Pollo ai Peperoni alla Romana (Roman Chicken and Peppers)

A close up of chicken and peppers on a green and white servings plate.

5 from 1 vote

Pollo ai Peperoni alla Romana (Roman Chicken and Peppers)

Pollo ai Peperoni alla Romana is a traditional Roman dish made with chicken, garlic, onion and peppers in a delicious tomato sauce. Perfect served with some Italian roast potatoes, green beans and plenty of crusty bread!

Prep Time10

Cook Time1 10

Total Time1 20

Course: Main Course

Cuisine: Italian

Servings: servings

Author: Emily Wyper

Ingredients

4 chicken thighs (skin on and bone in)
4 chicken drumsticks (skin on and bone in)
2 red bell peppers cut into thin strips
1 yellow bell pepper cut into strips
1 white onion finely sliced
1 garlic clove peeled and kept whole
14 oz (400g) tomato passata (tomato puree US)
½ cup (125ml) white wine
Salt and pepper
Olive oil

Instructions

Add 2-3 tablespoons of olive oil to a large pan on a medium heat and add the whole peeled garlic clove. Let it fry gently for 1 minute or so until it just starts to turn lightly golden, then remove it and set aside.
Add the chicken skin side down and cook for 5-7 minutes, then turn them around with kitchen tongs and cook for another 5 minutes on the other side. Remove the chicken from the pan to a plate and set aside.
Add the sliced onion to the pan (add more oil if necessary) and saute for 5 minutes until soft then add the sliced peppers and cook for another 5 minutes.
Add the chicken and garlic back to the pan, then add the white wine and let it simmer and reduce for a few minutes. Add the tomato passata with a good pinch of salt and pepper, then cover with a lid and cook on low for 25-30 minutes.
Remove the lid and cook for a further 20 minutes to reduce the sauce, then serve.

Video

Notes

Prep in advance - you can prepare the whole dish in advance and reheat on the stove until the chicken is piping hot throughout. If the sauce has thickened too much, you can add a splash of water to loosen it.

Storage - leftovers will keep well in the fridge for up to 3 days and can be reheated as per instructions above. You can also freeze the chicken for up to 3 months. Defrost completely before reheating.

Nutrition