SPICY CHICKEN WITH OLIVES (POLLO ALLA DIAVOLA CON OLIVE)
Freshly ground black pepper and red pepper flakes bring heat to a classic Italian dish called "Devil's Chicken". If you don't like much pepper, just cut back! This is a recipe from the magazine, La Cucina Italiana. It is easy and presents beautifully. Enjoy!
Provided by Nif_H
Categories Whole Chicken
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Position rack in upper third of oven; heat to 425°F Lightly grease 1 large roasting pan or 2 baking dishes with oil. Open chickens and put them, skin-side up, into pan.
- In a small bowl, mix together mustard, black pepper, marjoram or oregano or sage, rosemary and red pepper flakes. Spread mustard mixture over chickens, distributing mixture evenly; season with salt. Drizzle each chicken with 1 teaspoon oil.
- Bake chickens for 20 minutes. Sprinkle olives over chicken, add wine to pan and continue baking until skin is golden and chicken is cooked through, about 30 to 35 minutes more.
- Transfer pan to a wire rack, tent with tin foil and let chickens rest for 5 minutes, spooning juices over the top. Serve with juices.
Nutrition Facts : Calories 806.7, Fat 56.9, SaturatedFat 15.9, Cholesterol 249.5, Sodium 456.4, Carbohydrate 4.4, Fiber 1.6, Sugar 0.5, Protein 59.3
SPICY CHICKEN
Provided by Giada De Laurentiis
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Sprinkle the chicken with salt and pepper. Heat the oil in a heavy large frying pan over medium-high heat. Add the chicken and cook until golden brown, about 5 minutes per side. Remove the skillet from the heat. Stir in the garlic, olives, 3 tablespoons of parsley and capers. Add the wine. Bring to a boil. Reduce the heat to medium-low. Cover and simmer until the chicken is just cooked through, turning occasionally, about 10 minutes.
- Transfer the chicken mixture to a platter. Spoon the sauce over. Sprinkle with the remaining 1 tablespoon of parsley and serve.
- Combine the oil and crushed red pepper flakes in a heavy small saucepan. Cook over low heat until a thermometer inserted into the oil registers 180 degrees F, about 5 minutes.
- Remove from heat. Cool to room temperature, about 2 hours. Transfer the oil and pepper flakes to a 4-ounce bottle. Seal the lid. Refrigerate up to 1 month.
- Yield: 2 cups
- Prep Time: 2 minutes
- Cook Time: 5 minutes
- Inactive Prep Time: 2 hours
CHICKEN AND OLIVES
Steps:
- In a deep skillet or pot large enough to hold the chicken pieces, heat the oil over medium-high heat until just starting to smoke. Pat the chicken dry, season it with pepper, and place it in the hot oil. When the chicken is browned, turn it over and brown the other side. Set the chicken aside.
- Very carefully, as it is very hot, pour out all but 2 tablespoons of the oil. Add the celery and the garlic. Over medium-high heat, lightly brown the garlic, but do not burn it, or it will taste bitter. Add the wine, chicken stock, vinegar, olives, and thyme. Raise the heat to high and bring to a boil. Reduce the liquid for 2 to 3 minutes. Add the chicken back. Add the butter and reduce, about 15 to 30 minutes. Check the sauce for seasoning and adjust with salt, pepper or vinegar.
- Plate the chicken, drizzle with the sauce, and serve, garnished with thyme.
SPICY CHICKEN WITH OLIVES
Make and share this Spicy Chicken With Olives recipe from Food.com.
Provided by mail lady 2
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Sprinkle the chicken with salt and pepper. Heat oil in a heavy large frying pan over medium heat. Add the chicken and cook until golden brown, about 5 minutes. Remove the skillet from the heat. Stir in the garlic, olives, 3 tablespoons of parsley and capers. Add wine (stock). Bring to a boil. Reduce heat to medium-low. Cover and simmer until the chicken is just cooked through, turning occasionally, about 10 mintues.
- Transfer the chicken mixture to a platter. Spoon the sauce over. Sprinkle with the remaining parsley and serve.
- Chili Oil:.
- 2 Cups olive oil.
- 4 Teaspoon red pepper flakes.
- Combine the oil and red pepper flakes in a heavy small saucepan. Cook over low heat until a thermometer registers 180 degrees F, about 5 minutes.
- Remove from heat. Cool to room temperature, about 2 hours. Transfer the oil and pepper flakes to a 4 ounce bottle. Seal the lid. Refrigerate up to 1 month.
Nutrition Facts : Calories 412.2, Fat 25.6, SaturatedFat 6.5, Cholesterol 125.4, Sodium 604.3, Carbohydrate 5.6, Fiber 1.9, Sugar 1.7, Protein 32.4
CHICKEN WITH OLIVES
Chicken provencal, Great chicken dish, full of flavour! Recipe evolved to our taste from "French Country Kitchen" by Ann Hughes-Gilbey
Provided by Derf2440
Categories Chicken Breast
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Brown the chicken pieces quickly with the whole onions in very hot oil in flameproof casserole.
