Sweet Pepper Chicken Cacciatore

Difficulty: Moderate
Time: 65 minutes
Serves: 4

  • 4  Maestro® Sweet Bell Peppers
  • 1 (6 – 8 lb.) whole chicken, sectioned into 8 pieces
  • ¼ cup olive oil
  • 2 tbsp Butter
  • 2 cups tomato sauce
  • 1 lemon, zested and sectioned into wedges
  • 2 – 3 anchovy fillets, chopped finely
  • 1½ tbsp Capers, drained
  • ½ tsp chili flakes
  • ¼ cup fresh basil, chopped
  • 1 tsp Kosher salt

This zesty, full-bodied Maestro® Sweet Bell Pepper dish is great served over pasta. The sauce also tastes excellent when used to cook halibut or snapper in.


  1. Heat oven to 450°F.
  2. Place the whole Maestro® Sweet Bell Peppers on a baking sheet and roast in oven until charred (about 20 minutes).
  3. Place the Maestro® Sweet Bell Peppers in a bowl and cover with plastic wrap. Let sit until cool. Remove seeds from peppers, peel and chop.
  4. Heat a large skillet on medium/high, add olive oil and butter. Season chicken pieces with salt and pepper and brown in the skillet. Remove from skillet, set aside the pan and chicken.
  5. Zest lemon and remove lemon sections. In a food processor, add lemon zest, lemon pulp, chopped anchovies, roasted Maestro® Sweet Bell peppers, capers and chili flakes. Purée. Add tomato sauce, kosher salt and purée to blend.
  6. Place skillet back on the stove at medium/low heat, add cacciatore sauce and chicken. Simmer until chicken is cooked through (approximately 15 minutes).
  7. Add chopped basil and serve over pasta or rice.