This is my personal spin on a classic pepperonata. I add the chicken for a heartier stew but feel free to swap out the meat as a vegetarian option. Quick prep and cook time make it perfect for weeknights.
Yields 4 servings
Ingredients:
- Roma tomato, 4 pcs, julienne
- Onion, 1 medium size, julienne
- Assorted field peppers, 4 pcs, julienne
- Garlic, 4-5 cloves, purée
- Skinless, boneless chicken breast, 1lb, thinly sliced
- Olive oil, ½ cup
- White wine, ¼ cup
- Red chili flakes, 1 tbsp
- Parsley, ½ bunch, chopped
- Salt and pepper to taste
What you’ll need:
- Knife and cutting board
- Sauté pan
- Wooden or s/s spoon
- Tongs
- Rice cooker
What to do:
Clean all vegetables. Julienne the tomatoes, onion, pepper. Purée the garlic and chop the parsley.
Clean and slice chicken. Heat 1-2 tablespoons of oil in the sauté pan and brown chicken until no pink. Remove from heat and set aside.
Add in the tomato and onion. Sweat for 5 minutes then deglaze the pan with the white wine. Add in garlic, chili flakes and remainder of oil. Once boiling, add bell pepper and chicken, then lower to a simmer. Cover pot and let cook for 20 minutes.
Adjust seasoning of stew and serve over brown rice (or a grain of your choice) with fresh, chopped parsley.