Roman Chicken with Bell Peppers (Pollo alla Romana)
Succulent chicken thighs are braised to perfection with sweet bell peppers, white wine, and a medley of herbs in this classic Roman Chicken with Bell Peppers dish. This recipe captures the essence of Italian comfort food while adhering to the principles of the Mediterranean diet—rich in flavors, colors, and nutrients.
Equipment
- Large skillet
- Wooden spoon
- Knife
- Cutting board
- Measuring cups and spoons
Ingredients
- 4 large chicken thighs about 1 1/2 pounds / 680 grams
- 2 tbsp olive oil 30 ml
- 1 large onion, thinly sliced about 1 cup / 150 grams
- 4 cloves garlic, minced
- 2 red bell peppers, sliced into strips about 2 cups / 300 grams
- 2 yellow bell peppers, sliced into strips about 2 cups / 300 grams
- 1/2 cup dry white wine 120 ml
- 1 can diced tomatoes 14.5 ounces / 411 grams
- 1 tbsp capers, drained
- 1 tsp dried oregano
- 1 tsp dried thyme
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Season the chicken thighs with salt and pepper.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken thighs, skin-side down, and cook until the skin is golden brown, about 5-7 minutes. Flip the chicken and cook for an additional 5 minutes. Remove the chicken and set aside.
- In the same skillet, reduce the heat to medium. Add the onion and garlic, and sauté until the onion is translucent, about 3 minutes.
- Add the sliced bell peppers to the skillet and cook until they start to soften, about 5 minutes.
- Pour in the white wine, scraping any browned bits off the bottom of the skillet with a wooden spoon.
- Stir in the diced tomatoes, capers, oregano, and thyme. Bring the mixture to a simmer.
- Return the chicken to the skillet, nestling the pieces among the peppers and onions. Cover and simmer over low heat for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Taste and adjust seasoning with salt and pepper as needed.
- Garnish with fresh parsley before serving.
Notes
For a richer sauce, you can add a tablespoon of tomato paste along with the diced tomatoes.
The dish pairs beautifully with a side of crusty bread or a simple green salad.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.