The chicken and peppers in sauce is a dish I love and don’t make very often, but everyone really likes it… adults and children alike!
This recipe is typical of Lazio, and even though I am from Abruzzo, we cook it at home as if it were a dish from our region… my mother has always cooked it and I also propose it to my family.
The sauce that forms during cooking is excellent, and unfortunately, by adding the use of bread to soak in the sauce, it becomes a bit of a heavy dish!!!
But when I prepare this dish at home, it’s really a party for everyone.
It’s not exactly a super quick dish to make, but if done calmly and respecting the cooking times, the result will be exceptional.
The chicken remains very tender, then absorbs the flavors of the sauce, peppers, and various spices, it’s really a delicious dish.
If you make any of my recipes, send me the photos, and I will post them on my page with your name.
Try to make this chicken dish following my recipe and see the success!
Approx. 600 Kcal per person
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 3 people
- Cooking methods: Slow cooking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2.2 lbs chicken pieces (preferably chicken thighs)
- to taste dried oregano
- 4 tbsps extra virgin olive oil
- 3 cloves garlic
- 1 large red bell pepper
- to taste salt
- to taste pepper
- 14 oz canned peeled tomatoes
Preparation of Chicken and Peppers in Sauce
We can decide whether to cut the chicken into pieces keeping the bone, or to remove the bone and then cut it into more or less large pieces and whether to keep the skin.
In this case, I left the bone and also the skin, but most times I remove them… anyway, prepare the chicken and set it aside.
In a pot or in a high-sided non-stick pan, put the extra virgin olive oil, the crushed or whole garlic cloves, the washed, cleaned and cut into pieces bell peppers and a little salt, let cook for about 10 minutes, stirring occasionally.
Then add the chicken and mix well, cooking for another 10 minutes or so, adjusting with pepper and oregano.
At this point, add the tomatoes passed through a food mill, mix well, cover with the lid and let cook for at least 30 minutes on medium-low heat, stirring occasionally.
