Chicken with Rice and Peppers is a delicious first course typical of Italian cuisine. This dish is characterized by succulent pieces of chicken, colorful peppers and aromatic rice. The combination of flavors and textures makes this dish irresistible for every palate. Perfect to enjoy during autumn, this dish represents the perfect harmony of fresh and tasty ingredients.
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Clean the chicken, detach the thighs, wings and breast and set them aside
Cut the carcass into pieces and use it to prepare a broth together with the bunch of herbs and the bird's offal
Moisten the chicken pieces with the lemon juice, sprinkle them with salt, pepper and paprika and let them rest for about half an hour so they absorb the flavors
Meanwhile, cut the peppers in half, remove the seeds and the inner white membranes, wash them, dry them, then cut the flesh into strips
Cut the tomatoes and cooked ham into cubes
Sauté the bacon over medium heat in a baking dish with half of the olive oil, then add the onion, garlic, peppers and ham and brown briefly, then lower the heat to minimum and let everything cook for 8-10 minutes
Brown the chicken pieces evenly in a pan with the remaining oil, then place them in the baking dish and cover them with the rice
Pan
Cutting Board
Knife
Store the chicken with rice and peppers in the refrigerator for up to 2 days.
Italia
| Energy (kcal) | 209.89 |
| Carbohydrates (g) | 1.75 |
| of which Sugars (g) | 0.91 |
| Fat (g) | 14.36 |
| of which Saturates (g) | 4.81 |
| Protein (g) | 18.33 |
| Fiber (g) | 0.1 |
| Sale (g) | 0.55 |
