Skipping around a little bit, before cooking a first course from Abruzzo, I made a main course. Though Abruzzo does make a large amount of seafood dishes along its coast, the majority of the region is mountainous and relies on things like lamb and chicken in its recipes.
This dish, Chicken with Roasted Peppers, is fairly simple to make. The only difficult part may be roasting the peppers, but even that is fairly easy after the first time that you do it. The key is to remember that the peppers are supposed to be scorched to the point that the skin is blackened. This is what will allow you to remove the skin easily. Once you have mastered this step, roasting peppers is something that you can do with many recipes. Personally, I like to just roast some red peppers, let them soak in oil that is infused with garlic and rosemary, and eat them piled on some toasted bread. So, while you can buy roasted red peppers at the store, I definitely recommend making an attempt at roasting your own peppers.
Chicken with Roasted Peppers
Adapted from Rustico: Regional Italian Country Cookingby Micol Negrin, 2002
3 chicken breasts
1/4 cup extra virgin olive oil
1 medium yellow onion, chopped
2 garlic cloves, minced
2 Roma tomatoes, diced
1/4 teaspoon red pepper flakes
1 bay leaf
1/4 teaspoon salt
1/8 teaspoon pepper
1 red bell pepper
1 yellow bell pepper
1 teaspoon basil
- Cut the chicken breasts in half so that you have 6 thinner slices of chicken.
- In a large skillet, heat the olive oil over medium heat. Add the chicken and cook until golden brown, then repeat on the other side. This should take about 5 minutes per side.
- Add in the onions and garlic to the chicken. Let cook about 5 minutes.
- Add the tomatoes, red pepper flakes, salt, and pepper. Turn the heat down to medium-low, and cover. Let cook for 30 minutes.
- While the chicken is cooking, roast the red and yellow peppers. Either roast on a grill or place under the broiler of your oven on a baking sheet. Rotate the peppers until they are charred on all sides. This will take about 15 minutes. Then, place the peppers in a paper bag. Close the bag and then place that bag in a plastic bag and allow the peppers to sit for about 10 minutes. This lets the peppers sweat and will make it easier to remove the skin. Remove the peppers from the bags to a cutting board. Remove the seeds and the ribs and use a knife to scrape off the skin. Cut the peppers into strips.
- Add the peppers to the chicken. Continue to cook for another 15 minutes.
- Remove the bay leaf and sprinkle in the basil. Serve hot.
Ryan's rating of Chicken with Roasted Peppers - 5.