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Pule me Domate dhe Piper
Chicken with Tomatoes and Peppers
A hearty and flavorful one-pot chicken dish simmered in a rich sauce of tomatoes, bell peppers, and onions, seasoned with traditional Albanian herbs.
ð§ ææ
- 800 g Chicken pieces(thighs or drumsticks, bone-in, skin-on)
- 3 tbsp Olive oil
- 2 medium Onions(sliced)
- 2 large Bell peppers(mixed colors, sliced)
- 3 cloves Garlic(minced)
- 400 g Crushed tomatoes
- 200 ml Chicken broth
- 1 tsp Dried oregano
- 0.5 tsp Dried thyme
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Fresh parsley(chopped, for garnish)
ðšâð³ äœãæ¹
- 1
Pat the chicken pieces dry with paper towels and season them generously with salt and pepper.
- 2
Heat olive oil in a large pot or Dutch oven over medium-high heat. Sear the chicken pieces on all sides until golden brown. Remove the chicken from the pot and set aside.
- 3
Add the sliced onions and bell peppers to the same pot. Sauté for about 5-7 minutes until softened.
- 4
Add the minced garlic and cook for another minute until fragrant.
- 5
Stir in the crushed tomatoes, chicken broth, oregano, and thyme. Bring the mixture to a simmer.
- 6
Return the seared chicken pieces to the pot, nestling them into the sauce. Ensure they are mostly submerged.
- 7
Cover the pot, reduce the heat to low, and let it simmer for 35-40 minutes, or until the chicken is cooked through and tender.
- 8
Taste and adjust seasoning if necessary. Garnish with fresh chopped parsley before serving.
ð¡ ããã®ã³ã
- âUsing bone-in, skin-on chicken pieces adds more flavor and moisture to the dish.
- âDon't skip searing the chicken; it builds a crucial layer of flavor.
- âServe with crusty bread to soak up the delicious sauce.
âš ã¢ã¬ã³ãžã¢ã€ãã¢
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- Add a pinch of red pepper flakes for a touch of heat.
- Include other vegetables like zucchini or carrots.
- A splash of white wine can be added after sautéing the vegetables for extra depth.