Recipes.

Pollo Con I Peperoni

By Maria Pasquale


I Quit Sugar - Pollo Chicken
Photo by: © Andrea Federici and Giorgia Nofrini
  • 4 servings
  • Prep - 10 mins
    Cooking - 1 hour 15 mins
  • Total - 1 hour 25 mins
I Quit Sugar - Pollo Chicken
Photo by: © Andrea Federici and Giorgia Nofrini

Pollo con i peperoni, also known as pollo alla Romana (Roman-style chicken), is a popular trattoria dish that is still often cooked in Roman households. It’s a dish that takes no time to prepare, and it’s roast chicken at its best: slow-cooked with sweet and sticky capsicums. Dig in!  

Servings: 4
Preparation: 10 mins
Cooking: 1 hour 15 mins

Ingredients

  • 100 ml extra virgin olive oil.
  • 1.2 kg chicken thighs and legs, bone in.
  • 2 yellow capsicums.
  • 2 red capsicums.
  • 125 ml dry white wine.
  • 400 g tinned tomatoes.

Directions

1. Heat the olive oil in a large saucepan. Add the chicken pieces, season with salt and freshly ground black pepper and cook over high heat for 10–15 minutes, turning regularly to brown on all sides.

2. Meanwhile, remove the stems and seeds from the capsicums, then cut the capsicums into chunky strips measuring roughly 4 x 2 cm (1¼ x ¾ inch).

3. Add the wine to the chicken and leave to simmer for a few minutes to evaporate the alcohol. Add the capsicum strips and cook for 5 minutes, then add the tomatoes and 500 ml (17 fl oz/2 cups) water. Season with a little more salt and pepper, stir well and cook over medium–low heat for 45 minutes, or up to 1 hour. If the sauce begins to dry out too much during cooking, stir in a little more water.

4. The dish is ready to serve when the chicken is tender (the meat will easily come away from the bone) and the capsicum is soft. Serve with some bread if you like, to mop up the sauces.


Note

Edited extract from I Heart Rome by Maria Pasquale, published by Smith Street Books,$49.99

 

 

Pollo con i peperoni, also known as pollo alla Romana (Roman-style chicken), is a popular trattoria dish that is still often cooked in Roman households. It’s a dish that takes no time to prepare, and it’s roast chicken at its best: slow-cooked with sweet and sticky capsicums. Dig in!

Ingredients

  • 100 ml extra virgin olive oil.
  • 1.2 kg chicken thighs and legs, bone in.
  • 2 yellow capsicums.
  • 2 red capsicums.
  • 125 ml dry white wine.
  • 400 g tinned tomatoes.

Directions

1. Heat the olive oil in a large saucepan. Add the chicken pieces, season with salt and freshly ground black pepper and cook over high heat for 10–15 minutes, turning regularly to brown on all sides.

2. Meanwhile, remove the stems and seeds from the capsicums, then cut the capsicums into chunky strips measuring roughly 4 x 2 cm (1¼ x ¾ inch).

3. Add the wine to the chicken and leave to simmer for a few minutes to evaporate the alcohol. Add the capsicum strips and cook for 5 minutes, then add the tomatoes and 500 ml (17 fl oz/2 cups) water. Season with a little more salt and pepper, stir well and cook over medium–low heat for 45 minutes, or up to 1 hour. If the sauce begins to dry out too much during cooking, stir in a little more water.

4. The dish is ready to serve when the chicken is tender (the meat will easily come away from the bone) and the capsicum is soft. Serve with some bread if you like, to mop up the sauces.

Note

Edited extract from I Heart Rome by Maria Pasquale, published by Smith Street Books,$49.99

 

 

Please be respectful of other participants in the conversation. We'd love you to keep your comments respectful, friendly and relevant. Differences of opinion are welcome, but trolling and abuse of other commentators and the IQS editorial team is not and will result in blacklisting.

Latest tweets
Join our 1,400,000 followers!
IQS newsletter freebie
FREE!
A Day in the Life of Quitting Sugar

Join our newsletter for the
best IQS tips, tricks and recipes
+ a free eBook!

Please enter a valid email address
Please enter a valid name