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Overhead shot of a pan of Roman-Style Chicken, with a bunch of basil on the side, for garnishing.
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Roman-Style Chicken (Pollo Alla Romana)

Also known as 'Roman-Style Chicken', Pollo Alla Romana is not your normal chicken stew. Adding prosciutto to this dish takes it to a new level!  Serve it with a chunk of crusty bread and a glass of wine -- enjoy! (VIDEO ABOVE)
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Main Course
Cuisine: Italian
Servings: 6
Calories: 312kcal
Author: Neriz


  • 1 kg chicken, rinsed and chopped
  • 3 & 1/2 tbsp olive oil
  • 1 large red bell pepper, (or two medium)
  • 1 large yellow bell pepper, (or two medium)
  • 2 cloves garlic, chopped thinly
  • 1 small onion, chopped finely
  • 3/4 cup prosciutto, cubed
  • 2 tbsp tomato paste
  • 12 pcs cherry tomatoes, quartered
  • 15 pcs fresh basil leaves, torn into halves (plus more for garnish)
  • 1 & 1/2 tsp balsamic vinegar
  • salt and pepper, to season
  • dash peperoncino, (or chili flakes)


Preparing the Bell Peppers:

  • Preheat oven to 225°C (435°F).
  • Place the bell peppers on an ovenproof tray or plate and rub them with 1/2 tablespoon of olive oil.
  • Place the plate in the oven for 20 to 25 minutes or until the skin starts turning dark.
  • One the peppers are cool enough to handle, remove the skin, membrane and seeds and cut them lengthwise, 1/2 inch wide. Set aside.
  • While the peppers are still in the oven, though, you can proceed with the rest of the steps.

Making Roman Chicken:

  • Season the chopped chicken with salt and pepper.
  • Heat remaining olive oil in a large skillet or pan, over medium-high heat.
  • Once the oil is ready, start browning the chicken.  Do this in batches, to leave enough space between the pieces of chicken.
  • Take the browned chicken out of the pan and set them aside.
  • Once you have finished with the chicken, adjust heat to medium.  Add garlic and onion.
  • Cook until onion has softened a bit.  Add prosciutto and mix.
  • Add the chicken back into the pan.
  • Add salt, pepper, peperoncino, tomato paste, and tomatoes.  Mix to combine.
  • Add torn basil leaves and mix.  
  • Adjust the heat back into medium-high and cover the pan with a lid.
  • Bring to a boil.  Adjust the heat to medium-low and simmer for about 25 minutes, or until the chicken is cooked.
  • Take the pan out of the heat and add the chopped, roasted peppers.  Drizzle with the balsamic vinegar and mix to combine.
  • Serve, and add more fresh basil, if preferred.



  • Use red, yellow, or orange bell peppers, but NEVER green.  Its slight bitterness does not go well with this chicken dish.
  • Instead of roasting, you can grill the peppers directly on stovetop, or an outside grill (especially during summer).
  • Make sure the peppers are not overcooked.  There should still be a bit of crunch in them.
  • You can slice the prosciutto thinly if you prefer.
  • Any type of tomato will work, but fresh ones are better than canned for this Italian dish.
  • Do not skip the drizzling (and mixing) of balsamic vinegar in the end. It makes a significant difference in the flavor of Chicken Romana.


Calories: 312kcal