Chicken in Roasted Red Pepper Sauce

Submitted by Chef mariajane

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

 

• Ready In: 35mins
• Ingredients: 12
• 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

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.