Pollo al Peperoncino: A Flavorful Italian Classic

Table of Contents

Toggle

Pollo al Peperoncino

Print Recipe Pin Recipe

Course Main Course

Cuisine Italian

Equipment

• Equipment Needed
• Large skillet or frying pan
• Cutting board
• Chef’s knife
• Measuring spoons
• Wooden spoon or spatula
• Serving platter

Ingredients

  

• Ingredients
• 4 chicken thighs bone-in, skin-on for more flavor
• 2 tablespoons olive oil
• 3-4 garlic cloves minced
• 1-2 red chili peppers fresh, adjust to taste, chopped (or 1 teaspoon red pepper flakes)
• 1/2 cup white wine or chicken broth for a non-alcoholic version
• Salt and pepper to taste
• Fresh parsley chopped (for garnish)
• Lemon wedges for serving

Instructions

 

• Method
• Prepare the Chicken:
• Rinse and pat dry the chicken thighs. Season both sides with salt and pepper.
• Heat the Oil:
• In a large skillet, heat the olive oil over medium-high heat.
• Brown the Chicken:
• Place the chicken thighs skin-side down in the hot skillet. Cook for about 5-7 minutes until the skin is crispy and golden brown. Flip and cook for an additional 5 minutes on the other side. Remove the chicken from the skillet and set aside.
• Sauté the Aromatics:
• In the same skillet, add the minced garlic and chopped chili peppers (or red pepper flakes). Sauté for about 1 minute until fragrant, being careful not to burn the garlic.
• Deglaze the Pan:
• Pour in the white wine, scraping the bottom of the skillet to loosen any flavorful bits. Let it simmer for 2-3 minutes.
• Cook the Chicken:
• Return the chicken to the skillet, skin-side up. Cover and reduce the heat to medium-low. Cook for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
• Rest and Serve:
• Once cooked, remove the skillet from the heat and let the chicken stand for about 10 minutes. This resting period helps the juices redistribute for more flavorful chicken.
• Garnish:
• Serve the chicken on a platter, drizzling the sauce from the skillet over the top. Garnish with fresh parsley and serve with lemon wedges on the side.
• Variations
• Herb Infusion: Add fresh herbs like rosemary or thyme for a fragrant twist.
• Vegetable Addition: Toss in sliced bell peppers or zucchini in the skillet while sautéing the garlic for added nutrition.
• Spiciness: Adjust the amount of chili to cater to your heat preference. You can also experiment with different chili varieties like jalapeño for a milder kick.

Pollo al Peperoncino, or Chicken with Chili, is a beloved dish that beautifully combines tender chicken with the vibrant heat of chili peppers. This dish is not only a fantastic way to bring a little spice to your table, but it’s also relatively simple to prepare, making it perfect for both weeknight dinners and special occasions. From my own personal experience, I can tell you that the balance of flavors in this dish will transport you straight to Italy. So, let me show you how I make this delightful recipe.

Notes on What to Expect

When you make Pollo al Peperoncino, expect juicy, tender chicken with a rich, spicy sauce that perfectly complements the dish. The combination of garlic and chili creates an aromatic experience that will leave your kitchen smelling fantastic.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Time to Stand: 10 minutes
• Total Time: 55 minutes
• Ease of Cooking: Easy
• Servings: 4
• Calories per Serving: Approximately 400
• Cost of Ingredients: $15-$20
• Cuisine: Italian
• Course: Main Course

Equipment Needed

• Large skillet or frying pan
• Cutting board
• Chef’s knife
• Measuring spoons
• Wooden spoon or spatula
• Serving platter
• > Go here to buy the must-have equipment and ingredients for creating a Savory  #Pollo al Peperoncino  now.

Ingredients

• 4 chicken thighs (bone-in, skin-on for more flavor)
• 2 tablespoons olive oil
• 3-4 garlic cloves, minced
• 1-2 red chili peppers (fresh, adjust to taste), chopped (or 1 teaspoon red pepper flakes)
• 1/2 cup white wine (or chicken broth for a non-alcoholic version)
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• Lemon wedges (for serving)
• > Go here to buy the must-have equipment and ingredients for creating a Savory  #Pollo al Peperoncino  now.

Method

1. Prepare the Chicken:
   • Rinse and pat dry the chicken thighs. Season both sides with salt and pepper.
2. Heat the Oil:
   • In a large skillet, heat the olive oil over medium-high heat.
3. Brown the Chicken:
   • Place the chicken thighs skin-side down in the hot skillet. Cook for about 5-7 minutes until the skin is crispy and golden brown. Flip and cook for an additional 5 minutes on the other side. Remove the chicken from the skillet and set aside.
4. Sauté the Aromatics:
   • In the same skillet, add the minced garlic and chopped chili peppers (or red pepper flakes). Sauté for about 1 minute until fragrant, being careful not to burn the garlic.
5. Deglaze the Pan:
   • Pour in the white wine, scraping the bottom of the skillet to loosen any flavorful bits. Let it simmer for 2-3 minutes.
6. Cook the Chicken:
   • Return the chicken to the skillet, skin-side up. Cover and reduce the heat to medium-low. Cook for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
7. Rest and Serve:
   • Once cooked, remove the skillet from the heat and let the chicken stand for about 10 minutes. This resting period helps the juices redistribute for more flavorful chicken.
8. Garnish:
   • Serve the chicken on a platter, drizzling the sauce from the skillet over the top. Garnish with fresh parsley and serve with lemon wedges on the side.

Variations

• Herb Infusion: Add fresh herbs like rosemary or thyme for a fragrant twist.
• Vegetable Addition: Toss in sliced bell peppers or zucchini in the skillet while sautéing the garlic for added nutrition.
• Spiciness: Adjust the amount of chili to cater to your heat preference. You can also experiment with different chili varieties like jalapeño for a milder kick.
• > Go here to buy the must-have equipment and ingredients for creating a Savory  #Pollo al Peperoncino  now.

Tips

• Chicken Skin: Leaving the skin on helps to keep the chicken moist and flavorful, but you can use skinless chicken thighs if preferred.
• Wine Substitute: If you prefer not to use wine, chicken broth works just as well and adds flavor without the alcohol.
• Marinating: For enhanced flavor, consider marinating the chicken with olive oil, garlic, and chili flakes for a few hours before cooking.

Substitutions for Dietary Needs

• Gluten-Free: This recipe is naturally gluten-free; just ensure your broth or wine is gluten-free if used.
• Dairy-Free: The recipe is dairy-free as is; no substitutions are needed.
• Lower Sodium: Use low-sodium chicken broth and reduce added salt for a lower sodium option.

Nutritional Information Per Serving

• Calories: ~400
• Protein: 25g
• Carbohydrates: 5g
• Fat: 30g
• Saturated Fat: 8g
• Cholesterol: 120mg
• Sodium: 600mg
• Fiber: 0g

I hope this guide has made making Pollo al Peperoncino seem a little less daunting! Have you tried it before? Please, be honest, and let me know in the comments below. I like to hear feedback from a real person like you, so please, leave your honest comment! Enjoy your cooking adventure!