Best Sicilian Red Devil Chicken Recipes

SICILIAN RED DEVIL CHICKEN

Sicilian Red Devil Chicken image

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.

Provided by Annacia

Categories Chicken

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 lb fresh fresh boneless skinless chicken breast
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3 tablespoons olive oil
1 onion, peeled and chopped
3 garlic cloves, peeled and minced
1 (14 1/2 ounce) can diced tomatoes, drained
1/2 cup red wine
3 tablespoons tomato paste
2 tablespoons chopped fresh Italian parsley
2 bay leaves
1/2 teaspoon dried thyme
1/4 teaspoon crushed red pepper flakes

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 RED DEVIL CHICKEN

Sicilian Red Devil Chicken image

This very tasty recipes for chicken breasts but I have used bone-in thighs with good success. Of course cooking time will increase a bit with whole thighs.

Provided by Annacia * @Annacia

Categories Chicken

Number Of Ingredients 13

Ingredients

1 pound(s) fresh boneless skinless chicken breast
1/2 teaspoon(s) salt
1/4 teaspoon(s) fresh ground black pepper
3 tablespoon(s) olive oil
1 - onion, peeled and chopped
3 - garlic cloves, peeled and minced
1 cup(s) (14 1/2 ounce) diced tomatoes, drained
1/2 cup(s) red wine
3 tablespoon(s) tomato paste
2 tablespoon(s) chopped fresh italian parsley
2 - bay leaves (1 if quite large)
1/2 teaspoon(s) dried thyme
1/4 teaspoon(s) crushed red pepper flakes

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.

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