Spicy Sicilian Chicken Recipes

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SPICY SICILIAN BAKED CHICKEN



Spicy Sicilian Baked Chicken image

Generously given to me by an online friend (all I know is that her screen name is Succubus - you gotta love a woman with that screen name) that her great-grandmother from Sicily used to cook. As soon as I read it, I had to make it. It can also be made using rabbit. WARNING: the original recipe calls for an ENTIRE jar of hot cherry peppers. It's much too hot this way; only use as many as you think you can stand, because they are HOT!!! Enjoy.

Provided by Glutton

Categories     One Dish Meal

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 9

1 1/2 lbs chicken pieces (I use a mixture of legs, breasts, thighs, with skin on)
10 ounces sweet Italian sausage, cut into 2 inch chunks
white potato, cut into wedges (about six medium)
6 pickled hot cherry peppers (in vinegar)
olive oil
dried oregano
dried poultry seasoning
kosher salt
pepper

Steps:

  • Preheat oven to 350°F.
  • Place the chicken, sausage and potatoes in a 9x13 baking pan.
  • Scatter as many hot cherry peppers as you feel comfortable with (I love heat, so I put a lot!) in the pan.
  • To really get the flavor, drizzle a bit of the pepper/vinegar "juice" from the jar over the chicken, etc.
  • Drizzle the whole thing with olive oil, then season everything with salt, pepper and a bit of oregano.
  • Bake until chicken is cooked through - depending on size/type of chicken pieces, about 70-80 minutes.
  • Eat ravenously.

Nutrition Facts : Calories 218.8, Fat 14.4, SaturatedFat 4.5, Cholesterol 65.9, Sodium 317.6, Carbohydrate 1, Protein 20.5

CHICKEN SICILIAN



Chicken Sicilian image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 8

4 (8-ounce) boneless chicken breasts
Olive oil, for sauteeing
1 cup chopped medium onion
4 cherry peppers, seeded and sliced
16 mushrooms, chopped
3 cups black oil cured olives and capers
Dash paprika
3 - 4 ounces butter

Steps:

  • Cut the chicken into pieces. Place a saute pan over medium-high heat. Add enough oil to lightly coat the bottom of the pan and heat. Add the chicken and brown on both sides. Add the onion and the cherry peppers. Discard any excess oil. Add the mushrooms, olives, and capers. Add a dash of paprika and 3 to 4 ounces lightly salted butter. Cook on a high flame until the butter is completely melted, mixing to keep the butter from separating.

CARRABBA'S SPICY SICILLIAN CHICKEN SOUP RECIPE - (3.9/5)



Carrabba's Spicy Sicillian Chicken Soup Recipe - (3.9/5) image

Provided by MJH

Number Of Ingredients 15

1/2 to taste olive oil
1 1/2 medium sweet onions
1 1/4 medium green peppers
5 hearts celery (I estimated 8 whole stalks, but only had hearts)
4 -5 medium carrots (6 large would be enough)
4 medium sized potatoes (maybe just 4-5 larger Idaho baking potatoes?)
5 -6 garlic cloves
2 quarts chicken stock (2 from boxed broth, 2 from concentrate)
2 1/2 boneless skinless chicken breasts
2 (14 ounce) cans tomatoes, 28 oz can and (I used "Generic" Safeway Diced Petite, (1, 1)
1/2 cup of chopped parsley
1/2 to taste white pepper (2 tablespoons total?)
1/2 to taste black pepper (1.5 or 2 tablespoons?)
1/2 to taste salt (1.5 tablespoon?, and then salted to taste at end)
1 lb ditalini, as needed when serving (or stubby pasta of choice)

Steps:

  • In a large stockpot:. heat olive oil under fairly low to medium heat. "Sweat" onion, celery, green pepper and some salt (to draw off moisture) for perhaps 30 minutes -- this is lower than browning, and makes the veggies somewhat translucent. Cover and mixed every few minutes to prevent browning. Add carrots, garlic, some white pepper and some black pepper, and continue to heat under "sweat" conditions while mixing now and then. Add chicken stock, chicken breasts, tomatoes and potatoes -- and of course some more white pepper and black pepper. Cover and simmer on low heat for 1.5 to 2 hours (or use crock pot?). Remove chicken and let cool and stand to shred. Add chopped parsley and return the shredded chicken to the soup. Salt to taste at this point, and add more white and black pepper if your tongue is not twitching a bit when you sample. Simmer while cooking ditalini (or other stubby pasta). Serve soup over cooked pasta to taste. Note: Like many soups, this may be better made the day before and then served when needed. Also can freeze some for ready-made meals.

