Pollo e peperoni
My boyfriend (an Italian chef) gave me this recipe to share because it is DELICIOUS! A rich, savoury one-pot chicken stew with sweet peppers and onions.
Serves: 4
Cost per person: $3.40 NZD (approx)
Time: 1 hour
Ingredients
A splash of oil
4 large bone-in chicken thighs (or pieces from a whole chicken)
Salt and pepper
2 onions, peeled and sliced
2 capsicums, chopped into chunks
1 tbsp tomato paste
A handful of olives or capers (optional)
approx. 500ml water
Method
Heat oil in a large, deep pan over medium-high heat. Season the chicken and fry, skin side down, until golden. Set aside.
In the same pan, add the onions and capsicums. Season, cover, and cook for 5 minutes, stirring occasionally.
Stir in the tomato paste and olives or capers (if using).
Return the chicken to the pan and cover with water.
Simmer gently, covered, for 30-40 minutes, until the chicken is tender. If you prefer a thicker sauce, uncover and simmer on high for the last 5-10 minutes.
Serve with your choice of potatoes, rice, or crusty bread.
Tips
Bone-in for flavour: Using bone-in, skin-on chicken thighs adds incredible depth to the sauce.
Fond is flavour: The browned bits left in the pan after frying the chicken are packed with flavour, don't skip this step.
Vegetable swap: Use any peppers you like or add a chopped carrot for extra sweetness.
Make ahead: This dish tastes even better the next day. Reheat gently on the stovetop.
Serving suggestion: Perfect with creamy polenta, mashed potatoes, or simply with lots of bread for mopping up the sauce.
