Chicken Scarpariello

Rachael Ray

Recipe courtesy Rachael Ray

Show: 30 Minute MealsEpisode: No Smoke and Mirrors, Just Dinner

Picture of Chicken Scarpariello Recipe Photo: Chicken Scarpariello Recipe
Rated 4 stars out of 5
  • Rate This Recipe
  • Read 140 Reviews
Total Time:
28 min
Prep
10 min
Cook
18 min
Yield:
4 servings
Level:
Easy
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Ingredients

Directions

Heat a large, heavy skillet over medium high heat. Cut chicken into large chunks and season with salt and pepper and poultry seasoning. Add 1 tablespoon extra-virgin oil to the hot pan, 1 turn in a slow stream. Set chicken into pan and do not turn for 2 or 3 minutes or you will tear the meat. Brown chicken 3 minutes on each side and then remove all of the chicken to a warm plate. Add bell peppers, hot peppers and garlic to the pan. Saute the peppers and garlic for 5 minutes, tossing and turning them frequently. Add wine to the pan and reduce 1 minute. Scrape up the pan drippings. Add the chicken stock and bring it up to a bubble. Set the chicken back into the pan. Toss the parsley with the chicken and peppers and cook the chicken through, 2 or 3 minutes. Scatter a little hot pepper juice over the pan and serve the Scarpariello over a bed of lemon orzo. WOW!

Orzo with Parsley and Lemon Zest:

1/2 pound orzo

Coarse salt

1 tablespoon extra-virgin olive oil, eyeball it

2 large lemons, zested

Black pepper

1/4 cup finely chopped flat leaf parsley, a couple of handfuls

Cook orzo in salted water about 12 minutes, to al dente. Drain orzo well. Do not run under cold water. You want the cooked pasta to remain hot. Transfer pasta to a serving bowl. Drizzle orzo with a tablespoon of extra virgin olive oil and season with salt and pepper. Add lemon zest and parsley and toss to combine the flavors with the pasta.

Yield: 4 servings

Preparation time: 5 minutes

Cooking time: 12 minutes

Ease of preparation: super easy

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Wine Suggestion for This Recipe

Pinot Grigio

Pinot Grigio

Citrusy, light white wine

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Newest Ratings and Reviews

Read all 140 reviews

  • on November 05, 2011

    Flag

    What a tasty dish this is. However, I modified the recipe. I grilled 3 Italian sausages (you can use either mild or spicy and quarter-inch sliced them on an angle and added them to the pan after browning the chicken, so they may brown as well. I removed the sausage pieces to keep them warm with chicken. Since I used sausages, I cut down the next tablespoon of olive oil that needed to be added to the pan (eye balled it. To the pepper mixture, I included thinly sliced shallots from 1 shallot and 5-6 whole garlic cloves (instead of sliced/chopped and sauted. With the extra meat, I doubled the liquid and simmered the vegetable mixture until reduced by more than 1/2. It was a big hit with my family - they liked the original recipe, but said it needed something else in it.

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  • on October 01, 2011

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    Great family dinner recipe. This was simple and quick to prepare and our teenagers loved it!

    Served it on a bed or orzo and it was great!

    people found this review Helpful.
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  • on September 25, 2011

    Flag

    Tried this recipe tonight. It lacks taste and the hot peppers made the sauce much to hot for me. I think it needs to have onions or something to add flavor. Sorry Rachael, this was awful.

    people found this review Helpful.
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