Best Chicken Sicilian Recipes

CARRABBA'S SPICY SICILIAN CHICKEN SOUP

Steps:

• In a large stockpot (16 quart minimum / 20 quart recommended) heat olive oil under fairly low to medium heat.
• "Sweat" onion, celery, green pepper and some salt (to draw off moisture) for perhaps 30 minutes -- this is lower than browning, and makes the veggies somewhat translucent. I covered, and mixed every few minutes to prevent browning.
• Add carrots, garlic, some white pepper and some black pepper, and continue to heat under "sweat" conditions while mixing now and then.
• Add chicken stock, chicken breasts, tomatoes and potatoes -- and of course some more white pepper and black pepper.
• Cover and simmer on low heat for 1.5 to 2 hours (or use crock pot?).
• Remove chicken and let cool and stand to shred.
• Add chopped parsley and return the shredded chicken to the soup.
• Salt to taste at this point, and add more white and black pepper if your tongue is not twitching a bit when you sample. ;-).
• Simmer while cooking ditalini (or other stubby pasta).
• Serve soup over cooked pasta to taste.
• Note: Like many soups, this may be better made the day before and then served when needed. We will freeze some for ready-made meals and I think it will work out well.

CHICKEN SICILIAN

Steps:

• Cut the chicken into pieces. Place a saute pan over medium-high heat. Add enough oil to lightly coat the bottom of the pan and heat. Add the chicken and brown on both sides. Add the onion and the cherry peppers. Discard any excess oil. Add the mushrooms, olives, and capers. Add a dash of paprika and 3 to 4 ounces lightly salted butter. Cook on a high flame until the butter is completely melted, mixing to keep the butter from separating.

SICILIAN GRILL-ROASTED CHICKEN

Steps:

• For Mediterranean drizzle:
• garlic and 2 teaspoons coarse kosher salt in mortar with pestle or in small bowl with back of spoon until paste forms. Whisk in lemon juice, then oil. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature before using.
• For chicken:
• Whisk lemon juice, parsley, olive oil, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper in medium bowl. Place 1 whole chicken in each of 2 resealable plastic bags. Divide lemon marinade between bags. Seal bags, releasing excess air. Turn to coat chicken with marinade. Chill chicken at least 1 hour and up to 1 day, turning bag occasionally.
• Prepare barbecue ( medium heat). If using 2-burner gas grill, light 1 burner. If using 3-burner gas grill, do not light center burner. If using charcoal grill, light briquettes in chimney and pour onto 1 side of lower grill rack (you'll need to light more briquettes in chimney to replenish during grilling). Remove chickens from marinade.
• Sprinkle chickens inside and out with salt and pepper. Tie legs together. Place chickens, breast side down, over unlit side of grill. Cover and grill chickens 45 minutes, adjusting gas levels if using gas grill or adjusting vents and adding more charcoal as needed if using charcoal grill to maintain barbecue temperature between 350°F and 400°F. Turn chickens breast side up. Cover and grill until instant-read thermometer inserted into thickest part of thigh registers 165°F., continuing to maintain barbecue temperature between 350°F and 400°F, about 35 minutes longer. Transfer chickens to work surface; let rest 10 minutes.
• Carve chickens and transfer to platter. Arrange Grilled Lemons, Baby Artichokes, and Eggplant around chickens. Spoon some of Mediterranean drizzle over chicken and vegetables. Garnish with grilled lemons for squeezing over.

MAMA MANDOLA'S SPICY SICILIAN CHICKEN SOUP

Steps:

• Dice celery, carrots, onion, potatoes and bell pepper into 1/4-inch pieces.
• Chop tomatoes; reserve all juice.
• Place vegetables, tomatoes with their juice, chicken pieces, parsley and garlic in a 10-quart stockpot.
• Add water. Season with salt and pepper.
• Slowly bring soup to a boil over low heat.
• Skim off foam that rises to the surface; may have to skim 2 or 3 times.
• Partially cover pot and simmer 2 hours.
• When soup is finished, remove chicken pieces with a slotted spoon. Let cool.
• Meanwhile, mash vegetables in the bottom of the pot with the back side of a large cooking spoon or a potato masher.
• When chicken has cooled enough to handle, remove skin and bones and return meat to soup.
• Notes: Soup is best served the day after it is made. Refrigerate and remove fat that solidifies on the surface of the soup. Serve soup with rice or small, stubby pasta. For better flavor, cook the rice or pasta in the soup when reheating. Add freshly grated Parmesan or Romano cheese, if desired.

