Wednesday, December 2, 2009

Chef Chuck's Chicken with Peppers


Pollo con Peperoni


A hearty chicken dinner the whole family will love. The smells are making my mouth water from the roasted peppers to the chicken and onions simmering in the pot. The chicken comes out moist, tender and flavorful. I made this dish with couscous, you can use rice or orzo. A classic Roman dish usually served with rustic bread.


Chicken with Peppers
1 1/2 pounds organic chicken breasts
2 bell peppers, roasted and sliced
1 onion, sliced
3 garlic cloves, minced
1 celery stalk, thinly sliced
1 tablespoon butter

3 tablespoons olive oil
3 tablespoons flour
1 cup whole tomatoes,
cut in large slices

1 cup organic chicken broth
1 tablespoon fresh parsley, chopped

salt and pepper to taste
2 cups couscous


Roast peppers over open flame till charred, place in a brown bag for 15 minutes, then peel remove seeds and slice. Wash chicken, cut in large pieces, cover with wrap and pound. Salt and pepper the chicken and toss in a bowl with flour. Heat butter and olive oil in a large pot brown chicken pieces on both sides. Add garlic, peppers, onions and celery. Pour in tomatoes, chicken broth, parsley, salt and pepper. Cover and simmer for 20 minutes.

8 comments:

  1. Chicken- check; peppers- check; celery- check. I'm making this tonight. Thank you!

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  2. Hello Scintilla! Enjoy! Thank You:)

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  3. Looks delicious! Did you use boneless, skinless chicken breasts?

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  4. Hi Michele. Yes, boneless,skinless chicken breast cut into nice size chunks. Came out very tender. Michele, you must try this dish! Thank you and enjoy :)

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  5. Now, I like making easy yet so tasty dishes as this one, Chuck!

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  6. Hi Sophie! You and I like the same things!! Thank You :)

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