You can use jarred roasted peppers if you want to make this dish faster.
- Portion size 6 servings
- Credits : Canadian Living Magazine: September 2010
MethodBroil 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.
Nutritional facts Per each of 6 servings without skin : about
- Sodium 368 mg
- Protein 25 g
- Calories 255.0
- Total fat 13 g
- Potassium 587 mg
- Cholesterol 88 mg
- Saturated fat 5 g
- Total carbohydrate 10 g
- Iron 15.0
- Folate 12.0
- Calcium 3.0
- Vitamin A 36.0
- Vitamin C 183.0