In Greek: κοτόπουλο με κόκκινες πιπεριές, pronounced koh-TOH-poo-loh meh KOH-kee-nes pee-peh-ree-YES
This stovetop dish is easy to make, and the combination of tastes is fabulous. Chicken is stewed with sweet red peppers (bell, or corno di toro), white wine, and olive oil. It’s an economical dish and looks beautiful on the table.
Cook Time: 1 hour, 30 minutes
Total Time: 1 hour, 30 minutes
- 4 1/2 pounds of cut-up chicken
- 3 large sweet red peppers, seeded, chopped
- 1 large onion, minced
- 1/ cup of olive oil
- 1/2 cup of white wine
- 1 1/2 teaspoons of salt
- 2 1/2 cups of water
In a stew pot, sauté the onion in olive oil over medium heat, until soft. Add chicken and brown lightly, stirring as needed to keep from sticking. When the chicken is lightly browned, add 1/2 cup of white wine and cook for 10 minutes. Add water and peppers, cover, reduce heat and simmer for 1 1/2 hours.
Yield: serves 4-5