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Calabria spicy Chicken

Side dish



120 min

4 servings


4 tbsp olive oil

 400g can Cirio Pomodorini

 8 chicken thighs

 2 shallots, peeled and finely chopped

 6 peppers (red and yellow), deseeded and roughly chopped

 200ml chicken stock

1 large chilli, finely chopped

 2 tbsp fresh oregano, roughly chopped

 2 tbsp marjoram, roughly chopped (optional)

 2 tbsp flat leaf parsley, roughly chopped

  1. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chicken legs and cook for 5 minutes with the skin side down until golden brown, then remove from the pan and set aside.
  1. Add the remaining olive oil, along with the shallot and simmer for 2-3 minutes, stir the peppers and cook until the peppers begin to soften.
    Add the Cirio Pomodorini tomatoes, browned chicken, chicken stock and herbs. Season with salt and black pepper and bring to a boil.
  2. Cover and cook for 20 minutes or until chicken is cooked through and serve.
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