Roman-style Pollo coi Peperoni (Chicken with Peppers and Tomatoes). Talk about tender, flavorful chicken that just falls off the bone. Paired with those lovely slow cooked peppers and tomatoes, makes this a dish you will always come back to. Get that bread, because there is some amazing sauce to scoop up!
Song of the day: "Time in a Bottle" by Jim Croce.
Going back to my roots!
As of late Nicoletta has been really inspiring me back to my roots of food and cooking. This Roman-style Pollo coi Peperoni (Chicken with Peppers and Tomatoes) does just that, a traditional dish from Rome packed with luxurious flavors and outrageous textures! It is also called 'Pollo alla Romana', and in Rome and the area it is traditionally eaten at Ferragosto (mid-August festivity).
There are going to be many more of these comforting dishes coming, as Nicoletta and I try to preserve our Italian even though we are in Canada. What does that mean? Well it means simple cooking, great ingredients, and supper around 7:30 pm, lol. We are so excited to share these recipes with all of you. Furthermore, come and join us in our kitchen, for some fun, laughs, wine, and plenty more as we show you how to make this dish!
Roman-style Pollo coi Peperoni (Chicken with Peppers and Tomatoes), simple ingredients, and little time
This dish has very few ingredients, here they are:
- chicken thighs and legs (you could also use a whole chicken and cut it up)
- extra virgin olive oil
- garlic
- peppers (long or bell)
- tomatoes canned and fresh (we used San Marzano and heirloom tomatoes)
- fresh basil
Doing the prep is always a great start
I am a somewhat organized person, not ocd, however I like things in their place and function is a huge plus for me. Likewise, in cooking I try to follow the same principles. For this Roman-style Pollo coi Peperoni (Chicken with Peppers and Tomatoes), it is very important to have all the ingredients prepped and ready. Peppers cut, onions chopped, tomatoes diced, basil washed and dried.
Let's get to cooking this Roman-style Pollo coi Peperoni (Chicken with Peppers and Tomatoes)
- Firstly, we need to brown the chicken. A little drizzle in a deep saute pan, in goes the garlic pressed and ready to release all that goodness.
- Likewise a bit of heat in the pan and in goes the chicken. We want all sides to have a beautiful golden brown color. This releases all those natural sugars and juices, making for some delicious rendering in the bottom of the pan.
- Secondly, put all those slivered peppers and chopped onions on top, covering the chicken. This is taking the flavors of that chicken up a few more notches. Place a cover on the pan, lower heat to a medium setting and let that steam for a bit.
- Thirdly, time to put our diced tomatoes and canned tomatoes into the pan, a nice stir and time to season with salt and pepper. More so, we need to add some aromatics with the fresh torn basil. Cover the pan again and let that simmer on low heat for some time until chicken is falling off the bone.
- Lastly, the finishing touch. Plate the Roman-style Pollo coi Peperoni (Chicken with Peppers and Tomatoes), sprinkle some more fresh torn basil, and that my friends is that. Time to eat. Oh, don't let any of that sauce slip you by, a good amount of rustic bread will help you take care of that, lol. In Italian we say: fare la scarpetta.
If color could speak
In my world, color goes a long way. It has a way of invoking joyfulness and in this case a growl in my stomach, lol. The richness of that pepper and tomato sauce, more so adding in the aroma of those sweet peppers united with white wine, garlic, and sauce, makes this dish a show stopper. It sings comfort , Italian, and pure deliciousness before you even taste a forkful!
Time to taste
Look at that chicken, it just falls off the bone and those peppers are like silk. The flavor is ten fold. Rich, sweet, acidic, and that chicken moist, succulent and beautifully bathed in that sauce. I am having the time of my life with the bread cleaning my plate. It is so so good. Thank you Nicoletta for inspiring me back to my roots!
Want a wonderful dish to serve to your family. I know they will love this one. It surely will become a favorite. From our kitchen and hearts to yours, Enjoy!
P.S: Check out some of these other classic Italian dishes:
Italian-style Sausage and Pepper
Spicy Italian Rapini and Cannellini Beans
PrintRoman-style Pollo coi Peperoni (Chicken with Peppers and Tomatoes)
Roman-style Pollo coi Peperoni (Chicken with Peppers and Tomatoes). Talk about tender, flavorful chicken that just falls off the bone. Paired with those lovely slow cooked peppers and tomatoes, makes this a dish you will always come back to. Get that bread, because there is some amazing sauce to scoop up!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: serves 4 people 1x
- Category: Main, Meat
- Method: stove top
- Cuisine: Italian
Ingredients
Chicken:
- 2 chicken thighs
- 3 chicken legs
Veggies:
- 2-3 long or bell peppers, red and orange or yellow
- 2 garlic cloves
- 1 onion
- a splash of white wine (about ¼ cup)
- 2 Tbsp evo oil
- salt & pepper
Sauce:
- 2 heirloom tomatoes
- ½ can San Marzano tomatoes
- basil
Instructions
Veggies:
- Wash and pat dry the peppers, cut in half and take the core and seeds out. Cut those halves in half again creating four pieces then julienne. Do this to all the peppers.
