Chicken Pepperonata

A community recipe by OCDcook273

Not tested or verified by Nigella.com

Introduction

I just made this one up based on what I had in the kitchen and the need to make something italian-inspired to go with CAL's flat breads to which I added a heaped tbsp of mixed herbs. I did not want to stop eating this one!

Ingredients

Serves: 2 hungry people!

Metric Cups

1 long fresh red chilli pepper (de-seeded and sliced)
6 spring onions (chopped) (or one large onion chopped)
3 large garlic (minced)
4 large button mushrooms (chopped)
1 medium courgette (cut into smallish chunks)
1 small red pepper (cut into thin strips)
1 small yellow pepper (cut into thin strips)
8 small chicken breasts
2 tablespoons garlic infused olive oil
1 teaspoon herbs (dried)
1 tablespoon tomato puree
1 can tomato
1 tablespoon red wine vinegar
1 splash of balsamic vinegar
½ teaspoon smoked sweet paprika
1 pinch of cracked black pepper
1 handful grated Parmesan (for topping)

1 long fresh red chile pepper (de-seeded and sliced)
6 scallions (chopped) (or one large onion chopped)
3 large garlic (minced)
4 large button mushrooms (chopped)
1 medium zucchini (cut into smallish chunks)
1 small red bell pepper (cut into thin strips)
1 small yellow bell pepper (cut into thin strips)
8 small chicken breasts
2 tablespoons garlic flavored oil
1 teaspoon herbs (dried)
1 tablespoon tomato puree
1 can tomato
1 tablespoon red wine vinegar
1 splash of balsamic vinegar
½ teaspoon smoked sweet paprika
1 pinch of cracked black pepper
1 handful grated Parmesan (for topping)

Method

Chicken Pepperonata is a community recipe submitted by OCDcook273 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Heat the oil on medium-low heat in a large frying pan Add the spring onion and chilli, when softened, add in the garlic

Add the mushrooms and courgettes and cook until all softened

Add in the sliced peppers, cook for a couple of minutes than add the chicken turning all the ingredients well in the pan

Add the tomato pure, tomatoes, herbs, paprika, balsamic and RWV and season with plenty of cracked black pepper

Mix well, put the lid or foil over the pan and cook on gentle heat until the chicken is cooked

Heat the oil on medium-low heat in a large frying pan Add the scallion and chilli, when softened, add in the garlic

Add the mushrooms and zucchini and cook until all softened

Add in the sliced peppers, cook for a couple of minutes than add the chicken turning all the ingredients well in the pan

Add the tomato pure, tomatoes, herbs, paprika, balsamic and RWV and season with plenty of cracked black pepper

Mix well, put the lid or foil over the pan and cook on gentle heat until the chicken is cooked

Additional Information

I made the flat-breads to go with this meal and once they were cooked, drowned them in garlic butter - 1tbsp butter, 1tbsp olive oil, 3 cloves of garlic gently, gently cooked until softened and fragrant, then stir in some rosemary and sea salt. Spread over your breads and put in the oven on low whilst the chicken cooks. Sensational as it stands but I concede an easier option for some would be a bowl of pasta - I'll leave that one up to you!