Chicken arrabbiata

Chicken arrabbiata

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(12 ratings)

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Cooking time

Prep: 25 mins Cook: 50 mins

Skill level

Easy

Servings

Serves 6

The name means 'angry' - and like the pasta sauce this chicken casserole is intended to pack a punch of heat and spice

Nutrition and extra info

Additional info

  • Freezable
  • Healthy
Nutrition info

Nutrition per serving

kcalories
327
protein
35g
carbs
9g
fat
13g
saturates
3g
fibre
3g
sugar
7g
salt
0.5g

Ingredients

  • 3 tbsp olive oil
  • 2 medium onions, halved and sliced
  • 1 garlic bulb, separated into cloves
  • 2 red chillies, deseeded and sliced
  • 350ml red wine
  • 350ml chicken stock
  • 600g tomatoes, finely chopped
  • 3 tbsp tomato purée
  • 2 tsp chopped thyme
  • 6 skinless chicken legs
  • chopped parsley, to serve (optional)
  • pasta or mash, to serve

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Method

  1. Heat the olive oil in a large heavybased pan. Add the onions and whole garlic cloves. Fry, stirring frequently, for 10 mins, adding the chillies for the final min.
  2. Pour in the wine, turn up the heat and allow it to bubble for 1 min to cook off the alcohol. Stir in the stock, tomatoes, tomato purée and thyme with some seasoning. Add the chicken legs, pushing them under the liquid, then part-cover the pan and leave to simmer gently for 45 mins.
  3. Remove the lid and cook for a further 15 mins until the chicken is tender and the sauce has reduced a little. Serve scattered with parsley, if you like, and pasta or mash.

Recipe from Good Food magazine, September 2012

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Comments

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dianasparkler's picture
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Great, really tasty; added more veg, celery, red pepper and made more sauce to freeze.

Jodysheff's picture

Not letting me rate but is a 5 for taste but a 3 for how it looked. The red wine made it really dark and not something I would serve to guests but was ok for me and my partner. Left the seeds in the chilies so it had a kick and could have done with one more. Maybe more tomatoes would lighten it up?

LEChase's picture

Really tasty - added 2 chicken legs and 2 thighs with the same amount of sauce which I would say was about the right amount for 4 servings. Partner and I both loved this and will be making it again.

pipsipops's picture

FANTASTIC! Made this for my husband and brother and it went down a storm. My hubby who doesn't really like pasta complimented the dish many times and my brother said it was restaurant standard! I didn't have any red wine so I added half a tsp of red wine vinegar and half a teaspoon of sugar to take away the acidity of the vinegar. I also topped with a few shavings of Parmesan. A really great dish that would be ideal for a dinner party. I can't wait to make it again!!

lindacurson's picture

Really tasty recipe - and easy to make.

aleadbet's picture

Unlike others, I was disappointed with how this recipe turned out. It's like it was almost really tasty, but just not quite there - and we used a lot of fresh ingredients straight out of the garden. The main complaint we had was that the sauce was too watery- maybe more tomato purée would help? I did like the red wine in it and the whole garlic bulb added good flavour too. But it wasn't spicy and the chicken was only ok- not bad but not spectacular. I think I would incorporate the wine and garlic into my regular tomato pasta sauce, but not sure I would make this particular recipe again.

geordielass78's picture
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Very good arrabbiata recipe - extremely tasty. I fried the chicken off at the start and added a red and a yellow pepper and some black olives (as other arrabbiata recipes use them) and didn't reduce down at the end but just cooked it for a bit longer to intensify the flavours without losing the sauce (I wanted plenty of sauce for pasta). Has a subtle, velvety texture which still has plenty of taste.

For those who say they may add some chilli powder for extra kick, why not just try leaving the chilli seeds in - I only removed them from one of the chillies and the sauce only had a little bit of kick, but leaving both in should make it fairly spicy.

dishymummy's picture
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I made this for lunch for two. I halved the recipe but used 5 chicken thigh fillets and a tin of chopped tomatoes so would have easily fed three. I cooked on the hob for the first stage then finished off in the oven for an hour. I served with tagliatelle and it was lovely but my husband and I both agreed that it would have been even tastier with some chorizo added.

peggycrease's picture

on a low calorie diet, so making this tonight with jacket potato. May add a little more chilli or pakrika. Will let you know how I get on.

karl88's picture
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loved this recipe simple and packs a nice kick with the chillie

profilea2's picture
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absolutely delicious. just make sure you use a MASSIVE pot. I also remove the chicken before serving and pulverise the onions and toms to make a smoother gravy of which there is loads and does make a lovely pasta sauce for a second meal. I've made it with boneless chicken thigh and whole chicken quarters. Both great but the boneless is a good option if you're in a hurry or not keen on bones on your plate.

miche88's picture
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Tasty!

lewisboy's picture
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forgot to rate

lewisboy's picture
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This was delicious. Lovely sauce with nice warm hit of chillie. My hubby was initially wary of the pinky red chicken which had taken on a shade of colour from the red wine but once tasted it, he loved it. Would definately make again.

heidimo's picture

Lo Squid, very funny, as are all of your reviews, made me smile PMSL!! :-))

bess2001's picture

I am so looking forward to trying this recipe out - but i found " the squids " comments a bit puzzling - the recipe states that the prep time is 25 mins and COOKING time 50 mins !!! I am not surprised at all that the squid was violently ill after microwaving FROZEN chicken for 3 mins !!! Why would anyone in their right mind microwave frozen chicken for 3 mins when the recipe states otherwise ??? Dont people read the recipes properly on here ? And i can also say this isnt the first time i have come across people on the site not reading things properly . I also thought that recipes were supposed to be followed , especially when we are talking about frozen chicken , there are basic guidelines for frozen food , we all know what they are. I will rate once i have tried this recipe at the weekend.

the_squid's picture

Brilliant recipe .... Although I did substitute the sauce for a jar of dolmio and use some frozen chicken drummers ..... Whacked it in the microwave for 3 minutes ... DELICIOUS!! ... :-/
....maybe I'll microwave it for 4 minutes next time as I was violently ill during the course of the evening ...

swampoduck's picture
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Very nice dish, but wasn't spicy enough. More chilli needed next time!

ktwok75's picture
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Great fresh tomato sauce though, really thick and flavoursome. Will be making the tomato sauce again as a base to use in other recipes - I'm guessing it will freeze into handy portions. It did work well with the chicken though, a good hearty dish which will definitely be popular when the cold winter evenings set in. Maybe not as much punch as I hoped, but always easier to add more next time rather than it be inedible on the first attempt. Probably will add more chilli and maybe a little hot smoked paprika next time.

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