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We hope you got insight from reading it, now let’s go back to chicken giambotta recipe. You can have chicken giambotta using 18 ingredients and 11 steps. Here is how you achieve that.
The ingredients needed to cook Chicken Giambotta:
- Use 2 lbs Italian sausage
- You need 6 large potatoes
- Provide 1 large white onion
- You need 4 large cloves garlic
- Prepare 2 large green peppers
- You need 1 large red pepper
- You need 2 cups chicken broth(stock)
- Provide about 1/4 cup olive oil
- You need 1/2 lb mushrooms (sliced)
- Get fresh basil(chopped)
- Use oregano
- Take 3 large bay leaves
- Provide white pepper
- Get salt
- Get paprika
- Prepare 1 stick butter
- Take fresh (chopped) Italian parsley
- Provide 2-3 large boneless chickenbreast
Steps to make Chicken Giambotta:
- Wash chicken, cut chicken in chunks, about 2inch squares. Put in a plastic bag. Add enough flour to cover the chicken shake bag until chicken chunks are coated with flour.
- Take large frying pan put about quarter inch olive oil in it. Let it get hot but not too hot. Saute chicken pieces until browned.
- Add your sausage sliced in about 1/2 inch pieces. Saute, add garlic. Saute. Add sliced onion, sliced peppers, mushrooms, oregano and basil, saute.
- Add enough chicken broth to almost cover. add more basil (chopped), add bay leaves.
- Cook with cover half on until all liquid is absorbed and all ingredients blend together.
- Cut potatoes in chunks fry separately in vegetable oil until crispy. Drain off excess oil (on paper towels) or put them in a brown paper bag with a paper towel on the bottom of the bag and shake off excess oil. Add pinch of salt and pinch of paprika. shake again.
- Add potatoes to the mixture in frying pan. Salt and white pepper to taste.
- Make sure you stir mixture as to not have it stick to pan and burn. while cooking add chicken broth, enough to stop it from sticking but not to much (Not making soup)
- (Optional) add half stick of salted butter (you can slice it up first). Stir in mixture when almost done cooking for a richer taste.
- Cook till almost sticking to pan but not enough to burn (I like to get it a little crispy on the bottom)
- Finish with chopped parsley on top
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