Spicy Chicken Apulia
Serves 4 to 6
  • 1 rotisserie chicken
  • ¼ cup olive oil
  • 1 tablespoon garlic, minced
  • 1 to 2 teaspoon crushed red pepper flakes
  • 4 stalks celery, diced
  • 1 (14.5 oz) can organic diced tomatoes
  • ½ cup green olives, sliced
  • 1 ½ tablespoons capers
  • 1 teaspoon granulated sugar
  • ¾ cup dry white wine
  • ¼ cup fresh basil, chopped
  • Salt and pepper, to taste
  1. Cut up chicken to large chunks (or shred, if you prefer.) Set aside.
  2. Add oil to a large sauté pan. When the oil is warm, add garlic and pepper flakes until garlic turns golden, but not brown. Add celery and sauté for a few minutes, then add chicken.
  3. Add tomatoes, olives, capers and sugar to the chicken mixture. Pour wine and simmer for about 10 minutes. Add basil, cook for another minute or so. Remove pan off the heat. Serve with pasta.
Recipe by Flavor and Friends at http://flavorandfriends.com/spicy-chicken-apulia/