Roasted Pepper Stew
Cut the chicken breast into cubes, then sprinkle with salt and pepper, ensuring each piece is well seasoned. Cover the dish and let it chill for about 30 minutes to allow the flavors to penetrate the meat. Meanwhile, prepare the vegetables. Roasting the peppers is an essential step, as it will give them an intense flavor and a pleasant texture. Place the peppers on a grill or in a hot pan over high heat, and let them brown on all sides. Sprinkle with coarse salt and cover the pot with a lid to trap steam and help loosen the skins. After about 10-15 minutes, remove them from the heat and let them cool slightly. Once cooled, peel off the skins and seeds, then slice them into thin strips. Now, returning to the chicken, place the meat in a hot pan with a tablespoon of oil. Cook the chicken over medium heat, stirring occasionally, until it changes color and becomes slightly browned. Then, add the onion sliced into thin rings or half-moons and continue to cook the mixture until the onion becomes golden and soft, releasing its aromas. It’s time to add the diced tomatoes. Simmer the mixture until the tomatoes release their juice and turn into a delicious sauce that will enrich the dish. Meanwhile, add the strips of roasted peppers and the juice they released during roasting. This step will intensify the flavors and add sweetness to the sauce. Adjust the salt and pepper to taste, and if you like, add a bit of grated ginger for extra flavor. Let the dish simmer on low heat, stirring occasionally, until the sauce reduces slightly and becomes more concentrated. This simple yet flavorful recipe will bring a special taste to your table, perfect for a quick dinner or a hearty lunch. Serve the dish alongside a side of rice or fresh bread to enjoy every bite.
Ingredients
- chicken breast
- bell pepper
- red capia pepper
- red onion
- tomatoes
- 1 tablespoon oil
- salt
- pepper
- parsley
- grated ginger.
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