CHICKEN ARRABBIATA
The name means 'angry' - and like the pasta sauce this chicken casserole is intended to pack a punch of heat and spice
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 1h15m
Number Of Ingredients 12
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 327 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 35 grams protein, Sodium 0.5 milligram of sodium
CHICKEN ARRABBIATA
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Season the chicken with salt and pepper. Heat a large skillet over medium-high heat; add 2 tablespoons olive oil. Add the chicken skin-side down and cook until browned and crisp, about 8 minutes. Flip and continue cooking until browned on the other side, about 3 more minutes. Remove to a plate and pour out the drippings.
- Add the remaining 1 tablespoon olive oil, the garlic and red pepper flakes to the skillet. Cook over medium-high heat until the garlic is golden, about 1 minute. Add the wine and scrape up any browned bits from the bottom of the pan. Add the tomatoes, chicken broth and ½ teaspoon salt and bring to a simmer. Add the chicken skin-side up and reduce the heat to medium low. Cover and gently simmer until the chicken is cooked through and the sauce is slightly thickened, about 15 minutes.
- Meanwhile, preheat the broiler. Bring a medium saucepan of salted water to a boil. Add the broccolini and cook until crisp-tender, about 3 minutes; drain. Put the ciabatta on a baking sheet and top each slice with a piece of cheese. Broil until the cheese melts, 2 to 3 minutes. Divide the chicken among plates; spoon the sauce over the top. Serve with the broccolini and cheese toasts.
Nutrition Facts : Calories 920, Fat 92 grams, SaturatedFat 17 grams, Cholesterol 290 milligrams, Sodium 880 milligrams, Carbohydrate 27 grams, Fiber 3 grams, Protein 58 grams, Sugar 5 grams
SPICY CHICKEN MEATBALLS WITH ARRABBIATA SAUCE
This dish was inspired by R+D Kitchen and Milo + Olive, two of my favorite local spots in Santa Monica. Their chicken meatballs in tomato sauce are light but with a bit of heat and served without a strand of spaghetti in sight. Instead, they are ladled over arugula. For my version, I pair my spicy chicken meatballs with an equally spicy tomato sauce: Arrabbiata, which means "angry" in Italian. With fresh basil, bitter arugula, pungent red onion and a little Parm, this dish is perfect by itself, but if you want to push it into hearty territory, serve it over some spaghetti. Pile any leftovers onto an Italian roll for an epic sandwich the next day. Enjoy!
Provided by Claire Thomas : Food Network
Categories side-dish
Time 30m
Yield 2 servings as a main course or 4 to 6 as an appetizer
Number Of Ingredients 27
Steps:
- For the meatballs: Mix together the breadcrumbs, onion, garlic, oregano, tomato paste, cayenne, paprika, parsley, Parmesan and 1/2 teaspoon each salt and pepper in a large bowl; add the chicken, milk and egg. Gently blend together with your fingertips, then form into 2-inch balls. Don't compact the meatballs too much or they'll be dense and dry.
- Heat a large skillet over medium-high heat and add a few tablespoons of olive oil to coat. Add the meatballs and cook until a deep golden brown, 2 to 3 minutes on each of their 4 sides. It's OK if they're not fully cooked through, as they'll finish cooking in the sauce. (If you're not cooking them in the sauce, then cook the meatballs over medium heat until cooked through, 3 to 4 minutes per side.)
- For serving: Pour the hot Arrabbiata into the skillet with the meatballs. Reduce the heat to medium low, cover and cook until the meatballs are fully cooked through, 7 to 10 minutes.
- Top with the red onions and Parmesan, then ladle over a handful of arugula in each serving bowl. Garnish with the basil and enjoy!
- Heat the oil in a large skillet over medium heat. Add the garlic and crushed red pepper and cook, stirring, until fragrant, about 30 seconds. Add the tomatoes, tomato paste and wine and cook, stirring occasionally, until most of the alcohol has evaporated, about 5 minutes. Add the basil and cook, stirring occasionally, until the sauce has thickened.
- Blend the sauce with an immersion blender (or in 2 batches in a blender) until smooth. Season with salt and pepper. Makes about 4 cups. Refrigerate any leftover sauce in an airtight container for up to 2 weeks or freeze for up to 3 months.
PENNE ARRABIATA
Provided by Ina Garten
Time 1h5m
Yield 4 to 5 servings
Number Of Ingredients 10
Steps:
- In a medium (10-inch) pot or Dutch oven, such as Le Creuset, warm the olive oil over medium-low heat. Add the garlic and cook for 10 to 12 minutes, tossing occasionally, until the garlic has softened and is lightly browned.
- Meanwhile, drain the tomatoes, place them in a food processor fitted with the steel blade, and pulse until they're roughly chopped. With a slotted spoon, transfer the garlic to the food processor and pulse again to chop the garlic. Pour the tomato mixture into the pot with the olive oil, add the fennel, red pepper flakes, red wine, 1 tablespoon salt, and 1 teaspoon black pepper. Bring to a boil, lower the heat, and simmer for 30 minutes. Stir in the basil, taste for seasonings (it will be very spicy!), and keep warm over very low heat.
- Meanwhile, bring a large pot of water to a full boil. Add 2 tablespoons kosher salt and the penne and cook according to the directions of the package.
- Two minutes before the pasta is al dente, using a wire or spider strainer, lift the pasta out of the boiling water and add it to the sauce, along with 1/4 cup of the pasta water. Simmer for 2 to 3 minutes, until the pasta is al dente. Spoon the pasta into low shallow bowls, sprinkle with extra basil and Parmesan cheese, and serve hot.
BAKED CHICKEN ARRABBIATA
Make this easy baked chicken arrabbiata with tomatoes, peppers and spinach for a simple midweek meal, then freeze any leftovers. Serve with pasta
Provided by Esther Clark
Categories Dinner, Main course, Supper
Time 1h15m
Number Of Ingredients 13
Steps:
- Heat the oven to 200C/180C fan/gas 6. Heat the oil in a non-stick frying pan over a high heat. Season the chicken and fry, skin-side down, for 5 mins until golden brown. Remove and set aside.
- Tip the onion and pepper into the pan and fry for 10 mins until softened. Add the chilli and garlic, and fry for another minute. Pour in the wine, then simmer for a few mins until the liquid is reduced by half. Tip in the tomatoes, oregano, stock, spinach and sugar. Bring to a simmer and cook for 10 mins. Season.
- Pour the sauce into a medium roasting tin. Nestle in the chicken and bake for 35-40 mins until cooked through. Meanwhile, cook the pasta following pack instructions. Scatter the extra oregano over the chicken and serve with the pasta.
Nutrition Facts : Calories 589 calories, Fat 17 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 14 grams sugar, Fiber 9 grams fiber, Protein 36 grams protein, Sodium 0.5 milligram of sodium
SPICY CHICKEN ARRABBIATA CAPELLINI
In Southern Italy, the fiery red chili pepper is a staple in local cuisine. Arrabbiata, the Italian word for 'angry,' is used to describe the spicy sauce of the region loaded with the beloved red chili pepper. Our 'angry' pasta and chicken dish earns its heat from chili pepper flakes, perfectly balanced with fresh cloves of garlic, smoky bacon and a hint of lemon.
Provided by Allrecipes Member
Categories Pasta by Shape
Time 55m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F.
- Coat chicken with 1 tablespoon of olive oil. Rub with paprika and chili pepper. Arrange chicken in a baking dish and bake for about 20 minutes, or until golden brown and cooked through. Remove from the oven and set aside.
- In the meantime, bring a large pot of salted water to a boil. Cook pasta for al dente texture. Drain, reserving 1/2 cup of cooking water.
- In a large saucepan on medium high heat, cook bacon with garlic and remaining olive oil until crispy, about 10 minutes. Remove garlic and discard.
- Add cooked pasta, lemon juice and arugula to the pan. Add cooking water, if desired to help coat. Toss together for about 2 minutes on medium-high heat to incorporate flavors.
- Serve chicken sliced atop pasta.
Nutrition Facts : Calories 701.2 calories, Carbohydrate 90.1 g, Cholesterol 82.3 mg, Fat 17.9 g, Fiber 4.7 g, Protein 44.5 g, SaturatedFat 3.7 g, Sodium 384.2 mg, Sugar 0.7 g
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- Cook the chicken: Heat the oil in a large skillet over medium-high heat. Add the chicken and until the chicken starts to brown, about 5 minutes. Add the onion and cook for another 3 minutes until it softens and becomes translucent. Stir in the red pepper flakes and garlic and cook for another 30 seconds until aromatic.
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- In a large heavy bottom cast iron pan heat up the olive oil and saute the onion with a pinch of sea salt until translucent, about 10 minutes. Add the garlic and red pepper flakes and let it cook only for a few seconds until you can smell it and doesn’t get any color on it.
- In a large bowl crush the tomatoes with your hands but leave a few smaller chunks in there. Transfer them to the pot with the onions and garlic and brig to a simmer. Add the bay leaf and partially cover with a lid. Allow the sauce to simmer away on low flame for about 1 hour until thick and concentrated in flavor. Make sure to stir often, every 10 minutes or so, making sure the sugars in the tomatoes do not burn.
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- Meanwhile bring a large pot of water to a rolling boil. Season with sea salt, you want this to taste like sea water. Cook the penne pasta or spaghetti until al dente, according to the directions on the package. Toss to coat well in the arrabiata sauce and serve with a drizzle of olive oil and extra red pepper flakes.
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- Heat butter or olive oil in a large saucepan (or deep sauté pan) over medium-high heat until melted. Add crushed red pepper flakes and sauté for 2 minutes, stirring occasionally. Add onions and sauté for 5 minutes or until softened and translucent, stirring occasionally. Add garlic and sauté for 2 more minutes or until fragrant, stirring occasionally. Add in the tomatoes and stir to combine.
- Continue cooking the sauce, breaking up the tomatoes with a wooden spoon (or potato masher) as you go, until the sauce reaches a low simmer. Reduce heat to medium to maintain a steady simmer. Then let the sauce continue to cook uncovered for about 25-30 minutes, stirring occasionally, until it has thickened** and reached your desired consistency.
- Stir in the basil, salt and pepper. Then taste the sauce, and season with any extra salt, pepper and/or crushed red pepper flakes as needed.
- Serve immediately. Or let the sauce cool and then refrigerate it in a sealed container for up to 4 days.
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