Chicken with peppers is a traditional dish of Calabrian cuisine. The combination of succulent chicken, meaty bell peppers and ripe tomatoes creates a delicious, rich flavor. The preparation is simple but requires some time to cook slowly in broth. This dish is ideal to enjoy in the colder seasons.
Clean the chicken, singe it, wash it and cut it into pieces.
Place a pan on the heat with the oil, add the chicken and brown it, turning it.
Then add the finely chopped onion and let it soften, then add the wine.
Lower the heat and allow half of the wine to evaporate.
After five or six minutes add the tomatoes previously blanched in boiling water, peeled and chopped; salt and pepper.
Wash the peppers, cut them in half, remove the ribs and seeds, and cut them into fairly thin strips.
Add the peppers to the chicken and continue cooking for about 40 minutes, stirring occasionally.
During cooking, if necessary, moisten the meat with a little hot broth.
Non-stick pan
Wooden spoon
Sharp knife
Store the chicken with peppers in the refrigerator for up to 2 days.
This recipe originates from the Calabria region in Italy.
Italia, Calabria
| Energy (kcal) | 164.52 |
| Carbohydrates (g) | 19.6 |
| of which Sugars (g) | 19.6 |
| Fat (g) | 2.68 |
| of which Saturates (g) | 0.8 |
| Protein (g) | 7.38 |
| Fiber (g) | 13.06 |
| Sale (g) | 0.03 |
