Chicken Calabrese is a simple recipe for an easy dinner that combines a mix of spices, vegetables, and chicken. This recipe creates a chicken dish in a slightly spicy tomato sauce that is both comforting and flavorful.
Simmered on the stovetop, Chicken Calabrese will fill your kitchen with a wonderful aroma. Serve it over pasta, rice, or enjoy it as is for a fulfilling meal.
If you would like to make some other flavorful Italian style chicken recipes check out Chicken Abruzzi, Chicken Milano, Margherita Chicken, Lemon Chicken Milanese, Chicken Piccata, Chicken Cacciatore, Creamy Sun Dried Tomato Chicken, Chicken Francese, Sicilian Chicken and Chicken Marsala.
Chicken Calabrese would be good served with Red Pepper Green Beans, Orzo Risotto, Fried Polenta, Cheesy Gnocchi Casserole, Crispy Chive Potatoes, Burst Tomato Corn Polenta, or Vegetable Gnocchi.
SOME THINGS TO KNOW:FAQ’S
INGREDIENT TIPS:
- Calabrian chili pepper are a variety of chili pepper native to the Calabria region in Southern Italy .This hot pepper has a moderately spicy taste with a fruity, smoky flavor. They have a slight heat that is not overpowering and they give a bit of smokiness to dishes. You should be able to easily find Calabrian peppers jarred as whole peppers, crushed or in paste form at Italian specialty food stores, some major grocery stores and online. Read What are Calabrian Chiles?
- Adding different colored bell peppers not only makes the dish visually appealing but also adds a variety of flavors. Red and yellow peppers are sweeter compared to green peppers.
- Use extra virgin olive oil for a more authentic Italian flavor. It adds a fruity taste that complements the spices in the dish.
SPECIAL EQUIPMENT NEEDED:
- Large Skillet or Frying Pan: A large skillet or frying pan is needed for browning the chicken and cooking the vegetables. Non-stick, stainless steel, or cast iron skillets are all suitable options.
- Knife: A sharp chef’s knife will be needed for chopping and slicing ingredients like garlic, bell peppers, and Calabrian chili peppers.
- Cutting Board: A sturdy cutting board is necessary for safely preparing your ingredients.
- Measuring Cups and Spoons: These are useful for accurately measuring ingredients like olive oil, herbs, and spices.
- Wooden Spoon or Rubber Spatula: A wooden spoon or heat resistant spatula is helpful for stirring the ingredients as they cook, especially when sautéing the garlic and peppers to prevent them from burning.
- Can Opener: If you are using canned diced tomatoes, you will need a can opener to open the can.
- Tongs: Tongs are helpful for flipping and handling the chicken pieces while browning them in the skillet.
SUBSTITUTIONS:
- If you can not find Calabrian chili peppers, a good alternative is red pepper flakes for heat, or a combination of smoked paprika and a milder chili like jalapeño for both heat and a smoky flavor.
- If you do not have olive oil, you can use another neutral flavored oil like avocado oil, vegetable oil or canola oil.
- Any color bell pepper (red, green, yellow, or orange) can be used interchangeably.
- If fresh garlic is not available, use ½ teaspoon of garlic powder as a substitute for each clove of garlic.
- Ripe fresh tomatoes or cherry tomatoes can be used in place of canned tomatoes. You could also use sun-dried tomatoes.
- Dried oregano and basil can be substituted with fresh herbs if available. They can provide a more vibrant flavor. Use about three times the amount of fresh basil leaves or fresh oregano compared to dried.
HOW TO STORE CHICKEN CALABRESE:
- Chicken Calabrese can be stored in the refrigerator for up to 3-4 days. Allow the chicken to cool to room temperature before storing. Place the cooled dish in an airtight container. Chicken Calabrese can be frozen for up to 3 months. Make sure the dish is completely cool before freezing it. Use freezer safe containers or heavy-duty freezer bags.
- Thaw the chicken in the refrigerator overnight.
HOW TO REHEAT CHICKEN CALABRESE:
- For the best results, reheat the chicken on the stove. Place it in a skillet over medium heat. Add a little water or chicken broth if the sauce has thickened too much in the fridge or freezer. Stir occasionally until it is heated through. This should take about 10-15 minutes.
- To reheat Chicken Calabrese in the oven, preheat your oven to 350°F (175°C). Place the chicken in an oven safe metal or ceramic baking dish, cover it with foil, and heat for about 20-30 minutes or until it is heated through.
- To reheat the chicken in the microwave, place the Chicken Calabrese into a microwave safe dish. Cover it with a microwave safe lid or plastic wrap, leaving a small corner open to allow steam to escape. Heat on medium power, stirring occasionally, until it is heated through.
In a large skillet, heat the olive oil over medium heat. Add the chicken and cook until golden brown on both sides, about 5-6 minutes per side. Remove the chicken from the skillet to a plate and set aside.
In the same skillet, add the garlic, red and yellow bell peppers, and sauté for 2-3 minutes. Add the Calabrian chili peppers, and continue to cook for another 2 minutes.
Add the diced tomatoes, white wine, oregano, and basil. Stir to combine. Bring the mixture to a boil over medium high heat.
Return the chicken to the skillet. Reduce the heat to low and let it simmer for about 20-25 minutes, or until the chicken is cooked through
Chicken Calabrese
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Ingredients
- 6 pieces bone-in chicken thighs ,chicken legs or chicken breasts
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 large yellow onion, chopped
- 1/2 cup Calabrian chili peppers, chopped
- 1 can (14 oz) diced tomatoes
- 1 cup white wine
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Kosher salt and freshly ground black pepper, to taste
- Fresh parsley, for garnish
- Grated Parmesan cheese, for serving
Instructions
Season the chicken with a pinch of salt and fresh ground pepper.
In a large skillet, heat the olive oil over medium heat. Add the chicken and cook until golden brown on both sides, about 5-6 minutes per side. Remove the chicken from the skillet and set aside.
In the same skillet, add the garlic, red and yellow bell peppers, and sauté for 2-3 minutes. Add the Calabrian chili peppers, and continue to cook for another 2 minutes.
Add the diced tomatoes, white wine, oregano, and basil. Stir to combine. Bring the mixture to a boil over medium high heat.
Return the chicken to the skillet.
Reduce the heat to low and let it simmer for about 20-25 minutes, or until the chicken is cooked through .It should have an internal temperature of 165 degrees and the chicken juices should run clear.
Once cooked, garnish the dish with fresh parsley and serve hot, sprinkled with grated Parmesan cheese.
