BELLA POLLO RECIPES
Creating a brand restaurant or a food concept is a complex thing. Successful branding raises the profile of an ordinary product, service or organisation to something special, unique and extraordinary. Branding makes it clear to the consumer why a creative menu is better than any other on offer. Price will become the only distinction when you are unable to tell the difference between any two products. It clarifies the existing market position and what position and what you stand for. It holds so many elements – the service, the food, the ambiance, the interior – but most of all, the PEOPLE. That’s the thing, you see, in our world, it is really the people that are the brand. The way they interact with guests, see them, talk to them, serve them, smile at them and remember their names and remember their favourite dishes. Always try to remember their birthdays and make them a surprise, offer a glass of wine on the house or arrange a candle on the table.
Chicken Tagliata
Chicken Tagliata means ‘’cut’’ in Italian and refers to the fact that the chicken breast is cut into slices while still hot to allow the spicy to be slightly creamy.
This recipe comes from Gino Borella, who was the head chef of San Lorenzo in Knightsbridge in London for decades. He cooked thousands of dishes for so many famous people over the years, including Princess Diana, and this recipe was actually one of her favourites.
Classic Cuban-Style Arroz Con Pollo
Arroz con pollo! A classic, one-pot Cuban-style dish made with chicken, rice, tomato sauce, bell peppers, and spices. Few dishes embody tradition quite like a hearty Cuban arroz con pollo, which directly translates to “chicken with rice,” but is so much more than that! This is one of those foods that often stands out as a “abuela’s favourite,” and each household has their own twist to the recipe.
Arroz con pollo traces its lineage back to the Spanish colonization of Latin America, which brought rice to the region. As a result, many Latin countries have their own version of arroz con pollo.
Chicken Parmigiana
Chicken Parmigiana, is a recipe that consists of breaded chicken breast covered in tomato sauce and
mozzarella and parmesan. The dish originated from Italy in the 20th century. It has been speculated
that the dish is based on a combination of the Italian melanzane alla Parmigiana, a dish using
breaded aubergine slices instead of chicken with a cotoletta, the word cotoletta is an Italian word for
a veal breaded cutlet.
Chicken Braised in Two Vinegars
This is a satisfying and a unique recipe.
Boneless chicken thighs are cooked in best-quality balsamic and red wine vinegar and plenty of garlic, resulting in a pleasantly sticky agrodolce sauce. Also added with some pancetta before the garlic hits the pan or stir in some anchovies right before it begins to braise.
Garlic Basil Chicken with Tomato Butter Sauce
Garlic Basil Chicken with Tomato Butter Sauce, this real food recipe only requires 7 simple ingredients: chicken, pasta, garlic, olive oil, tomatoes, basil, butter. Its good!
Coq Au Vin
This recipe is a French dish of chicken braised with wine, lardons, mushrooms, and optionally garlic, A red Burgundy wine is typically used, though many regions of France make variants using local wines. Various legends trace coq au vin to ancient Gaul and Julius Caesar, but the recipe was not documented until the early 20th century.
Chicken with Pepperoni-Marinara Sauce
Marinara sauce and quick-cooking chicken cutlets give you a jump start on dinner when preparing this Italian-inspired chicken entree. Pepperoni slices and shredded mozzarella make this meal appealing to kids and adults alike.
Chicken Française
This recipe is an Italian-American dish of flour-dredged, egg-dipped, sautéed chicken cutlets with a lemon-butter and white wine sauce. This dish is an impressive and delicious meal that can celebrate any special occasion by bringing together as BellaPollo.com signature dish.
Moroccan Chicken Tagine
This warming chicken tagine recipe is full of sweet, tangy and fragrant ingredients, with mellow spices lending a heady, aromatic flavour.Named after the pot in which it is cooked, a tagine is a traditional Moroccan stew that is usually embellished with dried fruits like apricots, prunes and dates, nuts, preserved lemons or olives.
Chicken Caesar Salad
The Caesar salad creation is generally attributed to restaurateur Caesar Cardini. He invented the salad in 1924 in Tijuana, where he had opened a restaurant to attract American clients frustrated by Prohibition.Grilled sliced chicken breasts, romaine lettuce, bread croutons, smallblock parmesan cheese grated and Caesar dressing.You may wish to make it tastier by adding avocado, vine tomatoes or anchovies.
Tuscan Garlic Chicken (Pollo all'aglio Toscano)
This is a blend of herb-seasoned chicken breasts sautéed with oven-roasted garlic. sweet roasted red peppers and spinach add flavour and the dish is served in a white wine and garlic cream sauce. This dish has been one of the favourite best-selling Italian chicken dishes and has stood the test of time.
Peri Peri Bella Pollo
Sauce made from peri-peri chillies (used as a seasoning or marinade) is Portuguese-African in origin and is especially prevalent in Angola, Namibia, Mozambique and South Africa. Reportedly, Nelson Mandela loved it after he was released from prison in 1990.
Penne Caprese Bella Pollo
Chicken Caprese Pasta – penne pasta tossed with a creamy roasted pasta sauce, grilled sliced chicken breast, cherry tomatoes, fresh mozzarella and baked to melty deliciousness and garnished withtomatoes and olives.
Fettuccine Chicken with Garlic and Mushrooms
Chicken and Mushrooms in a Garlic White Wine Sauce is a great-tasting dish. Served with pasta or alternatively you can serve with quinoa or brown rice on the side, orserve with roasted vegetablesor a salad.
Bella Pollo alla Milanese
The chicken breast butterflied and lightly flattened out, dipped in beaten egg, then into a breadcrumb-Parmesan mixture and fried in butter. This is a superb dish and packed with flavour. The breadcrumb is so light and melts in your mouth good, the meat is moist and tender. It is a fabulous dish, often served with pasta or salad.
Vinegar Chicken with Crushed Olive Dressing
This tangy, turmeric-stained, sheet-pan chicken makes the most of the schmaltzy bits left behind on the pan, which is deglazed with vinegar, fresh garlic, briny olives and a bit of water.
Roast Chicken with Parmesan Cream Recipe
This lovely recipe was introduced at a restaurant in France by Pascal Barbot’s two-Michelin-starred l’Astrance, few years ago, and this recipe can used with veal, but it pairs well with the juices of any white meat such as chicken. It should mix together like a mayonnaise, but if it doesn’t, all you need to do is add a little more cream or crème fraîcheto blend it.
Spanish Style Chicken
This delicious recipe consists of tomatoes, whole garlic, olives, red peppers and potatoes with a splash of Spanish red wine, and makes this a marvellous peasant-style dish.
This colourful chicken dish is made throughout Spain in an infinite number of variations, in Spain they add cubed Serrano ham or alternatively it can be replaced with bacon.