Chicken in pepper sauce is one of those recipes that proves you do not need many ingredients to make a spectacular stew. A good aromatic base, beautifully browned chicken and just enough time for everything to cook slowly are all you need to create a sauce packed with flavour.
There is one detail in this recipe that makes all the difference: the stock is not the star of the dish. Only a small amount is added because, as it cooks, the chicken releases its own juices. These combine with the tomato, peppers and aromatic base to create a rich, intensely flavoured sauce that is far too good to leave on the plate.
We prepared this recipe using the Fissler Original-Profi Collection low casserole. Its wide cooking surface allows you to brown all the chicken pieces comfortably without crowding them. The stew can then cook evenly, allowing the sauce to reduce exactly as it should.
Ingredients
- 4 chicken drumsticks
- 4 chicken thighs
- 1 large onion, finely chopped
- 1 red pepper, cut into strips
- 1/2 green pepper, cut into strips
- 200 g crushed tomatoes
- 1 teaspoon sweet paprika
- 1 bay leaf
- 4 tablespoons extra virgin olive oil
- 200 ml chicken stock
- Freshly ground black pepper
- Salt
Method
- Season the chicken with salt and pepper. Heat the olive oil in the Fissler Original-Profi Collection low paella-style casserole and brown the drumsticks and thighs on all sides until they develop a lovely colour. If necessary, cook them in batches so that the pieces brown properly. Remove the chicken and set aside.
- Add the chopped onion to the same casserole and gently fry it for about 5 minutes, stirring occasionally.
- Add the red and green peppers and cook for 3–4 minutes, allowing them to start softening without losing all their texture.
- Remove the casserole from the heat for a few seconds, add the sweet paprika and stir quickly to combine it with the aromatic base without allowing it to burn.
- Add the crushed tomatoes and cook for 10–15 minutes, until reduced and the sauce becomes more concentrated.
- Return the chicken to the casserole with the bay leaf and add a small splash of chicken stock, taking care not to add too much. The sauce will finish cooking with the juices released by the chicken.
- Cook over a medium-low heat for 30 minutes. Turn the chicken pieces over and continue cooking for a further 15 minutes.
- Leave the stew to rest for about 10 minutes before serving, allowing the flavours to settle and the sauce to become even richer and fuller-bodied.
