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Roman-style Pollo coi Peperoni (Chicken with Peppers and Tomatoes)-feature-in the pan with spoon-bread on the side

Roman-style Pollo coi Peperoni (Chicken with Peppers and Tomatoes)


  • Author: Nicoletta and Loreto
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: serves 4 people 1x

Description

Roman-style Pollo coi Peperoni (Chicken with Peppers and Tomatoes). Talk about tender, flavorful chicken that just falls off the bone. Paired with those lovely slow cooked peppers and tomatoes, makes this a dish you will always come back to. Get that bread, because there is some amazing sauce to scoop up!


Ingredients

Scale

Chicken:

  • 2 chicken thighs
  • 3 chicken legs

Veggies:

  • 2-3 long or bell peppers, red and orange or yellow 
  • 2 garlic cloves
  • 1 onion
  • a splash of white wine (about 1/4 cup)
  • 2 Tbsp evo oil
  • salt & pepper

Sauce:

  • 2 heirloom tomatoes
  • 1/2 can San Marzano tomatoes
  • basil

Instructions

Veggies:

  1. Wash and pat dry the peppers, cut in half and take the core and seeds out. Cut those halves in half again creating four pieces then julienne. Do this to all the peppers.
  2. Chop onion finely, and peel and press garlic.
  3. Dice up the heirloom tomatoes and set aside.

Chicken:

  1. Drizzle evo oil in the pan, add garlic. Place chicken in skin side down and sauté for 5 minutes or until golden in color. Turn and do the same to all sides, total 10 minutes.
  2. Time to pour in the white wine.
  3.  Place the julienned peppers and chopped onion on top of the chicken covering it. Put the lid on the pan and steam for about 5 minutes. Uncover and stir.

Sauce:

  1. Now that the chicken and peppers are steamed, time to build the sauce. Throw in diced heirloom tomatoes, and San Marzano tomatoes. Stir and break up the San Marzano tomatoes with a wooden spoon.
  2. Season with a good amount of salt and pepper, and also break up a good handful of fresh basil into the pan. Cover again and simmer on low heat for 15 minutes. Remember to taste for seasoning and add accordingly. Check the chicken for donness, it should read 165°F on a thermometer.

Plating and garnishing:

  1. Place the chicken and peppers in a nice serving dish. Scoop up all that good sauce and drizzle over the chicken. 
  2. Break up more fresh basil and sprinkle over the top. Ready to serve.
  3. Serve with a good rustic crusty Italian bread.

Notes

You can also use bell peppers, any color, whatever your heart desires.

If you want more chicken just add your favorite pieces and adjust your ingredients accordingly.

We use organic ingredients, however you can use what you have. Just remember good ingredients equals delicious food.

  • Category: Main, Meat
  • Method: stove top
  • Cuisine: Italian

Keywords: chicken, organic, long peppers, onions, garlic, heirloom tomatoes, San Marzano tomatoes, white wine, fresh basil,

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