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Spicy Chicken Recipe

Spicy Chicken

Giada De Laurentiis

Recipe courtesy Giada De Laurentiis

Show: Everyday ItalianEpisode: Hot & Spicy

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (152)

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Average Rating:

Total Reviews: 152

Showing 1-10 of 152

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  • on May 21, 2012

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    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.

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  • on November 19, 2011

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    It was good but I can't figure out how to get two cups of oil into a four ounce bottle.

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  • on November 06, 2011

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    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...

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  • on December 03, 2010

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    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

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  • on August 09, 2010

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    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.

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  • on March 04, 2010

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    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....

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  • on February 19, 2010

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    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.

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  • on July 29, 2009

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    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!

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  • on February 20, 2009

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    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.

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  • on October 22, 2008

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    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.

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