Chicken Peperonata
Italian cooking is delicious and not the least bit complicated! This is a wonderful dish you can serve as a main course — and with a little extra tomato, it turns into a lovely, unexpected soup.
Cooking method
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Step 1:
Start by rinsing the chicken breast under running water, then cut it into roughly 3/4-inch (2 cm) cubes. Season the pieces with salt and pepper, drop them into a bowl of flour, and toss to coat. Heat some vegetable oil in a skillet and fry the chicken for 5–7 minutes.
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Step 2:
Finely chop the garlic. Slice the onions into half-moons — they look prettier in the finished dish that way — and cut the bell peppers into thin strips. In the same oil you used for the chicken, sauté the garlic and onion for about 5 minutes.
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Step 3:
Add the bell peppers and cook for another 5 minutes.
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Step 4:
Peel the tomatoes and blend them into a purée. Stir the chicken and tomato purée into the vegetables and simmer everything together for about 25 minutes. Sprinkle with finely chopped herbs and — ta-da! — the dish is ready. Enjoy.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Tomatoes - 23 kcal/100g
- Sweet pepper - 27 kcal/100g
- Garlic - 143 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Salt - 0 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
- Pepper - 26 kcal/100g
- Chicken breast (fillet) - 113 kcal/100g
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