Chicken in Roasted Red Pepper Sauce
Ready In: 35 mins
Serves: 4-6
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
- Broil red peppers, turning occasionally, until softened and charred, 10-15 minutes. Let cool. Peel seed and core.
- In food processor, purée peppers with tomato paste until smooth.
- 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.
- 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.
- 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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