Pollo Con Peperoni Recipe
Ingredients
| Green peppers | 1 | |
| Ripe firm tomatoes | 1 | |
| Chicken | 1 | |
| Salt | 1 To taste | |
| Ground black pepper | 1 | |
| Olive oil | 3 Tablespoon | |
| Onions | 1 Ounce, finely chopped | |
| Garlic | 1/2 Teaspoon, finely chopped | |
| Dried Rosemary - a pinch | ||
Directions
GETTING READY
1) Preheat the grill.
2) Sear the green peppers on the grill by placing them 3 inches from the heat. You can also do this over the gas flame.
3) The skin of the peppers must blister and blacken slightly.
4) Once seared, using a knife peek the loose skin of the peppers. Slice them into quarters and deseed them removing the white core. Slice the pepper quarters further into 1/4-inch strips.
5) Keep the pepper strips aside.
MAKING
6) In a large pot of rapidly boiling water, add in the tomatoes for 10 seconds to scald them.
7) Remove the tomatoes with a slotted spoon and immediately transfer them into cold water.
8) Cut the stem of the tomatoes and peel their skin. Next, slice the tomatoes into quarters. Remove their pulp and seeds leaving behind the shells.
9) Slice the tomato shells into 1/4X2 1/2-inch strips. Drain them over a kitchen towel.
10) Take the chicken pieces and sprinkle them with salt and pepper.
11) In a large heavy pan, heat oil. Add in the chicken pieces in batches. Cook them over a medium flame. First cook the skin side, and once browned flip them over.
12) When the chicken has turned brown all over, transfer onto a plate.
13) Remove excess oil from the pan. In the little oil left in the pan, add in the onions and garlic. Saute them till light golden over medium heat.
14) Cook the onions and garlic for 3 minutes, before adding in the rosemary and pepper strips. Saute for about a couple of minutes.
15) Add in the tomatoes next and cook over a medium flame for 1 minute.
16) Next, add the browned chicken pieces back into the pan. Stir well and place a few of the vegetables over and around the chicken.
17) Cover the pan tightly. Cook on simmer for about 30 minutes.
Keep basting the chicken and vegetables with the pan juices every 10 minutes.
SERVING
18) When the chicken is cooked through, transfer them onto a serving plate using a slotted spoon.
19) Arrange the vegetables on and around the chicken.
20) Let the pan juices boil for a minute. Once it becomes sauce-like thick, pour over the chicken and vegetables. Serve hot.
1) Preheat the grill.
2) Sear the green peppers on the grill by placing them 3 inches from the heat. You can also do this over the gas flame.
3) The skin of the peppers must blister and blacken slightly.
4) Once seared, using a knife peek the loose skin of the peppers. Slice them into quarters and deseed them removing the white core. Slice the pepper quarters further into 1/4-inch strips.
5) Keep the pepper strips aside.
MAKING
6) In a large pot of rapidly boiling water, add in the tomatoes for 10 seconds to scald them.
7) Remove the tomatoes with a slotted spoon and immediately transfer them into cold water.
8) Cut the stem of the tomatoes and peel their skin. Next, slice the tomatoes into quarters. Remove their pulp and seeds leaving behind the shells.
9) Slice the tomato shells into 1/4X2 1/2-inch strips. Drain them over a kitchen towel.
10) Take the chicken pieces and sprinkle them with salt and pepper.
11) In a large heavy pan, heat oil. Add in the chicken pieces in batches. Cook them over a medium flame. First cook the skin side, and once browned flip them over.
12) When the chicken has turned brown all over, transfer onto a plate.
13) Remove excess oil from the pan. In the little oil left in the pan, add in the onions and garlic. Saute them till light golden over medium heat.
14) Cook the onions and garlic for 3 minutes, before adding in the rosemary and pepper strips. Saute for about a couple of minutes.
15) Add in the tomatoes next and cook over a medium flame for 1 minute.
16) Next, add the browned chicken pieces back into the pan. Stir well and place a few of the vegetables over and around the chicken.
17) Cover the pan tightly. Cook on simmer for about 30 minutes.
Keep basting the chicken and vegetables with the pan juices every 10 minutes.
SERVING
18) When the chicken is cooked through, transfer them onto a serving plate using a slotted spoon.
19) Arrange the vegetables on and around the chicken.
20) Let the pan juices boil for a minute. Once it becomes sauce-like thick, pour over the chicken and vegetables. Serve hot.
Chef
