Chicken with Garlic & Chile (Pollo Aglio e Peperoncini)

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.

• 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

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