CHICKEN ARRABBIATA
This Italian classic is a firecracker of a dish. Try to use a mixture of tomatoes - sweet cherry and juicy beef varieties, and whatever else you can find will create beautiful flavour and texture.
Provided by Jamie Oliver
Categories Mains Jamie Magazine Chicken Dinner Party Italian Chicken breast Tomato
Time 1h
Yield 4
Number Of Ingredients 12
Steps:
- Place the chicken breasts between two layers of greaseproof paper, then bash with a rolling pin until they're about 1cm thick.
- Rub all over with sea salt, black pepper and a little drizzle of oil, then set aside.
- Prick 4 chillies, then peel and finely slice 4 garlic cloves. Pick the basil leaves, finely chopping the stalks.
- Drizzle a good lug of oil into a medium pan over a low heat, add the pricked chillies, sliced garlic, basil stalks and half the leaves. Cook gently for 15 to 20 minutes, or until softened but not coloured.
- Remove the basil leaves (which should be beautifully translucent) and save them for later. Fish out the chillies. Slice them open, scrape out and discard the seeds, then scrape out the flesh and add it to the pan, discarding the skin.
- Turn the heat up to medium and add the remaining basil leaves and plum tomatoes. Break them up with the back of a spoon, then allow the sauce to bubble away for at least 20 minutes, or until thickened and the tomatoes have broken down.
- Tear up the olives and roughly chop the tomatoes, then add to the pan along with most of the capers. Season to taste.
- Place a griddle pan on a high heat and allow it to get super hot. Place the chicken breasts on the griddle and cook for a couple of minutes on each side, or until golden, cooked through.
- Finely slice the remaining garlic and fry it in a little oil along with the remaining capers until crispy.
- Leave the chicken to rest for a couple of minutes, then slice into long strips. Pour the tomato sauce onto a platter and lay the chicken slices on top.
- Deseed and finely chop the remaining chilli, then sprinkle on top along with the garlic and capers. Grate over some lemon zest and Parmesan, top with the rocket and basil leaves, then serve.
Nutrition Facts : Calories 320 calories, Fat 8.3 g fat, SaturatedFat 1.4 g saturated fat, Protein 42.1 g protein, Carbohydrate 16 g carbohydrate, Sugar 13.8 g sugar, Sodium 0 g salt, Fiber 0 g fibre
CHICKEN ARRABBIATA
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Season the chicken with salt and pepper. Heat a large skillet over medium-high heat; add 2 tablespoons olive oil. Add the chicken skin-side down and cook until browned and crisp, about 8 minutes. Flip and continue cooking until browned on the other side, about 3 more minutes. Remove to a plate and pour out the drippings.
- Add the remaining 1 tablespoon olive oil, the garlic and red pepper flakes to the skillet. Cook over medium-high heat until the garlic is golden, about 1 minute. Add the wine and scrape up any browned bits from the bottom of the pan. Add the tomatoes, chicken broth and ½ teaspoon salt and bring to a simmer. Add the chicken skin-side up and reduce the heat to medium low. Cover and gently simmer until the chicken is cooked through and the sauce is slightly thickened, about 15 minutes.
- Meanwhile, preheat the broiler. Bring a medium saucepan of salted water to a boil. Add the broccolini and cook until crisp-tender, about 3 minutes; drain. Put the ciabatta on a baking sheet and top each slice with a piece of cheese. Broil until the cheese melts, 2 to 3 minutes. Divide the chicken among plates; spoon the sauce over the top. Serve with the broccolini and cheese toasts.
Nutrition Facts : Calories 920, Fat 92 grams, SaturatedFat 17 grams, Cholesterol 290 milligrams, Sodium 880 milligrams, Carbohydrate 27 grams, Fiber 3 grams, Protein 58 grams, Sugar 5 grams
JAMIE OLIVER'S CHICKEN FAJITAS
Make and share this Jamie Oliver's Chicken Fajitas recipe from Food.com.
Provided by Sara 76
Categories Chicken Breast
Time 20m
Yield 2 serving(s)
Number Of Ingredients 20
Steps:
- Put the griddle pan on high heat.
