Charming Chicken Arrabbiata
Hello! I know I have been slightly M.I.A as of late but having received my results from university I have been thrust into the "real world" and it's taken me a little while to settle in! As a reward for your patience, I come bearing a gift in the form of this spicy Italian chicken recipe - it's DELICIOUS!
"Arrabbiata" literally translates as "angry" because of the amount of chilli there is in the sauce and while it does hold a quite a kick don't be put off by the volume of chillies because the seeds aren't included and that's where the real fire is. For me, this is a weekend dish as it does require a little preparation but once it's on the stove it simply bubbles away, filling your house with heavenly aromas. I simply serve mine with a fresh green salad but this work equally as well as a topping for pasta.
Charming Chicken Arrabbiata
Serves 4
4 chicken breasts
olive oil
4 fresh red chillies
4 cloves of garlic, finely sliced
1 bunch of basil, leaves picked and stalks finely chopped
3 x 400 g tins of chopped tomatoes
10 black olives, destoned
600 g mixed ripe tomatoes, roughly chopped
2 tablespoons small capers
a couple of handfuls of rocket
To serve:
zest of ¼–½ lemon
a grating of Parmesan (optional)
Place the chicken breasts between 2 layers of greaseproof paper and with a rolling pin bash them until they're about 1cm thick. Season the chicken with salt, pepper and a little drizzle of olive oil. Rub this all over on both sides, then set aside.
Heat a tablespoon of the olive oil in a large saucepan over a low heat. Prick the chillies and add to the pan along with the sliced garlic, basil stalks and half of the leaves. Gently cook for 15–20 minutes, until softened but not coloured. After 20 minutes remove the basil leaves (which should be beautifully translucent) and save them for later. Fish out the chillies, slice them open then scrape out and discard the seeds. Also scrape out the flesh and add it to the pan, discarding the skin. Turn the heat up to medium and add the tinned tomatoes and remaining basil leaves, allowing the sauce to bubble away for at least 20 minutes, until it has thickened and the tomatoes have broken down. Tear up the olives and add to the pan along with the fresh tomatoes and the capers. Season to taste.
Place a griddle pan on a high heat and allow it to get super hot. Once hot, place the chicken breasts on the griddle and cook for a couple of minutes each side, or until golden and cooked through (juices should run clear when the meat is pricked). Leave to rest for a couple of minutes, then slice the chicken into long strips. Add the cooked chicken to the saucepan along with the rocket and stir until well combined.
To serve, spoon the chicken in the tomato sauce onto four plates then scatter over some lemon zest, grated Parmesan and the reserved basil leaves.
"Arrabbiata" literally translates as "angry" because of the amount of chilli there is in the sauce and while it does hold a quite a kick don't be put off by the volume of chillies because the seeds aren't included and that's where the real fire is. For me, this is a weekend dish as it does require a little preparation but once it's on the stove it simply bubbles away, filling your house with heavenly aromas. I simply serve mine with a fresh green salad but this work equally as well as a topping for pasta.
Charming Chicken ArrabbiataServes 4
4 chicken breasts
olive oil
4 fresh red chillies
4 cloves of garlic, finely sliced
1 bunch of basil, leaves picked and stalks finely chopped
3 x 400 g tins of chopped tomatoes
10 black olives, destoned
600 g mixed ripe tomatoes, roughly chopped
2 tablespoons small capers
a couple of handfuls of rocket
To serve:
zest of ¼–½ lemon
a grating of Parmesan (optional)
Place the chicken breasts between 2 layers of greaseproof paper and with a rolling pin bash them until they're about 1cm thick. Season the chicken with salt, pepper and a little drizzle of olive oil. Rub this all over on both sides, then set aside.
Heat a tablespoon of the olive oil in a large saucepan over a low heat. Prick the chillies and add to the pan along with the sliced garlic, basil stalks and half of the leaves. Gently cook for 15–20 minutes, until softened but not coloured. After 20 minutes remove the basil leaves (which should be beautifully translucent) and save them for later. Fish out the chillies, slice them open then scrape out and discard the seeds. Also scrape out the flesh and add it to the pan, discarding the skin. Turn the heat up to medium and add the tinned tomatoes and remaining basil leaves, allowing the sauce to bubble away for at least 20 minutes, until it has thickened and the tomatoes have broken down. Tear up the olives and add to the pan along with the fresh tomatoes and the capers. Season to taste.
Place a griddle pan on a high heat and allow it to get super hot. Once hot, place the chicken breasts on the griddle and cook for a couple of minutes each side, or until golden and cooked through (juices should run clear when the meat is pricked). Leave to rest for a couple of minutes, then slice the chicken into long strips. Add the cooked chicken to the saucepan along with the rocket and stir until well combined.
To serve, spoon the chicken in the tomato sauce onto four plates then scatter over some lemon zest, grated Parmesan and the reserved basil leaves.
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