How To make Neapolitan Chicken
Ingredients
6
pound
chicken, pieces
1
each
onion, chopped
6
each
potatoes, chopped into 1 inch cubes
2
each
bell peppers, green, cut in strips
1/3
cup
parsley, fresh, chopped
1
each
garlic, clove, minced
3
each
bouillon cube, chicken, crushed
1/4
teaspoon
pepper
3/4
teaspoon
basil
1
each
spaghetti sauce, 2 lb can
Directions:
Combine all ingredients in removable liner. Place liner in base. Cover and cook on auto 5 hours, low 6-8 hours or high 3-4 hours.
How To make Neapolitan Chicken's Videos
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Chicken Neapolitan
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Music: Savannha Winds by Camtasia
400 Gradi's Neapolitan pizza recipe | Video | SBS Food
Johnny Di Francesco, owner of 400 Gradi in Melbourne shares his Neapolitan pizza recipe with Maeve O'Meara.
Get the recipe:
Melbourne pizzaiolo Johnny Di Francesco has been perfecting pizza his whole life in Australia and in Naples. The key, he says, is to use the best ingredients, master the art of rolling the balls, stretching the dough, creating the crust, using simple delicious toppings and getting that oven temperature just right.
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Crispy Chicken Neapolitan Style #shorts
Ingredients
・300g chicken thigh
a pinch of salt and black pepper
2tbsp potato starch
1tsp curry powder
・1/2 onion
・2 green peppers
4tbsp ketchup
2tbsp worcestershire sauce
10g butte
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#food
#recipe
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Gennaro Contaldo's Tuscan Chicken Recipe | Citalia
This rustic dish has its origins in the Italian region of Tuscany, using simple ingredients to their very best. The chicken is cooked with robust flavours of garlic, rosemary and chilli, served on delicious bruschetta.
Watch this video and follow Gennaro's step-by-step recipe and you'll be enjoying Pollo alla Toscana at home in no time at all.
Ingredients
For the chicken:
1kg x chicken pieces, thighs & drumsticks
Salt & pepper
Plain flour for dusting
150 ml extra virgin olive oil
Cloves from 1 garlic head, kept whole with skins on
A large bunch of rosemary, broken in half
150 ml white wine
For the bruschetta:
A few slices of bread
A garlic cloves, peeled but left whole
Method
Season the chicken chunks with salt & pepper and dust with plain flour. In a large heavy-based frying pan, heat the extra virgin olive oil. When hot, add the floured chicken chunks and seal well on all sides for a couple of minutes until golden-brown and quite crisp.
Reduce the heat to medium, add the garlic and rosemary, cover with a lid and cook for 30 minutes, turning the chicken from time to time. Raise the heat to high, remove the lid, add the wine and simmer until it has evaporated.
Check the chicken is cooked; the flesh should come easily away from the bone and there should be no sign of pink when you pierce the thickest part. Skim off the oil from the top and set aside.
For the bruschetta, toast some slices of bread, immediately rub them with the garlic and then drizzle with some of the reserved olive oil. Serve the chicken with the bruschetta.
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