The chicken with Roman-style peppers is a typical recipe from the city of Rome, a unique dish that you can find in all the Roman taverns.
A rich chicken with Roman-style peppers is simple to replicate at home with the right ingredients and precise steps, you’ll have a dish perfect for dipping.
In this recipe, the chicken is cooked in a casserole along with the peppers that, melting with the tomato sauce, provide a perfect blend of flavors and colors.
If you enjoy Roman cuisine, you must try the Roman tripe and if you’ve never prepared it, I also recommend the carbonara.
Below, I leave you other tasty recipes to make with chicken, and then right after the photo, as always, let’s discover how to prepare the Roman-style Chicken!!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Chicken with Roman-style Peppers
- 2.2 lbs chicken (whole cut into pieces)
- 2.2 lbs peppers (red and yellow)
- 1 onion
- 1 clove garlic
- 0.85 cup dry white wine
- 1.1 lbs tomato puree (or chopped tomatoes)
- 2 pinches salt
- 2.7 tbsp extra virgin olive oil
- to taste mint (fresh)
- to taste black pepper
Preparation of Chicken with Roman-style Peppers
To prepare the Chicken with Roman-style Peppers, first divide the chicken into pieces, also separating the thighs from the drumsticks.
Remove any feathers if present.
Peel and chop onion and garlic together, then remove the cap from the peppers and empty them of seeds and white internal filaments.
Cut the peppers into 1.2-inch strips.
In a large casserole that can hold all ingredients, heat the extra virgin olive oil and brown the chicken pieces on all sides.
This will take about 10 minutes, then deglaze with white wine and let it evaporate, remove the chicken pieces and keep them warm.
In the same casserole, add the chopped onion and garlic, browning without letting them color, then add the peppers.
Season with salt and pepper and brown for a few minutes, then add the chicken pieces.
Pour in the tomato puree or chopped tomatoes and cook the chicken with peppers for at least 1 hour, stirring occasionally.
It’s better to cook with the lid on and at a gentle heat, not too high.
If you see that the cooking liquid dries too much, add some hot water or broth to avoid a too-thick sauce.
At the end of cooking, adjust the salt and sprinkle everything with fresh mint.
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How to store chicken with Roman-style peppers
You can store it in an airtight container in the fridge for 2 days.
If you prefer, you can freeze it once it’s cold.
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