Chicken Pepperonata
4 servings
60 minutes
Pepperonata with chicken is a refined Italian dish that combines the tenderness of chicken fillet and the rich flavor of sweet peppers in an aromatic tomato sauce. Its roots trace back to the traditions of southern Italy, where vegetables and meat harmoniously blend in simple yet surprisingly delicious dishes. Tomatoes, garlic, and onions create a rich base that absorbs spices, enhancing the juiciness of the chicken. This dish can be served as a standalone treat or alongside pasta, rice, or crusty bread. It is perfect for cozy family dinners when you want to indulge in the warm aromas of Mediterranean cuisine.
1
Wash the chicken and cut it into small pieces (2x2 cm). Season with pepper and salt.
- Chicken breast fillet: 500 g
- Salt: to taste
- Ground black pepper: to taste
2
Add flour and mix well.
- Wheat flour: 1 tablespoon
3
Heat 2 tablespoons of vegetable oil in a pan and fry the fillet for 5-7 minutes. Set aside in a bowl.
- Chicken breast fillet: 500 g
4
Chop the garlic into small pieces or crush it with a press.
5
Cut the onion into half rings.
6
Cut the pepper into strips.
7
Peel the tomatoes, add 2 tablespoons of tomato paste, and prepare tomato puree using a blender.
- Tomatoes in their own juice: 400 g
- Tomato paste: 2 tablespoons
8
In the pan where the fillet was fried, sauté the onion and garlic for 4-5 minutes. Add the pepper and fry for another 5 minutes.
- Onion: 2 pieces
- Garlic: 4 cloves
- Bell pepper: 2 pieces
9
Add the delayed fillet.
- Chicken breast fillet: 500 g
10
Pour in the tomato puree, bring to a boil, and simmer for 20-25 minutes.
- Tomatoes in their own juice: 400 g
- Tomato paste: 2 tablespoons
11
When serving, we sprinkle with herbs if desired.
- Salt: to taste