SICILIAN CHICKEN SOUP

Steps:

• Saute onion, potatoes, carrots, bell pepper, and celery in a large soup pot.
• Add stock, garlic, tomatoes, bouillon cubes, bay leaves, salt, pepper, and crushed red pepper.
• Simmer 2 hours, stirring occasionally.
• Remove bay leaves.
• Divide soup in half, leave half in the soup pot and puree the other half in a food processor.
• Add the pureed soup back to the soup pot and stir. Add shredded chicken and parsley.
• Simmer 30 minutes.
• While the soup is simmering, boil a pot of water and cook the macaroni according to the directions on the bag. Drain and toss with olive oil until lightly coated.
• Ladle soup into individual bowls and add macaroni to taste. Add parmesan cheese to taste and enjoy! (number of servings is approximate).

SPICY SICILIAN BAKED CHICKEN

Steps:

• Preheat oven to 350°F.
• Place the chicken, sausage and potatoes in a 9x13 baking pan.
• Scatter as many hot cherry peppers as you feel comfortable with (I love heat, so I put a lot!) in the pan.
• To really get the flavor, drizzle a bit of the pepper/vinegar "juice" from the jar over the chicken, etc.
• Drizzle the whole thing with olive oil, then season everything with salt, pepper and a bit of oregano.
• Bake until chicken is cooked through - depending on size/type of chicken pieces, about 70-80 minutes.
• Eat ravenously.

SPICY SICILIAN CHICKEN

Steps:

• Position a rack in the upper third of the oven and preheat to 500 degrees F. Put the onions, olives, chiles and bay leaves on a rimmed baking sheet. Cut 1 orange half into wedges and add to the baking sheet.
• Evenly space the chicken thighs, skin-side up, on the baking sheet on top of the other ingredients. Drizzle with the olive oil and squeeze the juice from the remaining orange half on top. Season with salt.
• Roast until the chicken is cooked through and the skin is crisp and golden, 30 to 35 minutes. Discard the bay leaves. Serve the chicken with the onions, olives, oranges and pan juices.

SICILIAN CHICKEN THIGHS (CROCK POT)

Steps:

• Put chicken thighs in crock pot.
• Combine remaining ingredients; stir well.
• Pour sauce over chicken and cook on low 6-8 hours or until done.
• Serve with penne pasta, tossed salad and garlic bread.
• Enjoy!

SICILIAN CHICKEN PARMESAN

Steps:

• Carefully slice each chicken breast horizontally. Don't worry if they're not perfect or if one half comes out real thin as you slice each one. Believe me, no one will notice.
• Mix the breadcrumbs and 1/2 cup Parmesan in a shallow dish. Have the beaten eggs in another shallow dish.
• Heat a heavy skillet over medium heat.
• Dip each chicken breast into the egg, allowing excess to drip off, and then into the breadcrumb mixture, covering both sides. Place chicken onto a clean plate. Do this with all the chicken before starting to cook them.
• Preheat oven to 350F/180°C.
• Pour about 3-4 tablespoons olive oil into the pan and let it get hot. Fry the chicken about 2-3 minutes each side and transfer to a plate. Add more oil to pan as needed.
• Ladle the tomato sauce (about 1 cup) into the baking dish to cover the bottom. Put the chicken breasts into the dish in a single layer or slightly overlapping.
• Layer the parma ham over the chicken at this point, if using.
• Ladle more tomato sauce (about 1 cup) over the chicken. Sprinkle the grated mozzarella all over the chicken to cover, then sprinkle the 1/4 cup grated parmesan.
• Bake for 30-45 minutes, or until cheese has melted and become slightly golden in color.
• Serve with pasta,remaining tomato sauce, a crusty loaf of bread and salad.
• Enjoy!

