Spicy Chicken

Total Time:
35 min
Prep:
15 min
Cook:
20 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 4 chicken thighs with skin and bones
  • 2 chicken breasts with skin and bones, halved crosswise
  • Salt and freshly ground black pepper
  • 3 tablespoons Chili Oil, recipe follows
  • 1 tablespoon minced garlic
  • 1/2 cup kalamata olives, pitted, coarsely chopped
  • 1/2 cup pitted, coarsely chopped green olives
  • 4 tablespoons chopped fresh Italian parsley leaves
  • 1 1/2 tablespoons drained capers
  • 2/3 cup dry white wine
  • Chili Oil:
  • 2 cups olive oil
  • 4 teaspoons dried crushed red pepper flakes
Directions

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
I made this dish with her fiery angel hair pasta and it was delish. I am not a fan of olives but this dish was so tasty that it didn't matter. I cook this for my "girls" get together and they loved it. They thought it took me hours to prepare, but when I hold them how simple it was to make they were shocked! This dish along with white and red wine will make any get together a success. Thanks Giada... item not reviewed by moderator and published
DELICIOUS sauce! Loved the mix of spiciness that the chili flakes brought, and tartness that the capers brought to the mix. a few modifications: 1) omitted the olives, since I don't care for them 2) Like most people, I didn't take the time to follow the instructions for the chili oil, however I did everything BUT letting the oil chill for 2 hrs after combining and heating the ingredients... i.e. I cooked the oil w/ red pepper flakes separately before mixing w/ other ingredients. Not really sure if it made much of a difference, but I did it anyway Serve over pasta for a quick (easily doable during the week) dish served over pasta and a veggie side (I chose roasted asparagus, but a number of things would go w/ it item not reviewed by moderator and published
We love this recipe. Tonight was the second time I made it. My two-year old loves olives and this is a hit with him. My husband likes it too. It is quick, easy and delicious. Like others, I just add a few pepper flakes to the oil. I'm sure the chili oil would be even better. item not reviewed by moderator and published
great recipe. olives & capers give it a nice salty taste. and the chili oil gives it a subtle spicy kick. delish! i made it with just chicken thighs. i think next time i'll try to make it with boneless skinless thighs. it's too annoying to cut and fully enjoy on the bone.... item not reviewed by moderator and published
This is hard to review bc it is such a great recipe, but I simply cannot stand olives...the taste or the smell. I will definitely make this again, but next time I will leave them out and maybe add a replacement (mushrooms? mild peppers?). The wine sauce is incredible and the chili oil is great, but even on medium heat the red pepper flakes burned to a crisp while I cooked the chicken. Next time I will strain out the flakes then add them back while it is simmering. I will keep this recipe as a base for making it my own with my own additions. item not reviewed by moderator and published
This is my "go to" dish when I can't think of anything to make for dinner. My picky teenagers will eat it and my family never gets tired of it! item not reviewed by moderator and published
this chicken is so quick and so easy. because you boil it in the white wine, it is so tender and juicy. really goes well with any dish. i don't really like capers so i usually leave those out, but the chili oil is so nice to have for other recipes. item not reviewed by moderator and published
I absolutely love this recipe as did my husband. I didn't have time to make the chili oil so I added crushed red pepper flakes with the minced garlic and it was wonderful. I also added mushrooms. Will definitely make this again. item not reviewed by moderator and published
I'm Sicilian so I'm obviously addicted to anything Giadi uses in her recipes. I also happen to be a spicy-a-holic, so the minute I saw this show I had to try the recipe! It's amazing! Most of the time, I modify it to make it even quicker and easier...throw some olive oil and red pepper flakes in a pan to heat for a bit, toss in some boneless skinless chicken breast tenders (no need to cut or prep!), pour in some wine after a moment, and then throw in the chopped olives and capers along with parsley in the end. It takes maybe 10-15 minutes and it's a staple dinner in my life! item not reviewed by moderator and published
This recipe has become another of my family's favorites. I can't wait to make it again! item not reviewed by moderator and published
This is one delicious dish and - if I had to choose - I believe it's my favorite Food Network receipe! It's doubly delicious when coupled with the spicy pasta. item not reviewed by moderator and published
Tastes just like something you would get at a fancy italian restaurant! I'm not the biggest fan of olives, so I was really hesitant to put in the full amount that the recipe calls for. I'm glad I didnt! It came out delicious! My boyfriend loved it as well- all he kept saying was, "WOW!". This recipe/dish is defintely a keeper! item not reviewed by moderator and published
This was very easy to make and looked wonderful. My husband even enjoyed it and he hates olives. item not reviewed by moderator and published
