Chicken in Roasted Red Pepper Sauce Recipe

Name: Chicken in Roasted Red Pepper Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 sweet red peppers; 1 tablespoon tomato paste; 1 whole chicken (about 3 lb); 1 tablespoon smoked paprika or 1 tablespoon paprika; ½ teaspoon salt; 2 tablespoons olive oil; 1 onion, chopped; 2 garlic cloves, minced; 3 ounces pancetta or 3 ounces cured ham, cubed; ¼ teaspoon hot pepper flakes; 2 cups tomatoes, chopped; 3 tablespoons fresh parsley, minced

Servings: persons

3 sweet red peppers
1 tablespoon tomato paste
1 whole chicken (about 3 lb)
1 tablespoon smoked paprika or 1 tablespoon paprika
½ teaspoon salt
2 tablespoons olive oil
1 onion, chopped
2 garlic cloves, minced
3 ounces pancetta or 3 ounces cured ham, cubed
¼ teaspoon hot pepper flakes
2 cups tomatoes, chopped
3 tablespoons fresh parsley, minced

1
Broil red peppers, turning occasionally, until softened and charred, 10-15 minutes.
2
Let cool.
3
Peel seed and core.
4
In food processor, puree peppers with tomato paste until smooth.
5
Meanwhile, cut chicken into 8 pieces, cutting breasts in half.
6
Toss with paprika and salt.
7
In Dutch oven, heat 1 tablespoons of the oil over medium-high heat; brown chicken, in batches, 8 minutes.
8
Transfer to a plate.
9
Drain fat from pan and wipe out.
10
Add remaining oil to pan; saute oinion and garlic until softened, about 5 minutes.
11
Add pancetta and hot pepper flakes; cook stirring for 2 minutes.
12
Return chicken to pan.
13
Add tomatoes and bring to boil; stir in red pepper mixture.
14
Cover and simmer over medium-low heat until thickened and juices run clear when chichen is pierced, about 20 minutes.
15
Stir in parsley.

287

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 sweet red peppers, 1 tablespoon tomato paste, 1 whole chicken (about 3 lb), 1 tablespoon smoked paprika or 1 tablespoon paprika, and more.

Yes, Chicken in Roasted Red Pepper Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken in Roasted Red Pepper Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions