Chicken Arrabiata
Juicy, tender chicken, fiery tomato sauce and flavour punches from garlic, olives, capers and basil - Chicken Arrabiata is a classic for a reason!
I like to serve mine with simple veg and roast potatoes (sweet ones this time round but whatever floats your boat) but this dish is equally good with pasta or rice or just on it's own with a chunk of bread for mopping up the sauce. Great midweek as you can have it on the table in about half an hour, you have no excuse not to make this...
Chicken Arrabiata
To serve (optional):
roast sweet potatoes
Meanwhile, heat the rest of the oil in a large frying pan until hot. Season the chicken breasts liberally all over with salt and pepper. Fry on one side for 5 minutes (without moving) then flip, sprinkle over 2 tbsp water and cover with a lid or tin foil. Turn the heat down to medium and leave to cook for 15 minutes or until cooked through. Remove to a warmed plate and cover with (more) foil to rest.
Once the sauce has had 20 minutes, stir in the olives, capers and basil with a good pinch of salt and pepper. Slice the chicken into large pieces. To serve, divide the chicken between four plates, add the sweet potato and broccoli (if you like) then spoon over the sauce.
I like to serve mine with simple veg and roast potatoes (sweet ones this time round but whatever floats your boat) but this dish is equally good with pasta or rice or just on it's own with a chunk of bread for mopping up the sauce. Great midweek as you can have it on the table in about half an hour, you have no excuse not to make this...
Chicken Arrabiata
Serves 4
4 free-range chicken breasts
2 tbsp olive oil
4 garlic cloves, finely sliced
1 large red chilli, finely sliced
400g tin chopped tomatoes
400g fresh cherry tomatoes
120g pitted olives, halved
1 tbsp capers, drained and rinsed
small bunch fresh basil, roughly chopped
sea salt and freshly ground black pepper
roast sweet potatoes
steamed broccoli
In a large frying pan or wok, heat 1 tbsp of oil then fry the garlic and chilli for 2 minutes. Add the canned tomatoes and cherry tomatoes. Cook for 20 minutes, stirring occasionally, until the sauce has thickened and the cherry tomatoes are beginning to break down.
Meanwhile, heat the rest of the oil in a large frying pan until hot. Season the chicken breasts liberally all over with salt and pepper. Fry on one side for 5 minutes (without moving) then flip, sprinkle over 2 tbsp water and cover with a lid or tin foil. Turn the heat down to medium and leave to cook for 15 minutes or until cooked through. Remove to a warmed plate and cover with (more) foil to rest.
Once the sauce has had 20 minutes, stir in the olives, capers and basil with a good pinch of salt and pepper. Slice the chicken into large pieces. To serve, divide the chicken between four plates, add the sweet potato and broccoli (if you like) then spoon over the sauce.
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