Chicken in Roasted Red Pepper Sauce

By The Canadian Living Test Kitchen

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Chicken in Roasted Red Pepper SauceYou can use jarred roasted peppers if you want to make this dish faster.1 user reviews.

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Chicken in Roasted Red Pepper Sauce
Photography by Jim Norton

This recipe makes 6 servings

Nutritional Info
Per each of 6 servings without skin : about	-
cal	255255 cal
pro	25 g25g pro
total fat	13 g13g total fat
sat. fat	5 g5g sat. fat
carb	10 g10g carb
fibre	3 g3g fibre
chol	88 mg88mg chol
sodium	368 mg368mg sodium
potassium	587 mg587mg potassium
% RDI:	-
calcium	33 calcium
iron	1515 iron
vit A	3636 vit A
vit C	183183 vit C
folate	1212 folate

Preparation time: 15 minutes
Cook time : 35 minutes
Total time : PT50M

You can use jarred roasted peppers if you want to make this dish faster.

Ingredients

3 sweet red peppers 3 3sweet red peppersweet red peppers
1 tbsp tomato paste 1 1tbsp tbsptomato paste
1 whole chicken , (about 3 lb/1.5 kg)1 1whole chickenwhole chickens, (about 3 lb/1.5 kg)
1 tbsp smoked paprika 1 1tbsp tbspsmoked paprika or paprika
1/2 tsp salt 1/2 1/2tsp tspsalt
2 tbsp olive oil 2 2tbsp tbspolive oil
1 onion , chopped1 1oniononions, chopped
2 cloves garlic , minced2 2cloves garlic, minced
3 oz pancetta , cubed3 3oz ozpancetta or cured ham, cubed
1/4 tsp hot pepper flakes 1/4 1/4tsp tsphot pepper flakes
2 cups chopped tomatoes 2 2cups cupschopped tomatotomatoes
3 tbsp minced fresh parsley 3 3tbsp tbspminced fresh parsley

Preparation

Broil red peppers, turning occasionally, until softened and charred, 10 to 15 minutes. Let cool. Peel, seed and core. In food processor, purée peppers with tomato paste until smooth.

Meanwhile, cut chicken into 8 pieces, cutting breasts in half. Toss with paprika and salt. In Dutch oven, heat 1 tbsp (15 mL) of the oil over medium-high heat; brown chicken, in batches, 8 minutes. Transfer to plate. Drain fat from pan and wipe out.

Add remaining oil to pan; sauté onion and garlic until softened, about 5 minutes. Add pancetta and hot pepper flakes; cook, stirring, for 2 minutes. Return chicken to pan.

Add tomatoes and bring to boil; stir in red pepper mixture. Cover and simmer over medium-low heat until thickened and juices run clear when chicken is pierced, about 20 minutes. Stir in parsley.

Source : Canadian Living Magazine: September 2010