Roma Chicken Food

ROMAN CHICKEN RECIPE (POLLO ALLA ROMANA)

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.

ROMAN-STYLE CHICKEN

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 ROMA

Steps:

• In 12" skillet, heat oil over medium-high heat and brown chicken.
• Drain.
• Stir in tomatoes, olives and garlic, then beefy onion soup mix blended with wine.
• Bring to a boil over high heat.
• Reduce heat to low and simmer covered 30 minutes or until chicken is done.
• Skim fat if necessary.
• Serve over hot noodles.

CHICKEN A LA ROMA

Steps:

• In a large skillet, over high heat, brown chicken pieces in oil. Remove from skillet, reduce heat to medium, add onions, mushrooms and garlic. Cook until soft, add chopped tomatoes and cook about 5 minutes.
• Add chicken to mixture in skillet, stirring in olives, wine, bouillon, herbs, spices and artichokes.
• Bring to bubbling, reduce heat and cover with lid. Simmer until chicken is tender (about 30 minutes).
• Carefully stir in mushroom soup.
• Arrange cooked pasta in large pasta bowl, pour chicken mixture over center. Sprinkle with cheese. Garnish with fresh parsley.

ROMAN-STYLE CHICKEN

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.

ROMA CHICKEN

Steps:

• 1. In a large skillet, heat oil and butter over medium-high heat. Add chicken; cook and stir until soften , but not browned. Return chicken skillet. Add tomatoes, broth, olives and capers, if desired. Cover; reduce heat and simmer 20-25 mins or until chicken is no longer pink in center. Serve with rice, if desired.