Chicken arrabbiata

Prep: 25 mins Cook: 50 mins


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

  • Freezable
  • Healthy

Nutrition: per serving

  • kcal327
  • fat13g
  • saturates3g
  • carbs9g
  • sugars7g
  • fibre3g
  • protein35g
  • salt0.5g
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  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 medium onion, halved and sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 garlic bulb, separated into cloves



    Part of the lily, or alium, family, of which onions are also a member, garlic is one of the most…

  • 2 red chilli, deseeded and sliced
  • 350ml red wine
  • 350ml chicken stock
  • 600g tomato, finely chopped



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 3 tbsp tomato purée
  • 2 tsp chopped thyme


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 6 skinless chicken leg
  • chopped parsley, to serve (optional)



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • pasta or mash, to serve



    Pasta is the Italian name for Italy's version of a basic foodstuff which is made in many…


  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.

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Comments (21)

wigwam1207's picture

Was a hit with the family. I added a red and yellow pepper and some chorizo, and used chicken breasts instead of legs. Would advise using a good quality red wine to prevent any vinegary taste. Only issue was that I had to use cornflour to thicken as the sauce was still quite watery at the end of cooking

SIMOSimo's picture

Very easy to cook and very tasty. I didn't have wine and used balsamic vinegar and honey instead. Can't wait to try it with wine.

rhapsodyinc's picture

Easy to make and very tasty even when the chillies are left out.

dianasparkler's picture

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

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

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

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

profilea2's picture

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.

lewisboy's picture

forgot to rate

lewisboy's picture

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.

swampoduck's picture

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


Questions (3)

DellienotDelia's picture

Am i supposed to peel the garlic cloves?

Jodysheff's picture

This tasted fantastic but looked awful! In the photo it's a nice bright red, but mine ended up a dark red from the wine. Only thing I changed was leaving the seeds in the chilies to give it a kick so is there anything I can do to make it less dark? It ended up looking similar to a spag bol.

goodfoodteam's picture

Hi there, it shouldn't have gone very dark, did you perhaps over reduce the sauce. If you would like a lighter colour then use white wine instead, the flavour will still be lovely. Thanks.

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