SICILIAN RED DEVIL CHICKEN

Steps:

• Cut each chicken breast into 3 equal pieces and season with salt and pepper.
• Heat 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.
• To the same pan, add onion and garlic. Cook, stirring, until onion is translucent, about 3 minutes. Add tomatoes, red wine, tomato paste, parsley, bay leaves, thyme and red pepper flakes, mix well. Return chicken to pan, cover, reduce heat to low and simmer for about 12 to 15 minutes for flavors to blend. Remove bay leaves and serve over pasta if desired.

SICILIAN SWEET AND SOUR CHICKEN

Steps:

• Place raisins in a small dish. Add wine and set aside.
• Place chicken between 2 sheets plastic wrap and pound to 1/4-inch thickness. Sprinkle chicken with 1 teaspoon of the salt and 1/2 teaspoon of the pepper; dredge in flour.
• Heat oil in a large frying pan over medium-high heat. When oil is hot, add chicken and cook until browned on both sides, about 10 minutes total. Remove chicken and add onion and garlic to pan. Saute for about 2 minutes; then add oregano, remaining salt and pepper, sugar and vinegar. Stir in tomatoes, capers and olives. Add raisins to sauce and stir in chicken broth; cook until thickened, about 5 minutes. Return chicken to pan and heat through.
• Arrange chicken and sauce on serving platter and sprinkle with chopped parsley. Garnish with tomato roses.

SICILIAN CHICKEN PASTA

Steps:

• Chicken Marinade Add the following marinade ingredients into a large bowl and stir to form a paste. Massage chicken into marinade and leave overnight or until Tomato Sauce is almost finished cooking. Add 2 tbsp of olive oil to a large skillet on med/high heat and brown chicken for 2 mins then remove to a plate (you may need fry the chicken in 2 batches so as not to stew the chicken): • 4 chicken breasts, cut into thin bite size pieces • 3 tbsp vegetable oil • 1 tbsp sundried tomato paste • 1 tbsp tomato paste • 1 tsp smoked paprika • 1 clove garlic, minced • Salt, pinch • Black pepper, pinch Tomato Sauce Heat oil, add the following and sauté until onions and celery are soft then add garlic and cook for a further 3 mins: • 6 tbsp olive oil • 1 medium brown onion, finely diced • 1 stick celery, finely diced • 3 cloves of garlic, minced finely chopped Add the following and simmer for approx 30 mins, stirring occasionally: • 1 tbsp tomato paste + sundried tomato paste • 1 can chopped tomatoes • 150ml red wine • 250ml chicken stock • 1 tsp dried oregano • Half sprig rosemary • 1 stick cinnamon • 3 large fresh bay leaves • Black pepper, pinch • Salt, pinch add the following at the end of cooking and stir. Turn off heat and put lid on to cook chicken through: • 1 handfull red chard • 1 cup basil leaved, ripped • 4 tbsp parsley, finely chopped • Cooked marinated chicken Pasta & Final Prep Tip cooked drained pasta into a large pot and add Parmigiano Reggiano shavings, the Tomato Sauce, mix thoroughly and serve. • Fusilli or curly pasta • 100g Parmigiano Reggiano cheese

EASY-BRINE CHICKEN BREASTS WITH SICILIAN GLAZE AND PUTTANESCA-STYLE PANZANELLA

Steps:

