Spicy Chicken Recipe

Name: Spicy Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 chicken thighs with skin and bones; 2 chicken breasts with skin and bones, halved crosswise; Salt and freshly ground black pepper; 3 tablespoons Chili Oil, recipe follows; 1 tablespoon minced garlic; 1/2 cup kalamata olives, pitted, coarsely chopped; 1/2 cup pitted, coarsely chopped green olives; 4 tablespoons chopped fresh Italian parsley leaves; 1 1/2 tablespoons drained capers; 2/3 cup dry white wine; 2 cups olive oil; 4 teaspoons dried crushed red pepper flakes

Servings: persons

4 chicken thighs with skin and bones
2 chicken breasts with skin and bones, halved crosswise
Salt and freshly ground black pepper
3 tablespoons Chili Oil, recipe follows
1 tablespoon minced garlic
1/2 cup kalamata olives, pitted, coarsely chopped
1/2 cup pitted, coarsely chopped green olives
4 tablespoons chopped fresh Italian parsley leaves
1 1/2 tablespoons drained capers
2/3 cup dry white wine
2 cups olive oil
4 teaspoons dried crushed red pepper flakes

1
Sprinkle the chicken with salt and pepper.
2
Heat the oil in a heavy large frying pan over medium-high heat.
3
Add the chicken and cook until golden brown, about 5 minutes per side.
4
Remove the skillet from the heat.
5
Stir in the garlic, olives, 3 tablespoons of parsley and capers.
6
Add the wine.
7
Bring to a boil.
8
Reduce the heat to medium-low.
9
Cover and simmer until the chicken is just cooked through, turning occasionally, about 10 minutes.
10
Transfer the chicken mixture to a platter.
11
Spoon the sauce over.
12
Sprinkle with the remaining 1 tablespoon of parsley and serve.
13
Combine the oil and crushed red pepper flakes in a heavy small saucepan.
14
Cook over low heat until a thermometer inserted into the oil registers 180 degrees F, about 5 minutes.
15
Remove from heat.
16
Cool to room temperature, about 2 hours.
17
Transfer the oil and pepper flakes to a 4-ounce bottle.
18
Seal the lid.
19
Refrigerate up to 1 month.
20
Inactive Prep Time: 2 hours

1432

kcal

Calories

142

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 chicken thighs with skin and bones, 2 chicken breasts with skin and bones, halved crosswise, Salt and freshly ground black pepper, 3 tablespoons Chili Oil, recipe follows, and more.

Yes, Spicy Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spicy Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions