Pollo con i Peperoni (Chicken with Peppers)

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

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

 

Pollo alla Cacciatora (Hunter’s Chicken Stew)

In past centuries, peasants used the vegetables cultivated in their fields and the animals raised on their farms to prepare their meals.  Pollo alla cacciatora is one of these peasant recipes and seems to have originated in Tuscany.  Typically for Sunday dinner, chicken, a readily-available animal, was used to prepare a fine and festive feast.  The addition of fresh vegetables such as garlic, carrots, onion, celery, rosemary, tomatoes – as well as a good dose of wine – enhanced the flavor of the meat.  The name pollo alla cacciatora makes reference to the ingredients like garlic and rosemary, used by hunters (cacciatori) when cooking game.  Today we enjoy this delectable dish throughout the peninsula as a second course or else as main course accompanied by either mashed potatoes or polenta (for the polenta recipe, see Brasato con polenta).  I like this recipe because it is so versatile, and there are many adaptations of the classic recipe (please refer to the notes below for some suggestions).  I personally love to add the delicate flavor of Taggiasche olives to my Pollo alla cacciatora; with their fruity-sweet bouquet and delicate mellow taste, they blend very well with the vegetables and the wine.  These small dark-green olives are typically from Liguria (Western Riviera) and were originally planted and cultivated by the monks on their land overlooking the sea.  Travelling in different countries I have realized that this delicious Italian dish is also well-known and appreciated abroad (no doubt why!!!) and is commonly called Chicken Cacciatore!!!

POLLO ALLA CACCIATORA (HUNTER’S CHICKEN STEW)
Preparation time: 1 ½ hours                                   Servings: 4

INGREDIENTS
1 kg (about 2¼ pounds) chicken, cut into pieces
4 tablespoons olive oil (Extra Virgin)
1 sprig fresh rosemary
2 garlic cloves, finely chopped
2 carrots, finely sliced
1 medium onion, finely sliced
2 celery stalks, finely sliced
270 ml (1 cup) dry white wine
450 g (1 pound) canned tomatoes (S. Marzano)
200 g (1 cup) pitted Taggiasche olives in Extra Virgin olive oil
130 ml (½ cup) chicken stock (optional)
Salt and freshly ground black pepper

DIRECTIONS
1. Clean, wash and dry the chicken
2. After heating the oil olive in a large non-stick skillet, fry the chicken on medium-high heat for about 10-15 minutes until the chicken pieces are golden brown on both sides
3. Add the rosemary and the vegetables.  Season with salt and freshly ground pepper.  Cook for 4-5 minutes.  Add the white wine and cook for additional 5 minutes
4. Add the tomatoes and the olives.  Cover and cook for about 20 minutes.  Remove the lid and cook for additional 20 minutes until chicken is tender, stirring occasionally.  If the liquid evaporates add some chicken stock
5. Add a little salt and/or pepper to taste if desired.  Remove the rosemary sprig and serve immediately.

Note: Here are some other ingredients you can use when preparing Pollo alla cacciatora:
1. Wine.  You can substitute white wine with red wine.  Although I prefer to cook chicken in white wine, some people use red wine because it adds a stronger taste to the meat. 
2. Olives.  You can substitute Taggiasche olives with either the pitted black or green olives that you like the most
3. Peperoncino. Cook the chicken with love, passion and add some fresh or dried peperoncino to spice it up a bit!
4. Mushrooms. You can add 200 g (about ½ pound) champignon mushrooms.  Finely slice the mushrooms and add them before the vegetables.  You can also use dried mushrooms instead of champignons.  Dried porcini mushrooms (about a handful) give a special and woodsy taste to this dish, too.  Before using dried mushrooms, soak them in hot – but not boiling – water for about twenty minutes; some (a few tablespoons) of the filtered water can also be used for cooking, to enhance the flavors of your recipe.  If you add mushrooms you have to use white wine and avoid olives. -Paola