QiMeal
Pollo alla Romana con Peperoni
Pollo alla Romana con Peperoni · ready in 1 h 38 min · 4 servings · 748 kcal per serving · medium · 10 ingredients
A Ferragosto favorite from Rome, this chicken braises with sweet peppers, tomato, wine, garlic, and guanciale until the sauce tastes sunny and rich.
- Prep
- 18 min
- Cook
- 1 h 20 min
- Total
- 1 h 38 min
- Serves
- 4
- kcal
- 748
- Difficulty
- medium
Ingredients · 4 servings
- 1200 gChicken, cut into 8 bone in pieces
- 500 gBell pepper, seeded and sliced
- 450 gTomato, chopped
- 120 mlWhite wine
- 2 cloveGarlic, crushed
- 60 gGuanciale, diced
- 2 tbspOlive oil
- 1 tspSalt
- ½ tspBlack pepper, ground
- 80 mlWater
Equipment
stovetop, chef knife, cutting board, mixing bowl, paper towel, tongs, wooden spoon, heavy pot, measuring cup, plate, lid, probe thermometer
Instructions
- Mise en place
Gather chicken, peppers, tomato, wine, garlic, guanciale, oil, salt, pepper, and water with a knife, board, bowl, tongs, spoon, and heavy pot. · 10 min
What to look for: All ingredients are measured, cut, and within reach.
- Season chicken
Season chicken pieces with most of the salt and black pepper, then pat the skin dry so it browns rather than steams. · 5 min
What to look for: Chicken looks evenly seasoned and dry on the surface.
- Render guanciale
Heat olive oil in the heavy pot, add guanciale, and cook over medium heat until the fat melts and the pieces look lightly golden. · 8 min
What to look for: Guanciale is glossy and lightly golden with fat in the pot.
- Brown chicken
Add chicken skin side down and brown in batches, turning with tongs until the outside is golden while the center remains uncooked. · 12 min
When it is done: Chicken is not done yet; final safe temperature is 74°C / 165°F.
- Scent garlic
Transfer chicken to a plate, add garlic to the pot, and stir until fragrant without letting it brown. · 2 min
What to look for: Garlic smells sweet and the edges stay pale.
- Deglaze wine
Pour in white wine and scrape the pot with a wooden spoon until the browned bits dissolve and the wine smells mellow. · 3 min
What to look for: Wine bubbles briskly and the pot bottom looks clean.
- Braise tomato
Add tomato, water, and the browned chicken, cover loosely, and simmer until the sauce turns red and the chicken begins to soften. · 25 min
When it is done: Chicken is partly cooked and must continue until 74°C / 165°F.
- Add peppers
Add bell peppers, stir them into the sauce, and simmer uncovered until tender and glossy and chicken reaches 74°C / 165°F. · 25 min
When it is done: Insert a probe into the thickest piece and confirm 74°C / 165°F.
- Rest sauce
Taste the sauce, adjust with remaining salt and black pepper, and rest off the heat so the juices settle. · 5 min
What to look for: Sauce looks glossy and chicken juices stop bubbling hard.
- Serve hot
Serve chicken with peppers and tomato sauce spooned over the top, keeping the guanciale in the pot for its savory Roman bite. · 3 min
What to look for: Chicken is coated with red sauce and bright pepper strips.
Nutrition (per serving)
| kcal | 748 |
|---|---|
| Protein | 56 g |
| Carbohydrates | 14 g |
| of which sugars | 8 g |
| Fat | 44 g |
| of which saturated | 12 g |
| Fibre | 4 g |
| Sodium | 934 mg |
Nutri-ScoreB
Allergens
Contains: sulphites
Storage and reheating
- Fridge: up to 3 days
- Freezer: yes, up to 2 months
- Warm gently on the stovetop with a splash of water until the chicken reaches 74°C / 165°F.
Ingredient substitutions
Chicken
- Chicken thigh: Use bone in pieces for similar braising and juiciness.
Bell pepper
- Red bell pepper: Red peppers give the most traditional sweet finish.
Tomato
- Ripe tomato: Use very ripe tomatoes for a softer sauce.
White wine
- Water: Use when avoiding wine, with a less aromatic sauce.
Garlic
- Garlic clove: Use a smaller clove for a gentler aroma.
Guanciale
- Olive oil: Use only when guanciale is unavailable, with less Roman cured flavor.
