Pollo alla Romana - Naturally Strong

Pollo alla Romana

A big traditional Italian classics which is perfect for building muscle and strength too!
Furthermore, this recipe has very low amount of carbs and it’s very cheap and easy to make.
Next time you have guests at home thinking how miserable your life must be on a LCHF diet, serve them this, and you might get a convert right there 🙂

Print Recipe
Yum Pollo alla Romana
A big Italian classic which is also LCHF and delicious!
Pollo alla Romana
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Nutrition Facts
Pollo alla Romana
Amount Per Serving
Calories 720 Calories from Fat 333
% Daily Value*
Total Fat 37g 57%
Saturated Fat 8.2g 41%
Total Carbohydrates 27g 9%
Dietary Fiber 9g 36%
Sugars 21g
Protein 62g 124%
* Percent Daily Values are based on a 2000 calorie diet.
Cost Low
Skill Level Easy
Ready in 30 min - 1 h
Calories > 700 kcal
Net Carbs 20 - 30g
Protein per serving > 50g
Prep Time 15 min
Cook Time 45 min
Servings
Ingredients
Cost Low
Skill Level Easy
Ready in 30 min - 1 h
Calories > 700 kcal
Net Carbs 20 - 30g
Protein per serving > 50g
Prep Time 15 min
Cook Time 45 min
Servings
Ingredients
Pollo alla Romana
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Nutrition Facts
Pollo alla Romana
Amount Per Serving
Calories 720 Calories from Fat 333
% Daily Value*
Total Fat 37g 57%
Saturated Fat 8.2g 41%
Total Carbohydrates 27g 9%
Dietary Fiber 9g 36%
Sugars 21g
Protein 62g 124%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
  1. Warm olive oil in a pan with a chopped onion on medium high heat
  2. When the onion becomes golden/brown, throw in the peppers a la julienne (which you have previously dried with a paper towel)
  3. Sauté the peppers and after 5 min add half the amount of tomatoes (if using from the can, only the tomatoes, not the liquid!)
  4. Add a generous amount of salt and let it cook until the juices are reduced
  5. Remove from pan and set aside
  6. In the same pan, warm olive oil over medium-high heat
  7. Put the chicken in the pan (before, dry chicken with a paper towel)
  8. Don't flip it yet. When the chicken legs release from the pan, you can flip them
  9. When also the other side is brown, add white wine and let evaporate
  10. Add the remaining half of the tomatoes and reduce the heat (it has to simmer)
  11. Add salt, cover, and let it cook until the tomatoes have reduced (20-40 min)
  12. Remove lid, crank up the heat and add the previously cooked peppers and tomatoes
  13. Let it cook for 10 min while stirring at high heat
  14. Serve with ground black pepper and a dash extra-virgin olive oil
Variations & Substitutions
  • Try to replace the wine with beer for a different taste.
  • If not LCHF, use white rice to serve not pasta.
  • Black olives are a nice addition at the end.
  • To increase calories, add 1 to 2 tbs of extra virgin olive oil just before serving.
Video
Share this Recipe
Alex Ferrari
 

I'm a PhD in Biochemistry with a passion for lifting, living healthy, and, especially...good eats! Read more about me here.

Click Here to Leave a Comment Below 0 comments