown on both sides by turning them with kitchen tongs.
Let them brown evenly for 10/12 minutes.
Once the chicken thighs are well browned, add the white wine and let it evaporate, remove the garlic.
Add the peppers and tomato pulp, stir to mix, and let it season for a few minutes.
Add half a glass of hot water.
Salt, pepper.
Cover with the lid and finish cooking, shaking the pan occasionally. It will take about 30 minutes.
After the time has passed, remove the lid, slightly increase the heat, and cook for another 5 minutes to thicken the sauce a bit and let everything season.
Finish with basil leaves and olives.
Finally, adjust the salt and serve your chicken thighs with peppers piping hot!
Enjoy your meal.