Chicken with peppers
Chicken with peppers is a simple second course rich in taste. What I propose is the classic "grandmother's recipe", which never disappoints and that will flood your kitchen with its unmistakable scent. I used the tastiest parts of the chicken (thigh and thigh). The chicken cut into pieces will first be browned in a pan. It will have to continue cooking slowly, together with the peppers, until it becomes tender and succulent. At the end of stewed cooking, it will be soft and rich in flavor, deliciously wrapped in a golden crust and soaked in the flavor of peppers. Let's prepare together this delicious dish that brings us back to the scents of the kitchen of the past. It will literally make you fall in love at the first taste as it happened with me!
Ingredients
4 chicken thighs1 yellow bell pepper1 red bell pepperolives to taste200 ml tomato puree2 garlic clovesextra virgin olive oil to tastesalt to tastebasil to taste
Steps
We begin the preparation of chicken with peppers. Tip: if you use chicken with skin (as I did) I recommend using a free-range chicken or raised without the use of GMOs. We wash the peppers under running water and dry them with a cloth. We remove the stem and cut them into slices, removing seeds and internal filaments. Then cut them into strips of about 1.5 cm. In a large saucepan we brown two cloves of garlic in gowns(ie with the peel and slightly crushed) with a drop of oil. We add the chicken cut into pieces. Tip: I used thighs. You can also add flaps. Let it cook over high heat for a few minutes, turning it on all sides. We will have to brown well especially the skin of the chicken. Season it with a pinch of salt. When all the outer parts of the chicken are well browned, add the peppers, the tomato puree and another pinch of salt. Let's mix it all well. Cover with the lid and cook over low heat for about 20 – 25 minutes, turning the chicken occasionally. After this time, remove the lid and add the olives. Continue cooking over low heat for at least another 20 minutes and until the excess liquids have dried. From time to time, we turn the chicken so that it has uniform cooking on all sides. A delicious sauce will have to be formed. At the end of cooking, remove the garlic and add a little chopped basil with your hands. At the end of cooking, the chicken will be soft, succulent and soaked in the delicious flavor of peppers. Do not forget the bread to dip in the sauce! This chicken with peppers will be love at the first taste.
Chicken with peppers is a simple second course rich in taste. What I propose is the classic "grandmother's recipe", which never disappoints and that will flood your kitchen with its unmistakable scent. I used the tastiest parts of the chicken (thigh and thigh). The chicken cut into pieces will first be browned in a pan. It will have to continue cooking slowly, together with the peppers, until it becomes tender and succulent. At the end of stewed cooking, it will be soft and rich in flavor, deliciously wrapped in a golden crust and soaked in the flavor of peppers. Let's prepare together this delicious dish that brings us back to the scents of the kitchen of the past. It will literally make you fall in love at the first taste as it happened with me!
Ingredients
4 chicken thighs
1 yellow bell pepper
1 red bell pepper
olives to taste
200 ml tomato puree
2 garlic cloves
extra virgin olive oil to taste
salt to taste
basil to taste
Steps
We begin the preparation of chicken with peppers. Tip: if you use chicken with skin (as I did) I recommend using a free-range chicken or raised without the use of GMOs. We wash the peppers under running water and dry them with a cloth. We remove the stem and cut them into slices, removing seeds and internal filaments. Then cut them into strips of about 1.5 cm. In a large saucepan we brown two cloves of garlic in gowns(ie with the peel and slightly crushed) with a drop of oil. We add the chicken cut into pieces. Tip: I used thighs. You can also add flaps. Let it cook over high heat for a few minutes, turning it on all sides. We will have to brown well especially the skin of the chicken. Season it with a pinch of salt. When all the outer parts of the chicken are well browned, add the peppers, the tomato puree and another pinch of salt. Let's mix it all well. Cover with the lid and cook over low heat for about 20 – 25 minutes, turning the chicken occasionally. After this time, remove the lid and add the olives. Continue cooking over low heat for at least another 20 minutes and until the excess liquids have dried. From time to time, we turn the chicken so that it has uniform cooking on all sides. A delicious sauce will have to be formed. At the end of cooking, remove the garlic and add a little chopped basil with your hands. At the end of cooking, the chicken will be soft, succulent and soaked in the delicious flavor of peppers. Do not forget the bread to dip in the sauce! This chicken with peppers will be love at the first taste.
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