Chicken with bell peppers or pollo coi peperoni is a Roman dish, typically from the Castelli region. It is succulent and the smell while it’s cooking will make you salivate. It’s also very easy to prepare which is a bonus.
Prep time 10 min Cook time 50-60 min
INGREDIENTS FOR 4-5
- 1,2 kg (2.5 lbs) chicken cut into pieces
- 3-4 big red bell peppers
- 400g can of crushed tomatoes or fresh ripe ones
- 2 garlic cloves
- 1/2 glass of white wine
- extra vergin olive oil
- basil
- salt, pepper
1. Wash the peppers, remove the seeds and pith inside, cut in strips and dry.
2. Heat the oil in a large pan with garlic, add the washed and dried pieces of chicken and fry for a few minutes on all sides. Add some salt.
3. Add the wine and let simmer for a few minutes.
4. Add the peppers and tomatoes with some salt and pepper.
5. Cook at medium heat for 40 minutes with a lid on.
6. Add the basil and let the sauce reduce for 10 minutes without the lid.
tip: I sometimes use red and yellow peppers even though the original recipe calls for red peppers.
BUON APPETITO!