CHICKEN WITH PEPPERS ROMAN STYLE – Recipe by Piero Benigni – This is much more than a chicken dish, it’s a world-wide known culinary legend! Typical of Rome, can be easily prepared in one hour or a little more. Traditions wants a red and a yellows pepper to be used in honour of the Eternal City colours.
Ingredients for 2-3 persons
- 800 gchicken (1 3/4 lbs or 28 oz)
- 2peppers
- 1onion (medium size)
- 250 gtomato sauce (or pelati, 10 oz)
- 1 glassdry white wine
- salt (at taste)
- black pepper (at taste)
- 6 spoonsolive oil (tablespoons)
Tools for Chicken with peppers roman style
- Cooker
- 2 Pans with lids
- Chopping Board
- Knife
- Wooden Spoon
- Scale
The chicken
Pour 4 tablespoons of olive oil in a pan and heat up. Add chicken pieces seasoned with salt and black pepper and evenly brown at all sides over a medium flame for 4-5 minutes or until light brown. Pour a glass of dry white wine, stir, turn pieces and let the alcool smell evaporate.
Add half of the tomato sauce, cover with lid and start cooking over a very mild flame with the sauce just simmering. Every now and then turn pieces and stir. If sauce becomes too dry, add a little hot water. The cooking is done when breast and thigh are easily pierced by a fork.
The peppers
Pour 2 tablespoons of olive oil in the other pan, heat up, add onion and brown for 10 minutes. Add peppers, some salt, the remaining half of tomato sauce and half a ladle of hot water. Peppers will release their water during cooking. Cover with lid and continue cooking over a mild flame with the sauce just simmering. Stir often. Cooking time is about 20 minutes or until peppers are tender. Turn off flame and wait the chicken to be ready.
The final: Chicken with peppers roman style
Put chicken and peppers together and cook for 5 to 10 more minutes. The sauce must be abundant, so if necessary add some more hot water. Check if salt is ok and serve hot. This dish can be kept for 2 days in the fridge and frozen, with a 3 months life in the freezer.