Photo: Chicken Scarpariello Recipe
Ingredients
- 1 1/2 pounds boneless, skinless chicken breast
- Salt and pepper
- 1 teaspoon poultry seasoning
- 2 tablespoons extra-virgin olive oil, 2 turns of the pan
- 2 red bell peppers, seeded and cut into 1-inch pieces
- 3 hot cherry peppers, drained and chopped
- 4 cloves garlic, chopped or thinly sliced
- 1/2 cup dry white wine
- 1/2 cup chicken stock or broth
- 1/4 cup chopped Italian flat-leaf parsley, a couple of handfuls
- 2 tablespoons juice from hot pepper jar
- Orzo with Parsley and Lemon Zest, recipe follows
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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By pvalk6
Southampton, NY
on November 05, 2011
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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.
By charlsie1_6320228
Baton Rouge, La
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!
By Chef Nonie39
Catskill, New York
on September 25, 2011
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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.
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