logo
g Text Version
Beauty & Self
Books & Music
Career
Computers
Education
Family
Food & Wine
Health & Fitness
Hobbies & Crafts
Home & Garden
Money
News & Politics
Relationships
Religion & Spirituality
Sports
Travel & Culture
TV & Movies

dailyclick
Bored? Games!
Nutrition
Postcards
Take a Quiz
Rate My Photo

new
Painting
Heart Disease
Horror Literature
Dating
Hiking & Backpacking
SF/Fantasy Books
Healthy Foods


dailyclick
All times in EST

Clairvoyance: 08:00 PM

Full Schedule
g
g Italian Food Site

BellaOnline's Italian Food Editor

g

Pollo con Patate e Peperoni Recipe

Guest Author - Paula Laurita

A simple, but flavorful dish with chicken, potatoes, and bell peppers. Great for guests or simple comfort food.

Pollo con Patate e Peperoni
Chicken with Potatoes and Bell Peppers

Ingredients

  • 2 clove garlic, sliced thin
  • 8 chicken breasts (or assorted chicken pieces), with skin
  • 1 large green bell pepper, cut into 2-inch strips
  • 1 large red bell pepper, cut into 2-inch strips
  • 8 medium potatoes, quartered (leave skin on)
  • 1/2 cup extra virgin olive oil
  • 2 Tbs fresh parsley, chopped
  • salt and pepper to taste
  • dash of dried oregano
  • 1/4 tsp paprika

Directions

  1. Place the garlic slices under the skin of the chicken.
  2. Place chicken, green and red bell pepper, and potatoes in large shallow baking pan, making sure they have plenty of room. Pour oil on top and sprinkle seasonings over chicken and potatoes.
  3. Make a tent of aluminum foil over the pan.
  4. Place in the oven and cook at 250 degree to 300 degree Fahrenheit for 45 minutes, or until chicken and potatoes are tender.
  5. Remove the foil.
  6. Turn heat to 375 degrees and brown 15 minutes more.

Paula Laurita
Italian Food Host

Bella Italian Food Recommends

Calphalon Commercial Hard-Anodized 3-Quart All-Around Pan
The 3-qt. Braiser is deep enough to hold sizable roasts and cuts of meat and poultry for browning. Lid seals in juices as you continue to slow-cook or simmer, while dome shape adds a little extra room for food and for heat to circulate. Pan has two securely riveted Cool-V handles. Busy cooks will appreciate the way it evenly heats and effortlessly cleans once food is done.Backed by a lifetime warranty, Calphalon's Commercial Hard-Anodized Cookware is made to professional standards, offering the home chef unsurpassed cooking performance and lasting durability. Each piece in the Commercial Hard-Anodized line is made of a heavy-gauge aluminum to distribute heat evenly and eliminate hot spots as you cook. And because it's made entirely of metal, each pan can be used in the oven and under the broiler. Hard-anodizing seals the cooking surface, making it stick-resistant and non-reactive to food. Handles are designed to stay cool on the stovetop and are balanced with such precision that even full pans are easy to manage and carry.

Add to Google
Add to My Yahoo!

Add Pollo+con+Patate+e+Peperoni+Recipe to Twitter Add Pollo+con+Patate+e+Peperoni+Recipe to Facebook Add Pollo+con+Patate+e+Peperoni+Recipe to MySpace Add Pollo+con+Patate+e+Peperoni+Recipe to Del.icio.us Digg Pollo+con+Patate+e+Peperoni+Recipe Add Pollo+con+Patate+e+Peperoni+Recipe to Yahoo My Web Add Pollo+con+Patate+e+Peperoni+Recipe to Google Bookmarks Add Pollo+con+Patate+e+Peperoni+Recipe to Stumbleupon Add Pollo+con+Patate+e+Peperoni+Recipe to Reddit




Get Fresh! Italian Cooking
Chicken Breasts With Garlic Recipe
Petti di Pollo alla Bolognese - Chicken Breasts with Prosciutto and Cheese Recipe
RSS
Related Articles
Editor's Picks Articles
Top Ten Articles
Previous Features
Site Map


For FREE email updates, subscribe to the Italian Food Newsletter


Past Issues


print
Printer Friendly
bookmark
Bookmark
tell friend
Tell a Friend
forum
Forum
email
Email Editor


Content copyright © 2013 by Paula Laurita. All rights reserved.
This content was written by Paula Laurita. If you wish to use this content in any manner, you need written permission. Contact Cinzia Aversa for details.

g


g features
Soffioni - Easter Ricotta Tarts with Saffron

Basic Polenta Recipe

Bigné di San Giuseppe - St. Joseph's Day Pastries

Archives | Site Map

forum
Forum
email
Contact

Past Issues
memberscenter


vote
Poetry
Daily
Weekly
Monthly
Less than Monthly



BellaOnline on Facebook
g


| About BellaOnline | Privacy Policy | Advertising | Become an Editor |
Website copyright © 2013 Minerva WebWorks LLC. All rights reserved.


BellaOnline Editor