Pollo alla Romana
Roman-style Chicken
Pollo alla Romana is a classic of Roman cuisine. It's a very simple dish of chicken parts cooked in a mixture of onions, peppers and tomatoes, and thus recalls an infinity of Italian and Italian-American chicken stews. It's simple, but it's good.
There are, of course, lots of recipes out there. I'm sure every Italian cook has their own version. This one is pretty standard. If you like bell peppers and chicken stew, you'll like it.
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Roman-style Chicken
Ingredients
- 1/4 cup olive oil
- 2 cloves garlic, crushed
- 4 - 5 lbs chicken parts, trimmed
- 2 onions, thinly sliced
- 2 Tbsp tomato paste
- 1 cup white wine
- 1 28oz can San Marzano tomatoes
- 2 lbs red and yellow bell peppers, sliced
- 1/2 bunch parsley leaves, chopped
- 1 Tbsp. dried oregano
- salt and pepper to taste
Directions
Heat oil in a large frying pan over medium heat. Add the garlic and saute until lightly browned. Remove and discard the garlic. Raise heat to medium high and, working in batches, add the chicken parts. Brown on all sides.
Remove and set aside. Discard excess fat from the pan. Turn heat to medium and add the onion slices and tomato paste. Saute until soft. Add the wine, deglace the pan, and continue cooking until the liquid evaporates. Add the
canned tomatoes and press on them to break them. Bring to a boil and stir in the bell peppers and parsley. Cook until the peppers soften. Return chicken to the pan, add oregano and season with salt and pepper to taste. Cover,
reduce heat to low, and cook until the chicken is cooked through, about 40 minutes, stirring occasionally.
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Adapted from Barbara & Silvana's recipe at Recipes from Italy
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