Chicken in Roasted Red Pepper Sauce Recipe

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Ingredients:

Serving

Directions:

Broil red peppers, turning occasionally, until softened and charred, 10-15 minutes. Let cool. Peel seed and core.
In food processor, purée peppers with tomato paste until smooth.
Meanwhile, cut chicken into 8 pieces, cutting breasts in half. Toss with paprika and salt. In Dutch oven, heat 1 tablespoons of the oil over medium-high heat; brown chicken, in batches, 8 minutes. Transfer to a plate. Drain fat from pan and wipe out.
Add remaining oil to pan; sauté oinion and garlic until softened, about 5 minutes. Add pancetta and hot pepper flakes; cook stirring for 2 minutes. Return chicken to pan.
Add tomatoes and bring to boil; stir in red pepper mixture. Cover and simmer over medium-low heat until thickened and juices run clear when chichen is pierced, about 20 minutes. Stir in parsley.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	619.64 Kcal (2594 kJ)
Calories from fat	390.55 Kcal
		% Daily Value*
Total Fat	43.39g	67%
Cholesterol	215.42mg	72%
Sodium	603.2mg	25%
Potassium	834.32mg	18%
Total Carbs	9.39g	3%
Sugars	5.38g	22%
Dietary Fiber	2.76g	11%
Protein	45.14g	90%
Vitamin C	96.1mg	160%
Iron	2.7mg	15%
Calcium	62mg	6%

Amount Per 100 g
Calories	158.59 Kcal (664 kJ)
Calories from fat	99.96 Kcal
		% Daily Value*
Total Fat	11.11g	67%
Cholesterol	55.13mg	72%
Sodium	154.38mg	25%
Potassium	213.53mg	18%
Total Carbs	2.4g	3%
Sugars	1.38g	22%
Dietary Fiber	0.71g	11%
Protein	11.55g	90%
Vitamin C	24.6mg	160%
Iron	0.7mg	15%
Calcium	15.9mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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