RomanItalian
Pollo all'Assassina
by Cucina con Ruben · 548K subscribers on YouTube
A spicy chicken dish inspired by the famous Pasta all'Assassina. Chicken pieces are seared until crispy, then simmered with a fiery mix of fresh and dried chili peppers, garlic, smoked paprika, and tomato for an intensely flavorful and spicy second course.
- Cook
- 40 min
- Difficulty
- medium
Ingredients
10 items- Chicken PiecesChicken pieces (thighs and drumsticks)
- Tomato PasteUsed for the tomato broth and the sauce
- Tomato PassataTomato puree
- Mixed Chili PeppersMix of fresh and dried chili peppers (green, red, diavoletti)
- Smoked PaprikaSmoked paprika
- 2 pcsGarlicGarlic cloves
- Black PepperBlack pepper to taste
- SaltSalt to taste
- Olive OilExtra virgin olive oil for cooking
- WaterWater for tomato broth
Method
- Prepare the tomato broth: combine boiling water with a tablespoon of tomato paste and a pinch of salt. Set aside.
- Heat abundant olive oil in a large skillet over high heat. Add the chicken pieces, skin side down, and sear for 3-4 minutes until golden and crispy. Turn and cook for another minute.
- While the chicken sears, finely chop the mixed fresh and dried chili peppers with the garlic cloves and a pinch of salt.
- Reduce the heat to medium-low. Add the chili-garlic mixture to the skillet with the chicken. Stir well.
- Add a pinch of smoked paprika, the remaining tomato paste, and the tomato passata. Cook for about 1 minute, stirring constantly.
- Pour in the tomato broth to almost cover the chicken. Bring to a simmer, then cover and cook for 35-40 minutes over medium-low heat, until the chicken is tender and the sauce has reduced to a glaze. Add more broth if needed.
- Serve hot.
Cucina con Ruben
Home cookReviewer548K subscribers on YouTube242.9M total channel viewsRuben Bondi - cucina italiana, kosher e giudaico-romana. Diventato noto durante il lockdown cucinando dal balcone a Trastevere.