- Halve and deseed the pepper and cut it into thin strips.
- Peel, halve, and finely slice the onion.
- Slice the chicken lengthways into long strips roughly the same size as your pepper strips.
- Put the peppers, onion and chicken into a bowl with the paprika and cumin.
- Squeeze over the juice of half a lime, drizzle with some olive oil, season with a pinch of salt and pepper and mix well.
- Put to one side to marinate for 5 minutes or so while you make your salsa.
- Finely chop the chilli. Roughly chop the tomatoes and the coriander, stalks and all.
- Put the chilli and tomatoes into a second bowl with a good pinch of salt and pepper and the juice of 1 lime. Add some extra virgin olive oil, then stir in your chopped coriander.
- Use a pair of tongs to put all the pieces of pepper, onion, and chicken into your preheated pan to cook for 6-8 minutes, until the chicken is golden and cooked through.
- As the pan will be really hot, keep turning the pieces of chicken and vegetables over so they don't burn - you just want them to lightly chr grill to give you a lovely flavour.
- Warm the tortillas up in the microwave or a warm dry pan.
- Divide your warmed tortillas between the serving plates.
- Halve the remaining lime and squeeze the juice over the sizzling chicken mixture.
- Divide the chicken mixture beween the tortillas.
- Top with cheese, salsa, and sour cream.
Nutrition Facts : Calories 857, Fat 47.9, SaturatedFat 22.9, Cholesterol 178.2, Sodium 848.2, Carbohydrate 58.2, Fiber 8.8, Sugar 13.6, Protein 52.2
CHICKEN ARRABBIATA
The name means 'angry' - and like the pasta sauce this chicken casserole is intended to pack a punch of heat and spice
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 1h15m
Number Of Ingredients 12
Steps:
- Heat the olive oil in a large heavybased pan. Add the onions and whole garlic cloves. Fry, stirring frequently, for 10 mins, adding the chillies for the final min.
- Pour in the wine, turn up the heat and allow it to bubble for 1 min to cook off the alcohol. Stir in the stock, tomatoes, tomato purée and thyme with some seasoning. Add the chicken legs, pushing them under the liquid, then part-cover the pan and leave to simmer gently for 45 mins.
- Remove the lid and cook for a further 15 mins until the chicken is tender and the sauce has reduced a little. Serve scattered with parsley, if you like, and pasta or mash.
Nutrition Facts : Calories 327 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 35 grams protein, Sodium 0.5 milligram of sodium
JAMIE OLIVER'S CHICKEN IN MILK
The British chef and cooking star Jamie Oliver once called this recipe, which is based on a classic Italian one for pork in milk, "a slightly odd but really fantastic combination that must be tried." Years later he told me that that characterization made him laugh. "I was hardly upselling its virtues," he said. The dish's merits are, in fact, legion. You sear a whole chicken in butter and a little oil, then dump out most of the fat and add cinnamon and garlic to the pot, along with a ton of lemon peel, sage leaves and a few cups of milk, then slide it into a hot oven to create one of the great dinners of all time. The milk breaks apart in the acidity and heat to become a ropy and fascinating sauce, and the garlic goes soft and sweet within it, its fragrance filigreed with the cinnamon and sage. The lemon meanwhile brightens all around it, and there is even a little bit of crispness to the skin, a textural miracle. It is the sort of meal you might cook once a month for a good long while and reminisce about for years.
Provided by Sam Sifton
Categories main course
Time 2h
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat oven to 375 degrees. Season the chicken aggressively with the salt and pepper. Place a pot that will fit the chicken snugly over medium-high heat on the stove, and add to it the butter and olive oil. When the butter has melted and is starting to foam, add the chicken to the pot and fry it, turning every few minutes, until it has browned all over. Turn the heat down to low, remove the chicken from the pot and place it onto a plate, then drain off all but a few tablespoons of the fat from the pot.
