Pollo alla Romana
A big Italian classic which is also LCHF and delicious!
Servings Prep Time
2 15 min
Cook Time
45 min
Macros (1 serving)
Calories 720kcal
Fat 37g
Carbs 27g
Fibers 9g
Protein 62g
Servings Prep Time
2 15 min
Cook Time
45 min
Macros (1 serving)
Calories 720kcal
Fat 37g
Carbs 27g
Fibers 9g
Protein 62g
Ingredients
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
Recipe Notes
  • 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.