Roman-Style Chicken and Peppers, one of those dishes that tell tradition with simplicity and flavor. A great classic of Roman cuisine, perfect to bring to the table during the summer, when peppers are in full season and in Rome, it is customary to prepare it on Ferragosto.
It was one of the first dishes I learned to cook after moving from Calabria to the Capital, and I still often and gladly prepare it.
Like all traditional Laziale recipes, even chicken with peppers has many variations: some prepare it with fresh tomatoes, some without; some prefer yellow peppers, only red ones. But the result is always a second course rich in flavor, which conquers with its genuineness.
Served with good rustic bread, to collect the sauce, and a glass of wine, it becomes an irresistible comfort food. Perfect for a family dinner or to celebrate a summer occasion with an authentic touch. If you love Roman recipes and want to bring an iconic dish to the table, Roman-Style Chicken and Peppers is the one for you.
At the end of the recipe, in the FAQ section, I answered some questions about this preparation. If you have other doubts or curiosities, write a comment or use the contact form at the end of the page.
Other recipes that might interest you:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer, Ferragosto
- Energy 536.53 (Kcal)
- Carbohydrates 6.52 (g) of which sugars 2.44 (g)
- Proteins 48.62 (g)
- Fat 33.79 (g) of which saturated 9.90 (g)of which unsaturated 17.48 (g)
- Fibers 1.70 (g)
- Sodium 260.26 (mg)
Indicative values for a portion of 220 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 for Roman-Style Chicken and Peppers
- 2.2 lbs chicken
- 3 peppers
- 1 onion
- 1 clove garlic
- Half cup white wine
- 5.3 oz tomato pulp
- 4 tbsps extra virgin olive oil
- to taste salt
- to taste dried oregano
Tools
- Cutting Board
- Pan
Recipe for Roman-Style Chicken and Peppers
Start preparing Roman-Style Chicken and Peppers by heating the extra virgin olive oil in a pan. Add the chicken – I used thighs and drumsticks – and sear it on all sides.
Peel an onion and slice it.
Remove the chicken from the pan and set it aside. Add a clove of garlic and the onion, and let them soften for a couple of minutes.
Return the chicken to the pan and deglaze with white wine.
Let it evaporate completely.
Add the tomato pulp to the chicken.
Wash and clean the peppers, divide them into sections, and then into strips.
Add the peppers to the pan as well, season with salt, and cover with a lid.
Cook over medium heat for about 40 minutes.
After this time, remove the lid, add the herbs and continue cooking for another 10 minutes or until the sauce has sufficiently reduced.
Serve the Roman-Style Chicken and Peppers immediately.
Roman-Style Chicken and Peppers: Comfort Food from the Heart of the Capital
Consult this section to clear your doubts. If you can’t find the answer to your question, comment or write to me using the form below.
Don’t miss the collection RECIPES WITH PEPPERS
FAQ
Do the peppers need to be peeled before cooking?
No, it is not necessary. In this recipe, the peppers cook slowly with the chicken, becoming tender and flavorful. If you prefer a softer texture, you can blanch and peel them before adding them to the pan, but it is not required in the classic version.
Can it be prepared in advance?
Absolutely yes. Roman-Style Chicken and Peppers is even better the next day: the flavors meld together, and the sauce becomes even tastier. I recommend storing it in the refrigerator, well covered, and reheating it in the pan before serving.
Can it be frozen?
Yes, you can freeze the chicken with peppers once cooked. Let it cool completely, then transfer it to an airtight container. It keeps in the freezer for up to 2 months. For best tasting, thaw it slowly in the fridge and heat it on the stove with a little water.
For questions, curiosities, or if you want to collaborate with me, use the contact form below:
[contact-form-7 id=”d8b7d03″ title=”Contact Me”]
