Taste Of The Town: Rao’s world famous Chicken Scarpariello
MIAMI – The all-new Rao’s Miami Beach at the Loews Hotel Miami Beach is a celebration of the New York original which has a rich history. This new spot has celebrity-studded walls and a menu that pays homage to the classic Italian cuisine from the iconic restaurant, originally established 127 years ago in Harlem.
Here is the recipe for their famous Chicken Scarpariello:
Serves 4
Ingredients:
1/4 cup corn oil
2 pounds of chicken with skin on, cut into 12 serving pieces
1/2 pound hot Italian sausage, cut into bite-size pieces
1/2 pound sweet Italian sausage, cut into bite-size pieces
2 large bell peppers, any color, seeded and cut lengthwise into 1/4-inch strips
2 cloves of garlic
1 large yellow onion, halve and slice 1/8th inch thick
1/2 cup dry white wine
1/4 cup chicken broth
1/2 cup pickled hot cherry peppers, seeded, and halved
1/2 cup pickled sweet cherry pepper brine
1/2 teaspoon chopped fresh oregano
2 tablespoons chopped fresh Italian parsley
Kosher salt
Freshly ground black pepper
Method:
Heat the corn oil in a large sauce-type pan over medium-high heat and add two garlic cloves. When the garlic begins to simmer, add the sausage and sauté for eight minutes, or until lightly brown.
Reduce the heat to medium.
Transfer the sausage to a plate lined with paper towels and set aside.
Using tongs carefully place the chicken pieces into the pan, skin side down.
Cook for eight minutes on each side, or until the chicken is golden brown and crispy.
Add the bell peppers and onion and sauté for five minutes more.
Pour off the excess oil from the pan and return the pan to the heat.
Return the sausage to the pan.
Add the white wine and chicken broth and bring to a boil.
Stir in the cherry peppers, cherry pepper brine, and oregano. Season lightly with salt and black pepper and return to boil.
Reduce the heat to low and simmer for 10 minutes, or until the sauce has reduced and thickened.
Transfer to a large serving platter sprinkle with parsley and serve.
