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This Italian chicken and pepper stew, Pollo Alla Romana, is an easy one-pot dish perfect for a yummy weeknight dinner or weekend family gathering!
Although this dish is not as well known as some other Italian favorites, pollo alla Romana is a favorite in the capital city. The meat is simmered to perfection making it flavorful and tender, and the vibrant tomato, onion, and pepper sauce is an outstanding complement.
Pollo alla Romana is a straightforward recipe to make, that while it takes some time to cook fully, it does not require a significant amount of preparation or hands-on cooking time. If you’re ready to cook, scroll past these next few questions to get to the ingredients and be ready to cook.
We did want to share a few tips about our pollo alla Romana, so we address ingredient choice, serving suggestions, and more below. If you want a better sense of the recipe before you start cooking, read these five quick points and then get cooking!
We used Bell & Evans boneless, skin-on chicken thighs to make our pollo alla Romana. These convenient cuts of chicken can be hard to find, so you can also use bone-in, skin-on chicken thighs.
You can use boneless skinless chicken thighs if you don’t like chicken skin, but we do recommend skin-on thighs for this recipe.
The dark meat and skin from these chicken thighs add extra flavor to the dish, but you could use chicken breasts instead of chicken thighs if you don’t like dark meat. We recommend using a skin-on chicken breast to get the extra flavor from the chicken skin if possible!
We served our pollo alla Romana in a shallow bowl, spooning some of the delicious sauce in first, then adding a chicken thigh and cooked peppers to the bowl. We had a loaf of crusty Italian bread alongside the stew for sopping up the delicious juices and garnished with fresh parsley.
This stew could also be served over pasta, rice (or risotto), or even mashed potatoes if you like!
If you are living an alcohol-lifestyle, you can substitute a mixture 1/4 cup water and 1/4 cup white vinegar instead of the wine in this recipe.
Here are three suggestions on how you could deviate from the traditional pollo alla Romana recipe we outlined in this post and add a bit more flavor!
Personally, I did add a few Calabrian chili flakes to my dish because I like spice. I recommend the product at the link above, and if you make a purchase using that link, we’ll get a small commission. Thanks for the support!
Yes, you could adapt this pollo alla Romana to make in a slow cooker. If you are looking for set-it-and-forget-it convenience, making this recipe in a slow cooker would be simple. Just follow these steps:
We love Italian-seasoned and Italian-style foods, so we have lots of recipes that bring those elements to your table. If you’re looking for something Italian that isn’t pollo alla Romana, here’s a partial list of some of our favorite LGCM Italian recipes:
We hope we have answered your questions about our pollo alla Romana recipe. You can watch our recipe video to get a step-by-step walkthrough, or leave us a comment if you have more questions. Thanks for reading – we’ll see you soon at Lake Geneva Country Meats!
Add olive oil to a large Dutch oven and heat to medium-high heat. Season your chicken thighs generously with salt and pepper, then when the oil is hot, sear the chicken thighs on both sides.
When the chicken thighs are seared, remove and set aside.
In the same pot, add the onion and cook for about 2 minutes, then pour in the white wine and cook over medium heat until it reduces by half, about 5 minutes.
Add the garlic, bell peppers, and tomatoes to the pot, and season vegetables with salt and pepper. Place the chicken on top.
Partially close the lid, allowing for some steam to escape, reduce heat to medium-low, and let the stew cook for about 30 minutes, stirring occasionally, until the chicken is cooked to 160ºF, and the vegetables are soft.
Serve in a shallow bowl with crusty bread, or over pasta, rice, or potatoes, and garnish with fresh parsley. Enjoy your freshly made polloa alla Romana!
