Pollo Con Cipolla (Onion) And Red Roasted Peppers
A flavorful Mediterranean chicken dish featuring roasted red peppers, sweet onions, and aromatic rosemary, perfect for a comforting family dinner or entertaining guests.
Ingredients
Instructions
- In a large frypan, heat the olive oil, add sliced onion, crushed garlic, and roasted red pepper, and gently fry for 10 minutes.
- Add the chicken pieces, salt, and pepper, and fry until browned on both sides.
- Mix the tomato paste with a little water and stir into the pan; add white wine and cook on low, covered, for about 10 minutes.
- Chop one sprig of rosemary and sprinkle over the chicken.
- Cook for a few more minutes until the chicken is tender, adding a little chicken stock to moisten if needed.
- Transfer to a serving dish and garnish with rosemary.
Tips & Substitutions
For a richer flavor, try marinating the chicken in the white wine and rosemary for a few hours before cooking. If you don't have roasted red peppers, you can roast your own by charring fresh peppers until the skins blister. Ensure the chicken is cooked through but not overdone; it should reach an internal temperature of 165°F.
Serving Suggestions
Serve Pollo Con Cipolla with a side of steamed rice or crusty bread to soak up the delicious sauce. A fresh green salad or roasted vegetables can complement the dish well. For a complete meal, consider pairing it with Bella Pasta, which can make for a satisfying Mediterranean dinner.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the chicken in a skillet over low heat, adding a splash of chicken stock to keep it moist. You can also microwave it in short intervals, ensuring it doesn't dry out.
Nutrition & Diet Analysis (per serving)
Each serving of Pollo Con Cipolla (Onion) And Red Roasted Peppers contains roughly 353 calories, with 6g protein, 18g carbohydrates, and 29g fat. It is an excellent source of vitamin C (87% of the Daily Value), dietary fiber (31% of the Daily Value), and iron (24% of the Daily Value), and a good source of vitamin A and potassium. Note that it is relatively high in sodium, at 1936mg per serving (84% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use skin-on chicken for this recipe?
Yes, skin-on chicken can add extra flavor and moisture. Just be sure to adjust cooking times as skin-on pieces may take a bit longer to cook fully.
What can I substitute for chicken stock if I don't have any?
If you don’t have chicken stock, vegetable broth or even water can work in a pinch. However, using broth will enhance the overall flavor of the dish.
Is this recipe suitable for meal prep?
Absolutely! This dish holds up well in the refrigerator, making it perfect for meal prep. Just reheat and serve with your favorite sides for a quick and easy meal during the week.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).