Italian Meat & Fish Recipes


In Rome, no August holiday is complete without Pollo con i Peperoni: a great classic of Lazio cuisine, a companion of many family meals, when our grandmothers cooked for long and cheerful tables.

The recipe is simple, the ingredients easy to find and the result extraordinary.





  • 1 lb chicken cut into pieces
  • 1 cup tomato paste
  • 2 tbsp tomato concentrate
  • 1 red  bell pepper
  • 1 yellow bell pepper
  • 1 small chopped onion
  • 1 clove chopped garlic
  • 1/2 cup white wine
  • 4 tbsp extra virgin oil
  • salt & crushed black pepper to taste
  • few sprigs marjoram or thyme




1. Wash the bell peppers, remove the stems and seeds and cut into strips. Set aside.
2. Fry the chicken pieces in 2 tbsps of extra virgin olive oil. Season with salt and black pepper to taste.
3. Fry until the chicken is light golden brown in colour. Now remove the chicken from the pan.Set aside.
4. Take another pan and add the remaining 2 tablespoons of extra virgin olive oil.
Add the chopped onion and garlic. Cook until soft.
5. Add the chicken back in the pan. Add the  wine, cook for a few minutes. Deglaze the pan by scraping any brown bits on the sides or bottom of the pan.
6. Add in the tomato paste and the tomato concentrate.
7. Stir to combine.
Add the bell peppers and herbs, cover and let cook on medium heat for 30 minutes.
Uncover and cook until the sauce has reduced as per your liking.
8. Serve hot with bread or on it’s own as a stand alone meal.
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