Chicken meat in Tomato and Pepper Sauce with boiled Potatoes

Helena Radulovic Toffolon
Dec 26, 2024
3 min read

Updated: Jun 18

##Delicious Chicken in Tomato and Pepper Sauce with Boiled Potatoes

Chicken in Tomato and Pepper Sauce with boiled Potatoes

A wonderful meal of chicken meat in a tomato and pepper sauce. Preparation is quick and simple. You can season it with spicy paprika if you like it hot, but it's not mandatory. This dish goes well with boiled potatoes, mashed potatoes, polenta, rice, gnocchi. Follow recipe.

Chicken-in-Tomato-and-Pepper-Sauce-with-boiled-Potatoes — **Chicken in Tomato and Pepper Sauce with boiled Potatoes**

Ingredients: simple, total time: 85 min. 4 serving

For Sauce:

1 kg chicken meat/ drumsticks, thigh
8-12 small potatoes/ boiled 25 min.
100 g smoked bacon/ diced
1 onion/ finely chopped
2 cloves of garlic/ minced
1 big carrot/ blended
2 red peppers/ blended
300 ml tomato paste
100 ml white wine
about 250 ml water/ divided

Spices:

2 tsp salt/divided — for potatoes and sauce
2 tsp dry spice Vegeta for chicken meat
1/2 tsp black pepper/ or to taste
1 tsp red-hot crushed pepper flakes/ optional
1 tsp basil/ or to taste
1 tsp oregano
1 Tbsp fresh parsley/ finely chopped

Preparation:

Gather all ingredients as outlined above.
Wash and peel the vegetables. For larger potatoes, cut them in half; smaller ones can remain whole.
Fill a small pot with water, add a teaspoon of salt, and boil for 25 minutes. Strain and set aside.
Chop the vegetables as previously described and set aside.
Rinse the meat and trim any excess fat and skin.
Arrange the chicken on a plate and season with salt, black pepper, and dry Vegetal spice.
Thoroughly rub the spices into the meat and set aside.
Fry the diced bacon until golden brown, then remove it from the pan and place it on a paper towel.
In the same fat, fry the chicken until golden brown on all sides, approximately 4-5 minutes per side, over moderate heat with a cover. Remove and set aside on a plate.
In the same cleaned pan (remove any frying residue but retain the fat), sauté the chopped onion until translucent.
Add blended carrot and simmer for 5 minutes, then add blended peppers, stirring occasionally for about 10 minutes.
Add wine and simmer for 10 minutes, stirring occasionally and keeping covered. Add 100 ml of water and continue to simmer for 10 minutes until softened.
Turn off the heat and transfer the mixture to a deep mixing bowl. Blend into a cream and return to the pan.
Cook on low heat for about 2 minutes, then add tomato paste and mix well. Incorporate minced garlic, herb spices, salt, and black pepper to taste. Immediately transfer the chicken and bacon back to the pan, adding 100 ml of water.
Simmer on low heat, covered, for about 25–30 minutes, stirring occasionally.
Finally, add the boiled potatoes and chopped fresh parsley.
Adjust seasoning as necessary.
Serve warm on a plate with boiled potatoes.
Alternatively, you can serve with mashed potatoes, gnocchi, polenta, or rice.