Chicken alla romana (also know as chicken romano) is a traditional italian recipe from Rome. A scrumptious braised chicken in tomato sauce and Italian bell peppers. Get ready for an explosion of flavors and bring up your best homemade bread to dip up until the last drop of that wonderful sauce.

Locally called pollo alla romana con peperoni, this dish is made specially in summer, when bell peppers and tomatoes are on season. But this doesn’t mean you can’t enjoy this amazing dish any time of the year; at least is what we do it at home because is one of my husband’s favourites since he was a kid.

I like to serve chicken alla romana with this easy no-knead bread and have maybe a mascarpone gelato for dessert. Way to go for an italian meal!

Pollo alla romana versions

As simple as it is, the traditional recipe for chicken alla romana have some variations. Even here in Rome. One of my favourites is the one that includes potatoes. Jus as the peperonata with potatoes is one of my fav side dishes.

And then, there’s also the version for this chicken romano that doesn’t include tomatoes. The sauce will be less juicy but still have all that wonderful flavour from the bell peppers.

Ingredients for chicken alla romana

CHICKEN – A whole chicken cut into pieces is what we normally use. If you don’t know how to cut it you can ask your butcher to do it or use only tights, drumsticks, etc. Or head over here to see how to cut a chicken into pieces.
TOMATOES – When in season use fresh tomatoes and the rest of the year you can use a can (14oz/400 gr) of plain tomato sauce.
BELL PEPPERS – I strongly suggest to use only yellow and red ones. Green peppers are less sweet and also less “meaty”.
ONIONS – White, finely sliced.
WINE – White, or you can also use a splash of white vinegar.
HERBS – Since this is a roman dish, marjoram is what we use mostly here. If you don’t have fresh marjoram you can use a teaspoon of dry one.
SPICES – Garlic, salt and pepper to taste.
OIL – Extravirgin olive oil.

Preparation:

Cut the chicken into pieces and if you want, discard the skin or leave it for more flavor.

Boil the tomatoes for 2 minutes. Allow them cool a bit then peel them, cut them in halves and discard the seeds. Chop them finely and place it in a bowl with all juices they released in the chopping board.

Cut the top and bottom of the bell peppers. Remove the core, then cut them into 1.5-inch (4cm) cubes. Set aside.

Peel garlic and smash it a bit with the flat side of a knife. Finally slice the onions and set aside.

In a braiser pan heat up three tablespoons of extravirgin olive oil over low-medium heat. Add chicken and season with salt and pepper.

Brown the chicken from all sides, it will take you about 20 minutes. Pour in the wine over the chicken and let it evaporate (about 5 minutes).

When you hear the meat sizzling again, make room in the center of the pan and add the onions, garlic and marjoram. Sauté for a couple of minutes, until you’ll see the onions start to soften and become transparent. Discard garlic.

Add bell peppers and sauté until soft. Push them to the bottom of the pan placing the chicken on top so they will cook evenly.

Add tomatoes, mix and cook for one minute. Pour a glass of water, season with salt and pepper and bring to a boil.

Low heat to the minimum, cover the pan and cook for 30 minutes mixing from time to time. Uncover the pan and let the sauce reduce to your liking.

How To Store

Chicken alla romana is a wonderful prep meal that you can make up to 4 days in advance and store in the fridge. It also freezes wonderfully, just place it in an frozen-proof container and store for up to 3 months.

More Italian Recipes

Polpette. Classic Italian meatballs.
Spezzatino. Italian beef stew with potatoes.
Chicken puttanesca. Juicy and tender.
Veal pocket with mushrooms.