• For the glaze: Heat the EVOO in a small pot over medium to medium-high heat. Add the garlic, rosemary and chile pepper, and stir for a few minutes. Add the wine and cook until reduced to 3 to 4 tablespoons, about 2 minutes. Peel the zest from the orange in strips and add to the pot. Stir in the chicken stock and honey, then cook at a low rolling simmer until reduced to about 1/2 cup, about 20 minutes. Let cool.
• For the brine: Put the onion, salt, garlic, rosemary, lemons and 4 cups water in a large resealable plastic bag. Add the chicken and refrigerate for up to 2 days.
• Heat a grill pan, griddle or cast-iron skillet over medium-high heat. Remove the chicken from the brine and pat dry. Drizzle or brush the chicken with EVOO, then cook, turning occasionally, until the chicken is cooked through, 12 to 15 minutes. Meanwhile, gently warm the glaze. Baste the chicken with the glaze during the last 5 minutes of cooking.
• Serve the chicken with the Puttanesca-Style Panzanella.
• Cook's Note: Make 6 pieces of chicken breast and you'll have extra meat to slice for sandwiches or chicken salad the next day.
• Combine the tomatoes, parsley, onions and bell peppers.
• Whisk together the EVOO, vinegar, anchovy paste, garlic, chile pepper and lemon juice in a bowl.
• Pour water over the bread, then wring out the loaf and tear it into bite-size pieces. Toss the bread, vegetable mixture and olives with the dressing. Serve.
• Cook's Note: Wrap the bread loosely in foil overnight so it becomes stale and a little hard (if it goes too far, place it in a plastic bag overnight). If you are making the salad ahead of time, you can combine the vegetables and parsley in a resealable plastic bag and refrigerate them. Pit and chop the olives and return them to their container in the refrigerator. Store the dressing in the refrigerator and bring it to room temperature before using.

SICILIAN BRAISED SWEET AND SOUR CHICKEN

Steps:

• Heat the oil in a heavy-based heat-proof casserole, add the garlic and cook for 2-3 minutes or until golden, then discard the garlic.
• Dust the chicken in seasoned flour and shake away the excess, then cook in the oil over medium heat until light golden all over-this will need to be done in a couple of batches.
• Remove all from the pan.
• Add the onion and cook for 8-10 minutes, or until almost soft.
• Add the wine, bay leaf rosemary and vinegar and boil for 2 minutes.
• Add the stock, then return the chicken to the pan and bring to the boil, then cover and simmer gently, turning once, for 15-20 minutes or until the chicken is tender.
• Remove the chicken from the pan and keep warm.
• Add the sugar, currants and olives to pan and simmer for 5 minutes or until the sauce is syrupy.
• Return the chicken to the pan and stir in the parsley and pine nuts and serve immediately.

MAMA MANDOLA'S SICILIAN CHICKEN SOUP RECIPE - (4.1/5)

Steps:

• Put the whole chicken, onion, celery, carrots, bell peppers, potatoes, tomatoes and their juices in a large soup pot and add enough cold water to cover by 1 inch. Bring to a boil over high heat, skimming off the foam that rises to the surface. Add the parsley, garlic, and 1 tablespoon of salt and 1 teaspoon of pepper. Reduce the heat to medium-low. Partially cover the pot and simmer until the chicken is falling off the bones, about 2 hours. Using tongs, transfer the chicken to a large bowl and let cool for about 20 minutes. Keep the soup in the pot simmering. Remove the meat from the chicken, discarding the skin and bones, taking care not to mangle the meat and keeping it in neat pieces. Tear or pull the boned chicken into large bite-sized pieces. (Tip: We prefer hand-pulled chicken to chopped chunks) Meanwhile, bring a medium saucepan of water to a boil over high heat. Add salt to taste. Add the ditalini and cook according to the package directions until tender. Drain well. (Tip: do not add uncooked pasta to the soup, or it will soak up too much broth during cooking and make the soup very thick.) Use a large slotted spoon or a potato masher, mash some potatoes in the pot to lightly thicken the broth. Add the chicken and pasta to the pot. Season salt and pepper. Serve hot.

PERFECT SICILIAN CHICKEN

Steps:

• 1. Step 1.) Combine Dressing, Garlic, Oregano, Garlic Powder in a Medium sized Mixing bowl, Stir till combined.
• 2. Step 2.) Submerge both chicken Breast into the Dressing mixture.
• 3. Step 3.) Allow to Marinate at least 4 - 6 hours before Grilling.
• 4. Step 4.) Grill till tender, or till an internal temperature of 140* (Remember to quarter turn your chicken for Gorgeous Grill marks!)

