This Pollo a la Romana recipe is what inspired me to make fresh tomato sauce last night. Let me just say, our home smelled goooood! Juicy chicken, herbs whose freshness you can smell and taste- it’s the perfect summer dish. The bell peppers, fresh tomato sauce, and garlic come together to make a meal you’ll want to have once a week!
Pollo a la Romana
Ingredients
- 4 Chicken Leg Quarters
- 4 Bell Peppers (Yellow, orange, red, green), cut into thick strips
- 1 cup Tomato Sauce Fresh
- 1 cup Fresh Basil Leaves
- 5 1/2 Tbsps Extra-Virgin Olive Oil, divided
- 4 Large Garlic Cloves, smashed
- 1/2 cup Vegetable Broth (or 120 g dry white wine)
- 1 tsp Dried Oregano
- 2 tsps Dried Rosemary
- 2 tsps Dried Sage
- Salt and Pepper, to taste
Instructions
Preheat oven to 375°F.
Heat a large skillet over medium-high heat and add 4 tablespoons of olive oil.
In a small bowl, combine the dry herbs with salt and pepper. Coat each piece of chicken with 1 1/2 teaspoons of olive oil, then sprinkle the spice rub over the chicken; massage well. Place the chicken skin-side down in the skillet and cook for approximately 6 minutes/until browned. Turn the chicken over and cook for 1 additional minute. Transfer chicken to a dish and set aside.
Add the garlic to the pan and sauté for 1 minute, stirring continuously. Stir in the bell peppers, salt and pepper, and half of the basil. Cover and cook for 5 minutes.
Uncover, and add the tomato sauce and broth (or wine). Cook until the alcohol evaporates if using wine.
Transfer the peppers and sauce to a roasting pan. Add the chicken and bake for 45-50 minutes or until the internal temperature reaches 165°F.
Remove from the oven, add the rest of the basil, cover with foil, and let rest for 10 minutes before serving.