Whole green peppers soften and sweeten as they simmer with chicken, garlic and tomato. The result is rustic and satisfying: juicy chicken, silky peppers and a savory tomato sauce that practically requests rice.
Ingredients
9 Piman green peppers
9 Chicken drumsticks
4 Garlic cloves
150cc White wine
300g Cut tomatoes
Salt
Pepper
300cc Water
Olive oil
Steps
1. Cut one lengthwise slit into each piman while otherwise leaving it whole. Halve the garlic cloves lengthwise and crush them lightly. Pat the chicken dry.
2. Heat the olive oil in a wide frying pan or shallow pot over medium heat. Add the chicken and piman, followed by the garlic. Cook for about 4–5 minutes, turning occasionally, until the chicken has color and the peppers begin to blister.
3. Pour in the white wine and let it simmer for about 1 minute.
4. Add the chopped tomatoes, salt, black pepper and water. Cover, lower the heat to medium-low and simmer for about 20–25 minutes, turning the chicken and peppers once or twice.
5. Check that the chicken is cooked through and the peppers are very tender. If the sauce is still watery, uncover for a few minutes and reduce until loose but nicely concentrated.
Original Source
NHK 『3分クッキング』 August 2026 special issue, summer vegetable recipes
Tamagawa Salad 