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Chicken Scarpiello Recipe

Chicken Scarpiello

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (79)

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Average Rating:

Total Reviews: 80

Showing 71-80 of 80

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  • on March 21, 2011

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    This was soooo good. I couldn't find the hot cherry peppers, so used the sweet ones, so added a good amount of crushed red pepper flakes for the spicy kick. Using juice from the jarred cherry peppers is genious! It gives the sauce a unique and delicious flavor! I added more chicken broth than called for and reduced the sauce down a bit. The flavor was great! Just don't forget to have some good crusty bread for sopping up the sauce!

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  • on March 21, 2011

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    Terrific recipe! Just added a bit more of the juice from the jar of peppers as my husband is a big fan of that flavor. I also used black pepper and garlic powder on the chicken along with kosher salt and then browned it. Thank you Anne for a keeper!

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  • on March 21, 2011

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    Terrific!!! I halved the recipe for two of us and used sweet peepers with just a few hot, didn't want too much heat and it was perfect!! I also only had boneless, skinless breats, but it was still great. I also added BLACK PEPPER...it drives me crazy that Anne refuses to use black pepper...I love you Anne and your recipes rock, but I don't understand the black pepper thing.

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  • on March 21, 2011

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    I followed the recipe except I used lamb instead of chicken and wasabi root instead of peppers. JuSt kIdDiNg. I really did follow the recipe EXACTLY and it was great. I served it over rice. I'm making it again tomorrow for extended family and I will use more onions because they were delicious and I will rinse the peppers to try to tone down the heat. I will also add polenta as a side dish in addition to the rice. It was soooo good.

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  • on March 20, 2011

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    Beautiful - and delicious - wish we could send our images - so we cut the recipe in half for our family of 2 - added MORE hot red cherry peppers (love that zing - served over brown/wild rice and we used hot Italian chicken sausage. You always inspire our culinary menu.

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  • on March 20, 2011

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    Spicy and Sassy Like Anne , give it a try I also added some Harissa Sauce to give that extra kick

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  • on March 20, 2011

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    Excellent! So easy, so tasty, so hot! Love that Crud!

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  • on March 20, 2011

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    Are you kiddin' me? This was awesome. I live on a mountain where shopping is limited, so I used the only sausage I could find....which was a smokey chicken sausage. The smokiness added to the heat and wow was it delicious....I also served it over rice...and I thickened the sauce to a gravy because it was sooooo yummy! Love Anne....all her recipes rock!

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  • on March 19, 2011

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    OMG!!!! As usual, Anne's recipes are THE BOMB!! I used chicken sausage with green chile instead of pork sausage and chicken legs instead of taking the time to cut up a whole chicken (due to time constraints and the dish was AMAZING!!! How I love to cook her recipes...So totally recommended..and if you give anything less than 5 stars, then you aren't doing something right...

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  • on March 19, 2011

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    Saw this recipe on TV this morning and couldn't wait to make it. I wasn't disappointed. This chicken dish is spicey good!!! I made it ahead of time so it was actually in the pot longer than indicated in the recipe but it didn't matter. The chicken was falling off the bone tender and very tasty.I served it over rice and spooned the sauce over the dish. My husband and I loved it. Thanks Anne!!

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