This recipe was very simple to make a it was delicious. Additionally, I learned to make a flavored cooking oil. I have been able to share a new tip with friends and family. Highly recommend recipe. item not reviewed by moderator and published
As usual Giada's recipes are all winners. I love the layers of flavor with the spice and olives! item not reviewed by moderator and published
Made this last week with a couple modifications - didn't have wine, used only thighs, and added a couple diced up tomatoes. The tomatoes produced enough liquid to make up for the lack of wine, and the dish turned out delicious! Definitely rinse the olives and capers - I ignored that part and it was quite salty. Awesome chicken dish, though, and I am making it again tonight! item not reviewed by moderator and published
I made it with boneless chicken breast, and it was very good, everyone liked it. item not reviewed by moderator and published
I loved this recipe. It was resaonably easy to cook and I used the chili oil for other recipes that I came up with on my own. Great recipe and great show. item not reviewed by moderator and published
Made this dish for a baby shower and it was a true hit!!! Had to make extras for people to take home. I tweaked it a bit by using roasted chicken (de-boned it) and added that into the sauce (white wine and chicken stock) then adding angel hair pasta...served it up as pasta dish!! HOME RUN all the way!!! THX Giada! item not reviewed by moderator and published
When I watched Giada cook this on TV it looked like the chicken would be crispy and since the recipe calls it spicy I figured it would be great. This is a good recipe but not crispy or spicy. I suppose it could be tweaked to achieve either of those components but I was a little disappointed. item not reviewed by moderator and published
Easy to make crowd-pleaser. Make it for 6 or more and there's extra pasta too. Perfectly spicy. Loved this dish! item not reviewed by moderator and published
this is a realy easy recipe, and wounderful to eat. my 3 year old and 1 year old loved it and they dont like spicy foods. that says alot item not reviewed by moderator and published
fun and good item not reviewed by moderator and published
If you like olives and lemon you will love this! I amke it about once a month! The parsley really brightens the flavor and the lemon makes it awesome! Youi can adjust the heat level if you want,I do not at chile flakes or oil to the pan while cookng, I serve both on the side so my family can determine the amount of fire! item not reviewed by moderator and published
I love this recipe, it is another one of her recipes just like the chicken cacciatore, that every time I make it I pat myself on the back for being such a great cook! Oh wait...I think it must be that her recipes are amazing! item not reviewed by moderator and published
Our 18 year old son prepared this dish, along with the others from this show using the chili oil. It was outstanding and very simple. item not reviewed by moderator and published
This chicken was easy and delicious..The olives gave it a zing and the oil aswelll. My husband loved it item not reviewed by moderator and published
This was a very easy meal to prepare and the olives and the wine and the oil really came together well. Will definitely make again. item not reviewed by moderator and published
This was pretty good, I will make again. I love chicken. I'm finding the Marsala is a bit too rich for me, and I will probably continue to use the white wine I'm used to. item not reviewed by moderator and published
This recipe is very easy but the flavor makes it taste like an expert! Even if you don't like olives, this is a recipe the entire family will love. And the leftovers are even better the next day....and imagine what you can do with that chili oil!!! I can't rave enough about this one!! item not reviewed by moderator and published
I loved the flavor on this chicken. Not so wild about the olives but the wine and chili oil were top notch! Highly recommend trying this one. Tweek it a bit if you find you don't like the olives. item not reviewed by moderator and published
I decided to give this one a try, even though I'm not a huge fan of olives. I cooked boneless thighs and boneless skinless chicken breasts, and it worked out perfectly, because my husband prefers dark meat, and I prefer the breast meat. The olives add so much flavor! I didn't have Kalamata olives, so I used black olives, and green antipasto olives that had been marinated in chardonnay and jalapenos, so they had their own kick. It was excellent, and easy. It was messy, what with the oil splattering, but well worth it! item not reviewed by moderator and published
OK...I already love olives. But my hubby does not, so when we saw this rcp on FoodTV and he asked me to make it and LOVED it, I was so excited. The salty olives really compliment the dark thigh meat. I have decided that I do not like the skin on so I remove it. The chx turns out just fine. I also sometimes sub breastmeat too. Great with stuffed olive mix too. item not reviewed by moderator and published
My husband and I loved this and the angel hair pasta. (He is not an olive fan but he loved this!) Great mix of flavors - a little heat, salt from the olives, fresh citrus and parsley! I could use a little more heat but I like lots of spice. I've used the chili oil with some of my own recipes. Thanks for another great and easy recipe. item not reviewed by moderator and published
