Chicken Scarpariello with tomatillos is a flavorful fusion of Italian-American and Mexican cuisines. The tender chicken, savory sausage, tangy tomatillos, and vibrant bell peppers create a harmonious blend of flavors and textures. Each bite is a delightful combination of succulent meat and zesty sauce, perfect for serving over a bed of rice or with crusty bread to soak up the delicious juices.
Ingredients:
4 bone-in, skin-on chicken thighs
4 bone-in, skin-on chicken drumsticks
Salt and pepper to taste
2 tablespoons olive oil
4 cloves garlic, minced
1 onion, thinly sliced
1 cup sliced tomatillos
1 cup chicken broth
½ cup white wine vinegar
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon red pepper flakes (adjust to taste)
4 Italian sausage links, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
¼ cup chopped fresh parsley
Instructions:
Season the chicken pieces with salt and pepper.
Heat olive oil in a large skillet over medium-high heat. Brown the chicken pieces on both sides until golden brown, about 5 minutes per side. Remove and set aside.
In the same skillet, add garlic and onion. Sauté until softened, about 2 minutes.
Add sliced tomatillos and cook for another 2 minutes.
Pour in chicken broth, white wine vinegar, dried oregano, thyme, and red pepper flakes. Stir to combine.
Add the sliced sausage and bell peppers to the skillet. Nestle the chicken pieces back into the skillet.
Reduce heat to medium-low, cover, and simmer for 20-25 minutes or until chicken is cooked through and tender.
Sprinkle chopped parsley over the dish before serving.
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