ROMAN CHICKEN RECIPE (POLLO ALLA ROMANA)
Also known as 'Roman-Style Chicken', Pollo alla Romana is not your normal chicken stew. Adding prosciutto to this dish takes it to a new level! Serve it with a chunk of crusty bread and a glass of wine -- enjoy!
Provided by Neriz
Categories Main Course
Time 1h
Number Of Ingredients 13
Steps:
- Preheat oven to 225°C (435°F).
- Place the bell peppers on an ovenproof tray and rub them with 1/2 tablespoon of olive oil.
- Place the tray in the oven for 20 to 25 minutes or until the skin starts turning dark.
- Once the peppers are cool enough to handle, remove the skin, membrane and seeds and cut them lengthwise, 1/2 inch wide. Set aside.
- While the peppers are in the oven though, you can proceed with the rest of the steps.
- Season the chopped chicken with salt and pepper --- generously.
- Heat remaining olive oil in a large skillet or pan over medium-high heat.
- Once the oil is ready, start browning the chicken. Do this in batches to leave enough space between the pieces of chicken.
- Take the browned chicken out of the pan and set them aside.
- Once you have finished with the chicken, adjust heat to medium. Add garlic and onion.
- Cook until the onion has softened a bit, then add prosciutto and mix.
- Add the chicken back into the pan.
- Add salt, pepper, peperoncino, tomato paste, and tomatoes. Mix to combine.
- Add torn basil leaves and mix.
- Adjust the heat back into medium-high and cover the pan with a lid.
- Bring to a boil. Adjust the heat to medium-low and simmer for about 25 minutes, or until the chicken is cooked.
- Take the pan out of the heat and add the chopped, roasted peppers.
- Drizzle with the balsamic vinegar and mix to combine.
- Serve your roman chicken, and add more fresh basil, if preferred.
Nutrition Facts : Calories 396 kcal, Carbohydrate 7 g, Protein 20 g, Fat 32 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 80 mg, Sodium 297 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 21 g, ServingSize 1 serving
ROMAN-STYLE CHICKEN
From Everyday Italian on Foodtv.com. This recipe gets better with age. On the show, Giada suggests making it a day ahead to let the flavors get together, although it can be served the same day as well.
Provided by KelBel
Categories Chicken Breast
Time 1h
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a heavy, large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.
- Keeping the same pan over medium heat, add the peppers and prosciutto and cook until the peppers have browned and the prosciutto is crisp, about 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, wine, and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan. Return the chicken to the pan, add the stock, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes.
- If serving immediately, add the capers and the parsley. Stir to combine and serve. If making ahead of time, transfer the chicken and sauce to a storage container, cool, and refrigerate. The next day, reheat the chicken to a simmer over medium heat. Stir in the capers and the parsley and serve.
Nutrition Facts : Calories 240.8, Fat 12.2, SaturatedFat 1.9, Cholesterol 62.3, Sodium 418.2, Carbohydrate 8.2, Fiber 2, Sugar 3.3, Protein 21.3
ROMAN-STYLE CHICKEN
Chicken breasts and thighs, vegetables, prosciutto, tomatoes and herbs make up a dish that's perfect for a share-plate dinner.You might also like Giada De Laurentiis' Best Chicken Recipes.
Provided by Giada De Laurentiis
Categories chicken,dinner,herbs,Italian,tomatoes,vegetables
Time 1h
Yield 6 servings
Number Of Ingredients 16
Steps:
- Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a heavy, large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.
- Keeping the same pan over medium heat, add the peppers and prosciutto and cook until the peppers have browned and the prosciutto is crisp, about 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, wine, and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan. Return the chicken to the pan, add the stock, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes.
- If serving immediately, add the capers and the parsley. Stir to combine and serve. If making ahead of time, transfer the chicken and sauce to a storage container, cool, and refrigerate. The next day, reheat the chicken to a simmer over medium heat. Stir in the capers and the parsley and serve.
CHICKEN, ROMAN STYLE
Provided by Marian Burros
Categories dinner, weekday, main course
Time 1h30m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Rub chicken pieces with mixture of flour, salt and pepper. Melt 4 tablespoons butter in skillet and brown half of chicken in it. Use more butter as needed. Repeat operation with additional butter and remaining chicken. Remove chicken.
- Melt 4 tablespoons butter in the skillet and saute onion and ham for 5 minutes. Return the chicken to the skillet; add wine and rosemary; cook over low heat until wine is absorbed. Add tomatoes.
- Cover and bake at 350 degrees for about one hour, or until chicken is done.
- Meanwhile, saute green pepper and garlic in hot olive oil. Fifteen minutes before chicken is done, add to chicken. Taste for seasonings and serve.
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ROMAN CHICKEN RECIPE (POLLO ALLA ROMANA) - CHISEL & FORK
From chiselandfork.com
Ratings 5Category Main CourseCuisine ItalianTotal Time 1 hr
- Season the chicken with salt and pepper and dredge in the flour. Heat olive oil in a large sauté pan or Dutch oven over medium-high heat.
- Add the chicken and cook 5 minutes per side, or until browned. Transfer the chicken to a plate and set aside.
- Add the peppers and prosciutto and cook until the peppers are browned and prosciutto is crisp, about 5 minutes. Add the garlic and cook for another 30 seconds.
- Add the wine to deglaze the pan. Add the tomatoes, chicken stock, thyme, oregano and red pepper flakes.
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