adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Chicken arrabbiata
0 Likes
Total Time:
1 hour
Firecracker Italian classic dish with mixed sweet cherry and juicy beef tomatoes for beautiful flavor and texture.
Ingredients:
  • olive oil
  • 5 fresh red chillies
  • 6 cloves of garlic
  • 4 free-range skinless chicken breasts
  • 1 bunch of fresh basil (30g)
  • 3 x 400 g tins of quality plum tomatoes (stone in)
  • 10 black olives
  • 600 g ripe mixed-colour tomatoes
  • 2 tablespoons baby capers
  • ½ a lemon
  • Parmesan cheese
  • 2 handfuls of rocket
Instructions:
  • Sandwich the chicken breasts between two sheets of greaseproof paper and flatten them to 1cm thick with a rolling pin. Season generously with sea salt, black pepper, and a drizzle of oil. Set aside. Pierce the 4 chillies, peel and finely slice the 4 garlic cloves, and chop the basil leaves and stalks. In a medium pan over low heat, sauté the chillies, garlic, and basil stalks with half the leaves for 15-20 minutes until softened. Remove and reserve the basil leaves. Remove the chillies, deseed, peel, and add the flesh to the pan. Increase heat to medium, stir in the plum tomatoes, and cook until thickened for 20 minutes. Tear up the olives, chop the tomatoes, and add to the sauce with most of the capers. Adjust seasoning. Grill the chicken in a hot griddle pan until golden. Crisp the remaining garlic and capers in oil. Let the chicken rest, slice, and place over the tomato sauce. Sprinkle with remaining chilli, garlic, capers, lemon zest, Parmesan, rocket, and basil leaves. Serve hot.

Similar Recipes