Chicken Scarpariello


First of all, you should know that this recipe has a kick to it. It is not for the faint of heart. We are all okay with spicy food in this family, but this one pushes the limit just a tad with both hubby and children. I tell you this so you can scale back on the hot cherry peppers if yours is not a hot-lovin’ group. For me? It’s perfect. My best friend’s husband loves it “as is” too… but you be the judge.

Chicken Scarpariello

4 boneless, skinless chicken breasts, cut into bite-size chunks
salt and pepper, to taste (I use approx. 1/4 teaspoon of each- a little less pepper)
1/2 teaspoon rosemary
1/2 teaspoon thyme
2 tablespoons oil
1 large red bell pepper, cut into this strips
3 hot cherry peppers, drained and chopped (these come in a jar in the “pickled veggie” section of your store… you may just want to ask ;))
4 cloves garlic, chopped
1/2 cup dry white wine
1/2 cup chicken stock (OR you can leave out the wine and use 1 cup of stock… but the wine gives a nice flavor)
1 tablespoon parsley
1-2 tablespoons hot pepper juice (the liquid from the jar)

Heat oil in large skillet over med-high heat. Toss in chicken and sprinkle with salt, pepper, rosemary, and thyme. Cook until browned, about 5 minutes, and remove from pan. Add both kinds of peppers and garlic to the pan. Saute for 5 minutes, then add wine and allow to reduce for about one minute. Add the stock and bring to a low boil. Put the chicken back in and add the parsley and hot pepper juice. Toss around and allow to heat through, about 2 minutes.

I love this served with a long pasta, like vermicelli or linguine, but it would be wonderful with rice or a bed of orzo too!

(*Note: This dish actually looks more appetizing than that picture above would have you believe… my lighting was all off and I had to use “auto-balance” so you could even see it. Consequently, it looks a little funky… sorry!)

This post is linked to:
$5 Dinner Challenge
Tasty Tuesday
Tempt My Tummy Tuesday

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Chicken Scarpariello


First of all, you should know that this recipe has a kick to it. It is not for the faint of heart. We are all okay with spicy food in this family, but this one pushes the limit just a tad with both hubby and children. I tell you this so you can scale back on the hot cherry peppers if yours is not a hot-lovin’ group. For me? It’s perfect. My best friend’s husband loves it “as is” too… but you be the judge.

Chicken Scarpariello

4 boneless, skinless chicken breasts, cut into bite-size chunks
salt and pepper, to taste (I use approx. 1/4 teaspoon of each- a little less pepper)
1/2 teaspoon rosemary
1/2 teaspoon thyme
2 tablespoons oil
1 large red bell pepper, cut into this strips
3 hot cherry peppers, drained and chopped (these come in a jar in the “pickled veggie” section of your store… you may just want to ask ;))
4 cloves garlic, chopped
1/2 cup dry white wine
1/2 cup chicken stock (OR you can leave out the wine and use 1 cup of stock… but the wine gives a nice flavor)
1 tablespoon parsley
1-2 tablespoons hot pepper juice (the liquid from the jar)

Heat oil in large skillet over med-high heat. Toss in chicken and sprinkle with salt, pepper, rosemary, and thyme. Cook until browned, about 5 minutes, and remove from pan. Add both kinds of peppers and garlic to the pan. Saute for 5 minutes, then add wine and allow to reduce for about one minute. Add the stock and bring to a low boil. Put the chicken back in and add the parsley and hot pepper juice. Toss around and allow to heat through, about 2 minutes.

I love this served with a long pasta, like vermicelli or linguine, but it would be wonderful with rice or a bed of orzo too!

(*Note: This dish actually looks more appetizing than that picture above would have you believe… my lighting was all off and I had to use “auto-balance” so you could even see it. Consequently, it looks a little funky… sorry!)

This post is linked to:
$5 Dinner Challenge
Tasty Tuesday
Tempt My Tummy Tuesday

Facebook Twitter Stumbleupon Email Tumblr

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