Italian Angry Chicken Recipes

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ANGRY CHICKEN



Angry Chicken image

Got this recipe from a friend of mine, just because the name was funny. When I went to make it, I thought I had made a mistake in writing down the amount of cajun seasoning, so I called her to make sure. She said, "of course it's right. That's why the chicken is angry!". Well, it turned out really good, so I hope you like it, too. Don't be afraid of the spice - it's really not very hot.

Provided by Dee in WI

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

4 chicken breasts, cut into strips
6 ounces portabella mushrooms, chopped
3 tablespoons crushed garlic
1/4 cup white wine
3 cups whipping cream
3/4 cup mix of grated parmesan and romano cheese
1/4 cup cajun seasoning (I use McCormick's Cajun Seasoning)

Steps:

  • Season chicken with salt and pepper; grill or cook in a skillet.
  • Sautee the mushrooms in butter or oil until just done.
  • For the sauce: Combine garlic and wine.
  • Cook over medium-low heat for about 5 minutes to reduce by half.
  • Add cream and increase heat to bring to a low boil.
  • Reduce heat to simmer and add cajun seasoning. (Be careful if you use a different brand of Cajun Seasoning - I use McCormick's and it doesn't seem to be too salty)
  • Simmer 10-15 minutes, add cheeses until smooth.
  • Add in chicken and mushrooms over low heat.
  • You can add 1 pound of pasta (cooked) and toss to coat with the sauce, or you can serve the chicken with the sauce over a bed of rice.

Nutrition Facts : Calories 957.8, Fat 83.9, SaturatedFat 47.7, Cholesterol 354, Sodium 356.5, Carbohydrate 9.7, Fiber 0.7, Sugar 1.6, Protein 40.3

CHICKEN PENNE ARRABBIATA



Chicken Penne Arrabbiata image

Chicken Penne Arrabbiata - the name says it all; "angry" chicken with penne. This penne packs the perfect amount of heat tossed with a red wine, marinara, lots of garlic, and tender pieces of chicken. All of this made in just one pot and 30 minutes!

Provided by Joanna Cismaru

Categories     Dinner     Lunch     Main Course

Time 30m

Number Of Ingredients 13

1 tablespoon olive oil
1 pound chicken breasts (boneless and skinless, cut into 1 inch cubes, about 3 breasts)
1 large onion (chopped)
6 cloves garlic (minced)
salt and pepper to taste
1/4 teaspoon red pepper flakes
8 ounce penne (uncooked)
24 ounce marinara sauce (1 jar)
1 cup red wine
2 cups chicken broth (low sodium or no sodium added)
1 teaspoon dried oregano
3 leaves fresh basil (roughly chopped)
Parmesan cheese (for serving (optional))

Steps:

  • Cook the chicken: Heat the oil in a large skillet over medium-high heat. Add the chicken and until the chicken starts to brown, about 5 minutes. Add the onion and cook for another 3 minutes until it softens and becomes translucent. Stir in the red pepper flakes and garlic and cook for another 30 seconds until aromatic.
  • Finish the pasta: Add the rest of the ingredients to the pot, including the penne, and stir. Bring everything a boil then reduce the heat to a simmer and cook for 15-20 minutes, stirring occasionally. Add more broth if needed, though mine had enough liquid.
  • Garnish and serve: Top with basil, parmesan cheese, and serve.

Nutrition Facts : Calories 504 kcal, Carbohydrate 60 g, Protein 37 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 73 mg, Sodium 1069 mg, Fiber 5 g, Sugar 11 g, ServingSize 1 serving

CHICKEN ARRABBIATA



Chicken Arrabbiata image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

8 skin-on, bone-in chicken thighs (about 2 1/2 pounds)
Kosher salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
4 cloves garlic, thinly sliced
3/4 to 1 teaspoon red pepper flakes
1/4 cup dry white wine
1 15-ounce can cherry tomatoes
1/2 cup low-sodium chicken broth
1 bunch broccolini, trimmed
4 1-inch-thick slices ciabatta bread
2 slices provolone cheese, halved

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

ITALIAN ANGRY CHICKEN



Italian Angry Chicken image

A fantastic dish! Takes a bit of time to cook, but well worth it! Great served with a baguette and olive oil/balsamic vinegar dip.

Provided by emmalie

Categories     Meat

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 10

1/2-1 cup olive oil (enough to fill the bottom of your pan)
6 garlic cloves, cracked
6 chicken, thighs.i like to pull the skin off it is less fatty
1 cup Chardonnay wine
5 -6 roma tomatoes (blanch, peel, remove seeds, and cut up)
fresh sage, 1 leaf per chicken
2 tablespoons fresh rosemary
1 teaspoon salt
1 pinch black pepper
red pepper (crushed hot pepper)

Steps:

  • Get pan hot with oil (med-high), then add the garlic cloves.
  • Leave garlic in for 5 min until darkens.
  • Remove Garlic then add chicken. Brown on each side and reduce heat.
  • Add the remaining ingredients above.
  • Set stove to simmer don't cover.
  • Rotate the chicken about every 10-20 minutes.
  • If liquid gets a little low, add more Chardonnay and or water.
  • Continue rotating until oil begins to separate and chicken meat is falling off the bone (approx 1 hour).

CHICKEN IN SPICY TOMATO SAUCE



Chicken In Spicy Tomato Sauce image

Provided by Deborah Mele

Categories     Poultry

Time 2h15m

Number Of Ingredients 11

Green Tops From 4 Scallion Onions
5 Tablespoons Olive Oil
8 Medium Sized Chicken Thighs, or One (3 pound) Chicken Cut Into Pieces
1 Small Onion, Peeled and Finely Diced
5 Cloves Garlic, Peeled and Minced
1 Red Chili Pepper, Finely Minced
3/4 Cup Dry White Wine
1 1/2 Cups Chopped Tomatoes
1 Teaspoon Oregano
1/4 Cup Chopped Fresh Parsley
Sea Salt and Pepper to Taste

Steps:

  • Heat the olive oil in a heavy bottom pan, and once hot, brown half the chicken pieces on each side until golden brown over medium high heat, about 3 to 4 minutes each side.
  • Brown the rest of the chicken pieces and then move all to a plate.
  • Add the chopped onion to the pan, and cook over medium heat until soft and translucent, about 4 minutes.
  • Add the garlic and chili pepper to the pan and cook another minute or two until fragrant.
  • Add the wine to the pan and turn the heat up to high.
  • Use a fork to scrape up any brown bits off the bottom of the pan, and cook until the wine has reduced by 1/3 volume.
  • Return the chicken pieces to the pan along with the tomatoes, dried oregano, and parsley.
  • Season with salt and pepper and bring the mixture to a boil.
  • Reduce the heat to a simmer, cover, and cook for about an hour.
  • Remove the cover, and cook an additional 15 to 20.
  • At this point, the sauce should have thickened and the chicken should be so tender it falls off the bone.
  • Alternately, instead of cooking the chicken on the stovetop, you could place the pot with the chicken and sauce in an oven preheated to 350 degrees F. and cook for an hour and a half, then uncover and cook an additional 15 minutes or until the sauce has thickened.
  • To serve, place the chicken on a warmed platter and spoon the sauce over top.
  • Sprinkle with the chopped onions and serve immediately.

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