Spicy Chicken Calabrese With Olive Oil Mash Recipes

CHICKEN CAPRESE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Heat olive oil in a large skillet over medium heat. Stir garlic into hot oil and cook until slightly softened, about 2 minutes, stirring often. Add spinach and toss with hot oil and garlic; cover and remove from heat. Set spinach mixture aside to wilt spinach.
• Heat 3 more tablespoons olive oil in an oven-safe skillet. Cook chicken breasts in hot oil until browned, about 4 minutes per side. Season with salt. Layer 1/4 of the wilted spinach, tomato slices, and mozzarella slices on top of each breast. Season with ground black pepper and drizzle with balsamic vinegar.
• Bake in preheated oven until cheese has browned and chicken is no longer pink inside, about 15 minutes. An instant-read meat thermometer inserted into the thickest part of a breast should read at least 160 degrees F (70 degrees C).

BOMBA CALABRESE (SPICY CALABRIAN PEPPER SPREAD)

Steps:

• Place mushrooms, onion, and eggplant into bowl of a food processor. Pulse on and off until very finely chopped but not liquefied, 8 to 10 pulses.
• Drizzle 2 tablespoons olive oil into a skillet. Transfer mushroom mixture to skillet over medium-high heat. Add a large pinch of salt. Cook until mixture is soft, stirring, about 10 minutes.
• Cut off tops of cherry peppers; discard stems but save the ring of pepper around it. (Do wear protective gloves for this.) Cut the peppers in half and remove the seed pods. Shake out the rest of the seeds. Prep the bell peppers and habanero peppers the same way. Place all peppers in bowl of food processor. Pulse on and off until peppers are very finely chopped, but not liquefied. Transfer peppers to eggplant-onion-mushroom mixture in skillet. Add remaining olive oil. Cook and stir over medium-high heat, reducing heat as needed if mixture looks like it may brown. Add fennel seeds, oregano, and a pinch of salt. Cook until peppers are sweet and tender, 20 to 30 minutes, stirring occasionally. Remove from heat.
• Stir in white wine vinegar and (optionally) another tablespoon of olive oil. Transfer mixture to a mixing bowl and cool to room temperature. Taste for seasonings, adding more salt, a splash of vinegar, and/or olive oil, if needed. Transfer to jars. Store in refrigerator.

CALABRESE CHICKEN ONE-POT

Steps:

• Heat a cast iron skillet or Dutch oven with extra-virgin olive oil, a turn of the pan, over medium-high heat until very hot. Season the chicken breasts with salt and pepper, add to the pan and brown on both sides and cook through. Remove the chicken to a plate.
• Add the salami to the pan and stir 1 minute, then add in the onions, celery, peppers, garlic and stir a couple of minutes more. Add the fennel seed and smoked paprika. Deglaze the pan with the red wine, then add the tomatoes, tomato sauce, parsley, and the reserved chicken. Bring the mixture to a boil and reduce to a simmer. Turn off the heat and cool completely to store for make-ahead meal.
• Reheat in the same pan with a splash of water or stock to get things going. Top with an extra drizzle of extra-virgin olive oil and serve with bread crusted up in a hot oven.

CHICKEN IN OLIVE OIL

Steps:

• Preheat oven to 350 degrees fahrenheit. Rub chicken pieces with whole garlic cloves. Discard the garlic cloves.
• In a large skillet, heat half of the olive oil for a few seconds. Brown chicken in olive oil lightly on both sides.
• Remove chicken pieces from pan and arrange, skin side down, in a baking dish. Pour the olive oil in the skillet and the remaining olive oil into same baking dish, making sure to coat chicken generously with the oil. Scatter the crushed garlic cloves all over the chicken. Season chicken with salt and pepper and sprinkle all over with the Italian seasoning. Cook in preheated oven about 25 minutes. turn chicken pieces over and tuck bay leaves in between the chicken pieces. Cook for 15-20 minutes or until chicken juices run clear. Serve chicken with the garlic cloves accompanied by rice or bread.
• Variation: You may add a little butter to the olive oil. Let butter melt in the pan and mix with the olive oil before browning the chicken. This makes for a richer (but higher calorie) dish.

SPICY CHICKEN WITH OLIVES

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.

SPICY CHICKEN CALABRESE WITH OLIVE OIL MASH

Steps:

• . Preheat the oven to 180C/350F/Gas 4. 2. Place the flour in a bowl and season with salt and freshly ground black pepper. Lightly coat the chicken thighs in the seasoned flour. 3. Heat the oil in a large frying pan over medium heat and add the chicken, cooking until golden brown on all sides. 4. In a separate ovenproof pan, gently fry the shallots and n'duja for a few minutes. 5. Add the chopped peppers, passata and the chicken stock. 6. Bring to the boil before adding the cooked chicken, chilli and chopped herbs. Stir to combine, then remove the pan from the heat. Taste for seasoning and add salt and freshly ground pepper as necessary. 7. Transfer the pan to the oven and bake for approximately 20 minutes. 8. For the mash, place the potatoes into a large saucepan and cover with water. Add a pinch of salt and bring to the boil. Continue to cook for 10-15 minutes until tender. Drain well and return the potatoes to the dry pan for a few seconds to steam and dry off a little.9. Using a potato masher, mash well, gradually adding the olive oil. 10. Season generously with salt and freshly ground black pepper. 11. To serve, place a bed of olive oil mashed potatoes on each serving plate and place a couple of the chicken pieces on top. Serve hot.