I recently picked up a bottle of red chili olive oil on clearance at Williams Sonoma. I had been meaning to pick up some locally produced Queen Creek Olive Mill chili olive oil, but when I saw the deep discount I took it as a sign and bought it.
I plan on using it for all my stir fries and other dishes that would benefit from a little kick. I had filed this recipe from Queen Creek Olive Mill a while ago, so it was the very first dish I tested, and it didn’t disappoint!!
If you don’t have chili olive oil, don’t let that stop you from making this recipe. You could easily substitute regular olive oil and cayenne pepper or red pepper flakes, to taste.
Spicy Chicken with Red Chili Olive Oil Sauce
Adapted from Queen Creek Olive Mill
- 2 boneless, skinless chicken breast halves
- 1 large yellow onion, thinly sliced
- 1/4 cup chili olive oil
- 8oz roasted red bell peppers, sliced into strips (I use jarred)
- 1/4 cup calamata olives, pits removed
- 1/2 cup white wine
- 1 cup chicken broth
- 1/2 tsp salt
- 1/2 tsp freshly ground pepper
- 1 tbsp fresh chopped rosemary
- 1/8 cup fresh chopped parsley
- 1/2 pkg egg noodles, cooked according to directions
Heat Chili Olive Oil over medium heat in a large saute pan with deep sides and a lid. Add onion slices and cook until the onion is translucent and tender, about 4 minutes. Move onion to edges of pan, and increase heat to medium-high. Add chicken halves to pan, and add more oil if necessary. Sear until both sides of chicken are golden, about 4 minutes per side. Stir onions while the chicken sears so they don’t burn.
When chicken is seared, toss everything around. Add red peppers, olives, rosemary, salt, pepper, white wine, and chicken broth. Cover pan, and reduce heat to medium. Simmer for 15 to 30 minutes, depending on how big the breasts are, until chicken is cooked through.
Take chicken out of sauce, place on a clean plate, and cover loosely with foil. Turn heat up to medium-high and simmer sauce until it’s reduced by a bit.
Put about 1 cup of cooked egg noodles on each serving plate. Top with chicken breast and spoon sauce over top. Garnish with fresh parsley, and serve.
This recipe could easily be doubled or tripled. I was using my new 11-inch French skillet (thanks mom!), which only fits two mondo-sized breasts, otherwise I would have cooked up at least 4 breasts to have enough for leftovers I found the sauce, once reduced, to be just enough for 2 servings, so adjust accordingly.
You could also vary the ingredients depending on what you had on hand. Grape tomatoes would go well with the mediterranean theme of the dish and would make a nice substitute for the roasted peppers. Both provide a nice pop of red color to the dish.
This was so good, that I wished I had made more the next day, and will probably be making it again soon. Tony didn’t think it was spicy enough (of course), so he added more cayenne. I found that it had just the right amount of heat to not be too spicy, but still provide a kick. It’s also pretty enough, and tasty enough, to be a company-worthy meal.
Yum! I can’t wait to find other recipes to use my chili olive oil!