Chicken Romano «

Chicken Romano

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This is a really great recipe. It is based on Giada De Laurentiis recipe Roman-Style Chicken on Food Network. I have added some heat with Sambal Oelek ( can be replaced with freshly chopped red chili) and flavour with fresh ginger. I have also used bacon instead of prosciutto.


  • 500g Chicken breasts, skinless
  • 4 Tbsp Olive oil
  • 1 Red bell pepper, sliced
  • 1 Yellow bell pepper, sliced
  • 140 g Bacon, chopped
  • 3 Garlic cloves, finely chopped
  • 150 ml White wine, dry
  • 400 g Tomatoes, canned, chopped
  • 1 Tbsp Thyme leaves, dry
  • 1 Tsp Oregano leaves, dry
  • 150 ml Chicken stock
  • 1 Tsp Sambal oelek
  • 1 Tbsp Ginger, minced
  • 100 ml Parsley, finely chopped
  • 1 Tbsp Grill seasoning
  • Salt
  • Pepper



  1. Allow the chicken breasts to reach room temperature
  2. Season the chicken with salt, freshly ground black pepper and grill seasoning
  3. In a large skillet heat the oil over medium heat
  4. When the oil is hot (starts smoking) cook the chicken on both sides until brown (2-3 min per side)
  5. Remove the chicken from the pan and set aside
  6. In the same skillet, add the bell peppers and the bacon and cook until the peppers have started to brown and the bacon is crisp, about 5min
  7. Add Sambal Oelek, ginger and garlic and cook for 1-2 min
  8. Add the tomatoes, wine, thyme, and oregano and mix well before adding the chicken to the skillet
  9. Add chicken stock, and bring the mixture to a boil
  10. Reduce the heat and simmer until the chicken is cooked through. The chicken is ready when the inner temperature has reached 70 °C (10-15 min)
  11. Just before serving, add the parsley

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