Entree: Italy – Lazio – Pollo alla Romana with Brown Rice and Verdure (Roman-style chicken with brown rice and vegetables)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 45 min

Total 1 hr

Ingredients

- 4 boneless skinless chicken breasts, approx. 7 oz (200 g) each
- 1 cup (185 g) dry brown rice
- 2 1/2 cups (600 ml) low-sodium chicken stock
- 2 medium tomatoes, peeled and chopped (approx. 10 oz / 285 g)
- 1 medium green bell pepper, sliced (approx. 6 oz / 170 g)
- 1 medium zucchini, sliced (approx. 6 oz / 170 g)
- 2 cups (60 g) packed fresh spinach
- 3 cloves garlic, thinly sliced (approx. 9 g)
- 1 medium onion, thinly sliced (approx. 6 oz / 170 g)
- 3 tbsp (45 ml) extra-virgin olive oil
- 1/2 cup (120 ml) dry white wine (optional)
- 1 tsp (5 g) dried oregano
- Salt and freshly ground black pepper, to taste
- 1 tbsp (15 g) chopped fresh parsley for garnish

Instructions

1. Season chicken breasts with salt and pepper. Heat 2 tbsp (30 ml) olive oil in a wide skillet over medium-high heat and brown chicken 3–4 minutes per side; transfer to a plate.
2. Add remaining 1 tbsp (15 ml) olive oil, sauté onion and green bell pepper until softened, about 5 minutes. Add garlic and cook 30 seconds.
3. Stir in chopped tomatoes and oregano; simmer 5 minutes, then deglaze with white wine if using, letting it reduce by half.
4. Return chicken to the skillet, nestle zucchini slices around the breasts, cover and simmer gently 20–25 minutes until chicken is nearly cooked through.
5. Meanwhile, cook brown rice in the chicken stock: bring rice and stock to a boil, reduce heat, cover and simmer 35–40 minutes until tender; keep warm.
6. Stir spinach into the tomato-chicken pan in the last 2–3 minutes to wilt. Adjust seasoning. Serve chicken and vegetables atop a bed of brown rice and garnish with chopped parsley.