Peperonata is Italian for stewed bell peppers which makes a great complement to poultry or even seafood dishes. There are probably tons of ways to stew peppers (with white wine, canned tomatoes, etc) but I like mine light and healthy with just fresh chicken stock and sufficient salt and pepper to taste. In this way, we could taste the natural sweetness of the peppers which is almost fruity-flavoured. I also made a simple fried brown rice with egg to go with the dish or you can just serve with steamed plain rice. Enjoy this Chicken with Peperonata Recipe! 🙂
Chicken with Peperonata Recipe
Ingredients (serves 2)
250g chicken fillets
1 cup fresh chicken stock
1 yellow onion, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
2 cloves garlic, finely chopped
salt & freshly ground black pepper
1. Season the chicken fillets with salt and pepper. Heat a little oil in pan and pan-fry the chicken till meat is no longer pink. Remove and set aside.
2. In the same pan, saute the onions till tender. Add the garlic and peppers and briefly stir fry.
3. Pour in the chicken stock and return the chicken to the pan. Bring to a boil. Reduce heat and simmer for 10-12 minutes till the peppers are soft and chicken is cooked through. Season with salt and pepper to taste.
4. Serve the chicken with rice or any side of your choice.