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Categories:
sweet red peppers tomato paste chicken paprika salt olive oil onion garlic pancetta hot pepper tomatoes fresh parsley
Viewed: 33 - Published at: a year agoIngredients
- 3 sweet red peppers
- 1 tablespoon tomato paste
- 1 whole chicken (about 3 lb)
- 1 tablespoon smoked paprika or 1 tablespoon paprika
- 12 teaspoon salt
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 3 ounces pancetta or 3 ounces cured ham, cubed
- 14 teaspoon hot pepper flakes
- 2 cups tomatoes, chopped
- 3 tablespoons fresh parsley, minced
Method
- Broil red peppers, turning occasionally, until softened and charred, 10-15 minutes.
- Let cool.
- Peel seed and core.
- In food processor, puree 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; saute 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.
