CHICKEN SICILIANO
Provided by makeitdontfakeit
Time 45m
Yield 2
Number Of Ingredients 7
Steps:
- Skin, bone and dice chicken. Place in a small bowl with garlic and olive oil. Stir to coat. Let stand for 30 minutes or more. Drain some of the oil into a saute pan and add potatoes, onion and pepper. Saute until tender and lightly browned. Set aside. Drain remaining oil into wok and heat. Add chicken and stir fry until lightly brown and cooked through. Add artichokes and potatoes and heat and serve.
SICILIAN ROASTED CHICKEN
I made up this one to resemble the rotisserie chicken I love so much. It is so expensive here, so here's my version.
Provided by BramptonMommyof2
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h15m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13-inch pan with cooking spray.
- Arrange chicken pieces in the baking pan. Sprinkle salt, pepper, paprika, garlic powder, and oregano over both sides.
- Roast in the preheated oven until chicken is browned and the juices run clear, about 1 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 431.3 calories, Carbohydrate 0.9 g, Cholesterol 145.5 mg, Fat 25.7 g, Fiber 0.4 g, Protein 46.1 g, SaturatedFat 7.2 g, Sodium 528.4 mg, Sugar 0.2 g
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 CHICKEN PARMESAN
My own way of doing this, of course with tips handed down from mom. I'm posting this as a request to Doreen, my cousin-in-law, who raves about my Italian cooking. You can use jarred or your own homemade tomato sauce or mine (Recipe #195848) but homemade is always better. Some of the measurements are approximate as I never measure anything. You may find you need a bit more or less. Use fresh grated cheese....not that stuff in the green canister you find on the grocery shelves. And use mozzarella cheese that comes in a chunk, not the pre-grated kind. You'll also need a large roasting pan or baking dish, large enough to hold the chicken in a single layer or just slightly overlapping each other.
Provided by CulinaryQueen
Categories Chicken Breast
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 9
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!
Nutrition Facts : Calories 638.4, Fat 28.1, SaturatedFat 14, Cholesterol 233.8, Sodium 2255.7, Carbohydrate 31.6, Fiber 3.9, Sugar 9.6, Protein 63.5
SICILIAN CHICKEN SOUP
A hearty spicy full bodied chicken noodle soup, perfect for cold nights, or people with colds! This recipe was inspired by Carrabas Mama Mandola's Sicilian Chicken Soup. My friend and I absolutely love it, but we live too far away from a Carrabas to have it more than once a year or so. We tried other "copycat" recipes we found online, but none of them were even close. So through trial and error we created this recipe. Hope you enjoy it and we'd love to hear what you think!
Provided by smlingrl
Categories Clear Soup
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 17
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).
CARRABBA'S SPICY SICILIAN CHICKEN SOUP
I tried three of the available recipes for this Carrabba's chicken soup dish - usually called "Mamma Mandola's Sicillian Chicken Soup" - and was not quite getting the results I wanted. I'm NOT a cook, and live literally thousands of miles away from the nearest Carrabba's restaurant, so I had to improvise a little on the three recipes I found. I am quite happy with the results, though, and it's the closest I've made to this recipe. It is also a big batch, but I figured if I was spending an afternoon making soup, I should have some to freeze. I have used a 20 quart stockpot for this recipe (ideal), and a 16 quart (just barely fits) stockpot. Note: I do not have a local grocery store, so had to substitute some ingredients that you many not have to....but it worked for me. ;-)
Provided by Johncn
Categories Stocks
Time 3h15m
Yield 1 Can be frozen and microwaved to serve over ditalin, 12-16 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 630, Fat 6.9, SaturatedFat 1.6, Cholesterol 41.1, Sodium 594, Carbohydrate 107.8, Fiber 9.9, Sugar 16.1, Protein 33.9
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