Chicken With Red Peppers

Preparation info

  • Serves

    4–6

    • Difficulty

      Easy

Appears in

The Best of Floyd

The Best of Floyd

By Keith Floyd

Published 1995

  • About

This dish traditionally comes from Aragon in north-east Spain, an arid but dramatic and vividly coloured province. Great battles were fought there with the Moors in the Middle Ages. Anyway, this is not a history lesson, but an introduction to a delicious recipe for what some might call the ubiquitous chicken, to be found all over Spain. But what makes it taste so good are the sweet, sun-ripened peppers and tomatoes and first-class olive oil.