Total Time5 hours 35 minutesPrep Time10 minutesCook Time5 hours 25 minutes
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This pantry-friendly, one-pot meal is inspired by Italian chicken diavolo, a chile-slicked grilled chicken dish. But it’s most similar to the Italian-American invention fra diavolo, a spicy, tomato sauce often served with seafood. Here, chicken thighs braise in a rich, olive-oiled mix of tomato paste, peppers and sun-dried tomatoes. There’s no need to add extra…
Total Time5 hours 35 minutesPrep Time10 minutesCook Time5 hours 25 minutes
Rating(0)CommentsRead comments
This pantry-friendly, one-pot meal is inspired by Italian chicken diavolo, a chile-slicked grilled chicken dish. But it’s most similar to the Italian-American invention fra diavolo, a spicy, tomato sauce often served with seafood. Here, chicken thighs braise in a rich, olive-oiled mix of tomato paste, peppers and sun-dried tomatoes. There’s no need to add extra liquid because all those ingredients give off their moisture as they cook, creating enough sauce to cook the orzo that’s added at the end. Enrich with a splash of cream to bring it all together and tame the heat, just a little. If your crushed red pepper flakes are fresh, one teaspoon will yield a medium spicy result. Feel free to adjust up or down, depending on your taste.
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Yield:4 to 6 servings
- 2pounds boneless, skinless chicken thighs
- 1(12-ounce) jar sliced roasted red peppers, drained
- 1red, orange or yellow bell pepper, chopped
- 8garlic cloves, smashed and chopped
- 1shallot, thinly sliced
- ⅓ cup tomato paste
- ⅓ cup chopped sun-dried tomatoes (plain or packed in oil and drained)
- ⅓ cup jarred, drained sliced hot cherry peppers
- ¼ cup olive oil
- 2teaspoons kosher salt (such as Diamond Crystal)
- 1teaspoon crushed red pepper, or to taste
- Black pepper
- ¾ cup orzo
- ¼ cup heavy cream (optional)
- Chopped fresh parsley, for garnish
Nutritional analysis per serving (6 servings)
409 calories; 20 grams fat; 5 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 3 grams polyunsaturated fat; 25 grams carbohydrates; 3 grams dietary fiber; 7 grams sugars; 35 grams protein; 738 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Step 1
In a 6- to 8-quart slow cooker, combine the chicken, roasted peppers, bell pepper, garlic, shallot, tomato paste, sun-dried tomatoes, cherry peppers, oil, salt, crushed red pepper and several generous grinds of black pepper. Stir well. Cook on low for 5 hours. 1.
Step 2
Stir in the orzo and cook on low for 15 minutes more, until the orzo is plumped and just tender. 1.
Step 3
Turn off the heat and stir in the cream, if using. Coarsely shred the chicken with two forks. Garnish with parsley to serve.
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