Pollo ai Peperoni | Roman Chicken & Peppers Recipe

This simple chicken dish, hailing from Rome, is an easy way to whip up a very delicious meal. The cooking method is quite similar to pollo alla cacciatora, but the light and sweet flavor makes for a distinct taste.

Pollo ai Peperoni | Roman Chicken & Peppers Recipe

Watch the Pasta Grammar video where we make this recipe here:

Serves 2-4.

For this recipe, you will need:

• 3-4 tbsp. extra virgin olive oil

• 1 clove of garlic, minced

• 1/4 large onion, diced

• 1 tbsp. tomato paste

• 2-4 chicken thighs, skin on

• 1/4 cup white wine

• 14 oz. (400g) canned whole peeled tomatoes

• 3 bell peppers, cored and sliced

• Salt

• Fresh black pepper

In a large skillet, bring the olive oil, garlic, onion and tomato paste up to medium heat. Sauté until the onions are tender and slightly transparent, then add the chicken thighs, skin side down. Cook until the chicken skin is lightly browned, then flip and cook the other side until there is no more pink, raw meat showing.

Add the white wine and bring to a simmer. Turning the chicken occasionally, cook until the wine has thickened, about 4-5 minutes. Next, add the whole peeled tomatoes and gently crush them with a fork in the pan. Finally, add the sliced bell peppers and 1/2 cup of water.

Season the dish generously with salt and pepper and bring the sauce to a gentle simmer. Cover the pan and cook for 1 hour, flipping the chicken every now and then. Remove the lid after an hour, and continue to cook until the sauce has thickened to your liking—about 30 minutes. As the chicken nears completion, taste the sauce again and add salt if necessary.

Serve hot, topped with extra sauce from the pan. Buon appetito!