Chicken with peppers is a traditional dish from Calabrian cuisine. The combination of succulent chicken, fleshy peppers, and ripe tomatoes creates a delicious and rich flavor. The preparation is simple but requires some time to cook slowly in the broth. This dish is perfect to enjoy in the colder seasons.
Clean the chicken, flame it, wash it, and cut it into pieces
Put a saucepan on the fire with the oil, add the chicken, and brown it by turning it around
Then add the finely chopped onion and let it wilt, then deglaze with the wine
Lower the heat and let the wine evaporate by half
After five or six minutes, add the tomatoes previously scalded in boiling water, peeled, and chopped; salt and pepper
Wash the peppers, cut them in half, remove the filaments and seeds, and cut them into rather 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.
Italy, 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 |
