Delicious one pot Mediterranean Chicken with roasted red pepper sauce. An easy dinner recipe, perfect on a busy workday. Ready in an hour (or less). Kid-friendly and super simple to make. Your taste buds will thank you.
If you have some roasted red peppers on hand (or if you do not – make some real quick in the oven). Mediterranean style dinner that speaks simplicity – with an extra delicious roasted red pepper sauce that even the kids might like.
Another easy dinner: Greek Orzo Casserole with Young Beef (Youvetsi) that’s worth trying.
Ingredients and Substitutions
- Chicken – any type of chicken cuts work here
- Roasted red peppers -frozen peppers or fresh can be used here
- Onions
- Water – of broth
- Butter – or lard
- Spices: fresh parsley (or celery leaves), bay leaves, sea salt and pepper
- Thickening: tomato paste and flour
How to cook Chicken with red pepper sauce?
1st: In a cooking pan with lid roast chicken on all sides for a few minutes. Then, transfer to a plate on the side.
2nd: Slowly add in all vegetables and sauté on low heat. Then add in all the rest and let simmer with the lid on. Sprinkle with spices, thicken the sauce add in the seasoning and serve when fully cooked.
How to roast red peppers?
Roasting red peppers? Easy peasy. Grab a few big, meaty ones, give them a good wash, and line them up on a baking tray. Slide the lot into a piping-hot oven (200 °C / 400 °F or higher) and let the heat do its magic.
You’ll know they’re ready when the skins are charred and the peppers look nicely softened. Got thinner peppers? Just slice them into strips or chunky pieces first. A quick brush with a neutral oil helps keep them from catching too much heat.
Mediterranean chicken with red pepper sauce
Ingredients
- 500 g chicken, drumsticks or leg quarters
- 6 medium roasted red peppers, peeled
- 2 medium onions, chopped
- 2 cups water
- 6 tbsp. butter
- 1 tbsp. fresh parsley, minced
- 1 tbsp. summer savory spice, dried
- 2 medium bay leaves
- 2 tbsp. tomato paste
- sea salt to taste
- black pepper to taste
- 1 tbsp. flour, heaping
Instructions
- First, in a large sauce pan brown chicken in butter on all sides for a few minutes – medium heat.
- Then, transfer chicken to a bowl on the side. In the same pan add chopped onions and sauté until translucent.
- Next, add in the sliced roasted peppers and sauté further. If needed, add a few tbsp. of water to avoid burning onions and peppers.
- Add in water, tomato paste, bay leaves, salt and pepper. Bring to a boil and add in the previously browned chicken.
- Let simmer with a lid on. A few minutes before removing from stove top – combine flour and some water in a small cup.
- Pour the floured water into the pot – there should be no lumps from the flour. Also, add in fresh parsley. Let simmer for another 5 minutes. Then, remove from stove top and serve.
Notes
Nutrition
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An easy dinner to make tonight, I hope it works with frozen roasted peppers that I’ve got lingering in the fridge.