Chicken Scarpariello - Rachael Ray

"Another winner by Rachael Ray! Serve with Orzo with Parsley and Lemon Zest. The only thing I do differently is thicken the sauce slightly."
 
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photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly
photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly photo by DianaEatingRichly
photo by Linky photo by Linky
Ready In:
30mins
Ingredients:
11
Serves:
4
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ingredients

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directions

  • Heat a large, heavy skillet over med-high. Cut chicken into large chunks and season with salt, pepper, and poultry seasoning.
  • 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.
  • Add bell peppers, hot peppers, and garlic to pan. Saute 5 min, tossing and turning frequently.
  • Add wine to pan and reduce 1 minute Scrape up pan drippings. Add broth and bring up to a bubble.
  • Set chicken back in pan. Toss parsley with chicken and peppers, and cook chicken through, 2-3 minute Stir pepper juice into pan.
  • Serve over orzo.

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Reviews

  1. DianaEatingRichly
    Very good!
     
  2. Linky
    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!
     
  3. Tim964
    I've been making this RR recipe for years. Love it!
     
  4. bricookie55
    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!
     
  5. Endaar
    This was a bit different than the Chicken Scarpariello I'm used to; typically there's much more garlic and not as much pepper. Despite that, this was a really good dish that my wife and I enjoyed. I would definitely make it again, although I'll tone down the hot pepper a bit.
     
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RECIPE SUBMITTED BY

I am a former retail management slave who is now a stay at home mom who absolutely loves her job. I have an eight year old, a two year old and a nine month old who all bring their own kind of joy to my life. My favorite thing in the world is to cook. We have a real, from scratch family dinner almost every night. Please don't be offended if I somewhat change a recipe in my review. I look at recipes sort of as guidelines, and alter them according to inspiration. I've received alot of helpful advice from reviews, that's why I share what I've done differently. With my little ones I'm pretty busy, but I LOVE this site and plan on being even more active as they get older.
 
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