Pollo Piccante Recipe

Preheat and prepare

Preheat the oven to 200°C (400°F). Lightly oil a medium ovenproof baking dish (about 9x9 in / 22x22 cm). Pat the chicken pieces dry with paper towels and season them lightly with 0.5 tsp of the salt and a few grinds of black pepper.

Sauté aromatics

Heat 2 tbs extra-virgin olive oil in a large skillet over medium heat. Add the sliced onion and cook, stirring occasionally, until translucent and beginning to soften, about 5–7 minutes. Add the garlic and sliced fresh chillies and cook 30–60 seconds until fragrant, taking care not to brown the garlic.

Brown the chicken

Increase the heat to medium-high. Add the chicken pieces in a single layer (work in batches if necessary) and cook without moving for 2 minutes to get a light sear, then stir and cook another 1–2 minutes until the edges are lightly browned but chicken is not fully cooked through.

Deglaze & simmer

Pour in 1 dl (100 ml) white wine to deglaze the pan, scraping up any browned bits from the bottom. Let the wine reduce by half, about 1–2 minutes. Add the diced tomatoes (or crushed tomatoes), dried oregano, remaining 1 tsp salt, 0.5 tsp black pepper, and 0.5 tsp sugar (if using). Stir to combine and bring to a gentle simmer. Taste and adjust seasoning — the sauce should be well seasoned and slightly spicy from the chillies.

Assemble in baking dish

Transfer the chicken and sauce mixture into the prepared ovenproof dish, spreading the chicken evenly and spooning the sauce over the pieces so they are mostly covered.

Top with mozzarella

Scatter the 8 oz shredded or torn fresh mozzarella evenly over the chicken and sauce, covering as much surface as you like. Drizzle 1 tsp extra-virgin olive oil over the cheese for shine and a touch of richness.

Bake

Place the dish in the preheated 200°C (400°F) oven and bake until the chicken is cooked through (internal temperature 74°C / 165°F) and the sauce is bubbling, about 18–22 minutes. For a browned cheese top, switch the oven to broil/grill for 1–2 minutes at the end — watch closely to avoid burning.

Rest & finish

Remove from the oven and let the dish rest 3–5 minutes. Scatter torn fresh basil and 0.5 tsp lemon zest over the top if using. Taste and add any extra salt or pepper if needed.

Serve the Pollo Piccante hot as a starter: spoon onto plates or bowls with some sauce, offer crusty bread or crostini for dipping, and garnish with additional basil or lemon wedges. Leftovers can be refrigerated for up to 2 days.