Ingredients
- 800g chicken (legs, thighs or a chicken cut into pieces)
- 3 peppers (red, yellow or mixed)
- 1 onion
- 2 cloves of garlic
- 400g whole peeled tomatoes (or passata – pureed, strained tomatoes)
- extra virgin olive oil
- salt and pepper to taste
- fresh basil (optional)
Directions
Step 1
Wash and dry the chicken pieces.
Step 2
In a large pan, heat 3-4 tablespoons of oil and brown the chicken over high heat until golden brown on all sides. Remove the chicken and set aside.
Step 3
Thinly slice the onion and garlic. Wash the peppers, remove the seeds and internal filaments, then cut them into large strips.
Step 4
In the same pan as you used to brown the chicken, sauté the onion and garlic adding a little oil if necessary.
Step 5
Add the peppers and cook over medium heat for about 10 minutes, stirring.
Step 6
Return the chicken to the pan with the peppers.
Step 7
Add the whole peeled tomatoes, roughly chopped, or the passata.
Step 8
Season with salt and pepper. Cover and cook over low heat for 35–45 minutes, until the chicken is tender and the sauce has reduced.
