I love bell peppers. All three colors are similar in flavour yet something unique about each of them. The green is the most pungent, the yellow is mellow sweet, and the red is fantastically robust. Three of them in one pot, melted together into thick savoury sauce is like a daydreaming fantasy.
Simmering bell peppers cooked in tomato puree, I don’t even bother using canned tomato. I want everything fresh so my kitchen smells like a summer garden. Instead of minced chicken I dunked in the whole legs and thighs which later turned into succulent masses ready to fall off the bones.
Spaghetti with Chicken in Bell Pepper Sauce
Ingredients: (2 servings)
50 gm uncooked spaghetti
2 large whole chicken legs and thighs
1 large green bell peppers- diced
1 large yellow bell peppers-diced
1 red bell peppers-diced
4 large tomato- deseeded and pureed
4 cloves garlic
2 onions- finely chopped
2 bay leaves
2 tsp chopped fresh oregano
1 tsp salt or to taste
2 tbsp Worcestershire sauce
1 cup chicken stock
1/4 cup grated parmesan
1 tbsp olive oil
- Cook spaghetti until al dente and keep aside.
- Sauté onion in olive oil until soft, add garlic and fry until aromatic.
- Add all bell peppers and fry until they become soft.
- Add tomato puree, bay leaves, oregano, salt and Worcestershire sauce. Simmer for 10 minutes.
- Add chicken, gently stir and cover to cook for 30 minutes or until the chicken become very tender and the sauce melt together.
- Add parmesan and give it a quick stir. Serve hot with spaghetti.
And it melts, melts and melts…