Roman-style chicken (Pollo alla Romana) is a traditional dish from Rome. It typically features chicken pieces that are braised with tomatoes, bell peppers, onions, garlic, white wine, and sometimes, herbs like basil, rosemary or oregano.
It's a really tasty and flavorful Italian recipe: appetizing pieces of chicken stewed in a pan with peppers, which release all their aroma and fragrance when cooked, making the meat even more flavorful.
It's a must to serve Roman-style chicken with slices of bread to make a tasty "scarpetta" with the delicious tomato and pepper sauce.
In the Roman tradition, roman style chicken is one of the main dishes of the Ferragosto lunch. In fact, peppers are at their best in the summer.As in all simple dishes of the Italian tradition, it's essential to use products of excellent quality. Only then will your chicken with peppers be perfect!
Pollo alla Romana wants red and yellow peppers and all the parts of the chicken. Of course, you can use whatever parts of the chicken you prefer. Whether you use just the sliced breast, just the thighs, or the whole chicken cut into pieces makes no difference!
The success of this simple but delicious Italian chicken recipe is guaranteed!
In a few easy steps, you will have an appetizing main course that combines white meat and seasonal vegetables without the need for additional side dishes.
Roman-Style Chicken is a timeless recipe. It's one of those traditional recipes that brings back memories of family dinners. When it was our grandmothers who cooked for long, merry tables.
The recipe for Chicken with Peppers Roman Style recipe is easy to make, the ingredients easy to find and the result extraordinary. You just have to try it!
Ingredients
- Prep Time: 15 Min
- Cook Time: 60 Min
- Servings: 4
- 1 kg (~2 pounds) of chicken. You can use the whole chicken cut into pieces or just the thighs or the thighs and breast, the parts you like best, in short.
- 800 g (1 ¾ pound) of red and yellow peppers
- 300 g (10 oz) of ripe grape tomatoes
- 1 large onion (golden, white or red)
- 100 ml (~½ cup) of dry white wine
- 50 g (¼ cup) of extra-virgin olive oil
- 1 clove of garlic
- 1 tablespoon of tomato paste
- salt to taste
- ground black pepper to taste
- some fresh basil leaves
Instructions
Step 1) - To make Roman style chicken with peppers, first prepare the vegetables.
Wash, dry and remove the top of the peppers. Remove the inner white parts and the seeds, then cut them into pieces and set them aside.
Step 2) - Wash and dry the tomatoes, then cut them into pieces.
Finally, peel and slice the onion. Set aside.
Step 3) - Now prepare the chicken. We used a whole chicken cut into pieces.
Remove any impurities or small feathers on the skin, if necessary by passing it over a lit gas fire.
Then remove any accumulations of fat and, if the pieces are too large, reduce them. Rinse and dry thoroughly.
Step 4) - In a large skillet, heat the oil and sauté the onion with a clove of garlic and the tomato paste.
Add the chicken pieces and brown on all sides for a few minutes.
Step 5) - When they are well roasted, add the white wine and let the alcohol evaporate completely over high heat.
At this step, add the chopped peppers, tomatoes, a few basil leaves and season with salt and pepper.
Step 6) - Cover with a lid and cook over low heat for about 40 minutes, stirring occasionally.
Check that the sauce does not become too dry. If it does, add a little hot water or broth.
At the end of cooking, when the chicken is tender and the peppers soft, remove the lid and continue cooking for another 15 minutes or so over medium heat to thicken the sauce.
Roman Style Chicken with Peppers is ready! Transfer it to a serving plate and garnish with a few leaves of fresh fragrant basil. Serve it hot with a few slices of bread for scarpetta!
YOU MUST ALSO TRY:
- Chicken Cacciatore Recipe | Pollo alla Cacciatora
- Saltimbocca alla Romana | Roman-Style Veal Scallops
- Italian Stuffed Pepper ( with Sausage)
- Peperonata Recipe | Italian Bell Pepper Stew
- Pasta alla Zozzona: The Authentic Roman Recipe
- Lemon Chicken Tenders
Storage
To store Roman Style Chicken, allow the chicken and peppers to cool to room temperature before storing.
