RomanItalian
Chicken with Bell Peppers
by Cucina con Ruben · 548K subscribers on YouTube
A traditional Roman stew of chicken and bell peppers, slow-cooked until tender and flavorful, perfect for Ferragosto.
- Cook
- 1h 10min
- Difficulty
- medium
Ingredients
11 items- Chickena mix of pieces (drumsticks, thighs, breasts) with skin and bone, about half a chicken
- Bell Peppersyellow and red bell peppers, equal weight to chicken
- White Winedry white wine, about a quarter liter
- Saltto taste
- Extra Virgin Olive Oilextra virgin olive oil, generous amount
- Tomato Passatatomato passata (smooth strained tomatoes), about 200-300 ml
- Onion1 large yellow onion, sliced
- Garlic2-3 cloves, chopped
- Rosemary2-3 sprigs
- Black Pepperfreshly ground, to taste
- Taggiasca Olives(optional) — for garnish (optional)
Method
- Heat a generous amount of extra virgin olive oil in a large pan. Add the chicken pieces (with skin and bone) and brown them well on all sides without moving them until they release easily.
- Once the chicken is nicely browned, lower the heat and add sliced onion and chopped garlic. Sauté briefly.
- Pour in dry white wine to deglaze the pan, scraping up the browned bits from the bottom. Let the alcohol evaporate.
- Add the bell peppers (yellow and red) cut into pieces, season with salt and black pepper, and stir.
- Add tomato passata and a couple of sprigs of rosemary. Stir to combine.
- Bring to a boil, then cover the pan, reduce the heat to low, and simmer for about 1 hour (or until the chicken is very tender).
- Remove the lid for the last 20 minutes to thicken the sauce.
- Serve hot, optionally garnished with Taggiasca olives.
Cucina con Ruben
Home cookReviewer548K subscribers on YouTube242.9M total channel viewsRuben Bondi - cucina italiana, kosher e giudaico-romana. Diventato noto durante il lockdown cucinando dal balcone a Trastevere.
