Italian recipes
Chicken with roasted peppers and coriander
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60 min
Serves 4
Italian
Ingredients
- 4 large chicken breasts, boneless and skinless 4 large chicken breasts, boneless and skinless
- 1 1/2 tbsp olive oil 22 ml olive oil
- 1/4 tsp red chili flakes 1.2 ml red chili flakes
- 2 clove garlic (finely chopped) 2 clove garlic (finely chopped)
- 1 large onion, sliced 1 large onion, sliced
- 1 16 ounce can of tomatoes, chopped, with juice 1 16 ounce can of tomatoes, chopped, with juice
- 1 tsp ground coriander 4.9 ml ground coriander
- 4 tbsp flat leaf parsley (chopped) 59 ml flat leaf parsley (chopped)
- Salt and freshly ground black pepper Salt and freshly ground black pepper
- 1 cup dry white wine 240 ml dry white wine
- 2 roasted red bell peppers, sliced 2 roasted red bell peppers, sliced
- 1 roasted green bell pepper, sliced 1 roasted green bell pepper, sliced
- 1/3 cup slivered almonds 80 ml slivered almonds
Method
In a large skillet, over low to medium heat, heat the olive oil. Add the garlic and red pepper flakes and cook gently for about 1 minute. Do not burn the garlic since it will turn bitter.
Add the onions and cook until they are tender and translucent. Stir in the coriander, parsley, tomatoes and tomato juice, wine, salt and black pepper and cook for 2-3 minutes.
Add the chicken breasts to the skillet. Cover the skillet, leaving a crack for the steam to escape, raise the heat to medium and simmer for 30-40 minutes, or until the sauce is reduced by half and the chicken is tender.
Add the roasted peppers and almonds and heat through.
Serve with remaining sauce, a simple green salad and Italian bread.
Add the onions and cook until they are tender and translucent. Stir in the coriander, parsley, tomatoes and tomato juice, wine, salt and black pepper and cook for 2-3 minutes.
Add the chicken breasts to the skillet. Cover the skillet, leaving a crack for the steam to escape, raise the heat to medium and simmer for 30-40 minutes, or until the sauce is reduced by half and the chicken is tender.
Add the roasted peppers and almonds and heat through.
Serve with remaining sauce, a simple green salad and Italian bread.
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