CHICKEN WITH ROMAN-STYLE PEPPERS is one of the most well-known and loved traditional dishes of Roman cuisine, along with the classic ROMAN CHICKEN , a perfect chicken and peppers main course for Sunday lunch but also for every day, because it’s very simple to prepare. Tender and juicy, the chicken cooked this way is delicious, enjoyed with a tasty sauce made even better by tender and sweet yellow and red peppers that give the dish a unique and unmistakable flavor. To be eaten strictly cold on hot summer days, chicken with Roman-style peppers is a dish that cannot be missing from the Ferragosto menu, along with cold “watermelon,” and it is also eaten at the beach! For this recipe, you can use the chicken parts you prefer, from a whole chicken cut into pieces or as I did, using only drumsticks. I recommend using peppers with four lobes, which are sweeter and juicier and contain fewer seeds. You can also prepare the chicken with peppers the day before and store it in the fridge; it will be even better! Remember, enjoy the Roman-style chicken with peppers with a nice slice of homemade bread because you can’t miss the final “scarpetta” in the sauce!
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer, and Autumn
Ingredients for the CHICKEN WITH PEPPERS are:
- 2.6 lbs chicken (in pieces)
- 3 peppers (yellow and red)
- 1 onion
- Half glass water
- 1 glass dry white wine
- 10.6 oz tomato puree
- to taste extra virgin olive oil
- to taste fine salt
Tools
- 1 Skillet
- 1 Pot
- 2 Lids
- 1 Knife
Steps
Take the peppers, wash them, dry them, clean them from the seeds inside, and cut them into thin strips. Peel the onion, slice it thinly. Pour a generous amount of extra virgin olive oil into a skillet, add the sliced onion and cut peppers, add salt, water, and cook with the lid on low-medium heat until the peppers are wilted and creamy. Add more water during cooking if necessary.
In a large pot, brown the chicken in plenty of hot evo oil, deglaze with the white wine, and once the wine has evaporated, pour in the tomato puree, add a little salt, stir, and cook with the lid on low-medium heat for about half an hour, stirring everything from time to time. Add a little water if the sauce reduces too much.
Once the peppers are cooked, remove them from the heat and set them aside. When the chicken is also cooked, add the peppers to the pot with the chicken, mix, cover with the lid, and cook for another 15 minutes on low-medium heat. Once everything is cooked, let the chicken with peppers cool and serve it warm, if in summer even cold.
… Vane’s tips
The Roman-style chicken with peppers can be stored for two days in the refrigerator in an airtight container.
You can add chili pepper to the seasoning if you like.
FAQ (Questions and Answers)
Can I make chicken with peppers without tomatoes?
You can make it without tomatoes, but the flavor and final result will not be like the traditional recipe with the sauce. To have a bit of sauce, you can add an extra pepper and blend part of it once cooked, adding this cream to the cooked chicken, perhaps with a little water to make it less creamy.
