The traditional Neapolitan cuisine is a symphony of flavors, with genuine dishes passed down through generations, such as chicken scarpariello. Many know scarpariello pasta, a delicious first course made with fresh tomatoes and cheese, ingredients that were once a staple even in the humblest craftsman’s home: the scarpariello, or cobbler.
Chicken scarpariello has the same humble origins: chicken pieces cooked in a pan and flavored with tomato, onion, and a pinch of chili pepper. Like other traditional Neapolitan dishes – think for example of the classic Neapolitan ragù – chicken scarpariello allowed for a complete meal in one preparation: the cooking sauce was used to dress the pasta, maximizing the taste and nutrition of the meat.
Chicken scarpariello represents the excellence of Italian cuisine: quality ingredients, simple preparation, and extraordinary taste. Feel free to share this dish with your family and friends for an unforgettable gastronomic experience.
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- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Stove
- Cuisine: Italian Regional
- Region: Campania
- Seasonality: All Seasons
Ingredients for Chicken Scarpariello
- 2.2 lbs chicken (cut into pieces)
- as needed all-purpose flour (optional; for the gluten-free version, I used rice flour)
- 1 cup cherry tomatoes (or San Marzano)
- 1/2 onion
- 5 leaves basil
- 1 bunch parsley
- 3 tbsps extra virgin olive oil
- 1 chili pepper
- as needed salt
- as needed pepper
Tools
- 1 Cutting Board
- 1 Knife
- 1 Skillet cast iron
- 1 Lid
- 1 Bowl
How to Prepare Chicken Scarpariello
For the English version of this recipe click here!
To prepare chicken scarpariello, first cut the chicken into not-too-large pieces. If you want a lighter dish, you can remove the skin entirely or partially; I left it on.
If using cherry tomatoes, cut them in half (1); if using round tomatoes or San Marzano, blanch them for a few seconds and peel them, then cut into cubes. Thinly slice the onion (2).
In a plate or bowl, pour a little flour (I used gluten-free rice flour) and lightly flour the chicken pieces one at a time (3). This step is optional – it helps make the sauce a bit thicker and creamier – but highly recommended if using skinless chicken: it helps prevent excessive drying when browning.
In a cast iron pot or a thick-bottomed skillet – if you have an earthenware one is perfect for this recipe – heat a little oil with a chopped chili pepper (4).
Place the chicken pieces next to each other (5) and brown them over a low flame for 2-3 minutes, then turn them and brown the other side; season generously with salt and pepper (6).
At this point, add the tomatoes and onions (7), a pinch of salt, and mix well (8). Cover the skillet with a lid and cook over a low flame for about 30 minutes.
After the cooking time, remove the lid (9) and check that the chicken is well cooked (cooking times may vary based on the size of the chicken pieces). Then continue cooking for a couple of minutes without the lid, just enough time to slightly thicken the sauce (10).
Turn off the heat and finish the dish with plenty of chopped parsley and torn basil. You can serve chicken scarpariello garnished with a bit of its sauce and use the rest to dress a nice plate of spaghetti or to enjoy with a delicious piece of bread.
Storage
Chicken scarpariello can be cooked in advance and stored at room temperature for 4-6 hours. For longer storage, keep it in the refrigerator where it will last for 3 days.
Tips and Variations
Being an old and homemade dish, it’s difficult to determine the original chicken scarpariello recipe, as it was made with whatever was available at home. In some recipes, for example, sweet peppers are used instead of spicy chili, and in others, the chicken is deglazed with a bit of white wine before adding the tomato. In winter, when tomatoes are not in season, you can opt for good canned tomatoes.
