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Calabrian Spicy Chicken

Side dish



55 min

4 servings


400 g of CIRIO Pelati
4 tbsp olive oil
8 chicken thighs
2 shallots, peeled and finely chopped
6 peppers (red and yellow), deseeded and roughly chopped

1 large chilli, finely chopped
200 ml chicken stock
2 tbsp fresh oregano
2 tbsp marjoram  (optional)
2 tbsp flat leaf parsley

  1. Heat 2 tbsp olive oil in a large frying pan over a medium heat. Add the chicken thighs and cook skin side down for 5 minutes until golden brown.
  2. Turn the chicken over and cook for a further 5 minutes.
  3. Remove from the pan and set aside.
  4. Add the remaining olive oil, together with the shallots and cook over a low heat for 2-3 minutes.
  5. Stir in the peppers and cook for 5 minutes until the peppers begin to soften.
  6. Add the plum tomatoes, browned chicken, chicken stock and herbs. Season with salt and black pepper and bring to a simmer.
  7. Cover and cook for 20 minutes or until the chicken is cooked through and serve.
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