Home » Chicken peperonata

Chicken peperonata

by Christina Julia

Chicken peperonata

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 8 skinless chicken thighs
  • 2 tablespoons wholemeal flour
  • 2 tablespoons olive oil
  • 1 small onion, thinly sliced
  • 1 garlic clove, crushed
  • 1 large red pepper, seeded and thinly sliced
  • 1 large green pepper, seeded and thinly sliced
  • 1 large yellow pepper, seeded and thinly sliced
  • 400g/14oz canned chopped tomatoes
  • 1 tablespoon chopped fresh
  • oregano, plus extra to garnish
  • salt and freshly ground black pepper


  • Toss the chicken in the flour, then shake off any excess.
  • Heat the oil in a wide frying pan, and sauté the chicken quickly until
    sealed and lightly browned, then remove from the pan.
  •  Add the onion to the pan and gently sauté until soft. Add the garlic,
    peppers, tomatoes and the 1 tablespoon chopped oregano, then bring
    to the boil, stirring.
  • Arrange the chicken over the vegetables, season well with salt and
    pepper, then cover the pan tightly and simmer for 20–25 minutes until
    the chicken is tender and the juices run clear. Check the seasoning,
    adjusting if necessary.
  • Garnish the chicken with the extra oregano, and serve hot.

You may also like

Leave a Comment

Adblock Detected

Please support us by disabling your AdBlocker extension from your browsers for our website.