Pollo alla Calabrese (Calabrian Chicken with Peppers and Chilli)
Bone in chicken thighs braised with sweet peppers, olives and a good kick of red chilli. One pan and no flour needed.
- Time1 hr 10
- LevelEasy
- Costabout £2.30 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Season the chicken all over with salt and pepper. Heat the oil in a large casserole over a medium-high heat and brown the thighs, skin side down first, for 5 minutes each side. Lift out onto a plate.
10 min - 2
Pour off all but 1 tbsp of fat. Add the onion and peppers and cook for 8 minutes until soft and lightly coloured.
8 min - 3
Add the garlic, chilli and oregano for 1 minute, then the vinegar. Scrape up the brown bits from the pan.
- 4
Tip in the tomatoes, crushing them with a spoon, and the olives. Nestle the chicken back in, skin side up.
- 5
Cover and simmer gently for 35 minutes, then take off the lid for the last 10 minutes so the sauce thickens and the skin crisps a little.
35 min - 6
Scatter over the basil and serve with crusty bread or boiled potatoes.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
