Equipment
Ingredients
Chicken & 'Nduja Sauce
- 600 g boneless skinless chicken thighs, patted dry
- 15 ml olive oil
- 300 g red bell peppers, sliced into thin strips
- 150 g red onion, thinly sliced
- 15 g garlic, minced
- 50 g 'nduja paste, crumbled or scooped
- 400 g crushed tomatoes, canned or passata
- 150 ml chicken broth
Olive Oil Mash
- 800 g yukon gold potatoes, peeled and cubed
- 80 ml extra virgin olive oil
- salt
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 1230 kcal
- Protein
- 50 g
- Carbohydrates
- 184 g
- Fat
- 35 g
- Fiber
- 16 g
- Sugar
- 17 g
- Sodium
- 1280 mg
- Saturated Fat
- 6 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 21 g
- Polyunsaturated Fat
- 5 g
- Cholesterol
- 149 mg
- Potassium
- 3016 mg
- Calcium
- 202 mg
- Iron
- 6.4 mg
- Magnesium
- 201 mg
- Phosphorus
- 722 mg
- Zinc
- 4.3 mg
- Vitamin A
- 150 mcg
- Vitamin C
- 118 mg
- Vitamin D
- 0.2 mcg
- Vitamin E
- 5.4 mg
- Vitamin K
- 23 mcg
- Vitamin B6
- 2.6 mg
- Vitamin B12
- 1.2 mcg
- Thiamin
- 0.69 mg
- Riboflavin
- 0.55 mg
- Niacin
- 17.7 mg
- Folate
- 99 mcg
- Water
- 273 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Peel and cube the potatoes. Slice the bell peppers and red onion. Mince the garlic. Pat the chicken thighs dry and season lightly with salt.
Place the cubed potatoes in a medium pot, cover with salted water, and bring to a boil at 100°C/212°F. Cook for 15 to 20 minutes until completely fork-tender.
Heat 15ml of olive oil in a large skillet or braiser over medium-high heat. Add the chicken thighs and sear for 4 minutes per side until deeply browned. Remove the chicken to a plate and leave the rendered fat in the pan.
Reduce the heat to medium. Add the sliced red onion and bell peppers to the skillet. Sauté for 6 to 8 minutes until softened and beginning to caramelize.
Add the minced garlic and 'nduja paste to the vegetables. Cook for 2 minutes, stirring frequently, until the 'nduja melts and releases its vibrant red, spicy oils into the vegetables.
Pour in the crushed tomatoes and chicken broth, stirring to deglaze the pan. Return the chicken thighs and any resting juices to the skillet. Bring to a gentle simmer, cover partially, and cook for 15 minutes until the chicken reaches an internal temperature of 74°C/165°F.
Drain the cooked potatoes well and return them to the warm pot. Mash them thoroughly using a potato masher, gradually streaming in the extra virgin olive oil and adding salt to taste. Mix vigorously until smooth and creamy.
Divide the hot olive oil mash among shallow bowls or plates. Top each portion with a braised chicken thigh and spoon the vibrant 'nduja and pepper sauce generously over the top. Serve immediately.
Chef's Notes
- The 'nduja acts as both a flavoring agent and a cooking fat. Take your time blooming it in step 5; this unlocks the fat-soluble flavor compounds in the Calabrian chilies.
- For the best dairy-free mash, the quality of the olive oil is paramount. Look for a robust, peppery extra virgin olive oil that mimics the richness and complexity usually provided by butter.
- If the final sauce is too aggressively spicy for your palate, stir in a teaspoon of honey or granulated sugar at the very end of cooking to balance the heat.
- Chicken thighs are preferred here over breasts as they remain exceptionally tender and succulent during the braising process without drying out.
Storage
Refrigerator: 4 days — Store mash and chicken separately for best textural retention.
Freezer: 2 months — Mash may change texture slightly upon thawing; reheat with a splash of water.
Reheating: Microwave on medium power or gently warm on the stovetop, adding a splash of chicken broth if the sauce is too thick.
Troubleshooting
Sauce appears excessively oily or split
Cause: The 'nduja released a significant amount of pork fat which separated from the tomato base
Fix: Skim excess fat from the surface with a spoon, or stir in 20ml of boiling water and mix vigorously to re-emulsify
Prevention: Ensure a vigorous boil for 1 minute before lowering to a simmer to help emulsify the fats, or use less searing oil initially
Mashed potatoes are gluey or gummy
Cause: Overworking the potatoes or using a food processor instead of a masher
Fix: Cannot be fixed, but turning it into potato croquettes later can mask the texture
Prevention: Always mash by hand or use a ricer, and gently fold in the fat
Cultural Context
'Nduja is a uniquely spicy, spreadable salumi originating from Spilinga in Calabria, Southern Italy. Made with a high ratio of roasted Calabrian chilies to pork fat, it is traditionally spread on crusty bread but serves as a phenomenal flavor bomb for braises and sauces, contrasting perfectly with the sweetness of bell peppers.