- Chop onion finely, and peel and press garlic.
- Dice up the heirloom tomatoes and set aside.
Chicken:
- Drizzle evo oil in the pan, add garlic. Place chicken in skin side down and sauté for 5 minutes or until golden in color. Turn and do the same to all sides, total 10 minutes.
- Time to pour in the white wine.
- Place the julienned peppers and chopped onion on top of the chicken covering it. Put the lid on the pan and steam for about 5 minutes. Uncover and stir.
Sauce:
- Now that the chicken and peppers are steamed, time to build the sauce. Throw in diced heirloom tomatoes, and San Marzano tomatoes. Stir and break up the San Marzano tomatoes with a wooden spoon.
- Season with a good amount of salt and pepper, and also break up a good handful of fresh basil into the pan. Cover again and simmer on low heat for 15 minutes. Remember to taste for seasoning and add accordingly. Check the chicken for donness, it should read 165°F on a thermometer.
Plating and garnishing:
- Place the chicken and peppers in a nice serving dish. Scoop up all that good sauce and drizzle over the chicken.
- Break up more fresh basil and sprinkle over the top. Ready to serve.
- Serve with a good rustic crusty Italian bread.
Notes
You can also use bell peppers, any color, whatever your heart desires.
If you want more chicken just add your favorite pieces and adjust your ingredients accordingly.
We use organic ingredients, however you can use what you have. Just remember good ingredients equals delicious food.
When I am not cooking, I enjoy playing musical instruments, singing, writing. I have learned over the years to live in gratitude and enjoy the moment.
Silvia says
Wow, you are not kidding, a simple recipe full of flavor and the chicken was so moist and delicious, I will be making this over and over again.
Thank you Silvia for trying this wonderfully comforting dish. We were so excited to hear it has become a favorite!
Marta says
We're always looking for ways to change up our menu and your recipe did just that. More than chicken parm, this was a great way to eat chicken on the bone with great Italian flavors.
Thank you Marta, Yes when you simmer chicken with the bone in, it adds so much flavor and tenderness especially because it is cooked in that lovely tomato pepper sauce! We are so happy you like it and has made its way into your meal repertoire!
Cheers!
Jere Cassidy says
I am always on the lookout for a new way to cook chicken and can't wait to try this simple to make recipe.
Thanks Jere we are so excited for you to try this, it definitely takes chicken recipes to the next level! Let us know how you made out. We would love to hear from you!
Have a great cooking week!
NATALIA says
What a great recipe to make for my family! Tender and flavorful meat is just what they like, specially chicken. Definitely going to give this a go, thank you so much for the recipe!
Hi Natalia,
If chicken is your families favorite, they are going to absolutely love this dish. Vibrant flavors, fall off the bone chicken, and those peppers, oh so sweet. Make sure there plenty of bread because, there nice sauce that doesn't want to go to waste!
Happy Cooking!
Denise says
This chicken looks fantastic! Love trying new recipes and I can tell this is going to be a regular on rotation!
Hi Denise, we are with you on finding new recipes, new inspirations. We are so glad this dish caught your eye. It is truly a keeper!
Have a wonderful week!
AISilva says
Rome is one of my favourite places to visit and I love the idea of taking myself back to a destination through food. My whole family would adore this meal, so I can't wait to make it for them!
So happy you enjoyed Rome. It has a way of stealing your heart and beckoning you back to its wonders and food. I am sure this dish will bring back many of you travel memories of Rome! So wonderful to ignite those wonderful joyful things!
Cheers!
Tristin says
I can't wait to make this recipe and use some good crusty bread to soak up all that yummy sauce, sooo good!!!
Hi Tristin, as we say in Rome if there is plenty of sauce, a good bread, then time to scarpetta!
Enjoy!
Sandhya Ramakrishnan says
Absolutely love to make one pot meals like this that is hearty and delicious as well. This is the perfect recipe to use fresh garden tomatoes, peppers and basil.
Hi Sandhya,
There is nothing like beautiful fresh garden ingredients to execute a chicken dish like this! It definitely takes this dish to new heights in flavor and texture, which captures your taste buds in a most lovely comforting way!
Have a wonderful cooking week!
Enjoy!
Jacqueline Debono says
I love the combination of peppers and tomatoes in sauces, so full of summer flavour! Chicken alla Romana is a great summer dish. Easy to make and so delicious! And, I agree you definitely need some rustic bread per fare la scarpetta!
Hi Jacqueline
We are definitely peoples of the same heart. Totally agree on those peppers in tomato sauce, so sweet and beautiful cooked which in turn entices that chicken to just tenderize and fall off the bone. The rustic bread is a perfect ingredient and tool to not let any of that excess sauce not to be wasted!
Thank you so much for checking this out!
Cheers!
Cathleen says
Wow, this recipe looks like it would be more complicated than it actually is. I actually have all of the ingredients to this! Bookmarked to make soon, thanks for the recipe 🙂
That's wonderful Cathleen, you are going to love this. Italian cooking seems complicated, but really it isn't, great ingredients, simple technique, and the most delicious comforting food! Now that's Italian!
Enjoy!