Pollo Alla Romana Recipe
con peperoni, Patate al forno e pomodoro
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Ingredients
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Main Ingredients
Herbs and Spices
Method
Preparation of Ingredients
- 1
Prepare the Chicken
Season the chicken thighs with salt, black pepper, and half of the dried oregano. Let them marinate for at least 30 minutes.
- 2
Chop the Vegetables
Slice the red and yellow bell peppers into strips. Peel and cut the potatoes into wedges. Mince the garlic cloves.
Cooking Process
- 3
Sear the Chicken
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the marinated chicken thighs and cook until golden brown on both sides, about 5-7 minutes per side. Remove the chicken from the skillet and set aside.
- 4
- 5
Combine Ingredients
Add the canned diced tomatoes and the remaining dried oregano to the skillet. Stir well and return the chicken thighs to the skillet. Cover and let simmer for 20 minutes on low heat.
- 6
Bake the Potatoes
While the chicken simmers, preheat the oven to 200°C (400°F). Toss the potato wedges with olive oil, salt, and black pepper. Spread them on a baking sheet and bake for 30-35 minutes until golden and crispy, flipping halfway through.
- 7
Final Touches
Once the chicken is cooked through and the sauce has thickened, garnish with fresh basil before serving.
