Pollo alla Romana (Roman-Style Chicken)
Show: Molto Mario
Episode: Nonna Romana
Rate This RecipeRead users' reviews (19)
- Recipe categories: Poultry, Chicken, Vegetables, Tomato,
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- ratings & reviews(19)
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Average Rating:
Total Reviews: 19
Showing 1-10 of 19
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By maitagm
Watertown, NY
on March 26, 2012
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Not sure if I executed this correctly, but I followed the recipe exactly. I think 4 peppers was too many, and it tasted very bland when finished - even with generous salt and pepper. I may add a little crushed red pepper and perhaps reduce the sauce more. Also, needs some herbs...perhaps basil or oregano. Some more garlic may help, too. I prefer my food a bit more spicy, and this was not...I suggest experimenting a bit with this recipe. I wish their were a video of Mario making this dish so I could see where I may have went a stray.
By locowoods_12406797
neuvo vallarta, 43
on March 08, 2012
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This was good, and easy to make. I used poblano peppers instead of red and green, and diced tomatoes instead of whole. Once the chicken was cooked, I took it out and reduced the sauce. Served with plain white rice, our guests loved it!
By jbsteele
on January 28, 2012
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Fantastic! I willl definitely use this recipe often.
By seattleshue_6284278
Seattle, WA
on January 04, 2012
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Had this dish at a holiday get together and it was delicious. Will definitely be making it myself soon!
By tdiem1
on January 04, 2012
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results were better with a sweet moscatto wine. less chicken (1.8lb. breasts , larger can (24oz whole organic tomatoes and more wine made a great sauce to serve over the usual suspects-- pasta, polenta, cous cous or higher fiber quinoa. Finish by topping with your favorite hard cheese grated (parmesan, asagio and coarsely grated black pepper. roasting your garlic in the oven before adding to chicken and pancetta releases the sugars in the garlic.
By cawrn_12498242
Flanders, 70
on August 07, 2010
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the more you make it the easier it gets, and since it is a hit with all my kids we have it alot!!!! you will love the fresh flavors of this meal....don't forget to top it with fresh parmigiano- reggiano!!!
By Yumemme_6881578
Chicago suburb, IL
on April 18, 2010
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I make this dish over and over again. I make it once a week for my husband and kids (my fussy kids love this chicken. This is also my "go to" recipe for company. It's so easy to make and it's super delicious. I get asked to share this recipe all the time. You will not (NOT be disapointed with this recipe.
By pamelay2000_4592614
Edgewater, NJ
on December 14, 2009
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Made this for guests since it looked tasty and easy to make and it was! Instead of a can of San Marzanos - I had slow-roasted some in the summer and froze it for a fresh taste during the winter and it was fabulous! Didn't miss the juices at all. Also served it over polenta (see Alton Brown's Savory Polenta and it as a great vehicle to sop up all the delicious sauce. The only thing I didn't like was the skin which I left on the chicken. I thought it would be more seared but it just ended up being pulled off and discarded by most people. I am going to try this skinless for sure next time.
By mertz1962_11830161
palatine, IL
on April 27, 2009
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Easy to make. Great dense flavor. Made it with 2.5 lb's of chicken breast. It was perfecto.
By amber.grigsby
redlands, CA
on October 24, 2007
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I was surprised at how easy this dish was to make and good it turned out. I changed the receipe a little by adding some extra wine and tomato juice (from another can to make more sauce. I then tossed it with some bow tie pasta and sprinkled parm on top. Everyone LOVED this dish and now I am asked to make this every week.