I used the bone in chicken, but ended up shreadding it. I also made jasmine rice with this and it worked great. Instead of making the chili oil, I used chili oil but less of it. My boyfriend went nuts over this one. item not reviewed by moderator and published
This is great for entertaining. It takes no time to make, but after we re-heated the leftovers in the oven the next day, the chicken tasted even better! Next time, I'm going to make it the night before. item not reviewed by moderator and published
This is now my husbands favorite dish. item not reviewed by moderator and published
This was absolutely delicious. I used 7 thighs and 2 chicken breast halves (big fan of the thighs) but otherwise followed the recipe to the letter (perhaps added a touch more garlic). Some of the other reviewers noted it having a strong olive taste - but that is the whole point of the sauce. It was no problem for me and my boyfriend - we love olives. We had it tonight for dinner and will be eating again for lunch tomorrow - definitely a keeper! Giada never disappoints! item not reviewed by moderator and published
This recipe was very tasty. The cooking times seemed to be off though. I'm not sure if my chicken pieces were way too big or what, but it took alot longer than 5 minutes on each side to even remotely be semi-cooked. I really love olives but I think the next time I use this recipe, I'll go easy in the green olives and alittle more on the kalamatas. I didn't use as much lemon juice/zest as called for... I served this with the fiery angel hair pasta... No leftovers.... item not reviewed by moderator and published
This was so simple to make and so delicious. So simple that I made everything from memory a couple of days after I watched the show. Everyone who tried it loved it. The chili oil is a snap to make and adds just the right amount of bite to the chicken. I also tried this recipe with fish instead of chicken - I used tilapia - it was as good as, if not better, than the chicken. item not reviewed by moderator and published
This was wonderful! Just the right heat with the chicken and the pasta. Looks and tastes like you spent way more time making it then you did. Next I am going to saute some shrimp in the oil and make the pasta to go with it. YUM! item not reviewed by moderator and published
For those who complained about the dish being too briney or salty due to the olives and capers, I always rinse the salty brine off both olives and capers when using them in a recipe. That way, you get their flavor without all that extra salt and brine. item not reviewed by moderator and published
Try not to drink alcohol before you rate one of these recipes. Everyone can tell you're smashed. item not reviewed by moderator and published
This was delicious, I did sub mushrooms (creminis and buttons) as I'm not a big fan of olives, and it definately took longer than the 10 minutes covered stated to finish cooking the chicken...took me more like 1/2 hour to 45 minutes, but the results were delicious! Thanks! item not reviewed by moderator and published
So quick and easy. My family constantly requests it. item not reviewed by moderator and published
I can't wait to make it again! It's a must to serve it with the Firey Pasta! Don't leave out the lemon! item not reviewed by moderator and published
This was a great recipe have made it 3 time all ready. Last time served it on linguine and a few roasted tomatoes...give it a try!!!!! item not reviewed by moderator and published
First time I made this recipe, the chicken stuck to the pan. It tasted good, but it was a huge mess. Second time around, I but raised the heat so the chicken wouldn't stick but the wine I used wasn't very good and it altered the taste of the dish (it really is vital to use wine you can drink!) The last time I made it again, I decided to try chicken stock instead, and because I didn't have the low sodium version, the sauce became very salty as the olives and the capers were salty to begin with and I had salted and peppered the chicken! But -- I remedied the situation by putting in a couple tbsps. of aged sweet balsamic vinegar, and the result was fantastic! My husband loved it, moreso after I turned the leftovers into a pasta dish the next evening by shredding the chicken. The next time I cook this dish, I will get a better white wine and do it the way Giada intended it to be, which I know is delicious, but you should try it with the balsamic vinegar some time. The taste of the kalamata olives married with the sweet balsamic vinegar is a match made in heaven! :-) item not reviewed by moderator and published
Great chicken dish. item not reviewed by moderator and published
My family and I loved this recipe, even my 4 year old son who normally does not like spicy food! Well done. item not reviewed by moderator and published
Holy Cow! This was some salty stuff! My olives and capers must have been extra salty. After the wine reduced, the sauce was almost inedible. The chicken was seasoned well. I substituted boneless, skinless thighs. The next day, I warmed my leftovers in a pan with some chicken broth. I poured the hot mixture over a bowl of hot pasta, raw baby spinach, and goat cheese. Awesome! This salvaged my mistake. The saltiness was offset. item not reviewed by moderator and published
I cooked this for my husband and we both LOVED it!!! The olives and capers turn almost sweet when cooked and the chile oil brings out the flavor. Definitely make this with the angel hair pasta. This would be a great date dinner! It turns on the HEAT!!! item not reviewed by moderator and published
