Pollo alla Calabrese

Pollo alla Calabrese ingredients

• 1.5 lbs Boneless, Skinless Chicken Thighs
• 0.5 lbs Spicy Italian Sausage
• 2 tbsp Olive Oil
• 1 medium Yellow Onion
• 1 large Red Bell Pepper
• 1 large Yellow Bell Pepper
• 4 cloves Garlic
• 28 oz can Crushed Tomatoes
• 0.5 cup Chicken Broth
• 1 tbsp Calabrian Chili Paste (or red pepper flakes)
• 1 tsp Dried Oregano
• 0.25 cup Fresh Basil (chopped)
• 0.75 tsp Salt
• 0.5 tsp Black Pepper

Watch how to make Pollo alla Calabrese

Follow the key cooking steps, then use the full instructions below for measurements and timing.

How to make Pollo alla Calabrese

1. Remove casings from 0.5 lbs spicy Italian sausage. In a large Dutch oven or heavy-bottomed pot, brown the sausage over medium-high heat, breaking it up with a spoon, for 5-7 minutes until cooked through. Remove the sausage with a slotted spoon and set aside, reserving about 1 tbsp of rendered fat in the pot.
2. Pat dry 1.5 lbs boneless, skinless chicken thighs. Season them with 0.75 tsp salt and 0.5 tsp black pepper. Add 2 tbsp olive oil to the pot if needed, then sear the chicken thighs for 4-5 minutes per side until golden brown. Remove and set aside with the sausage.
3. Reduce the heat to medium. Add 1 diced medium yellow onion, 1 cored and chopped large red bell pepper, and 1 cored and chopped large yellow bell pepper to the pot. Sauté for 7-8 minutes until the vegetables have softened.
4. Stir in 4 minced garlic cloves and 1 tbsp Calabrian chili paste (or 0.5 tsp red pepper flakes if using) and 1 tsp dried oregano. Cook for another 1-2 minutes until fragrant.
5. Pour in the 28 oz can of crushed tomatoes and 0.5 cup chicken broth. Stir well, scraping any browned bits from the bottom of the pot. Bring the sauce to a gentle simmer.
6. Return the seared chicken thighs and cooked sausage to the pot, nestling them into the tomato sauce. Ensure the chicken is mostly submerged.
7. Cover the pot and let it simmer for 20-25 minutes, or until the chicken is cooked through and very tender, reaching an internal temperature of 165°F (74°C).
8. Uncover the pot and let it simmer for an additional 5-10 minutes if the sauce seems too thin, allowing it to reduce and thicken slightly.
9. Taste the sauce and adjust seasonings if necessary, adding more salt, pepper, or chili paste to your preference.
10. Garnish generously with 0.25 cup fresh chopped basil before serving. This hearty dish is excellent served with a side of pasta, polenta, or crusty Italian bread.

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