My favorite wine is Montepulciano d'Abruzzo. Inspired by this, I decided to explore the Abruzzo region of Italy a bit deeper and discovered that one of its iconic dishes is chicken.
- 1 chicken (1.5 kg)
- 1 small onion
- 500 g tomato
- sea salt
- a pinch of white pepper
- 2 sweet green peppers
- olive oil
Cut the chicken into pieces, and finely chop the onion. Blanch the tomatoes in boiling water, peel, and dice them.
In a large skillet, sauté the onion in olive oil. Add the chicken and fry until golden brown. Season with salt and white pepper, then add the tomatoes. Cover with a lid and simmer for about 30 minutes.
Roast the sweet green peppers in the oven or char them directly over a flame on the stovetop. Once the skin blackens, peel it off easily, then slice the peppers into strips. Add them to the chicken and simmer for an additional 15 minutes.
Cut the chicken into pieces, and finely chop the onion. Blanch the tomatoes in boiling water, peel, and dice them.
In a large skillet, sauté the onion in olive oil. Add the chicken and fry until golden brown. Season with salt and white pepper, then add the tomatoes. Cover with a lid and simmer for about 30 minutes.
Roast the sweet green peppers in the oven or char them directly over a flame on the stovetop. Once the skin blackens, peel it off easily, then slice the peppers into strips. Add them to the chicken and simmer for an additional 15 minutes.
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