This hearty and aromatic creation combines juicy chicken with a rich and spicy sauce made from bell peppers, wine, and a generous selection of delightful spices. This recipe is a tribute to Calabria's robust and flavor-intense culinary tradition, known for its bold flavors and use of local ingredients.
You will need
3 tbsp olive oil
1 medium sized red onion, diced
5 cloves garlic, sliced
1 bay leaf
Salt
Freshly ground black pepper
1/2 tbsp Pul biber
1 red bell pepper, diced
1 yellow bell pepper, diced
1 Pasilla- or Poblano pepper, diced or a combination of Pimentos de Padron and a mild green chili pepper
4 tbsp capers, strained
3 tbsp tomato paste
½ cup dry white wine
40-45 oz tomato sauce
½ cup red wine vinegar
1 tbsp balsamic vinegar
1 ½ tbsp Calabrian chili purée or paste
3 sprigs of marjoram (or 2 tsp dried marjoram)
1 tbsp oregano
0.21 cup fresh parsley, chopped
1 tbsp smoked paprika (can be omitted or replaced by sweet paprika powder)
2 tbsp honey
3 ½ lbs chicken fillet, rinsed, patted dry and each fillet cut in 4–6 pieces, depending on size
Butter and canola oil for frying
Flaky salt
Freshly ground pepper
For serving
Spaghetti
Fresh parsley, copped
Parmesan cheese, freshly grated
How to make it
1. Prepare all the vegetables.
1 medium sized red onion, diced
5 cloves garlic, sliced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 Pasilla- or Poblano pepper, diced or a combination of Pimentos de Padron and a mild green chili pepper
0.21 cup fresh parsley, chopped
2. Heat the olive oil in a large skillet and when hot, turn the heat down to medium high.
3 Tbsp olive oil
3. Sauté the onions, garlic, bay leaf, salt, black pepper, and Pul biber in the oil for about 3 minutes. Make sure the onions and garlic doesn’t get burnt.
1 medium sized red onion, diced
5 cloves of garlic, sliced
1 bay leaf
Salt
Black pepper
½ tbsp Pul biber
4. Add the red and yellow bell peppers, Pasilla- or poblano peppers alternatively Pimentos de padron and a mild green chili fruit. Season with more salt to taste. Increase the heat and cook until peppers are soft, about 10 minutes.
1 red bell pepper, diced
1 yellow bell pepper, diced
1 Pasilla- or Poblano pepper or a combination of Pimentos de Padron and a mild green chili pepper, diced
5. Add capers and tomato paste and cook for another 3 minutes.
4 tbsp strained capers
3 tbsp tomato paste
6. Add white wine and bring to a boil.
½ cup dry white wine
7. Add tomato sauce, red wine vinegar, balsamic vinegar, and Calabrian pepper paste.
40-45 ounces tomato sauce
½ cup red wine vinegar
1 tbsp balsamic vinegar
2 tbsp Calabrian chili pure or paste
8. Bring the sauce to a simmer and cook for 15 minutes.
9. Add oregano, marjoram, parsley, paprika powder, and honey. Let simmer for 15 minutes. Add water if necessary. The sauce should be viscous.
1 tbsp oregano
3 sprigs of marjoram (or 2 tsp dried marjoram)
0.21 cup fresh parsley, chopped
1 tbsp smoked paprika (can be omitted or replaced by sweet paprika powder)
2 tbsp honey
10. Heat the butter and oil in a large frying pan. Salt and pepper the chicken and add it to the pan when the butter has gone silent. Sear the chicken on high medium heat all around until it has a nice frying surface. It does not need to be cooked through.
11. Put the chicken pieces in the sauce and simmer covered for 15 minutes.
12. Serve with spaghetti and top with some chopped parsley and grated parmesan.
Spaghetti
Fresh parsley, copped
Parmesan cheese, freshly grated
Comments