Chicken Arrabbiata
Ingredients
- 2 Tbsp olive oil
- 6 bone-in chicken thighs
- 1 pinch salt and pepper
- 1/3 cup all-purpose flour
- 4 cloves garlic
- 1 15oz. can diced tomatoes
- 1 15oz. can crushed tomatoes
- 1/2 tsp dried basil
- 1/4 tsp red pepper
- 1/2 cup chicken broth
- 1 handful fresh parsley
- 12 oz. pasta
Instructions
- 1
Season the chicken thighs with a pinch of salt and pepper, then dredge each piece in flour until they are lightly coated.
- 2
Heat the olive oil in a large skillet over medium heat. When the oil is hot (it will sizzle if a pinch of flour is dropped into the oil), add the chicken. Brown the chicken on both sides (5-7 minutes each side), then remove the chicken from the skillet. While the chicken is browning, mince the garlic.
- 3
After the chicken is removed from the skillet, add the minced garlic and sauté briefly (1-2 minutes, or just until the garlic is soft, but not brown). Add both cans of tomatoes with juices, basil, crushed red pepper, and chicken broth to the skillet. Stir to combine.
- 4
Return the chicken to the skillet with the sauce, and spoon some sauce over top of each piece. Allow the sauce to come up to a simmer. Simmer the chicken in the sauce for 30 minutes, turning the chicken over half way through to make sure both sides receive adequate heat.
30 min - 5
Serve the chicken and sauce over cooked pasta and garnish with roughly chopped parsley.
Nutrition
Per serving (based on 6 servings)
