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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
Cook Time1 hour 10 minutes
Total Time1 hour 25 minutes
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
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