Chicken Scarpariello - Rachael Ray

Total Time
30mins
Prep 10 mins
Cook 20 mins

Another winner by Rachael Ray! Serve with Orzo with Parsley and Lemon Zest. The only thing I do differently is thicken the sauce slightly.

Ingredients Nutrition

Directions

  1. Heat a large, heavy skillet over med-high. Cut chicken into large chunks and season with salt, pepper, and poultry seasoning.
  2. Add 1 T oil to hot pan. Set chicken in pan, and do not turn for 2-3 minute Brown 3 minutes on each side, then remove.
  3. Add bell peppers, hot peppers, and garlic to pan. Saute 5 min, tossing and turning frequently.
  4. Add wine to pan and reduce 1 minute Scrape up pan drippings. Add broth and bring up to a bubble.
  5. Set chicken back in pan. Toss parsley with chicken and peppers, and cook chicken through, 2-3 minute Stir pepper juice into pan.
  6. Serve over orzo.
Most Helpful

5 5

Wow - this was great! I had to substitute half an onion b/c one of my peppers was yucky - I'd probably use onion again - it's always on hand. I served it over brown rice. DH would definitely like me to make this again!

5 5

I've been making this RR recipe for years. Love it!

5 5

This was a winner! I had never had this before, and I was hesitant. I was afraid it would be incredibly hot. As it turns out, the pepper juice just gives everything a really nice flavor. This was so easy to put together, and I used your suggestion of serving it over the Orzo with Parsley and Lemon Zest. I could see this becoming one of our go-to meals. Thanks for posting!