Description
Chicken with Italian green bell peppers, or “pollo coi peperoni”, is a flavorful and delicious combination of chicken and bell pepper made in a single skillet. My favourite weeknight dinner recipe is the colorful bell peppers simmered in tomatoes reunited with tender cooked chicken.
I have used green and red bell peppers because of their beautiful colors and taste. It also goes well with whole chicken, but I prefer the taste of skinless and boneless chicken thighs. I usually serve delicious recipes alongside plain rice. It is undoubtedly so yum!
Ingredients
Scale
- 2-pound chicken thighs, boneless and skinless
- 1 green pepper, sliced into thin strips
- 1 red bell pepper, sliced into long strips
- 1/3 can plum tomatoes
- 3 garlic cloves, sliced
- Salt and pepper, to taste
- 2 tablespoons balsamic vinegar
- 3 tablespoons of olive oil for frying
- Handful of fresh basil, optional
Instructions
- Prepare the Ingredients: Remove the core and white membrane of the bell pepper. Cut the bell peppers into ¼ inch (width) thin long strips. Cut the chicken and remove the extra fat and skin. Slice the garlic cloves and crush the plum-canned tomatoes. You are ready for further steps. You can prepare the veggies while your chicken is cooking to save time.
- Season and Cook Chicken: Coat the chicken (boneless, skinless thighs) with a pinch of salt and black pepper on both sides. Sear the chicken in a skillet with two tablespoons of olive oil for 4-5 minutes on each side, and the meat thermometer reaches 160 degrees.
- Prepare the Bell Peppers: Turn the heat off for 5 minutes after preparing the chicken because it will remain hot and burn the garlic. In the same skillet, Sauté the garlic and sliced bell peppers in a tablespoon of olive oil on low heat. Add grain of salt and black pepper to the bell peppers and balsamic vinegar. Let the vinegar evaporate before adding the crushed and canned plum tomatoes. Add the plum tomato paste. Bring it to a simmer and then turn the heat to medium-low.
- Combine the Chicken and Bell Peppers: Return the chicken to the skillet, partially cover the skillet with aluminum foil, and cook on medium-low heat for 30 minutes until tender. Use a fork to check if the chicken is cooked perfectly.
- Bake: Uncover the skillet and bake it in an oven dish for 15 minutes at 365 degrees Fahrenheit. The chicken top will get brown, tender and tastier. Optionally top with some fresh basil and serve with rice, salad or bread.
Notes
- Cook the chicken until it is light brown outside. Don’t overcook it, as it will be cooked with bell pepper. Check the chicken’s temperature with an instant thermometer. If it’s 160 degrees, it’s great.
- Cut the bell pepper into any shape. For a vibrant color, use a different-colored bell pepper (especially yellow or orange). Use hot peppers, cubanelle Chile peppers, or paprika for a smoky flavor.
- If you like your chicken juicier, skip the baking and cook it for an additional 5-10 minutes, covered, until it is cooked and achieves the desired consistency.
- Serve it with cooked basmati rice, salad, or bread. Top the dish with your favorite toppings, especially parsley or olives.
- Prep Time: 5 minutes
- Cook Time: 55 minutes
- Category: Dinner
- Cuisine: Italian