This straightforward rooster dish, hailing from Rome, is a simple strategy to whip up a really scrumptious meal. The cooking technique is kind of much like pollo alla cacciatora, however the mild and candy taste makes for a definite style.
Pollo ai Peperoni | Roman Rooster & Peppers Recipe
Watch the Pasta Grammar video the place we make this recipe right here:
Serves 2-4.
For this recipe, you will have:
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3-4 tbsp. further virgin olive oil
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1 clove of garlic, minced
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1/4 massive onion, diced
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1 tbsp. tomato paste
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2-4 rooster thighs, pores and skin on
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1/4 cup white wine
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14 oz. (400g) canned entire peeled tomatoes
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3 bell peppers, cored and sliced
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Salt
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Recent black pepper
In a big skillet, convey the olive oil, garlic, onion and tomato paste as much as medium warmth. Sauté till the onions are tender and barely clear, then add the rooster thighs, pores and skin aspect down. Cook dinner till the rooster pores and skin is flippantly browned, then flip and cook dinner the opposite aspect till there isn’t a extra pink, uncooked meat exhibiting.
Add the white wine and convey to a simmer. Turning the rooster often, cook dinner till the wine has thickened, about 4-5 minutes. Subsequent, add the entire peeled tomatoes and gently crush them with a fork within the pan. Lastly, add the sliced bell peppers and 1/2 cup of water.
Season the dish generously with salt and pepper and convey the sauce to a mild simmer. Cowl the pan and cook dinner for 1 hour, flipping the rooster every so often. Take away the lid after an hour, and proceed to cook dinner till the sauce has thickened to your liking—about half-hour. Because the rooster nears completion, style the sauce once more and add salt if mandatory.
Serve sizzling, topped with further sauce from the pan. Buon appetito!
