Pollo ai Peperoni alla Romana is a classic Roman dish of chicken simmered with garlic, onion and bell peppers in a rich tomato sauce. It’s perfect with crusty bread to mop up the sauce and goes wonderfully with roast potatoes and simply dressed green beans.
Traditionally the recipe uses a whole chicken cut into pieces, but using a combination of thighs and drumsticks keeps preparation simple and prevents white meat from drying out. The classic method sometimes cooks the chicken and the peppers separately, then combines them at the end. Cooking everything in a single pan saves time and produces the same great flavour, so I often cook it that way.
The finished dish delivers an incredible sauce—don’t forget the bread. It’s similar to Pollo in Potacchio from Le Marche, another Italian favourite if you’re exploring regional chicken dishes.
Serve with Italian roast potatoes and a crisp glass of white wine for a relaxed, comforting meal.
Ingredient notes
- Bell peppers – a mix of red and yellow is traditional, but all red peppers work well too.
- Passata (tomato purée) – use a good-quality passata because the tomato flavour carries the sauce.
- White onion – it adds a gentle sweetness; a brown onion is an acceptable substitute.
- White wine – choose a wine you’d enjoy drinking, such as Trebbiano, Orvieto, Pecorino or Pinot Grigio.
Visual walk-through of the recipe
Step 1 – Gently brown the garlic in olive oil, remove it, then brown the chicken on both sides and set aside (photos 1 and 2).
Step 2 – Sauté the sliced onion until soft, then add the bell pepper strips and cook until they begin to soften (photos 2 and 3).
Step 3 – Return the chicken and garlic to the pan, add white wine and allow it to reduce briefly. Stir in the passata, season with salt and pepper, cover and simmer for 25–30 minutes (photos 5 and 6).
Step 4 – Remove the lid and continue cooking for about 20 minutes to reduce the sauce, then serve (photos 7 and 8).
Recipe tips and variations
For more garlic flavour – the recipe traditionally fries a whole clove to infuse the oil and is then removed. For a stronger garlic presence, finely chop or crush the clove and cook it with the onions and peppers.
Make it spicy – add fresh chilli or red pepper flakes while sautéing the peppers.
Add olives or capers – stir in olives or capers toward the end for a briny contrast that complements the tomato sauce.
Serving suggestions
Serve with plenty of crusty bread to soak up the sauce. It also pairs beautifully with Italian roast potatoes and simply dressed green beans.
More Italian chicken recipes to try
Mains
Chicken Cacciatore – Pollo alla Cacciatora
Mains
Chicken Sorrentina (Pollo alla Sorrentina)
Mains
Pollo in Potacchio (Italian Braised Chicken)
Mains
Creamy Tuscan Chicken with Garlic & Pancetta
If you try this Roman chicken and peppers recipe, please rate it and tell me how it turned out in the comments — I love hearing from readers. You can also follow the blog on social channels or subscribe to the newsletter to get new recipes delivered to your inbox.
Step By Step Photos Above
Most recipes include step-by-step photos, helpful tips and sometimes video to make them foolproof.
Pollo ai Peperoni alla Romana (Roman Chicken and Peppers)
By Emily
Ingredients
- 4 chicken thighs, (skin on and bone in)
- 4 chicken drumsticks, (skin on and bone in)
- 2 red bell peppers, cut into thin strips
- 1 yellow bell pepper, cut into strips
- 1 white onion, finely sliced
- 1 garlic clove, peeled and kept whole
- 14 oz (400g) tomato passata (tomato purée)
- ½ cup (125ml) white wine
- Salt and pepper
- Olive oil
Instructions
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Put 2–3 tablespoons of olive oil in a large pan over medium heat and add the whole peeled garlic clove. Fry gently for about 1 minute until it just begins to colour, then remove and set aside.
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Place the chicken skin-side down and cook for 5–7 minutes, then turn and cook the other side for another 5 minutes. Transfer the chicken to a plate and set aside.
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Add the sliced onion to the pan (add a little more oil if needed) and sauté for about 5 minutes until soft. Add the sliced peppers and cook for a further 5 minutes.
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Return the chicken and garlic to the pan, pour in the white wine and let it simmer and reduce for a few minutes. Stir in the tomato passata, season with salt and pepper, cover and cook on low for 25–30 minutes.
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Remove the lid and simmer for another 20 minutes to thicken and concentrate the sauce, then serve hot.
Video
Notes
Storage – leftovers keep in the fridge for up to 3 days and can be reheated on the stove. Freeze for up to 3 months; defrost completely before reheating.
Helpful Info for All Recipes
- I use extra virgin olive oil in most recipes unless otherwise noted.
- For canned or jarred tomatoes, choose a reliable brand for the best flavour.
- Vegetable sizes listed are medium unless specified.
- Recipes are tested using a fan (convection) oven where applicable.
- Find out more about how nutrition is calculated on the site.
- Check the Italian pantry staples and essential kitchen tools sections for recommendations.
Nutrition
Nutrition information is an approximation and should be used as a guide.