- Add the cinnamon stick and garlic to the pot, and allow them to sizzle in the oil for a minute or 2, then return the chicken to the pot along with the milk and sage leaves. Use a vegetable peeler to cut wide strips of skin off the two lemons, and add them to the pot as well. Slide the pot into the oven, and bake for approximately 1½ hours, basting the chicken occasionally, until the chicken is cooked through and tender and the sauce has reduced into a thick, curdled sauce. (If the sauce is reducing too quickly, put a cover halfway onto the pot.)
- To serve, use a spoon to divide the chicken onto plates. Spoon sauce over each serving. Goes well with sautéed greens, pasta, rice, potatoes or bread.
Nutrition Facts : @context http, Calories 932, UnsaturatedFat 42 grams, Carbohydrate 17 grams, Fat 71 grams, Fiber 3 grams, Protein 57 grams, SaturatedFat 24 grams, Sodium 1442 milligrams, Sugar 9 grams, TransFat 1 gram
JAMIE OLIVER'S CHICKEN BREAST ARRABBIATA
Make and share this Jamie Oliver's Chicken Breast Arrabbiata recipe from Food.com.
Provided by Wendys Kitchen
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Place the chicken breasts between 2 layers of baking paper and using a rolling pin, bash the chicken breasts until they're about 1cm thick. Season with salt, pepper and a drizzle of oil. Rub all over, then set aside.
- Heat a good glug of olive oil in a pan over low heat. Prick 4 chillies and add to the pan along with two-thirds of the garlic, the basil stalks and half of the basil leaves. Cook for 15-20 minutes until softened but not coloured.
- After 20 minutes remove the basil leaves (which should be beautifully translucent) and save them for later. Remove the chillies, slice them open, then scrape out and discard the seeds. Scrape the chilli flesh and add it to the pan, discarding the skin.
- Increase heat to medium and add the canned tomato and remaining basil leaves, allowing the sauce to bubble away for at least 20 minutes or until it has thickened and the tomatoes have broken down. Add the olives, fresh tomatoes and most of the capers. Season to taste.
- Place a chargrill pan over high heat. Once hot, cook the chicken breasts for 3 minutes each side or until golden and cooked through (the juices should run clear when the meat is pricked). Leave to rest for a couple of minutes, then slice into long strips.
- To serve, cook the remaining 2 garlic cloves and capers in a little oil until crisp. Pour the tomato sauce onto a platter and arrange the chicken slices on top. Sprinkle with the fried garlic and capers, and the remaining chilli, seeds removed and finely chopped. Scatter over the rocket leaves, some lemon zest, grated parmesan and reserved basil leaves.
Nutrition Facts : Calories 329, Fat 7, SaturatedFat 1.3, Cholesterol 115.2, Sodium 445.4, Carbohydrate 24.9, Fiber 6.8, Sugar 14.9, Protein 43.7
JAMIE OLIVER'S CHICKEN CACCIATORE
Make and share this Jamie Oliver's Chicken Cacciatore recipe from Food.com.
Provided by Wendys Kitchen
Categories Chicken
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Season the chicken pieces with salt and freshly ground black pepper and put them into a bowl. Add the bay leaves and rosemary sprigs and the crushed clove of garlic and cover with the wine. Leave to marinate for at least an hour, but preferably overnight in the fridge.
- Preheat your oven to 180ºC/350ºF/gas 4. Drain the chicken, reserving the marinade, and pat dry with kitchen paper. Dust the chicken pieces with flour and shake off any excess. Heat an ovenproof pan, add a splash of olive oil, fry the chicken pieces until browned lightly all over and put to one side.
- Place the pan back on the heat and add the sliced garlic. Fry gently until golden brown, then add the anchovies, olives, tomatoes (broken up with a wooden spoon) and the chicken pieces with their reserved marinade. Bring to the boil, cover with a lid or a double thickness layer of foil and bake in the preheated oven for 1½ hours.
- Skim off any oil that's collected on top of the sauce, then stir, taste and add a little salt and pepper if necessary. Remove the bay leaves and rosemary sprigs.
Nutrition Facts : Calories 1213.4, Fat 77, SaturatedFat 21.8, Cholesterol 380.1, Sodium 630.5, Carbohydrate 11.4, Fiber 2.7, Sugar 5.9, Protein 96.8
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