I loved it, but you have to love olives. My husband doesn't "love" olives and he said he liked it. I used a sweet chardonnay, not dry, and I liked the way it turned out. item not reviewed by moderator and published
This chicken was super easy to make and had great flavor. Next time I think I will add more pepper flakes to make it a little more spicy. item not reviewed by moderator and published
I have made this meal a few times now and everytime my husband can get enough. I like it because it is simple enough for just us or elegant enough for company. item not reviewed by moderator and published
This chicken was wonderful. My husband loved it. It was easy to make and I served it with rice cook w/ chicken stock rather than water. This dinner went over with a bang. item not reviewed by moderator and published
Definitely a good, basic chicken recipe, but where was the spice? I made the chili oil, which smelled wonderful, but it really didn't add a bit of kick to the chicken! My son loves spicy food and was VERY disappointed that he couldn't taste any! Will make this recipe again, but may have to make some spicy modifications! item not reviewed by moderator and published
Was very good and not too olive tasting like others thought. I could not taste the chili part of the oil so next time I will cook in olive oil and add red pepper flakes when making the sauce part of the dish so I can taste the heat of the peppers. item not reviewed by moderator and published
This is a super easy, delicious dish. I love this dish! My entire family devoured it! I will definitely make this dish again. item not reviewed by moderator and published
I saw this on t.v. and decided to try it I don't normally like different olives but this recipe changed that for me. I felt it was easy to make and full of great taste. This is the second time I am going to make it. I loved it. item not reviewed by moderator and published
If you can cook chicken in 20 minutes, I would like to see it. My chicken was nowhere close to being done and it threw my whole dinner off. item not reviewed by moderator and published
We all loved it even my husband who only likes the reg. "red" Italian sauce which he put on everything. Even in resturants when he accidently orders something that has no spagette sauce he adds it.. This dish he liked and I will make it again. I even used more red pepper as it was not hot at all just mildly spicey.. item not reviewed by moderator and published
this was really yummy! item not reviewed by moderator and published
This has become one of my and my family's favorite recipes. It's so easy I can whip it up on any weekday and my teenagers are so excited when the smell of this dish makes it's way upstairs. Bravo! item not reviewed by moderator and published
lots of favor! yammy yammy! item not reviewed by moderator and published
This was perhaps one of the best chicken dishes I have ever made. On top of it being incredibly easy to make, it was so rich in flavor. I actually let is simmer in the sauce longer than Giada calls for and it was so infused with flavor, my family couldn't get enough of it. Highly recommend it. item not reviewed by moderator and published
I can't say enough about this recipe. It's not too spicy and the combination of flavors is fantastic. I've made many times and prefer using all chicken thighs. Everyone who tastes it can't get enough. I have never been a fan of olives, however, they and the capers absolutely make this dish stand out. I made the angel hair as well, awesome combination. Way to go Giada! item not reviewed by moderator and published
This was my first time making any of Giada's recipes. I made the chicken with the Fiery Angel Hair Pasta. Really nice pairing. The chicken turns out very moist and the flavors of the olive mixture truly explode in your mouth. My husband loved the spice from the chili oil and said the recipe is a keeper! ENJOY! item not reviewed by moderator and published
never tasted Chicken so good. Wouldn't change a thing in the recipe. Can't wait to share with my sister. item not reviewed by moderator and published
Very easy with lots of flavor, I served it with rice and it was a big hit! item not reviewed by moderator and published
Oh my god, it was so good. I made this for my wedding rehearsal dinner. Everyone loved it and I have made this over and over for everyone. You gotta try this! Trust me. item not reviewed by moderator and published
YummyMy husband loved it I was confused if I should have green olives with pimento so I took them out, I will use them if they call for it I love this chicken and will make it again and again Thank you everyone who reviewed this recipe and to the chef herself Giada it is wonderful!!!! item not reviewed by moderator and published
We don't use alcohol so it may have caused the bland taste. Did not like it. item not reviewed by moderator and published
I loved this spicy chicken. It was simple to make and very spicy with a good flavor. item not reviewed by moderator and published
I loved the olives with the chicken! Very Yummy! item not reviewed by moderator and published
I made this Spicy Chicken last night, and it was Fantastic!!!! The falvors from all the ingredients were great!! Thanks for another keeper!!!!! Steven Studio City, CA item not reviewed by moderator and published
