Chicken in Roasted Red Pepper Sauce

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READY IN: 35mins
Recipe by Chef mariajane

So Very Good!! You can use jarred roasted peppers if you want to make this dish faster -

Ingredients Nutrition

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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