Chicken with bell peppers is an easy and tasty recipe, very popular in Rome.
I will use chicken thighs and drumsticks, but you can also use a whole chicken in pieces, or if you prefer just chicken breast fillets (and in this case the cooking time will be shorter). I prefer to use these cuts of meat because they are tasty and tender, and have the same cooking time.
- 8 pieces of chicken between thighs and drumsticks
- 3 / 4 red bell peppers, depending on the size, well washed and dried
- 2 garlic cloves
- 500 g tomato passata
- Half a glass of dry white wine
- Extra virgin olive oil
- Black ground pepper
- Two or three sprigs of fresh thyme (but you can also use other herbs of your liking, such as marjoram or oregano)
Cut the peppers into strips the way you find most comfortable, the important thing is that you remove all the seeds and white filaments inside that are difficult to digest.
Put a big and deep pan on medium heat, with 4/5 spoons of evo oil and garlic. Let the garlic brown then remove it.
Add the chicken pieces and let them brown well on all sides, the skin should be well cooked.
At this point add the wine and let the alcohol evaporate, it will take about three to four minutes.
Add the peppers and season with salt and ground black pepper, then add the tomato passata, some water and stir with a spatula.
Now cover with a lid and let it simmer on a low heat for about an hour, until the sauce is thicker and creamy. Turn off the heat, add the thyme leaves and serve with plenty of bread, because “scarpetta” is mandatory with this dish.