Gypsy Chicken (in Cast-Iron Skillet)

chicken in the skillet with garlic red pepper sauce

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5 from 1 vote

Gypsy Chicken (in Cast-Iron Skillet)

Crispy Gypsy chicken in an amazing roasted red pepper sauce made in a cast-iron skillet – a chicken recipe to die for!

Prep Time30

Cook Time1

Total Time1 30

Course: Poultry

Cuisine: Gypsy

Servings: -6

Calories: 592kcal

Author: Adina

Ingredients

4 large red bell peppers Note 1
1 chicken about 3.3 lbs/ 1,5 kg (Note 2)
1 tablespoon vegetable oil
½ large garlic bulb Note 3
sweet paprika powder
fine sea salt and freshly ground black pepper
some parsley

Instructions

Roast peppers: Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit. Half and deseed the peppers. Place them on a tray lined with baking paper and roast them in the oven for about 20-30 minutes until the skin blackens. Remove from the oven and carefully transfer the peppers to a freezer bag. That will make the peeling easier. Leave them there until they are cool enough to handle.
In the meantime, start cooking the chicken. Alternatively, you can grill the whole peppers and the chicken parts on the grill.
Divide the chicken into parts: chicken thighs, chicken drumsticks, and the breasts. Use the rests (wings, backbone, neck, and various scraps) to make chicken stock.
Season: Generously sprinkle the chicken parts on both sides with salt, pepper, and sweet paprika powder.
Cook: Heat the skillet. Add the chicken parts, skin side down, and let cook, unmoved, on medium heat for 10 minutes.
Flip: Carefully flip the chicken pieces and turn the heat down to medium-low. Continue cooking for about 20-30 minutes. Check if the chicken is cooked through by piercing it at its thickest part. The juices should run clear. If the juices are still pink, continue cooking and recheck every 5 minutes (Note 4).
Prepare sauce: While the chicken is cooking, peel the roasted peppers and slice them into thin slices. Finely grate or press the garlic cloves. Place the garlic into a bowl, add some salt and pepper. Stir very well. Add 250 ml/ 1 cup cold water and stir. Add the pepper slices and stir.
Finish: When the chicken is cooked through, pour the garlic pepper sauce into the skillet. Sprinkle with the chopped parsley and serve with white bread or polenta.

Notes

Or about 5 pointed red peppers; they are usually smaller.
Or the same amount of chicken legs or chicken breasts with bones.
Or 1 small bulb or to taste but not too little of it.
Smaller pieces like the drumsticks or boneless chicken parts will need a shorter cooking time, so check the time and do not overcook the chicken. Larger parts, like the thighs or whole breasts with the bone in, might need some extra minutes.

Nutrition