I wrote this article about an Italian‑style Chicken and Peppers dish (Pollo alla Romana), in which chicken pieces are gently braised with sweet bell peppers, onion, an tomato passata until everything turns soft and juicy. It’s light, flavorful, and perfect for a laid‑back family meal
Why You’ll Love This Recipe
I love the simplicity and forgiving nature of this recipe—browning chicken, sweat vegetables, braise it all gently, and let the flavors develop. I also appreciate how the sweetness of the peppers harmonizes with the tender chicken and the light tomato sauce. It tastes like traditional Italian comfort without feeling heavy.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
• Chicken pieces (skin‑on and bone‑in: legs, thighs, wings or portioned breast)
• Bell peppers (red, yellow, green or a mix)
• Onion
• Garlic cloves (or garlic powder)
• Extra virgin olive oil
• Tomato passata (strained tomatoes)
• Salt
• Ground black pepper
directions
• Trim and pat dry the chicken pieces.
• Peel and slice the onion; halve, seed and slice the bell peppers; peel garlic.
• Heat olive oil in a large skillet over medium‑high heat. Brown the chicken on all sides for 10–15 minutes.
• Add the onion and garlic and cook about 5 minutes until soft.
• Stir in peppers, tomato passata, salt and pepper.
• Cover and simmer on low for 30–40 minutes, turning occasionally.
• Remove lid and continue simmering until sauce thickens, about 30 more minutes. Taste and adjust seasoning toward end
Servings and timing
I want to mention the metrics I found: this makes 4 servings. Prep time is about 15 minutes, cook time approximately 1 hour 30 minutes, for a total time of about 1 hour 45 minutes
Variations
I tried a few tweaks:
• Make it spicy by adding red pepper flakes or chopped fresh chili during the onion step.
• Stir in a teaspoon of dried oregano halfway through cooking.
• Add a handful of fresh basil at the end for brightness. These ideas are suggested in the original recipe variations section
storage/reheating
I store leftovers in a sealed container in the fridge for up to 2–3 days. For longer keeping, I freeze in a suitable container for up to 1 month. To reheat, I thaw if frozen and warm gently in a covered pan over medium heat, stirring occasionally until heated through. It maintains good flavor and texture this way
FAQs
What cooking method ensures the best flavor?
I always take the time to brown the chicken well before adding other ingredients. That golden crust builds a depth of flavor that makes the sauce richer.
Can I use skinless or boneless chicken instead?
Absolutely—skinless thighs or boneless cuts work fine, but they cook faster. I just check them more often during simmering to avoid overcooking or dryness.
Are other peppers acceptable?
Definitely. I sometimes use Italian sweet peppers (Corno di Toro) or mini sweet peppers. Using a colorful mix of red, yellow, and green creates a vibrant and flavorful dish.
What should I serve with this dish?
I serve it with crusty bread to soak up the sauce—it’s my favorite. I especially like a Sicilian semolina loaf or any hearty artisan bread.
Conclusion
I’ve found this Chicken and Peppers recipe to be a simple Italian classic that delivers big on flavor with minimal fuss. It’s family‑friendly, seasonal, and satisfying without being heavy. Browning the chicken and using vibrant peppers all contribute to the dish’s charm. I’ll definitely make this again throughout summer—and I hope it becomes a regular on your table too.
Print
Chicken and Peppers Recipe
- Total Time: 1 hour 45 minutes
- Yield: 4 servings
Description
A light Italian‑style chicken braise with sweet bell peppers, onions, tomato passata and white wine for a flavorful yet fresh summer meal.
Ingredients
2½ lb (1.1 kg) bone‑in, skin‑on chicken pieces (legs, thighs, wings, or breasts)
3 bell peppers (use a mix of red, yellow, and green), sliced
1 medium onion, sliced
2 cloves garlic (or ½ tsp garlic powder)
3 Tbsp extra virgin olive oil
1 cup tomato passata (strained tomato purée)
1½ tsp salt (adjust at end if needed)
¼ tsp ground black pepper
Instructions
Trim and pat chicken dry.
Heat olive oil in a large skillet over medium‑high heat. Add chicken and brown well on all sides (10–15 min).
Add sliced onion and garlic; cook about 5 min until onion softens.
Stir in sliced bell peppers, tomato passata, salt and pepper.
Reduce heat to medium‑low, cover, and simmer for 30–40 min, turning chicken occasionally; add water if sauce dries.
Uncover and continue simmering until sauce thickens and chicken is cooked through (another ~30 min). Taste and adjust seasoning before serving.
Serve hot with crusty bread to soak up the sauce.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
