Pollo con i Peperoni (Chicken with Peppers)

21 Apr

This recipe is simple, but it teases your palate with its rich flavor.
Chicken with peppers, better known as chicken of ” Sora Lella ,” is a tasty main course (watch this interesting video https://www.youtube.com/watch?v=YMRY2DFWBos). It takes its name from the renowned sister of the famous Italian actor Aldo Fabrizi (1905-1990). She used to prepare this recipe in her trattoria in Rome. It’s a tasty Roman dish that you can enjoy with mashed potatoes, polenta or basmati rice. The combination of peppers and the delicate chicken meat creates a truly inviting dish. The addition of chilli pepper gives a special bite to this recipe. The amount of chili is purely personal, if you want a really spicy dish you can add two chilli peppers. The chilli pepper adds flavor, and it is beneficial to your health (see also spaghetti alla puttanesca). You should not forget that it increases your metabolism and is therefore a good ally to help you lose weight!

Like many recipes, this one has a lot of variations. You can either add onions to the chicken or omit the tomatoes. The recipe that I am presenting is the one I like the most.

Peppers are very versatile vegetables, I enjoy them prepared in different ways. I would also suggest trying grilled peppers, a tasty appetizer or side dish .

POLLO CON I PEPERONI (CHICKEN WITH PEPPERS)
Preparation time: 1 ½ hours                                         Servings : 4

Pollo con i peperoni

INGREDIENTS
1.2-1.4 kg (about three pounds) chicken, cut into pieces
6 tablespoons of olive oil (extra virgin)
1 sprig of fresh rosemary
1 hot chili pepper
240 ml (1 cup) dry white wine
400 g (14 oz) canned tomatoes (San Marzano)
1 clove of garlic
4 average-sized peppers of different colors
1 teaspoon sugar
Salt and freshly ground black pepper

DIRECTIONS
1. Clean, wash and pat dry chicken
2. In a skillet, heat 3 tablespoons of olive oil, saute the chicken on medium heat for about 10-15 minutes until chicken is golden brown on both sides
3. Add rosemary and chilli pepper. Season with salt and freshly ground pepper. Add the white wine and cook for about 25-30 minutes with the lid. The meat should be tender
5. While the chicken is cooking, prepare peppers. Wash, cut in half, remove the seeds and white filaments. Cut into pieces of approx. cm 3 (1.5 inch) width. In a non-stick frying pan over medium-low heat, saute – but don’t burn! – a garlic clove in 3 tablespoons of oil. Add peppers, raise the heat to medium and cook for 5 minutes, stirring frequently. Add tomatoes, sugar and salt, and cook with the lid on for approx. 15 minutes until the peppers are soft
6. When chicken is done, add peppers to the chicken, stir and serve warm. – Paola

 

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