Chicken Peperonata

Peperonata is a rustic southern Italian dish of stewed sweet peppers, tomatoes, lots of garlic, and other savory ingredients. In this recipe, adapted from Ashley Rodriguez’s “Rooted Kitchen,” the mixture is a simmering sauce for boneless, skinless chicken thighs. But it would be just as delicious paired with shrimp, fish, white beans, or tofu for a low-carb, gluten-free meal. Serves 4-6.


  1. 4 boneless, skinless chicken thighs
  2. Kosher salt
  3. 1 recipe Peperonata (recipe follows)
  4. 2 tablespoons coarsely chopped Italian parsley, basil, or mint
  5. Polenta, pasta, rice, or crusty bread for serving (optional)


  1. Season both sides of the chicken thighs with about 1 teaspoon of salt.
  2. Scrape the Peperonata into a large skillet and submerge the chicken in the mixture. Bring to a simmer over medium-high heat, then reduce the heat to low and simmer for 20 minutes, flipping the chicken halfway through.
  3. With tongs, remove the chicken to a cutting board, let cool slightly, then slice the chicken into ½-inch-thick strips. Return the strips to the pan and simmer for 10 minutes longer to fully heat through.
  4. Taste and adjust seasonings, if needed. Serve warm, over pasta or grain of choice if desired, garnished with chopped herbs.

Charred Peperonata

  1. 2 pounds sweet peppers, cored, seeded, and sliced lengthwise into ½-inch-wide strips (use multi-colored peppers or all red — all green can be too bitter)
  2. 8 ounces cherry tomatoes
  3. 1 medium yellow onion, halved and sliced
  4. 10 garlic cloves, sliced
  5. ½ cup extra-virgin olive oil
  6. ¼ cup red wine vinegar
  7. 2 teaspoons honey
  8. 2 teaspoons kosher salt (plus more, to taste)
  9. ½ teaspoon smoked paprika
  10. ¼ teaspoon red pepper flakes
  11. ½ cup fresh basil leaves


  1. Preheat the oven to 400 degrees. In a large bowl, combine the peppers, cherry tomatoes, onions, garlic, chile flakes, oil, vinegar, honey, 2 teaspoons salt, paprika, and red pepper flakes. Stir well to combine. Spread in a 9-by-13-inch pan.
  2. Roast for 30 minutes; stir and roast 30 minutes longer. Stir in the basil and continue to roast another 30 minutes or longer, until the peppers are meltingly tender, charred in some places, and almost saucy — about 1 ½ hours total.
  3. Allow the mixture to cool, the pack in a jar or other airtight container with a lid. The Peperonata will keep in the fridge for up to 2 weeks or in the freezer for up to a year.

—  Susan Puckett is an Atlanta-based food writer and cookbook author.