How to make Pollo Alla Cacciatora

Chicken is one of my favourite food to eat. Nasi Ayam. Ayam Penyet. I’ll whack them all, if only the ingredients to make them were more accessible

Here in Italy, practically every pizzeria al taglio sells roasted chicken. And the smell of a freshly made one is really tempting. I haven’t eaten one though, since its very difficult to find a halal restaurant here. Although, its not that difficult to find a halal butchery in Rome. So you just have to make it yourself.

My mum in law made me a chicken dish a while back and I loved it so much that I asked her to teach me and have been practically eating this for about once a week. It is called, Pollo alla Cacciatora which means, Hunter’s style chicken in Italian. Which probably means that the dish originated with hunters probably cooking this fresh on a pan over burning wood.

Anyway! Its so yummy and so easy to make. I dont have much pictures, but its quite straightforward

First clean and chop your chicken in small pieces and fry them in a bit of olive oil and garlic. You can slice the garlic so the oil gets infused better.

Then add some pieces of dried peperoncino which you break into small bits. Pepperoncino is Italian for small chilli. In Singapore, its more commonly known as Chili Padi

And when the chicken turns brown, you add a little bit of vinegar. And once its infused, you add one chopped fresh tomato then a sprig of rosemary. Once the tomatoes get cooked, its done and its time to eat!

Yummeh!

Sidenote : This is probably obvious to most but don’t rub your fingers in your eyes or put on contact lenses once you’ve cooked this. Personal experience.