Chicken Fra Diavolo over Quinoa

I don’t know if it was the imminent snow, but I was in the mood for some spice this week and decided to make my own version of chicken fra diavolo. Fra diavolo (brother devil) sauce can be made a variety of ways so there is no “true” recipe for it. Most recipes call for a tomato base and some type of heat in the form of pepper, though even that can vary.

I still had some of the gorgeous tomatoes in my freezer that I bought at the farmers market a month or so ago. They were grown by Berry Patch Farms and picked last summer at the peak of their ripeness. Since they’re frozen, they lose a bit of their firmness, so while not so good for raw tomato uses, they are excellent in sauces. Nothing beats their fresh flavor.

My chicken was raised by Wisdom’s Natural Poultry and purchased at Rocky Plains Meats.

My recipe below fed two very well. You can simply double for four.

Ingredients:

.75 lb chicken breast (approximately 1 very large) cut into chunks
5-6 small frozen salad tomatoes, thawed, retaining juice for sauce. (if you do not have frozen tomatoes, you may simply substitute canned diced tomatoes)
2 large cloves garlic, minced
1/4 large yellow onion, chopped
2 tsp olive oil
1/4 tsp paprika
1/4 tsp garlic salt
1/8 tsp black pepper
1/2 tsp hot sauce (I used Spice Guys Four Pepper Sauce- made in CO, purchased at farmers market)
1/4 tsp Worcestershire sauce
1/2 tsp crushed red pepper flakes
salt and fresh ground pepper
2 c water
1 c dry quinoa
2 T shredded cheddar or mozzarella cheese (I used raw milk cheddar from Miller Farms, purchased at Rocky Plains)
*extra tomato juice or chicken broth for sauce, as needed

If you are using frozen tomatoes: make sure you begin by peeling off and discarding their skins. Freezing makes the skins tough and inedible. Roughly chop until you have approximately 3/4 c tomato chunks and 3/4 c liquid. If you need additional liquid, you may use tomato juice or chicken broth.
If you are using canned tomatoes: use the entire can, though ensure you have at least 3/4 c liquid. If you need more, you may add tomato juice or chicken broth.
Set tomatoes aside. Combine the paprika, garlic salt, and black pepper and toss with chicken. Heat olive oil over medium, then then add onions. Saute until they just start to turn translucent and then add garlic. Stir and cook about 30 seconds before adding chicken. While chicken is cooking, heat the water in a separate pan on high. Once the water is boiling, stir in quinoa, and bring to another boil. Then cover quinoa, reduce heat to low and simmer for 12 minutes. Once chicken is cooked through (no longer pink), add the tomatoes and liquid (juice or broth), hot sauce, Worcestershire, red pepper flakes, and salt and pepper to taste. Stir and simmer on medium-high until quinoa is done and sauce has just started to reduce. Fluff quinoa with a fork and serve chicken and sauce over top. Sprinkle with cheese.

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