Chicken with peppers is a traditional Italian dish that combines bold flavors and vibrant colors. The chicken, usually cut into pieces, is browned in a pan with garlic, parsley, and chili pepper, while the peppers, cut into strips, are added halfway through cooking. The result is a dish full of contrasts, ideal for any season.
The classic recipe includes chicken pieces, red and yellow peppers, onion, tomatoes, white wine, and spices like oregano and pepper.
Personally, I follow the recipe passed down from my mother, which always impresses my guests. I replace the onion with garlic and do not use oregano, only parsley and, if fresh, some basil leaves. Pepper and chili are always present, but not excessively, so as not to overpower the other flavors. As always, I recommend adapting the recipe to your tastes and the ingredients you have available. Never skip such a flavorful dish just because you lack an ingredient! Every recipe has variants; for example, some add capers and black olives to the chicken with peppers, making it even tastier.
I propose the recipe I’ve always prepared at home, but I’m curious to know your variations. Let’s not waste time, let’s get cooking!
For meat lovers, I also remind you of other delicious and succulent recipes.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 6
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 532.84 (Kcal)
- Carbohydrates 10.38 (g) of which sugars 4.59 (g)
- Proteins 49.62 (g)
- Fat 31.81 (g) of which saturated 9.59 (g)of which unsaturated 17.56 (g)
- Fibers 3.16 (g)
- Sodium 492.03 (mg)
Indicative values for a portion of 417 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
- 1 chicken (cut into pieces)
- 2 tablespoons extra virgin olive oil
- to taste salt
- to taste pepper
- 2 cloves garlic
- 1/2 cup white wine
- 3 peppers
- 14 oz tomato pulp (or ripe tomatoes)
- to taste coarse salt (for the tomatoes)
- 1 bunch parsley
- a few leaves basil (optional)
Tools
- 1 Scissors
- 1 Pan
Preparation
The first step is to completely debone the chicken and cut it into pieces. Transfer the chicken to a pan with oil, fine salt, and pepper, and brown it over high heat with the lid on. Turn it when one side is golden, to ensure all surfaces are well browned.
In the meantime, wash the peppers, remove the stem and seeds, then cut them into strips. Once the chicken is well browned, deglaze with white wine, add the garlic, either chopped or crushed, and let the wine evaporate.
Once the wine has evaporated, add the sliced peppers, tomato pulp, a bit of coarse salt, and chili to taste, then let everything cook with the lid tightly closed.
The chicken with peppers should cook until the peppers are soft and the sauce has thickened. Pay attention to the flame, which should be lively but controlled, especially when adding the sauce and peppers, to ensure they simmer without burning. Turn the chicken occasionally during cooking and always remember to cover with the lid.
When the sauce and peppers start to reduce, add the chopped parsley and, if you like, some basil leaves, then continue until the cooking is complete.
NOTES
Chicken with peppers is a tasty and colorful dish, ideal to serve hot to fully appreciate its savory and succulent seasoning. As mentioned earlier, you can enrich it with ingredients like capers and black olives if you want to intensify its savoriness. Served with good fresh bread or white rice, it becomes a truly delicious main course.
If you liked the recipe or have any questions, feel free to comment here or on social media Facebook, Pinterest, Instagram and X.
If you liked the recipe or have any questions, feel free to comment here or on social media Facebook, Pinterest, Instagram and X.
FAQ
Can we use fresh tomatoes instead of pulp?
Of course, the original recipe actually calls for ripe red tomatoes.
Of course, the original recipe actually calls for ripe red tomatoes.
