Chicken alla romana (Roman Chicken and Peppers)

There's nothing that screams summer more than chicken alla romana - or as we call it in Roman slang, pollo coi peperoni (chicken with peppers)! This incredibly dish is made all in one pot with chicken, onions, tomatoes, and loads of peppers. The sauce it's to die for and to make it even more delish serve it along with my Italian roasted peppers salad.

Just look at it- how could you not want to grab a slice of bread or my focaccia and dive right in? I absolutely love chicken and enjoy cooking it in all sorts of ways- as my Italian chicken with lemon, marinade chicken with greek yogurt or my stuffed roast chicken perfect for more festive occasions.

Back home in Italy, pollo (chicken) alla Romana coi peperoni is made during the summer time, traditionally served during the Feast of the Assumption on August 15th.

Ingredients

My mum always makes Roman chicken with peppers the traditional way-using a whole chicken she cuts up into pieces like a pro (seriously, it's like watching a butcher in action). But for this version, I've made life a little easier by using just thighs and legs. Less prep, no carving drama, and let's be honest-those are the juiciest bits anyway that everyone wants! Of course, if you're up for it, you can totally go for the whole chicken. Either way, it'll be just as delicious-promise!

• Chicken- I go for skin-on, bone-in thighs and legs. They stay super juicy and soak up all those delicious flavours while they cook. Plus, no one's fighting over who gets what piece!
• Peppers- The key to this pollo alla romana coi peperoni is definitely the peppers! For that sweet, delicious flavor, try to pick peppers with at least 4 bumps on the bottom. Using red and yellow peppers adds a beautiful pop of color and just the right amount of sweetness. Seriously, this little trick makes all the difference!
• Tomatoes- I love mixing tinned cherry tomatoes with a handful of fresh ones. 
• Onion- I usually go with a classic brown onion-it adds just the right amount of sweetness and richness to the sauce.
• Oil- Use extra-virgin olive oil.
• Wine- A splash of dry white wine brings everything together. I personally love using Pecorino or Verdicchio dei Castelli di Jesi-it has crisp, citrusy, herbal notes that pair beautifully with the tomatoes and peppers.
• Herbs- For the best flavor, I always use fresh herbs. Traditional Roman chicken and peppers call for fresh marjoram, but since I couldn't find any, I swapped it with fresh basil.

How to make chicken alla romana

When searing the chicken, make sure to cook it over gentle heat until it turns golden brown on all sides. This step adds loads of flavour and creates a rich, tasty base for the pollo alla romana coi peperoni. So whatever you do… don't skip it! Your future self (and anyone you're feeding) will thank you. Let's start making our delicious chicken alla romana.

1. Step 1: Start by chopping the onion and setting it aside. Then slice your peppers into thin strips, about 0.5 cm thick. In a medium pan, cook the onion until soft. Add peppers, salt, and pepper, and cook for 20 minutes until peppers soften. Set aside.

2. Step 2: In the same pan, add the olive oil and sear the chicken until golden and crisp all over. Season with salt and pepper as you go. Return the peppers and onions to the pan and cook together for a few minutes over medium heat.

3. Step 3:Pour the wine into the pan and let it simmer for 1-2 minutes until the alcohol is off. Add the tinned and fresh cherry tomatoes, then simmer gently for 30 minutes, stirring occasionally.

📖 Recipe

Print Recipe Pin Recipe Save Recipe Go to Collections

5 from 3 votes

Chicken alla romana (Roman Chicken and Peppers)

Also known as pollo alla romana coi peperoni, this classic chicken alla romana dish is the ultimate summer comfort food. Juicy chicken simmered with sweet peppers, onions, and tomatoes in one rich, rustic sauce. Easy to make, impossible to resist-especially with a slice of crusty bread to soak up every drop!

Prep Time15 minutes mins

Cook Time1 hour hr 10 minutes mins

Total Time1 hour hr 25 minutes mins

Course: Main Course

Cuisine: Italian

Servings: 4 people

Calories: 394kcal

Ingredients

Peppers

• 500 gr red and yellow peppers
• 3 tablespoon extra virgin olive oil 
• ½ brown or white onion
• 1 teaspoon salt
• 1 teaspoon ground black pepper

Chicken

• 2 tablespoon extra virgin olive oil
• 600 gr chicken - thighs and legs with skin and bones on
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 132 ml white wine - Verdicchio Dei Castelli di Jesi
• few leaves basil
• 14 cherry tomatoes vine washed and halves
• 400 gr cherry tomato sauce in tin

Instructions

Sauté the peppers

• Chop the onion into small cubes and slice the peppers (after giving them a good wash) into strips about 0.5 cm thick.
• Pour in the extra virgin olive oil and add the chopped onion to a medium frying pan. Sauté over medium heat until the onion turns soft and slightly golden.
• Add the sliced peppers, a pinch of salt, and some freshly ground black pepper to the pan. Cook over medium heat for about 20 minutes, stirring occasionally, until the peppers start to soften. Take the peppers out of the pan and set them aside on a plate.

Sear the chicken

• Add a bit more extra virgin olive oil to the same pan, then place the chicken pieces skin-side down. Season them with salt and freshly ground black pepper. Sear the chicken for about 5 minutes on each side until it's nicely browned.

Assembling

• Once the chicken is nicely seared, add the peppers back into the pan and let everything cook together for 5 minutes over medium heat.
• Pour in the white wine and let it evaporated for a minute or two-it should smell slightly tangy.
• Add the cherry tomatoes (washed and halved) to the pan. Let them cook for about 10 minutes until they start to soften.
• Pour the cherry tomato sauce and fresh basil leaves into the pan. Let it simmer gently for about 30 minutes on medium heat, until the sauce starts to thicken around the edges and becomes nice and juicy. Stir occasionally.
• Serve the chicken and don't forget plenty of bread slices to soak up every last bit before digging in!

Notes

Variations

• Peppers - Can't find the ones with 4 bumps? No worries! Just go for any red peppers you can get your hands on.
• Olives - Next time you are making this chicken alla romana add few olives. The best would be Gaeta olives. But since they can be hard to find outside Italy, kalamata olives are a great alternative-they're similar in both flavor and appearance.
• Potatoes - For an extra twist, add a potato cut into chunks right into the sauce.

Storage & Freezing

This Roman chicken with peppers can be stored in an airtight container in the fridge for up to 3 days. When you’re ready to eat, gently reheat it in a pan with a splash of water over low heat until the chicken is warmed through.

Want to save some for later? Freeze it in an airtight container for up to 3 months. When you’re ready to enjoy, defrost it in the fridge for about 12 hours, then reheat gently using the same method above.

Can I make this one-pot chicken recipe in advance?

Absolutely, it will be tastier as the sauce will have time to set.

Can I use just the red peppers for this recipe?

Yes, of course. However I suggest you use mixed colour peppers, has will give more taste to it.

I have left with some peppers sauce, how to use it?

Use it for the pasta, it will be so delicious. Don't forget to grate some Parmigiano Reggiano cheese on it.

Chicken, one-pot recipe, peppers, Summer recipe, tomato sauce

Follow me on Instagram and tag me or mention me on your posts or on your stories. I will happy to see your beautiful creations. I will see you on Instagram and on Pinterest too!