I made this receipe last week, my husband loved it, had to use black olives instead. Tomorrow having company over and now I have all the ingredients. This was very delicious and good as left overs the next day. Thank you so much, this will be one of my favorite receips to use. item not reviewed by moderator and published
I followed this recipe exactly and I'm inclined to agree with one other review that said they thought the chicken didn't brown properly and was too salty. Other than tasting salty, I felt the chicken didn't have a very intersting flavor to it. I'd probably like to play with this recipe -- perhaps reduce the sauce over a high heat and maybe lightly flour the chicken with a seasoned flour before browning. I also think the dish needs something other than these two kinds of olives. I wasn't thrilled with how it turned out. item not reviewed by moderator and published
I cut this recipe in half for just my husband and myself and it was delicious! I served it over angel hair pasta. The spiciness was perfect and just enough oil for flavor with the added intensity of the olives rounding it out. This is an easy dish you don't need to be a gourmet to fix. item not reviewed by moderator and published
My partner and I really enjoyed this recipe. I used skinless, boneless chicken breasts and left out the olives. This was my first time using capers and we really liked the sauce. The chili oil is a nice touch. Will make this a regular for us. item not reviewed by moderator and published
I found this recipe only to be okay. I think that the chicken was a little baln. However I think that with just a little more spice it will be better. item not reviewed by moderator and published
Yesterday, Dec. 30th, my husband watched your show and saw this recipe. We both thought it sounded interesting and would be quite good! We decided to make it for a New Years dinner since the previous night we had already made a stuffed roasted pork on rotisserie. My husband is a phenomenal cook. Although he does not do this for a living, I believe it is his gift and he should. When he made this dish and we ate it, it was good, but not at all what I expected. Perhaps, I am his worse critic because I am so spoiled by his amazing cooking. All our friends and our childrens friends say he should have his own show. I have to say that the dish was lacking something. It was very sour and tangy, had a bite with the pepper oil, but needed something additional to cut the edge. I felt like we were eating olive oil drenched with olives and capers over chicken. I was not that impressed. My husband thought it was better than I. I would welcome the opportunity if you ever have an opening for a challenge of cooking, perhaps with someone, unknown, as my husband, with someone famous with a show. It may make a good episode. What do you think? Thank you for the recipe and I hope that there are no insults here. I am just very spoiled by a man that cooks gourmet every night, a very unusual thing. We have had many of our childrens friends eat foods that they never ate before and they thought that it was great. It is always good to try something new, thanks... Sincerely and fondly, Dawn item not reviewed by moderator and published
This recipe is so easy to make and tastes absolutely FAB!!. item not reviewed by moderator and published
Okay, so I confess. I'm a vegetarian - but I have made this for my husband and used the extra sauce for my portabella mushrooms and it's divine. Whenever I make this for my husband, he always raves about it. In fact, he often asks me to make it again and again. I have to say, it's not spicy so I think the name of the dish is misleading but it's definitely become one of my regulars. Since I don't eat the chicken itself but the sauce is so yummy, I often make extra using more white wine and broth. I've made this no less than 10 times and I've only recently discovered the recipe. Try it, you won't be sorry! item not reviewed by moderator and published
I liked all of the flavors, but they didn't seem to work together. It was either too much that they cancel each other out or didn't cook long enough to meld. The pasta was great, but didn't pair well with this as the olives and capers were salty for the lemon and spice. item not reviewed by moderator and published
Delicious. I didn't even use the chili oil. Just plain old olive oil. I loved the wine with the olives and capers. Reminded me of a puttanesca sauce without the anchovy and tomatoes. I served this with the lemon spaghetti which added a lighter note to the otherwise rich dish. Would defiately serve this to company for an easy but elegant dish. item not reviewed by moderator and published
This is very similar to the Peri-Peri chicken we used to eat in Rhodesia/Mozambique. Well done! item not reviewed by moderator and published
The recipe is great as is. I added more chicken and white wine for a larger crowd. I didn't have fresh pasley and it still came out great with parley from the bottle. My husband loved it and I've made it twice in one week. THIS ONE REALLY IS GOOD!!!! item not reviewed by moderator and published
i loved the flavor that the olives gave to the sauce! item not reviewed by moderator and published
I'm always very wary of chicken recipies, but this was a great one. Leftovers were even better! Easy to make, and great tasting. item not reviewed by moderator and published

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