Roman-Style Chicken (Pollo Alla Romana)

The sweetness of the peppers, the smokiness of the prosciutto, and freshness from the basil — expect an explosion of flavors in every serving of Roman-Style Chicken (also known as Pollo Alla Romana).  No need to travel to Rome to experience this traditional dish.  Give it a try!

Aside from Gnocchi Alla Romana, this authentic dish from Rome is a regular in our home.

Sometimes called ‘Roman Chicken’ or ‘Chicken Romana’, the locals typically serve this delicious dish during summer — when tomatoes and bell peppers are in season.  But I don’t care; I make this the whole year-round in Stockholm.

Now you can do the same!

WHAT YOU NEED TO MAKE CHICKEN ROMANA

CAN I USE ANY KIND OF PEPPER?

Bell peppers are the only types you should use — and you can use any color EXCEPT green bell peppers.

Red, yellow, orange; they all turn sweet when roasted, but not the green ones.  The slight bitterness in its flavor does not go well with Roman Chicken.

HOW TO MAKE POLLO ALLA ROMANA

Start by preheating the oven to 225°C (435°F) and preparing the bell peppers for roasting.  Place bell peppers on a baking tray, pour and rub half a tablespoon of olive oil on them (photo 1).

Place in the oven for 20 to 25 minutes, or just until you see their skin starting to turn brown.  Once the peppers have cooled down, peel them, remove the membrane and seeds, and chop them into half-an-inch width.

While the peppers are roasting, you can continue with seasoning the chopped chicken with salt and pepper (photo 2).

Using a large pan or skillet, pour the remaining olive oil over medium-high heat.

Once the oil is ready, start browning the chicken.  Leave some space in between (photo 3).

Remove the chicken and set aside.

Lower the heat to medium and add garlic and onion.  Cook for a few minutes until they softened.

Add the prosciutto. Mix and cook for a couple of minutes.

Add the browned chicken back into the pan (photo 4).

Add salt, pepper, peperoncino, tomato paste, and tomatoes.  Mix to combine and add torn basil leaves (photo 5).

Mix and turn the heat back to medium-high. Cover the pan with a lid and bring to a boil. Adjust flame to medium-low and simmer until the chicken is cooked (about 20 to 25 minutes).

Take the pan off the heat and add roasted peppers and balsamic vinegar.  Mix (photo 6).

Serve, garnish with more fresh basil leaves, if desired.

TOP TIPS FOR PREPARING ROMAN-STYLE CHICKEN

• You can also grill the peppers directly on the stovetop, or outside. Stop cooking them as soon as you see blisters on their skins.
• Do not overcook the peppers, there should still be a bit of bite left on them.  It gives Chicken Romana a nice contrast in texture.  
• You can slice the prosciutto differently. I used to slice them thinly since that’s how I usually buy them from the counter.  But then I realize I prefer them cubed. 🙂
• You can use whatever type of tomatoes you have. Try to use fresh ones, though, not canned tomatoes.
• Do not skip the balsamic vinegar at the end. It provides a different kind of ‘sweetness’ to the dish — one that gives Pollo Alla Romana that distinct taste.

IF YOU’RE LOOKING FOR MORE CHICKEN RECIPES LIKE CHICKEN ROMANA, YOU WILL SURELY LIKE THESE POSTS –

• Easy Chicken Cacciatore
• Spanish Garlic Chicken (Pollo Al Ajillo)
• Thai Ginger Chicken
• Spanish Sweet & Sticky Wings
• Creamy Honey Mustard Chicken

OR IF YOU WANT IDEAS FOR MAIN DISH RECIPES, THEN HEAD STRAIGHT TO MY MAINS COLLECTION!