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Sicilian Red Devil Chicken

5.0(9)

I used to make a dish very similar to this and I loved it. Sadly, when I married I gave up all of my warmer dishes because my husband couldn't abide anything "spicy". After 20 years of marriage, I have decided that I'm going to make some things that I like and he can have KD on those not to frequent evenings. I scoured Zarr to locate my old recipe with no luck (how is that possible?) and came across this on another site. It's very close to what I was wanting and I'm happy with it. I thought I'd pass it on along for others to try. This asks for chicken breasts but I have used bone-in thighs with success. Of course cooking time will increase with whole thighs.

by Annacia·published 2006-02-20

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Chicken

Servings

4 serving(s)

Total time

35 min

prep 15 min

Calories / serving

270 kcal

Ingredients (13)

serves

1 lb fresh fresh boneless skinless chicken breastchicken-breast
1/2 teaspoon saltsalt
1/4 teaspoon ground black pepperpepper
3 tablespoons olive oilolive-oil
1 onion, peeled and choppedonion
3 garlic cloves, peeled and mincedgarlic
1 (14 1/2 ounce) can diced tomatoes, drainedtomato
1/2 cup red winered-wine
3 tablespoons tomato pastetomato-paste
2 tablespoons chopped fresh Italian parsleyparsley
2 bay leavesbay-leaf
1/2 teaspoon dried thymethyme
1/4 teaspoon crushed red pepper flakesred-pepper-flakes

Instructions (3 steps)

01Cut each chicken breast into 3 equal pieces and season with salt and pepper.
02Heat a large, heavy-bottomed saucepan over medium-high heat. Add oil and when hot, but not smoking, add chicken pieces. Sauté until golden brown on all sides, about 5 minutes; remove from pan and set aside.

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Rich recipe — supports nutrition-aware planning.