|Rich and flavorful!|
|I roasted the Anaheim and Pasilla Chiles to make them easier to peel.|
|The beginnings of the Piperade...|
It smelled amazing as it cooked, but I think we would have liked it better if we had allowed it to simmer for another hour so that the chicken would have absorbed more flavor from the sauce, known as piperade, and been tender enough to fall off the bone.
|Happily simmering on the stove.|
|We enjoyed this dish with a Viognier Marsane from d'Arenberg in Australia|
Since I can't eat bell peppers, we used Pasilla and Anaheim Chiles and the flavor was just great. And, we used Thyme and Cilantro fresh from our garden. The sauce was great with the rice, too!
We'd like to try this again with Tuna Steaks. as mentioned by Dorie.