With the good variety of lush and tasty peppers that we have in the height of summer, it was difficult to resist trying this recipe for chicken with i pepperoni, a traditional Italian recipe typical especially of the Roman area. It’s nothing more than a chicken in sauce with vegetables seasonal, but with that typical flavor of lifelong home cooking, somewhat rustic, but irresistible for dipping a lot of bread.
We were unaware of the existence of this dish until we came across the most refined version of it. Chef Mariola in the italian kitchenand we have messed around the networks to see other versions, because it is one of those dishes in which in each house it is done in a slightly different way. The essence is the same in all cases: pieces of chicken with skin and bone cooked with a very generous sauce of bicolor peppers with their garlic and onion sauce, finished off with tomato.
Season the chicken with salt and pepper and brown in a casserole with a good splash of olive oil, allowing it to take on a good color on all sides. Remove to a plate. Fry in the same oilscraping the bottom, the onion with the garlic, over medium-low heat, and a little salt.
When the spring onion is ready, add the peppers, raise the heat, season with salt and pepper and stir well. Cook for a few minutes until the pepper is slightly soft and reintroduce the chicken. Water with the wine and stir until the alcohol evaporates.
Add the tomato, stir, garnish with fresh basil or oregano and lower the heat. cook the set simmer about 20-30 minutes, until the meat is very tender and the sauce has reduced. Watch that it is not too dry, if so add some water. Serve with more basil and/or oregano.
With what to accompany the chicken with i pepperoni alla romana
A lot of bread is what this chicken dish with peppers to dip in the sauce calls for, and we could also finish it off with a garnish of white rice or, taking more license, couscous to soak in the sauce. Also boiled potatoes would be a good complement.
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