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Chicken with capsicum, pancetta & tomatoes


  • Heat a thin layer of oil in a heavy-bottomed pan and brown the chicken all over, covered. Then remove.
  • Add the pancetta, chillies, garlic, red onion and capsicums to the pan with a little fresh oil, if needed, and briefly saute until lightly coloured, continually stirring. Then add the tomatoes, 1½ cups stock and seasonings. Stir, bring to the boil and turn the heat down.
  • Return the chicken to the pan, in one layer, burying in the vegies, cover and simmer for about 15-20 mins until the chicken is cooked, turning 2-3 times and adding more stock if needed. 
  • Serve with a sprinkling of parsley on top.


  • olive oil
  • 1 chicken, portioned into 4
  • 4-6 slices pancetta, chopped
  • 2-3 small red chillies, sliced
  • 3 garlic cloves, crushed
  • 1 large red onion, cut into wedges
  • 1-2 yellow capsicums, cored, seeded & sliced
  • 1-2 red capsicums, cored, seeded & sliced
  • 2-3 x 400 gm cans diced tomatoes
  • 2-3 cups chicken stock
  • sea salt & freshly ground pepper
  • 2 tbsp chopped fresh parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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