Italian Chicken (Peperonata)
I present to you a famous dish from Italy. It is characterized by a rich flavor: pieces of chicken are simmered in a thick, aromatic sauce. It is recommended to cook it during the fresh vegetable harvest season, when peppers and tomatoes are most expressive. As an alternative to chicken, pork can be used, increasing the stewing time accordingly.
- Total cooking time
- not set
- Number of servings
- 6
- Recipe difficulty
- 4 / 5
Ingredients
for 6 servings
- chicken fillet 500 g
- bell pepper 350 g
- sliced tomatoes 400 g
- onion 200 g
- garlic clove 3-4 clove
- flour 2 tbsp
- greens to taste
- salt
- pepper
- vegetable oil
Instructions
Step 1 of 20
Cut the fillet into pieces approximately 2×2 cm.
Step 2 of 20
Slice the onion into strips.
Step 3 of 20
Remove seeds from the pepper and cut it into strips.
Step 4 of 20
Finely chop the greens.
Step 5 of 20
Add flour to the fillet.
Step 6 of 20
Mix well.
Step 7 of 20
Heat a little vegetable oil in a roasting pan and add the fillet.
Step 8 of 20
Fry until golden brown, then remove.
Step 9 of 20
Add the onion and fry it.
Step 10 of 20
Add garlic pressed through a garlic press.
Step 11 of 20
Mix and fry.
Step 12 of 20
Add the pepper and mix.
Step 13 of 20
Fry.
Step 14 of 20
Return the fillet to the pan.
Step 15 of 20
Mix well.
Step 16 of 20
Add sliced tomatoes.
Step 17 of 20
Season with salt and pepper.
Step 18 of 20
Mix. Stew for 15 minutes.
Step 19 of 20
Add greens.
Step 20 of 20
Mix. Stew for 2–3 minutes.