Lazio VS Sicily: a chicken recipe

Feel like chicken tonight, chicken tonight, chicken tonight...?? 

Ehm…I have been carried along with this motif, but this is not a commercial and it is not that kind of stuff that we are going to propose you, but a chicken recipe that you can make yourselves from scratch. Just follow our instructions.

We have here two versions. The Roman chicken and the Sicilian one.

Roman chicken

For the first one, you will need:

• 1 chicken (800-900 gr);
• 350 gr tomatoes;
• 1 garlic clove;
• 50 gr raw ham;
• half a glass white wine;
• a sprig of marjoram;
• extra virgin olive oil and salt to taste.

The first thing you will do is cutting chicken to pieces. Then, wash, dry them with kitchen paper and put them aside for the moment. Peel tomatoes, chop them, remove all their little seeds and leave them in a plate. In the meanwhile, blend garlic with marjoram. Now, it’s time to go the stoves! 

Cut the ham in stripes and brown them in a pan. Add the pieces of chicken next and let them brown on all sides. Afterwards, you will add the blended mixture of garlic and marjoram and rinse everything down with wine. Let this last evaporate, and finally add chopped tomatoes and salt.

Let it all cook till chicken meat is soft and the sauce is thick. Easy, isn’t it? 

Sicilian chicken

For the second one, here’s the ingredients:

• 1 skinless, boneless chicken breast;
• 2 peppers, a red and a yellow one;
• 100 gr black olives; 
• capers to taste;
• 170 gr almonds;
• half a glass vinegar;
• 1/3 glass sugar;
• white flour (as necessary).

Dice the chicken breast, coat the dices with flour, brown them in a pan and leave them in a bowl.

In the same pan, cook previously chopped peppers adding some water, if this helps cooking. Once peppers are cooked, add drained capers, black olives that you had chopped into rounds, and then chicken dices and peeled and chopped almonds. Pour the mixture of vinegar and sugar, and salt to taste. Let it cook till chicken gets soft, but remember not to let the sauce become too thick. 

What’s good about both plates is that you can enjoy them even in the summer, since they can also be eaten cold! Can you seek out the differences? Which one do you like the most?

Sources

colosseo-roma.it - Pollo alla romana
ciberia.it - Pollo alla siciliana
All images are under Creative Commons license.