NONNIE'S CHICKEN SICILIAN

Steps:

• pound chicken breast to 1/4 inch season with salt and pepper then lightly flour and set aside.
• in a large skillet heat evooand a tablespoon of butter.
• heat to medium high and cook chicken breast on each side to a light golden brwon and set aside.
• add 2 tablespoons of evoo and 1 tablespoon butter and saute shallots and garlic until just tender.
• deglaze pan with chicken broth and lemon juice.
• season to taste with salt, pepper and pepper flakes.
• reduce by 1/2 and then swirl in 1 tablespoon of cold unsalted butter.
• brush a shallow oven proof baking dish with olive oil and arrange chicken breast in one layer overlapping if need be.
• top chicken breasts with artichokes, capers and sun dried tomatoes.
• pour sauce over chicken then sprinkle with lemon zest, chopped parsley and basil.
• drizzle with olive oil cover with foil and bake at 350 for 40 minutes.

SICILIAN CHICKEN IN TOMATO SAUCE

Steps:

• Combine basil, oregano, salt and pepper; sprinkle half over both sides of chicken.
• In large nonstick skillet, heat half of the oil over medium-high heat; brown chicken all over, about 4 minutes. Transfer to plate.
• In skillet, heat remaining oil over medium heat; cook onion, garlic and remaining basil mixture, stirring occasionally, for about 5 minutes or until onion is softened.
• Add tomatoes, breaking up with spoon. Add capers, vinegar and cinnamon; bring to boil.
• Return chicken and any accumulated juices to pan; reduce heat, cover and simmer for 10 minutes or until chicken is no longer pink inside.
• Sprinkle with parsley and serve.

SICILIAN LEMON CHICKEN WITH RAISIN-TOMATO SAUCE

Steps:

• Soak the raisins in warm water until they plump, about 10 minutes.
• Drain and set aside.
• Heat 3 tablespoons of olive oil in a saucepan over medium-high heat.
• Stir in the onion, garlic, pine nuts, and olives.
• Season with bay leaves, oregano, and cayenne.
• Cook until the onions have softened and begun to turn golden, about 5 minutes.
• Stir in the tomatoes and season with salt and pepper; cook for 5 more minutes.
• Add the raisins, balsamic vinegar, and sugar; cook, stirring occasionally until thickened, about 5 more minutes.
• Remove the bay leaves, and stir in the julienned basil. Cover and keep warm.
• Bring a large pot of lightly salted water to a boil.
• Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• While the pasta is cooking, heat the remaining 1 tablespoon of olive oil in a skillet over medium heat.
• While the skillet is heating, toss the chicken with the lemon juice to coat (the lemon zest will be used later).
• Cook the chicken on both sides until golden brown and the juices run clear, about 15 minutes.
• Transfer to a warm plate, and allow to rest for about five minutes.
• To serve, slice each chicken breast against the grain into thin slices.
• Divide the pasta into four wide, shallow bowls.
• Fan the chicken slices out over top of the pasta, and spoon the tomato sauce over them.
• Sprinkle with lemon zest, Parmesan cheese, and a sprig of basil to garnish.

SPICY SICILIAN CHICKEN

Steps:

• Season chicken pieces with salt and pepper. In a 10- to 12-inch saute pan, heat 3 tablespoons olive oil over medium-high heat until hot but not smoking. Add chicken pieces skin side down; brown on both sides, about 5 minutes per side. Transfer to a plate; set aside.
• In same pan, combine potatoes, peppers, celery, eggplant, carrots, tomatoes, olives, capers, and chiles; cook until softened, but not browned, about 5 minutes. Season with salt and pepper. Add wine, return chicken to pan, and bring to a boil. Lower heat to simmer, cover; cook until chicken is cooked through, 15 to 20 minutes.
• Stir in mint, parsley, and red pepper flakes. Transfer stew to a large serving dish. Allow to cool to room temperature. Drizzle with olive oil, and serve.