Spice up your midweek with this simple and delicious Roman chicken recipe. When I make it you can hear nothing but sounds of enjoyment and the clunking of plates and cutlery.
Season the chicken thighs on both sides with salt and pepper.
Add the oil to a pan over medium high heat. Place the chicken in, breast side down, and fry for about 4 o 5 minutes on each side. They don't have to be complete cooked as they are going to simmer in the juices. Set them aside on a plate.
In the same pan, add in the bell peppers followed by the onion and garlic. Stir and saute until the peppers are fork tender.
Pour in the diced tomatoes. Add in the thyme, Italian seasoning, and oregano. Stir until well combined.
Add the chicken back in and spoon the sauce over. Reduce the heat to medium low and allow to simmer, spooning the sauce and rotating the chicken occasionally, for about 15 to 20 minutes until the chicken is cooked through.
Add in the capers and garnish with parsley. You can use cilantro too if you wish.
Plate and enjoy your Roman chicken.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs. Nutritional values are a within reason estimate and my vary depending on several factors.
I use chicken thighs. Other options are boneless, skinless thighs or breast. I just find breast a bit dry.
As always, you can adjust the seasoning according to you liking.