Chicken alla romana

Chicken alla romana is a traditional italian recipe from Rome. A scrumptious braised chicken in tomato sauce and 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.

Chicken alla romana

Locally called pollo alla romana con peperoni, this dish is made specially in summer, when bell peppers and tomatoes are in 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 a homemade 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 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 (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. Leave 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 into 4cm (1,5″) cubes. Set aside.

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

chicken alla romana

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

Brown the chicken, 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 and add the onions, garlic and marjoram. Sauté for a couple of minutes, until you’ll see the onions start to soften. 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.

chicken alla romana
Pollo a la romana

Chicken alla romana

Chicken alla romana is a traditional italian recipe from Rome. A scrumptious braised chicken in tomato sauce with bell peppers. 
PREP 15 minutes
COOK 1 hour 10 minutes
TOTAL 1 hour 35 minutes
5 from 1 vote
Print Pin Rate
Servings: 4

Ingredients 

  • 2 lb (950g) chicken (cut into pieces)
  • 1.1 lb (500g) fresh tomatoes
  • 1 ½ lb (680g) bell peppers
  • 1 medium onion
  • 1 cup (240ml) white wine
  • 1 garlic clove
  • 1 Tbsp fresh marjoram (chopped)
  • 3 Tbsp Extravirgin olive oil
  • salt and pepper

Instructions

  • Cut the chicken into pieces and if you want, discard the skin or leave it for more flavour.
  • Boil the tomatoes for 2 minutes. Leave 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 into 4cm (1,5″) cubes. Set aside.
  • Peel garlic and small it a bit with the flat side of a knife. Finally slice the onions. Set aside.
  • In a braiser pan heat up three tablespoons of extravirgin olive oil over medium heat. Add chicken and season with salt and pepper.
  • Brown the chicken, 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 and add the onions, garlic and marjoram. Sauté for a couple of minutes, until you’ll see the onions start to soften. 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.

notes

  • If you don’t know how to cut a whole chicken you can ask your butcher to do it or use only tights, drumsticks, etc. 
  • If you don’t have fresh marjoram you can use a teaspoon of dry one.
  • When in season use fresh tomatoes and the rest of the year you can use a can (400 gr) of plain tomato sauce.
Nutrition
Calories: 378kcal
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