Italian chicken & peppers (peperonata)

Italian chicken & peppers (peperonata)

An easier version of the classic “peperonata”, and Italian dish very popular during the summer. very rich in fibers and proteins, this version is slightly easier that the traditional one as the peppers are partly roasted in the oven rather than stewed.  In this way the cooking will require less care, freeing time for other activities. Part of the roasted peppers can be put on a side, and conveniently frozen and  used later in the week for other meals.

Serves 2


For the “peperonata”

  • 4 mixed peppers
  • a tablespoon of capers
  • 4 garlic cloves
  • a generous pinch of oregano
  • a dash of marjoram (optional)
  • Extra-virgin olive oil
  • black pepper
  • sea salt

For the chicken

  • 1 packet of chicken fillets 300gr
  • 2 garlic cloves
  • a sprig of thyme
  • black pepper
  • Extra-virgin olive oil
  • Sea salt
  • 1/2 lemon

To serve with (optional)

  • a small quantity of red rice
  • or a small slice of sourdough bread


  • Prepare the peppers: wash them and cut them in pieces. Place them in a roasting tin, with a sprinkle of  olive oil, 2 garlic cloves, a sprinkle of oregano, black pepper and sea salt. Let them roast 20 min in a medium hot oven.
  • In the meantime prepare the chicken:place the fillets in small bowl with a sprinkle of olive oil, salt, pepper, garlic, thyme ad dash of lemon juice and let them marinade for 10 min. Then cook them in a non stick pan for ten min.
  • Take the pepper out of the oven, and transfer them in a large non stick pan (a wok is fine too) together with the chicken, add a sprinkle of olive oil, the remaining garlic, another dash of oregano and marjoram and the capers. Let the flavors blend, and cook at low heat for another 10 min. Enjoy!




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