SICILIAN CHICKEN SOUP



Sicilian Chicken Soup image

A hearty spicy full bodied chicken noodle soup, perfect for cold nights, or people with colds! This recipe was inspired by Carrabas Mama Mandola's Sicilian Chicken Soup. My friend and I absolutely love it, but we live too far away from a Carrabas to have it more than once a year or so. We tried other "copycat" recipes we found online, but none of them were even close. So through trial and error we created this recipe. Hope you enjoy it and we'd love to hear what you think!

Provided by smlingrl

Categories     Clear Soup

Time 2h

Yield 6-8 serving(s)

Number Of Ingredients 17

3 medium potatoes, diced
1 large yellow onion, diced
6 carrots, diced
1 bell pepper, diced
5 stalks celery, diced (including leafy tops)
1 tablespoon garlic
1 (14 ounce) can Italian stewed tomatoes
5 quarts chicken stock (not broth, stock)
2 chicken bouillon cubes
2 bay leaves
1 teaspoon crushed red pepper flakes
1/4 cup Italian parsley, chopped
1 rotisserie chicken, shredded
1 lb macaroni
1 tablespoon olive oil
salt and pepper
grated parmesan cheese

Steps:

  • Saute onion, potatoes, carrots, bell pepper, and celery in a large soup pot.
  • Add stock, garlic, tomatoes, bouillon cubes, bay leaves, salt, pepper, and crushed red pepper.
  • Simmer 2 hours, stirring occasionally.
  • Remove bay leaves.
  • Divide soup in half, leave half in the soup pot and puree the other half in a food processor.
  • Add the pureed soup back to the soup pot and stir. Add shredded chicken and parsley.
  • Simmer 30 minutes.
  • While the soup is simmering, boil a pot of water and cook the macaroni according to the directions on the bag. Drain and toss with olive oil until lightly coated.
  • Ladle soup into individual bowls and add macaroni to taste. Add parmesan cheese to taste and enjoy! (number of servings is approximate).

MAMA MANDOLA'S SPICY SICILIAN CHICKEN SOUP



Mama Mandola's Spicy Sicilian Chicken Soup image

Make and share this Mama Mandola's Spicy Sicilian Chicken Soup recipe from Food.com.

Provided by Kit..ty Of Canada

Categories     < 4 Hours

Time 2h10m

Yield 8 serving(s)

Number Of Ingredients 11

5 celery ribs
4 medium carrots, peeled
1 large yellow onion
2 medium potatoes, peeled
1 large green bell pepper
1 (14 ounce) can imported Italian plum tomatoes
1 (5 lb) hen, washed and cut into 8 pieces
1/2 cup chopped fresh Italian parsley
2 garlic cloves, finely chopped
6 quarts water
salt & freshly ground black pepper

Steps:

  • Dice celery, carrots, onion, potatoes and bell pepper into 1/4-inch pieces.
  • Chop tomatoes; reserve all juice.
  • Place vegetables, tomatoes with their juice, chicken pieces, parsley and garlic in a 10-quart stockpot.
  • Add water. Season with salt and pepper.
  • Slowly bring soup to a boil over low heat.
  • Skim off foam that rises to the surface; may have to skim 2 or 3 times.
  • Partially cover pot and simmer 2 hours.
  • When soup is finished, remove chicken pieces with a slotted spoon. Let cool.
  • Meanwhile, mash vegetables in the bottom of the pot with the back side of a large cooking spoon or a potato masher.
  • When chicken has cooled enough to handle, remove skin and bones and return meat to soup.
  • Notes: Soup is best served the day after it is made. Refrigerate and remove fat that solidifies on the surface of the soup. Serve soup with rice or small, stubby pasta. For better flavor, cook the rice or pasta in the soup when reheating. Add freshly grated Parmesan or Romano cheese, if desired.

