Name: Chicken Arrabbiata Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 onion; 8 cloves garlic; 2 red chillis (mild-hot depending on preference); 1 bell pepper; 700 g tomatoes (roughly 14 tomatoes); 3 tbsp tomato puree; 350 ml chicken stock; 2 tsp thyme; 2 tsp paprika; 600 g chicken breast (3 chicken breast fillets); ⅛ tsp salt; ⅛ tsp pepper; pasta to serve.

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What is chicken arrabbiata?

Chicken Arrabbiata is an Italian chicken dish typically served over pasta. The word Arrabbiata means ‘angry’ and the reason for this wording is due to the chilli’s used in this dish. My version of this dish may not be quite as spicy as others as neither me or my 8 year old are lovers of lots of spice. This recipe is great for children or those with more delicate palates. If you are a heat lover, you may want to add an extra chilli or two. This is an awesome healthy dinner idea for the whole family! This recipe will serve 4 and has 235kcal per portion.

Do you have a diet restriction?

This chicken arrabbiata recipe is great if you have any of the following dietary restrictions:

Gluten Free
Dairy Free
Nut Free
Low GI
Low fat
Paleo
Syn Free
Ultra Processed Food Free

Ultra processed food free recipes are recipes that use ingredients where no additives have been used. This will include ingredients that can be made at home to be UPF free such as stock cubes, sauces and seasonings.

Step 1: Prepare the ingredients

To start with, dice one large onion and 8 garlic cloves…yes, 8, Thats not a typo! This recipe packs a punch. Whilst were chopping and dicing we may as well prepare all of our ingredients. Finely chop 2 chilli’s, as i don’t like much spice I used 2 mild red chilli’s totalling 60g. If you do like a lot of spice in your recipes that switch these for hot chilli’s. dice 3 chicken breasts and roughly 750g of tomatoes. Place the onion and the garlic in a hot pan with a splash of oil or water if required. Cook for 5 minutes until soft.

Step 2: Cook the chicken

Add in the chopped tomatoes and chilli along with 350ml of chicken stock, 3 tbsp of red wine vinegar , 2 tsp of thyme, 2 tsp paprika, 3tbsp tomato puree and mix well. Take a spoonful of the sauce and mix with 1 tbsp of corn flour. After approximately 10 mins once the tomatoes are starting to wilt and the stock is thickening add the diced chicken breast and cook for 15-20 minutes until the chicken is thoroughly cooked and the sauce has finished thickening and no longer runny or watery.

Serve over pasta.

Substitutions and notes:

If you’re looking for a vegan or vegetarian alternative why not try using a meat alternative such as Quorn?

I’ve noticed when using fresh chilli’s that the heat intensity can differ quite a lot. This recipe is designed to be not as spicy as other chicken arrabbiata recipes may be but be warned, results may vary.

Can I reheat this dish?

Yes! A chicken arrabbiata will stay good in the fridge for 2-3 days. Thoroughly reheat any leftovers in the oven or microwave.

Can I freeze chicken arrabbiata?

Yes! Chicken arrabbiata is a great option for meal prepping and bulk cooking because it freezes really well,, with or without pasta! If freezing with pasta make sure the pasta is cooked completely before freezing.

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