Pollo alla Norma
Category: Main Course
Servings: 4
Pollo alla Norma is a delightful Italian dish that marries the savory flavors of tender chicken, crisp fried eggplant, and the creamy richness of ricotta salata. This dish, with its mix of fresh tomatoes, fragrant basil, and a touch of garlic, delivers a well-balanced taste thatโs perfect for a family dinner. Hereโs how you can recreate this mouthwatering dish in your own kitchen:
Ingredients
| Ingredient | Quantity |
|---|---|
| Chicken breast | 850g |
| Eggplant | 550g |
| Ricotta salata | 50g |
| Canned peeled tomatoes | 800g |
| Fresh basil leaves | 5 leaves |
| Garlic | 1 clove |
| Table salt | To taste |
| Black pepper | To taste |
| Extra virgin olive oil | As needed |
| All-purpose flour | As needed |
| Peanut oil (for frying) | As needed |
Instructions
-
Prepare the Chicken:
Begin by cutting the chicken breast into small cubes. Lightly coat the chicken pieces with all-purpose flour, ensuring any excess flour is removed by sifting through a fine sieve. -
Cook the Chicken:
In a skillet, heat a drizzle of extra virgin olive oil over medium heat. Add the floured chicken pieces and cook them until theyโre golden brown and cooked through. Once done, set the chicken aside. -
Prepare the Tomato Sauce:
In a separate pan, pour in the canned peeled tomatoes. Use a fork to crush them slightly, then add a handful of fresh basil leaves for aroma. Season with salt and black pepper. Cover the pan and simmer the sauce for about 30 minutes, allowing the flavors to meld together. -
Fry the Eggplant:
While the sauce is cooking, prepare the eggplant. Cut it into small cubes (approximately 1 cm in size). Heat the peanut oil in a small pot or deep fryer until it reaches around 170ยฐC (338ยฐF). Carefully fry the eggplant cubes in small batches until golden brown and crispy. Remove them from the oil and place them on a tray lined with paper towels to drain excess oil. -
Combine the Chicken and Sauce:
After 30 minutes of simmering the tomato sauce, remove the garlic clove from the pan. Add the cooked chicken pieces to the tomato sauce and stir gently to combine. Let it cook for a few minutes to absorb the flavors. -
Finish the Dish:
Once the chicken and tomato sauce are well combined, add the fried eggplant cubes to the pan. Stir everything together, allowing the eggplant to soak up the sauce. -
Serve:
To finish, grate the ricotta salata over the dish and sprinkle with fresh basil leaves for a burst of flavor and color. Serve warm with a side of crusty bread or your favorite pasta.
Tips:
- For a richer taste, you can increase the amount of ricotta salata or substitute with another hard cheese, such as pecorino.
- Ensure the eggplant is fried in small batches to maintain its crispiness.
- This dish can also be made ahead of time and stored in the fridge for a couple of days, which will enhance the flavors.
Enjoy your homemade Pollo alla Norma! This classic Italian recipe is bound to become a family favorite with its perfect balance of textures and savory flavors.
