Chicken arrabbiata

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• Ktwok

  16 September 2012

  Ktwok rated and commented on this recipe

  

  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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• HTS

  16 September 2012

  HTS rated and commented on this recipe

  

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

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• the_squid

  21 September 2012

  the_squid commented on this recipe

  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 ...

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• bess2001

  21 September 2012

  bess2001 commented on this recipe

  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.

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• heidimo

  21 September 2012

  heidimo commented on this recipe

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

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• janet

  26 September 2012

  janet commented on this recipe

  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.

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• janet

  26 September 2012

  janet rated and commented on this recipe

  

  forgot to rate

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• Miche88

  05 October 2012

  Miche88 rated and commented on this recipe

  

  Tasty!

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• profilea2

  11 October 2012

  profilea2 rated and commented on this recipe

  

  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.

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• karl

  07 January 2013

  karl rated and commented on this recipe

  

  loved this recipe simple and packs a nice kick with the chillie

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• karl

  07 January 2013

  karl rated this recipe

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• peggysue

  29 January 2013

  peggysue commented on this recipe

  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.

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• AllieB

  01 April 2013

  AllieB rated and commented on this recipe

  

  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.

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• Geordielass

  26 April 2013

  Geordielass commented on this recipe

  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.

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• Geordielass

  26 April 2013

  Geordielass rated this recipe

  

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http://www.bbcgoodfood.com/recipes/2534662/

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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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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 25 mins

Cook 50 mins

Super healthy

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

PER SERVING

327 kcalories, protein 35.0g, carbohydrate 9.0g, fat 13.0 g, saturated fat 3.0g, fibre 3.0g, sugar 7.0g, salt 0.5 g

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