Pollo all'Arrabbiata

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Prep Time: 15 minutes

Cook Time: 80 minutes

Servings: 4

Pollo all'Arrabbiata

A spicy chicken dish in a tomato based sauce.

  • 8 Small To Medium Chicken Thighs (Or 1 (3 Pound) Chicken Cut Into Pieces)
  • 5 Tablespoons Olive Oil
  • 1 Small Onion, Peeled & Finely Diced
  • 5 Cloves Garlic, Peeled & Minced
  • 1 Red Chile Pepper, Finely Minced
  • 3/4 Cup Dry White Wine
  • 1 1/2 Cups Chopped Tomatoes
  • Salt & Pepper
  • 1/4 Cup Chopped Fresh Parsley
  • 1 Teaspoon Dried Italian Seasoning Mix (Or Oregano)
  • Green Tops From Scallion Onions (to serve)
  • Step 1 Heat the olive oil in a heavy bottom pan large enough to hold all the pieces once browned, and once hot, brown half the chicken pieces on each side until golden brown over medium high heat
  • Step 2 Brown the rest of the chicken pieces and then move all to a plate
  • Step 3 Add the chopped onion to the pan and cook over medium heat until soft and translucent, and then add the garlic and chile pepper to the pan and cook another minute or two
  • Step 4 Add the wine to the pan and turn the heat up to high. Use a fork to scrape up any brown bits off the bottom of the pan, and cook until the wine has reduced by 1/3 volume
  • Step 5Return the chicken pieces to the pan along with the tomatoes, dried seasoning, and parsley
  • Step 6 Season with salt and pepper and bring the mixture to a boil. Reduce the heat to a simmer, cover, and cook for about an 45. Remove the cover, and cook an additional 15 minutes
  • Step 7 At this point, the sauce should have thickened and the chicken should be so tender it falls off the bone. Alternately, at this point you could place the pan in an oven preheated to 325 degrees F. and cook for 45 minutes, then uncover and cook an additional 15 minutes
  • Step 8 To serve, place the chicken on a warmed platter and spoon the sauce over top. Sprinkle with the chopped onions and serve immediately