Pepperonata with chicken
WHAT YOU WILL NEED
From ingredients
6 products
Vegetables
SIMPLE PROCESS
Step by step recipe
The secret to this dish is browning the chicken well to seal in the juices – it stays tender inside. Don't overcook the peppers – they should keep a slight crunch. Use canned tomatoes in their juice for a deep, sweet tomato flavor. Simmer gently for 20–25 minutes to meld the flavors, allowing the sauce to thicken without breaking down the chicken.
Prep the Chicken
Rinse chicken breast (500 g / 1 lb), pat dry with paper towels, and cut into 2cm (¾-inch) cubes. Season with salt (1 g / ¼ tsp) and black pepper (1 g / ¼ tsp), and toss well.
Brown the Chicken
Heat 2 tbsp vegetable oil in a skillet over medium heat. Sear the chicken pieces for 5–7 minutes until golden brown. Transfer to a bowl and set aside.
Prep the Vegetables
Slice the onion (100 g / ½ cup) into half-rings, mince the garlic (10–15 g / 2 cloves), and cut the bell peppers (350 g / about 3 medium peppers) into strips, removing seeds.
Sauté Onions and Peppers
In the same skillet, cook onion and garlic for 4–5 minutes until translucent. Add the peppers and cook for another 5 minutes, stirring occasionally.
Make the Tomato Sauce
Blend canned tomatoes in their juice (400 g / 14 oz) with 2 tbsp tomato paste until smooth – you should have about 2 cups of puree.
Simmer
Return the chicken to the skillet with the vegetables. Pour in the tomato puree, bring to a boil, then reduce heat and simmer covered for 20–25 minutes. Stir occasionally.
Serve
Garnish with fresh herbs (parsley or basil) and serve hot over rice, pasta, or with crusty bread.
CHEF'S TIP
Cut Chicken into Uniform Pieces
Aim for 2cm (¾-inch) cubes – this ensures even cooking and helps the meat stay moist and juicy.
Use Meaty Bell Peppers
Choose large, thick-walled bell peppers – they add more flavor and texture. Red or yellow peppers are sweeter and pair beautifully with tomatoes.
Don't Overcook Onions and Garlic
Sauté onions until translucent, and add garlic at the end – just until fragrant, never browned or burnt.
Let the Sauce Reduce
Allow the sauce to simmer for 20–25 minutes uncovered or with a lid slightly ajar – it should thicken and intensify in flavor. Stir occasionally to prevent sticking.
SUBSTITUTIONS
Add your taste
- Replace Canned Tomatoes with Fresh This recipe already uses canned tomatoes – a great choice. In season, use 500 g (1 lb) fresh tomatoes, blanched and peeled.
- Swap Chicken for Turkey Turkey breast (500 g / 1 lb) is a perfect substitute – cook time remains the same, and the flavor is slightly milder.
- Add Zucchini or Eggplant For extra bulk, add diced zucchini or eggplant along with the peppers – they soak up the sauce and make the dish more substantial.
- Vegetarian Version Omit the chicken, add chickpeas or cubed tofu (300 g / 10 oz), and increase the vegetables – a hearty meat-free pepperonata.
HOW TO STORE
How to Store Chicken Pepperonata
Cool completely, then transfer to an airtight container. Refrigerate for up to 3–4 days. When reheating, add a splash of water or broth if the sauce has thickened. Freeze in portions for up to 2 months – thaw overnight in the fridge and reheat on the stovetop.
GOOD TO KNOW