is an easy-to-make Neapolitan recipe that is often served with pasta. It has a great taste. The leftover is great to prepare a delicious sauce for any kind of pasta.
The traditional recipe uses leftover meat, but we are going to refine it to get the beautiful and tasty chicken recipe that is cooked in Naples nowadays.
Ingredients for 4 servings are:
800 gr. Chicken Legs or Breasts
1 Can of Peeled Tomatoes
200 gr. Sausage
100 ml. White Wine
Half Golden Onion
1 Small Hot Chili Pepper
2 Red Sweet Peppers
100 gr. Flour
Start removing the bones from the chicken, then cut it into cubes.
Peel and finely chop the onion. Do the same with the garlic.
Chop the parsley, the basil and the hot chili pepper.
Then grease the chicken with a bit of vegetable oil.
Toss it in some flour to make a panade.
Put some olive oil in a non-stick pan and slowly cook the chopped onion, then raise the heat and fry the chicken in it. Chop the sausage in small pieces and roast with the chicken.
When the chicken is golden brown we can add the peeled tomatoes. Don’t forget to season with salt and pepper.
Cut in half the two sweet bell peppers and remove the seeds from them, also remove the white inner part, because it has a bitter taste.
Cut the bell peppers in medium dice and toss in the pan with the chicken, then add the parsley and the basil.
Add the white wine, wait 3 minutes until the alcohol evaporates, then add some water.
Let everything cook for 30 minutes, at the end the chicken should be tender and well cooked.
If the sauce is too thin let it thicken on high heat for some minutes.
Serve hot or cold with sliced bread, and keep any leftover, the remaining sauce makes a delicious base for a great pasta dish, since Scarpariello was meant to be a pasta sauce when it was invented.
VIDEO CHICKEN SCARPARIELLO RECIPE
And that's all!
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