Choose an airtight container large enough to hold the chicken and peppers without overcrowding. Glass or plastic containers with airtight lids work well.
If you have a large amount of chicken and peppers, consider dividing it into individual servings. This makes it easier to grab a serving when you need it without having to defrost or reheat the entire batch.
If you plan to eat Roman Style Chicken within the next few days, store it in the refrigerator. It will generally stay fresh for up to 3-4 days.
For longer storage, place the container in the freezer. The dish will keep in the freezer for up to 1 month.
When ready to eat, thaw in the refrigerator overnight if frozen. Once thawed, you can reheat in the microwave, oven, or on the stove until heated through. Add a tablespoon of water if needed and stir occasionally to ensure even heating.
Tips
- REMOVING THE SKIN: If you find that the chicken has an oily skin and a lot of fat accumulation, you may decide to remove all or part of the skin and fat before cooking to prevent the seasoning from being too greasy and heavy.
- PEPPERS: As we have already mentioned, chicken with peppers is a complete dish, including the side dish. We recommend not to cut the peppers too thinly. Otherwise, they will simply dissolve in the sauce.
- TOMATOES: You can replace the fresh tomatoes with a tomato passata. You will get a creamier and more consistent sauce. With fresh tomatoes, it will be sweeter and more delicate.
- PASTA SAUCE: The Roman style chicken sauce is delicious. Of course, it can be enjoyed as a side dish with chicken. But if you have leftovers, it makes a great pasta sauce!
- HERBS: We have seasoned the Roman style chicken with just basil. But you can flavor the dish with thyme, marjoram, rosemary, or oregano, depending on your preference. All of these herbs work well in this recipe and are typical of the Mediterranean cuisine.
Variations
- WITH CHILI PEPPER: If you are a fan of spicy recipes, you can add a small piece of chili pepper to the first soffritto or use chili pepper olive oil.
- WITH OLIVES: Although the traditional recipe does not call for them, black and green olives are often added.
- WITH POTATOES: Another very tasty reinterpretation is chicken with peppers and potatoes, which calls for the addition of chopped potatoes. The result is delicious because the potatoes release flavor and creaminess as they cook. They are also a source of carbohydrates, making this recipe a perfect one-pot meal.
Recipe Card
Roman-style Chicken (Pollo alla Romana)
Ingredients
- 1 kg chicken ~2 pounds. You can use the whole chicken cut into pieces or just the thighs or the thighs and breast, the parts you like best, in short.
- 800 g peppers 1 ¾ pound, red and yellow
- 300 g grape tomatoes 10 oz
- 1 onion large, golden, white or red
- 100 ml dry white wine ~½ cup
- 50 g olive oil ¼ cup extra virgin
- 1 clove garlic
- 1 tablespoon tomato paste
- salt to taste
- ground black pepper to taste
- basil leaves
Instructions
- To make Roman style chicken with peppers, first prepare the vegetables. Wash, dry and remove the top of the peppers. Remove the inner white parts and the seeds, then cut them into pieces and set them aside.
- Wash and dry the tomatoes, then cut them into pieces.
- Finally, peel and slice the onion. Set aside.
- Prepare the chicken. We used a whole chicken cut into pieces. Remove any impurities or small feathers on the skin, if necessary by passing it over a lit gas fire. Then remove any accumulations of fat and, if the pieces are too large, reduce them. Rinse and dry thoroughly.
- In a large skillet, heat the oil and sauté the onion with a clove of garlic and the tomato paste.
- Add the chicken pieces and brown on all sides for a few minutes.
- When they are well roasted, add the white wine and let the alcohol evaporate completely over high heat.
- At this step, add the chopped peppers, tomatoes, a few basil leaves and season with salt and pepper.
- Cover with a lid and cook over low heat for about 40 minutes, stirring occasionally.
- Check that the sauce does not become too dry. If it does, add a little hot water or broth.
- At the end of cooking, when the chicken is tender and the peppers soft, remove the lid and continue cooking for another 15 minutes or so over medium heat to thicken the sauce.
- Roman Style Chicken with Peppers is ready! Transfer it to a serving plate and garnish with a few leaves of fresh fragrant basil. Serve it hot with a few slices of bread for scarpetta!
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