The chicken with peppers and potatoes is a recipe I made some time ago after coming back from vacation because in Italy I had bought friggitelli at the farmers’ market. If you’re from Naples: I’m talking about sweet green chili peppers. I already have several recipes with friggitelli but I wanted to try them paired with chicken and potatoes. If you can’t find them you can use green peppers; I recommend them because they’re less ripe and therefore a bit bitter, just like friggitelli.
I decided to cook everything in a pan since this is a mainly summer dish and the oven isn’t used when it’s hot. And we really loved it: the chicken turns out very tender, the potatoes are crispy on the outside and soft inside, and the friggitelli give that slightly bitter taste that works very well, not to mention that this dish also contains lots of good fiber.
Perfect for a diet but also for the whole family: at my place it was gone right away. Let’s get started.
Some other chicken recipes can be found here:
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 15 Minutes
- Cooking time: 40 Minutes
- Portions: 3Servings
- Cooking methods: Stovetop
- Cuisine: Healthy
- Seasonality: Spring, Summer and Autumn
Ingredients
- 1.1 lb chicken breast (well trimmed)
- 1 lb potatoes
- 1.3 lb friggitelli (also called "sweet green chili peppers"; alternatively use green bell peppers)
- 2 cloves garlic
- 1 tbsp extra virgin olive oil (3 teaspoons)
- 1 tbsp white wine
- 1/4 cup flour (you'll end up using less than a couple of tablespoons)
- to taste parsley
- to taste salt and pepper
- Points per serving = 10 WW points
Tools
- Pan
Steps
Wash the potatoes and parboil them whole for 5 minutes, let them cool a little then peel and slice them or cut into wedges. Season the potatoes with 1 teaspoon of oil, mixing with your hands so they are well coated.
Brown the potatoes in a nonstick pan with a little salt, turning them often until they are golden.
Meanwhile, in another nonstick pan sauté the friggitelli or the peppers cut into strips with another teaspoon of oil, a little salt and one or two peeled garlic cloves. If necessary add a very small amount of water. When the friggitelli are cooked and slightly charred turn off the heat and keep them warm.
Alternatively you can cook the friggitelli in the air fryer as I did in this recipe: Tomato Friggitelli in the Air Fryer.
Now in a bowl mix flour, salt, pepper and finely chopped parsley. Cut the chicken into strips and put it in the flour.
Shake the bowl to coat the chicken with flour and then use your hands to mix 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, season with a little salt and cook over high heat stirring often so they brown evenly.
Splash with the white wine and let it evaporate. When the chicken is fully cooked add the potatoes and friggitelli and mix well. Remove all the garlic.
Here is our chicken with peppers and potatoes in the pan: it looks great, doesn’t it? Just divide onto plates and serve for a flavorful and light one-dish meal that has everything: carbohydrates, proteins, fiber and fats and lots of taste.
Chicken prepared this way becomes very tender because being floured it doesn’t release water and therefore doesn’t dry out; on the contrary, it is soft and juicy.
The combination of chicken and friggitelli or green peppers is perfect and the potatoes stay soft inside and crispy outside, a delight. Forget the diet: the portion is also quite generous!
Did you like this recipe? Let me know in the comments below.
Enjoy your meal!
by Giovanna Buono
Storage
This recipe is best prepared to serve, especially for the potatoes. But if you have leftovers you can store them in the fridge for 3 days and then reheat in the microwave before serving.
