Roman-style Chicken with Peppers

Here is the recipe for Roman-style chicken with peppers, a classic dish from the Lazio cuisine, full of flavor and color.

Ingredients

• 1 chicken, cut into pieces
• 2 peppers (red and/or yellow)
• 1 medium white onion
• 400 g of peeled tomatoes or ripe fresh tomatoes
• 1 glass of white wine
• Extra virgin olive oil
• Salt and pepper to taste
• A sprig of fresh basil (optional)
• Chicken broth or water as needed (optional)

Preparation

1. Start by cleaning the peppers, removing the seeds and internal filaments and cutting them into strips or fairly large pieces.
2. Thinly slice the onion and fry it in a large pan with a drizzle of oil until it becomes translucent.
3. Add the pieces of chicken to the onion and brown them until they are golden on all sides.
4. Deglaze the chicken with a glass of white wine and let the alcohol evaporate.
5. Add the peeled tomatoes, crushing them with a fork (if using fresh ones, first peel and chop them), the peppers, salt, and pepper to taste.
6. Cook over moderate heat for about 30 minutes, until the chicken is tender and the peppers are cooked. If the sauce dries out too much, you can add a little chicken broth or water.
7. Adjust salt and pepper, and if you like, add some fresh basil towards the end of cooking to further perfume the dish.

Serve the chicken with peppers hot, perhaps accompanied by homemade bread to soak up the sauce.

Curiosity

Roman-style chicken with peppers is a dish that stems from the popular tradition and represents a perfect solution for those who want to combine meat and vegetables in a single dish. According to Roman tradition, the peppers should be the fleshier and less watery ones to ensure the sauce has the right consistency.