Recipe

Chicken arrabbiata

Sep 27, 2013 2:00pm
  • 10 mins preparation
  • 30 mins cooking
  • Serves 4
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Ingredients

Chicken arrabbiata
  • 700 gram baby potatoes
  • 750 gram chicken thigh fillets, trimmed
  • 1/4 cup (60ml) olive oil
  • 6 clove garlic, chopped
  • 2/3 cup (160ml) dry white wine
  • 1 birdseye chillies, seeded, chopped
  • 400 gram can diced tomatoes
  • 2 tablespoon chopped flat leaf parsley

Method

Chicken arrabbiata
  • 1
    Cook potatoes in a saucepan of simmering, salted water for 10-12 minutes, until just tender. Drain, halve and keep warm.
  • 2
    Pat chicken dry with paper towel. Heat 1 tablespoon oil in a flameproof casserole dish on medium-high and cook chicken for 3-5 minutes, adding garlic for last 1 minute, until browned.
  • 3
    Add wine, simmer for 1 minute, then add chilli and tomato. Season to taste and bring to boil. Reduce heat to low, cover and simmer gently for 6-8 minutes, until chicken is cooked.
  • 4
    Meanwhile, heat remaining oil in a frying pan on high. Cook potatoes for 5-7 minutes, stirring, until crisp and golden brown.
  • 5
    Serve with chicken and scatter with parsley.

Notes

意大利语“Arrabbiata”意思是“愤怒”和德scribes a dish with a tomato sauce spiked with chilli. It's typically used on pasta, but also pairs well with poultry. If you have more time, use large chicken marylands.

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