CARRABBA'S SPICY SICILIAN CHICKEN SOUP



Carrabba's Spicy Sicilian Chicken Soup image

I tried three of the available recipes for this Carrabba's chicken soup dish - usually called "Mamma Mandola's Sicillian Chicken Soup" - and was not quite getting the results I wanted. I'm NOT a cook, and live literally thousands of miles away from the nearest Carrabba's restaurant, so I had to improvise a little on the three recipes I found. I am quite happy with the results, though, and it's the closest I've made to this recipe. It is also a big batch, but I figured if I was spending an afternoon making soup, I should have some to freeze. I have used a 20 quart stockpot for this recipe (ideal), and a 16 quart (just barely fits) stockpot. Note: I do not have a local grocery store, so had to substitute some ingredients that you many not have to....but it worked for me. ;-)

Provided by Johncn

Categories     Stocks

Time 3h15m

Yield 1 Can be frozen and microwaved to serve over ditalin, 12-16 serving(s)

Number Of Ingredients 15

olive oil
3 medium sweet onions
2 1/2 medium green peppers
10 hearts celery (I estimated 8 whole stalks, but only had hearts)
8 -10 medium carrots (6 large would be enough)
8 medium sized potatoes, roughly diced (maybe just 4-5 larger Idaho baking potatoes?)
10 -12 garlic cloves
4 quarts chicken stock (2 from boxed broth, 2 from concentrate)
5 boneless skinless chicken breasts
2 (28 ounce) cans tomatoes, 28 oz can and (I used "Generic" Safeway Diced Petite, (1, 1)
1 cup of chopped parsley
white pepper (2 tablespoons total?)
black pepper (1.5 or 2 tablespoons?)
salt (1.5 tablespoon?, and then salted to taste at end)
2 lbs ditalini, as needed when serving (or stubby pasta of choice)

Steps:

  • In a large stockpot (16 quart minimum / 20 quart recommended) heat olive oil under fairly low to medium heat.
  • "Sweat" onion, celery, green pepper and some salt (to draw off moisture) for perhaps 30 minutes -- this is lower than browning, and makes the veggies somewhat translucent. I covered, and mixed every few minutes to prevent browning.
  • Add carrots, garlic, some white pepper and some black pepper, and continue to heat under "sweat" conditions while mixing now and then.
  • Add chicken stock, chicken breasts, tomatoes and potatoes -- and of course some more white pepper and black pepper.
  • Cover and simmer on low heat for 1.5 to 2 hours (or use crock pot?).
  • Remove chicken and let cool and stand to shred.
  • Add chopped parsley and return the shredded chicken to the soup.
  • Salt to taste at this point, and add more white and black pepper if your tongue is not twitching a bit when you sample. ;-).
  • Simmer while cooking ditalini (or other stubby pasta).
  • Serve soup over cooked pasta to taste.
  • Note: Like many soups, this may be better made the day before and then served when needed. We will freeze some for ready-made meals and I think it will work out well.

Nutrition Facts : Calories 630, Fat 6.9, SaturatedFat 1.6, Cholesterol 41.1, Sodium 594, Carbohydrate 107.8, Fiber 9.9, Sugar 16.1, Protein 33.9

SICILIAN ROASTED CHICKEN



Sicilian Roasted Chicken image

I made up this one to resemble the rotisserie chicken I love so much. It is so expensive here, so here's my version.

Provided by BramptonMommyof2

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 1h15m

Yield 6

Number Of Ingredients 7

cooking spray
1 whole chicken, cut into 8 pieces
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon ground paprika
1 teaspoon garlic powder
1 teaspoon dried oregano

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13-inch pan with cooking spray.
  • Arrange chicken pieces in the baking pan. Sprinkle salt, pepper, paprika, garlic powder, and oregano over both sides.
  • Roast in the preheated oven until chicken is browned and the juices run clear, about 1 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 431.3 calories, Carbohydrate 0.9 g, Cholesterol 145.5 mg, Fat 25.7 g, Fiber 0.4 g, Protein 46.1 g, SaturatedFat 7.2 g, Sodium 528.4 mg, Sugar 0.2 g

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