Spicy Chicken

Total Time:
35 min
15 min
20 min

4 servings


Sprinkle the chicken with salt and pepper. Heat the oil in a heavy large frying pan over medium-high heat. Add the chicken and cook until golden brown, about 5 minutes per side. Remove the skillet from the heat. Stir in the garlic, olives, 3 tablespoons of parsley and capers. Add the wine. Bring to a boil. Reduce the heat to medium-low. Cover and simmer until the chicken is just cooked through, turning occasionally, about 10 minutes.

Transfer the chicken mixture to a platter. Spoon the sauce over. Sprinkle with the remaining 1 tablespoon of parsley and serve.

Chili Oil:

Combine the oil and crushed red pepper flakes in a heavy small saucepan. Cook over low heat until a thermometer inserted into the oil registers 180 degrees F, about 5 minutes.

Remove from heat. Cool to room temperature, about 2 hours. Transfer the oil and pepper flakes to a 4-ounce bottle. Seal the lid. Refrigerate up to 1 month.

Yield: 2 cups

Prep Time: 2 minutes

Cook Time: 5 minutes

Inactive Prep Time: 2 hours

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4.6 160
The flavor was not good, followed recipe exactly and usually have a lot of success with Giada's dishes but this was not a winner. item not reviewed by moderator and published
This was a scrumptious easy dinner.. I followed the recipe as written, however it took a bit longer to cook the chicken through. item not reviewed by moderator and published
AMAZING! Will definitely be making this again! Goes great w/ Giada's Fiery Angel Hair pasta! item not reviewed by moderator and published
Served this for a family gathering of 17 tripling the recipe. It was a hit. I used boneless chicken breast and boneless thighs, but didn't change any of the ingredients. It was perfect! item not reviewed by moderator and published
Delicious...I have made this recipe several times w/ Giada's Angel Hair Pasta recipe, and each time it is a winner. I enjoy preparing it for a group of family & friends on our dinner nights! They love, love, love it.... item not reviewed by moderator and published
Awesome recipe. Not for wimps, this one is really spicy. item not reviewed by moderator and published
Made this tonight and loved the flavor. I did make the chili oil as per the instructions but did not think the chicken was spicy at all. It also took longer to cook than stated and i did cook it 5 minutes longer than in the recipe (my husbands first cut revealed uncooked chicken...yuck!. Next time I may take the chicken out and sear it quickly to get a crispy skin. Would make again! item not reviewed by moderator and published
This is my husband's most requested meal, served alongside Giada's fiery angel hair pasta. It's simple, quick, and I usually have all of the ingredients on hand (which makes it a great go-to recipe. Don't skip the chili oil step-it makes a big difference, and any extra can be used in other recipes (it's excellent to pop popcorn in!. Thanks Giada! item not reviewed by moderator and published
I have made this so many times- I love it. My grocery store carries small bottles of flavored oil, so I just use store bought chili oil. I also get green olives in red pepper flakes from the olive bar and then use the oil from the container in the pan with the chicken. I typically use way more than 1 cup of olives- I think the more the better, but you have to really like olives. This is great served over short grain brown rice. item not reviewed by moderator and published
It was good but I can't figure out how to get two cups of oil into a four ounce bottle. item not reviewed by moderator and published

Not what you're looking for? Try:

Spicy Chicken with Peppers and Basil

Recipe courtesy of Rachael Ray