- (My cast iron dutch oven works well) Remove the chicken and add the sliced onions, green pepper and garlic to the pan, soften over lowered heat for 5 minutes.
- Return the chicken to the pan, add the tomatoes, herbs, saffron or turmeric, tomato paste and wine or stock.
- Taste, season and cover.
- Cook gently, stove top, until chicken is done, or.
- Place dutch oven in preheated oven at 350°F for about 55 minutes until chicken is done.
- Halfway through cooking turn the chicken pieces and stir the pan contents.
- The chicken should be lightly sauced, not stewed.
- If the sauce is very thin, cook uncovered for the rest of the cooking time.
- Add the olives and anchovy fillets, if using, for about the last 10 minutes of cooking time.
- Check seasoning and serve with rice and a tossed green salad.
Nutrition Facts : Calories 395.2, Fat 15.5, SaturatedFat 2.5, Cholesterol 75.5, Sodium 338.4, Carbohydrate 28.5, Fiber 6.2, Sugar 13.2, Protein 29.1
BRAISED CHICKEN WITH OLIVES AND CITRUS
In Israel, chicken with olives is a simple midweek dish, but this braised chicken with olives and citrus, while still simple, is a delicious step up.
Provided by Einat Admony
Yield Serves 4 to 6
Number Of Ingredients 18
Steps:
- Preheat the oven to 400°F.
- Put the chicken, olives, onion, preserved lemon, dried limes, lemon slices, oil, honey, salt, cilantro, garlic, turmeric, cumin, paprika, and chile flakes in a large bowl. Using your hands, mix everything thoroughly, making sure the chicken pieces are well coated with the spices and herbs.
- Arrange the chicken pieces skin-side down in a deep baking dish in a single snug layer. Arrange the rest of the mixture over the chicken. Whisk the stock with the orange juice in a measuring cup and pour over the chicken.
- Cover with aluminum foil and bake for 40 minutes. Remove the foil and, using tongs or a couple of spoons, turn the chicken pieces skin-side up. Bake, uncovered, for another 20 to 25 minutes, until the chicken is cooked through and the skin is nicely browned and crackly. To check for doneness, make a small incision in the thickest part of a chicken thigh and make sure the juices run clear. If they are still pink, baste the skin with the pan juices to prevent the chicken from drying out and roast for another few minutes.
- Sprinkle with the cilantro leaves (if using) and serve over couscous.
CHICKEN WITH TOMATO & OLIVES
A quick and easy one-pot dish for summer - great for using up leftover cooked chicken
Provided by Jane Hornby
Categories Dinner, Lunch, Main course
Time 25m
Number Of Ingredients 8
Steps:
- Finely chop the stalks from a 20g pack basil and shred most of the leaves. Heat 2 tbsp oil in a medium frying pan, then soften 2 thinly sliced garlic cloves and the basil stalks for 3 mins.
- Tip in 2 x 400g cans cherry tomatoes, 1 tsp sugar and the shredded basil. Bring to a boil, then simmer for 15 mins until reduced and saucy. Season. Add a handful olives, the sliced meat from a whole cooked chicken and any juices. Gently stir. Simmer for 2 mins, scatter with basil leaves, then serve with crusty bread.
Nutrition Facts : Calories 531 calories, Fat 32 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 52 grams protein, Sodium 1.4 milligram of sodium
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SPICED CHICKEN WITH OLIVES AND LEMON - FOOD NETWORK
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- Heat the oil in a large skillet over medium-high heat. Add the onions, garlic and 1/2 teaspoon of the salt and cook, stirring, until the onions are golden, 4 to 5 minutes.
- Add the lemon juice, paprika, cumin, cinnamon and ginger; cook, stirring, for 1 minute. Add the chicken broth and reserved olive brine and bring to a boil.
- Sprinkle the chicken with the remaining 1/2 teaspoon salt then add to the skillet. Add the lemon wedges and olives. Cover, reduce the heat to low, and simmer until the chicken is cooked through, turning occasionally, 25 to 35 minutes. Transfer the spiced chicken with olives and lemon to a platter and serve on its own or with crusty bread, brown rice or pasta.
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SPICY CHICKEN WITH PEPPERS AND OLIVES | BETTER HOMES
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- In a 3-1/2- or 4-quart slow cooker place the chicken. Sprinkle lightly with salt and black pepper. Add sweet pepper and olives to cooker. Pour sauce over mixture in cooker.
- Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours. If desired, serve chicken and sauce over hot cooked pasta. Makes 6 servings.
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