Chicken with Roman-style peppers, light version.
Chicken with Roman-style peppers
is a tasty and flavorful dish typical of Roman cuisine.
The family goes crazy for it, and they even do the ‘scarpetta’.
Chicken with Roman-style peppers is a rustic and homemade one-pot dish prepared
with ingredients suitable for all budgets.
We will cook the chicken with all the skin to retain juiciness, then depending on our nutritional needs, we can choose to keep it or remove it.
Chicken with peppers is a classic of the capital’s taverns alongside the famous carbonara with oxtail stew with oxtail meatballs and boiled oxtail
We will cook the chicken directly in a casserole with the peppers, so the meat becomes tender and juicy, absorbing the sweetness of the peppers and onions.
The result is a second course with a sweet-and-sour taste, rich in a good sauce.
Chicken is indeed a versatile food.
Its white, delicate, and compact meat lends itself to many preparations:
- Difficulty: Very Easy
- Cost: Economic
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Regional Italian
- Region: Lazio
- Seasonality: All Seasons
- Energy 481.76 (Kcal)
- Carbohydrates 17.91 (g) of which sugars 5.27 (g)
- Proteins 36.26 (g)
- Fat 31.08 (g) of which saturated 8.02 (g)of which unsaturated 12.63 (g)
- Fibers 4.51 (g)
- Sodium 229.49 (mg)
Indicative values for a portion of 350 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Let’s go shopping
- 2.2 lbs chicken (cut into pieces)
- 1.1 lbs red and yellow peppers
- 2 cups chopped tomato sauce
- 1 cup onion (chopped)
- 2 cloves garlic
- 4 sprigs marjoram
- 0.5 cup dry white wine
- 3.5 tbsp extra virgin olive oil
- to taste salt
- to taste pepper
- 2 leaves bay leaves
Chicken with Roman-style peppers
Tools
What we need to make
- 1 Knife
- 1 Cutting board
- 1 Frying pan
Steps
To make
Chicken with Roman-style peppers, first remove any impurities or small feathers from the chicken skin with a torch or by passing it over an open flame, rinse, and dry well.
Then cut it into 8 (or more) pieces,
Wash and dry the peppers, remove the white filaments and seeds, and cut them into strips about 3 inches long and 1 inch wide. Chop the onion and garlic cloves together.
In a large casserole or pan, heat half of the oil with garlic, bay leaves, and marjoram, and add the chicken.
Brown the chicken pieces on all sides,
then deglaze with the white wine
and let it evaporate.
add the salt and..
the pepper.
Then remove the chicken pieces from the pot and sauté the remaining oil with the chopped onion and garlic, once well browned…
browned, add the chicken back in, the chopped tomatoes,
add the peppers and let them brown for a few minutes.
Finally, adjust salt and pepper, and let everything cook for at least 40 minutes on low heat, covered.
Occasionally check the chicken and, if necessary, add some water or broth to prevent the sauce from drying out.
When the chicken is tender and the peppers are soft, remove the lid and let the sauce thicken for a few minutes.
Once ready, transfer everything to a serving plate.
Chicken with Roman-style peppers is ready.Serve it hot with a few slices of bread for the ‘scarpetta’!
If you’re looking for the perfect bread to accompany this dish, here it is Pane piuma, click
Chicken with Roman-style peppers can be stored in the refrigerator in a sealed airtight container for a couple of days. You can also freeze it, and it will be perfect in the freezer for a month.
FAQ (Questions and Answers)
Chicken with Roman-style peppers
Can I add potatoes?
It would be better to cook them separately in the oven click here I’ll show you.
