Chicken in Roasted Red Pepper Sauce |
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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 6 |
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So Very Good!! You can use jarred roasted peppers if you want to make this dish faster - Ingredients:
3 sweet red peppers |
1 tablespoon tomato paste |
1 whole chicken (about 3 lb) |
1 tablespoon smoked paprika or 1 tablespoon paprika |
1/2 teaspoon salt |
2 tablespoons olive oil |
1 onion, chopped |
2 garlic cloves, minced |
3 ounces pancetta or 3 ounces cured ham, cubed |
1/4 teaspoon hot pepper flakes |
2 cups tomatoes, chopped |
3 tablespoons fresh parsley, minced |
Directions:
1. Broil red peppers, turning occasionally, until softened and charred, 10-15 minutes. Let cool. Peel seed and core.
2. In food processor, purée peppers with tomato paste until smooth.
3. Meanwhile, cut chicken into 8 pieces, cutting breasts in half. Toss with paprika and salt. In Dutch oven, heat 1 tablespoons of the oil over medium-high heat; brown chicken, in batches, 8 minutes. Transfer to a plate. Drain fat from pan and wipe out.
4. Add remaining oil to pan; sauté oinion and garlic until softened, about 5 minutes. Add pancetta and hot pepper flakes; cook stirring for 2 minutes. Return chicken to pan.
5. Add tomatoes and bring to boil; stir in red pepper mixture. Cover and simmer over medium-low heat until thickened and juices run clear when chichen is pierced, about 20 minutes. Stir in parsley.
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