Chicken Peperonata
Main Dishes • Italian
Description
If you are using canned tomatoes, then no tomato paste is needed.
Ingredients
- Chicken fillet 20 oz
- Wheat Flour 1 tablespoon
- Onion 2 pieces
- Garlic 4 cloves
- Orange Bell Peppers 2 pieces
- Salt to taste
- Baking Tomatoes 15 oz
- Passata Tomato Sauce 2 tablespoons
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Wash the chicken and cut it into small pieces (2x2 cm). Season with salt and pepper.
Step 2
Add flour and mix well.
Step 3
In a skillet, heat 2 tablespoons of vegetable oil and sauté the fillet for 5–7 minutes. Set aside in a bowl.
Step 4
Chop the garlic into small pieces or crush it with a press.
Step 5
Slice the onion into half rings.
Step 6
Cut the bell pepper into strips.
Step 7
Peel the tomatoes, add 2 tablespoons of tomato paste, and blend to make a tomato puree.
Step 8
In the skillet where the fillet was cooked, sauté the onion and garlic for 4–5 minutes. Add the bell pepper and cook for another 5 minutes.
Step 9
Add the reserved fillet.
Step 10
Pour in the tomato puree, bring to a boil, and simmer for 20–25 minutes.
Step 11
When serving, optionally sprinkle with herbs.
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