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

 

Peperoni Grigliati (Grilled Peppers)

An appetizing and tasty antipasto to serve with toasted bread or a side dish with meat.

When peppers are grilled, they taste completely different from raw ones and, in my opinion, are more appetizing and certainly more easily tolerated, since the indigestible substances that are contained in the peel are removed. This is an easy recipe and quick to prepare; you can prepare it a day in advance and then store it in the refrigerator. The dressing is made with parsley, anchovies and chilli peppers. All these ingredients enhance the smoky flavor of the peppers and make this dish a delicious antipasto (appetizer) that you can serve with fresh bread or baguette croutons.

Peppers are originally from South America, but nowadays they are used all over the world in many delicious recipes. They contain a lot of water (90%) and are, therefore, indicated in low-calorie diets. They also contain high amounts of vitamin C and beta-carotene and are, consequently, very healthy .

There are several ways to grill peppers; I suggest this one which is, in my opinion, the most simple and effective method.

PEPERONI GRIGLIATI (GRILLED PEPPERS)
Preparation time: 40 min. Cooking time: 25 min. Servings: 4

INGREDIENTS
4 bell peppers of different colors
6 anchovy fillets in olive oil, finely chopped
2 garlic cloves , finely chopped
2 teaspoons of parsley, chopped
1 small red pepper, seeded and finely chopped
4 tablespoons olive oil (extra virgin)

DIRECTIONS
Preheat oven to 250 °C (475 °F)
1. Wash and dry whole peppers. Place on a baking sheet covered with parchment paper. Bake for 25 min. turning when the side in contact with the heat is charred. The cooking time may vary depending on the size. As soon all the skin is charred, remove from the oven
2. While the peppers are still hot, place each one in a plastic food bag (to facilitate removal of the skin) and wait for 15 minutes. After this time remove from the bag. The skin will come off very easily. Remove stalk using a sharp knife. Cut peppers in half and lengthwise into strips, removing seeds and white filaments. Cut peppers into strips
3.In a small bowl, combine the anchovies , garlic , parsley and chili pepper with oil. Put the peppers on a serving dish and sprinkle with the seasoning mixture. Allow to marinate at room temperature for at least an hour. Serve at room temperature .

Note: At the time of purchase make sure that the peppers are well attached to the stem; they should also be shiny, compact and with the skin taut. They keep fresh in the refrigerator for 5-6 days, or in oil and vinegar (refrigerated) for several weeks. Paola