Chicken Pizzaeola recipe
information
Chicken Pizzaeola is a spicy Italian dish made with chicken breast, peppers and Italian tomatoes and herbs.
ingredients
4 boneless chicken breasts
1 onion
2 cloves garlic
1 green pepper
1 red chilli pepper or a couple of shakes of chilli sauce
14-oz (400 g) tin chopped Italian tomatoes with herbs
1/2 teaspoon sugar
1/2 teaspoon lemon juice
1 teaspoon oregano
2 tablespoons olive oil
Alpine salt and pepper
1 onion
2 cloves garlic
1 green pepper
1 red chilli pepper or a couple of shakes of chilli sauce
14-oz (400 g) tin chopped Italian tomatoes with herbs
1/2 teaspoon sugar
1/2 teaspoon lemon juice
1 teaspoon oregano
2 tablespoons olive oil
Alpine salt and pepper
method
1. Finely chop the garlic, onion, green pepper and chilli pepper (if you are using it).
2. Heat a frying pan large enough to hold all the chicken pieces. It also needs a lid.
3. Heat the oil, then add the chopped garlic and the chicken, and cook skin side down for 5 minutes. Then turn it over and cook for another couple of minutes until brown all over.
4. Turn the heat down and add the finely chopped onion, green pepper, and chilli pepper or a little chilli sauce. Put on the lid and let it cook quietly for about 15 minutes.
5. It is important to let the chicken cook properly all the way through.
6. Add the chopped tomatoes, sugar, lemon juice and oregano. Stir all round to pick up the crusty bits on the bottom and spoon over the chicken.
7. Put the lid back on and leave over a very low heat for another 5 minutes to allow the sauce to mix and blend. Check it for seasoning, and it is ready to serve.
8. Serve with pasta, rice or saute potatoes.
2. Heat a frying pan large enough to hold all the chicken pieces. It also needs a lid.
3. Heat the oil, then add the chopped garlic and the chicken, and cook skin side down for 5 minutes. Then turn it over and cook for another couple of minutes until brown all over.
4. Turn the heat down and add the finely chopped onion, green pepper, and chilli pepper or a little chilli sauce. Put on the lid and let it cook quietly for about 15 minutes.
5. It is important to let the chicken cook properly all the way through.
6. Add the chopped tomatoes, sugar, lemon juice and oregano. Stir all round to pick up the crusty bits on the bottom and spoon over the chicken.
7. Put the lid back on and leave over a very low heat for another 5 minutes to allow the sauce to mix and blend. Check it for seasoning, and it is ready to serve.
8. Serve with pasta, rice or saute potatoes.
serving amount
serves 4
rate this recipe
10.0
out of 10
2 users have helped to rate this recipe.
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
