Roman-style Chicken (Pollo alla Romana)
Roman-style chicken (Pollo alla Romana) is a traditional dish from Rome. It typically features chicken pieces that are braised with tomatoes, bell peppers, onions, garlic, white wine, and sometimes, herbs like basil, rosemary or oregano.It's a really tasty and flavorful Italian recipe: appetizing pieces of chicken stewed in a pan with peppers, which release all their aroma and fragrance when cooked, making the meat even more flavorful.It's a must to serve Roman-style chicken with slices of bread to make a tasty "scarpetta" with the delicious tomato and pepper sauce.
Ingredients
- 1 kg chicken
- 800 g peppers (1 3/4 pound, red and yellow )
- 300 g grape tomatoes (10 oz)
- 1 onion (large, golden, white or red)
- 100 ml dry white wine (~1/2 cup)
- 50 g olive oil (1/4 cup extra virgin)
- 1 clove garlic
- 1 tablespoon tomato paste
- salt ( to taste)
- ground black pepper ( to taste)
- basil leaves
Instructions
- 1
wash: To make Roman style chicken with peppers, first prepare the vegetables. Wash, dry and remove the top of the peppers. Remove the inner white parts and the seeds, then cut them into pieces and set them aside.
- 2
Wash and dry the tomatoes, then cut them into pieces.
- 3
peel: Finally, peel and slice the onion. Set aside.
- 4
clean: Prepare the chicken. We used a whole chicken cut into pieces. Remove any impurities or small feathers on the skin, if necessary by passing it over a lit gas fire. Then remove any accumulations of fat and, if the pieces are too large, reduce them. Rinse and dry thoroughly.
- 5
sauté: In a large skillet, heat the oil and sauté the onion with a clove of garlic and the tomato paste.
- 6
brown: Add the chicken pieces and brown on all sides for a few minutes.
- 7
add: When they are well roasted, add the white wine and let the alcohol evaporate completely over high heat.
- 8
add: At this step, add the chopped peppers, tomatoes, a few basil leaves and season with salt and pepper.
- 9
cook: Cover with a lid and cook over low heat for about 40 minutes, stirring occasionally.
- 10
add: Check that the sauce does not become too dry. If it does, add a little hot water or broth.
- 11
cook: At the end of cooking, when the chicken is tender and the peppers soft, remove the lid and continue cooking for another 15 minutes or so over medium heat to thicken the sauce.
- 12
serve: Roman Style Chicken with Peppers is ready! Transfer it to a serving plate and garnish with a few leaves of fresh fragrant basil. Serve it hot with a few slices of bread for scarpetta!
Cook it from the original
This recipe comes from recipesfromitaly.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on recipesfromitaly.com