CHICKEN IN ROASTED RED PEPPER SAUCE

By Sube

Ingredients

• NOTE: You can use jarred raosted peppers if you want to make this dish faster.
• 3 sweet red peppers
• 1 tbsp tomato paste
• 1 whole chicken (about 3 lbs)
• 1 tbsp smoked paprika or paprika
• 1/2 tsp salt
• 2 tbsp olive oil
• 1 onion chopped
• 2 cloves garlic, minced
• 3 oz (90 g) pancetta or cured ham, cubed
• 1/4 tsp hot pepper flakes
• 2 cups chopped tomatoes
• 3 tbsp minced fresh parsley

Details

Servings 4
Preparation time 15mins
Cooking time 50mins

Preparation

Step 1

Broil red peppers, turning occasionally, until softened and charred, 10 to 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 tbsp of the oil over medium-high heat; brown chicken, in batches, 8 minutes. Transfer to plate. Drain fat from pan and wipe out.

Add remaining oil to pan; saute onion 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 chicken is pierced, about 20 minutes. Stir in parsley.