Pollo e Peperonata con Polenta (Chicken with Braised Peppers and Soft Polenta)
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Ingredients
- 600 g boneless chicken thighs
- 2 red peppers, sliced
- 1 yellow pepper
- 1 onion, sliced
- 400 g chopped tomatoes
- 150 g fine polenta (cornmeal)
- 700 ml vegetable stock
- 30 g parmesan, grated
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 524 kcal
- Protein
- 36.6 g
- Carbohydrate
- 41.4 g
- of which sugars
- 11.3 g
- Fat
- 22.3 g
- of which saturates
- 6 g
- Fibre
- 5.3 g
- Salt
- 1.98 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large pan and brown the chicken thighs for 5-6 minutes, then lift out.
- 2
Add the peppers and onion to the pan and cook for 10 minutes until softened, then stir in the chopped tomatoes.
- 3
Return the chicken to the pan, cover and simmer for 20 minutes until cooked through with no pink remaining.
- 4
Meanwhile, bring the vegetable stock to the boil and whisk in the polenta, cooking for 5 minutes, stirring, until thick and smooth, then stir in the parmesan.
- 5
Spoon the polenta into bowls and top with the chicken and peperonata.
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