Roman Style Chicken with Peppers Recipe

Pollo ai Peperoni alla Romana is a classic Roman preparation of chicken with peppers, simmered in a bright tomato sauce with garlic and onions. It’s a comforting, rustic dish best served with crusty bread for mopping up the sauce, roast potatoes and simple green beans for a complete meal.

Traditionally made from a whole chicken cut into pieces, this recipe is just as delicious when prepared with a mix of chicken thighs and drumsticks. Using thighs and drumsticks reduces preparation time and prevents overcooking of breast meat, while keeping the meat succulent and full of flavour.

This dish can be cooked in separate pans—chicken first, then peppers and onions—or all together in a single pan. We prefer the one-pan method for its simplicity: it saves time, reduces washing up, and delivers the same rich, developed flavours.

Ingredient notes

• Bell peppers – Use a mix of red and yellow for colour and sweetness, or all red peppers if you prefer a deeper flavour.
• Passata (tomato puree) – Choose a good-quality passata for the best sauce; ripe, flavorful tomatoes make a big difference.
• White onion –White onion adds a pleasant sweetness; you can substitute a brown onion if that’s what you have.
• White wine –Pick a dry white wine you would enjoy drinking. It helps deglaze the pan and adds acidity to balance the tomatoes.

Step 1 – Lightly brown a whole peeled garlic clove in olive oil, remove it, then brown the chicken skin-side down until golden and set the pieces aside.

Step 2 – Sauté the sliced onion until soft, then add the sliced bell peppers and cook briefly until they start to soften.

Step 3 – Add the chicken and the reserved garlic back into the pan, pour in the white wine and let it reduce briefly. Stir in the passata, season with salt and pepper, cover and simmer gently for 25–30 minutes until the chicken is cooked through.

Step 4 – Uncover and continue cooking for another 15–20 minutes to reduce and concentrate the sauce before serving.

Recipe tips and variations

For more garlic flavour – Italian cooks often use a whole garlic clove to scent the oil and then remove it for a subtler note. If you prefer a stronger garlic taste, finely chop or mince the clove and add it with the onions.

Make it spicy – Add sliced fresh chilli or a pinch of dried chilli flakes when you add the peppers for a gentle heat.

Change the flavour –Stir in a handful of olives or a few capers at the end for briny contrast, or finish with chopped fresh parsley for freshness.

Serving suggestions

Serve this chicken with plenty of crusty bread to soak up the sauce. It also pairs beautifully with roasted potatoes and simply dressed green beans—just a drizzle of olive oil and a pinch of salt and pepper.