Pepperonata with potatoes and chicken recipe

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serves: 4
Prep: 10 min
Cooking: 35 min
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  • A traditional Italian stew of onions and fresh peppers, which goes wonderfully with fresh chicken.


    • Ingredients
    • 450g (1lb) British new potatoes
    • 2 tbsp extra virgin oil
    • 1 large onion, chopped
    • 2 chicken breast fillets (approx 300g/10oz), diced
    • 2 red and 2 yellow peppers, seeded and thickly sliced
    • 2 cloves of garlic, finely chopped
    • 2 x 400g cans chopped tomatoes
    • 75g (3oz) black olives
    • 1 tsp dried mixed Italian herbs
    • Small handful basil leaves


    • Cut the potatoes into halves or quarters, so they are roughly 2.5cm/1″ pieces, put into a pan of boiling water and cook for 5 minutes, drain

    • Meanwhile, heat a large sauté pan with lid and add the oil. Add the onion and chicken and fry for 3-4 minutes to soften. Add the potatoes, peppers and garlic and stir together for 2 minutes. Pour in the tomatoes, add the olives and dried herbs then bring to simmer

    • Cover the pan and cook for 30 minutes or until the potatoes are tender

    • Shred the basil then adds to the dish, seasoning with salt and pepper if needed

    Top tip for making Pepperonata with potatoes and chicken

    This dish would make a delicious light meal served with crusty bread.Omit the chicken and serve as an accompaniment to grilled chicken or lamb chopsFor extra flavour add some dried chilli flakes according to taste

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