Chicken dinner is always a crowd-pleaser, and if you need a new dinner idea, this Chicken with Red Peppers and Tomatoes is a super flavorful and utterly delicious option. A combo of juicy chicken and roasted bell peppers smothered in a savory tomato sauce. You can serve this with a chunk of crusty bread to mop up all the juices or over steamed white rice. You can’t go wrong either way.
This classic Roman stew involves just a few ingredients: olive oil, pancetta, chicken, white wine, tomatoes, garlic, bell peppers, and rosemary. It requires a bit of time, as the peppers must be roasted separately in the oven, then peeled, and added to the stew at the end. But the end result always gets rave reviews. Enjoy!
To make the Chicken with Red Peppers and Tomatoes, you will need the following ingredients:
Preheat the oven to 390 °F.
Place 4 red bell peppers on a baking sheet and roast, turning once or twice, until soft and charred, about 45 minutes.
Meanwhile, in a large saute pan, heat 3 tablespoons olive oil and add the diced pancetta. Cook the pancetta, stirring occasionally, until golden, about 5 minutes.
Add the chicken, skin-side down, and sear until golden, then flip over and brown the other side. Season the chicken with salt and black pepper to taste.
Add in ½ cup dry white wine and let cook until almost evaporated.
Add 1 smashed clove garlic and 1 sprig rosemary and cook for 30 seconds.
Add in 20 ounces crushed canned tomatoes with their juices.
Cover the pan with a lid and cook over medium heat, stirring occasionally, for 10 minutes.
Half-cover the pan and cook for another 45 minutes or until the sauce is dense and the chicken is tender and starts to pull away from the bone. If the sauce is too thick but the chicken is not ready yet, add a splash of water and continue cooking. Taste and season if needed.
Once the bell peppers are roasted, remove from the oven and immediately transfer to the pot with a lid. Let the peppers steam for 10 minutes.
Peel off the skin and slice the peppers into thin strips.
Once the chicken is ready, add in the roasted bell peppers. Cover the pan with a lid and cook for 5 minutes more.
Remove the pan from the heat and then let it sit for at least 15 minutes for the flavors to meld before serving.
Serve at room temperature or reheat over low heat until warm.
I love chicken dinner, and this Chicken with Red Peppers and Tomatoes is one of my favorites for summer. It doesn’t require many ingredients yet yields utterly delicious end results. Made this recipe? Let us know what you think in the comments below!
I love this delicious recipe using healthy and common ingredients. Thanks for sharing!
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