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Chicken with Garlic & Chile (Pollo Aglio e Peperoncini)

Monday, 26 May 2008

Description

Serve this easy chicken dish with fresh crusty bread and a salad, but not with pasta or rice. The latter are solo players in Italy and are not served as side dishes.

Ingredients

At a glance
Heat Level
3
Chile
Thai
Tomato, Chicken Breast, Garlic, Onion, Small Red Chile Pod, Italian Parsley

Methods/steps

Serve this easy chicken dish with fresh crusty bread and a salad, but not with pasta or rice. The latter are solo players in Italy and are not served as side dishes.

Ingredients:

  • 2 ripe tomatoes

  • 4 tablespoons olive oil (extra virgin)

  • 14 ounces skinless chicken breast, cut into ½-inch cubes.

  • 1 clove garlic, finely chopped

  • 1 medium onion, finely chopped

  • 1 small chile pod, red, hot (Thai , Serrano or Birdseye), seeds and stem removed, chopped

  • Salt and pepper to taste

  • 1/2 bunch of Italian flat-leaf parsley, chopped

Preparation:

  1. Slit the tomatoes on the top and submerge in boiling water for a minute. Remove from water, peel and remove seeds.

  2. Cube the tomatoes and drain in a strainer for 10 minutes.

  3. In a sauce pan, heat the olive oil and cook onions and garlic until translucent.

  4. Add cubed chicken and brown, stirring constantly.

  5. Season with pepper and salt, add the chopped chile pod and the tomatoes. Cook uncovered for about 15 minutes.

  6. Sprinkle with chopped parsley and serve.

Yield: 2 to 3 servings

Heat Scale: Medium

 

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