10.27.15

Chicken all’Arrabbiata

Arrabbiata is a spicy sauce made from tomatoes, garlic, and red pepper.  I’m sure most of you have tried this spicy delicious red sauce over penne pasta… Penne all’Arrabbiata ring a bell?  Well it does to me.  I love that dish, mainly because I love spicy food.  I had a very big pregnancy craving for pasta today and wanted to satisfy my craving, while not eating a whole box of penne pasta because, trust me, it would be easy for me to do right now at 36 weeks preggo!  So, I made the sauce with chicken instead and served it over zucchinni and squash noodles.  Perfecto!

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Ingredients (serves 4):

  • 4-6 bone-in Chicken Thighs
  • salt and pepper, to taste
  • 1/4 tsp. (or less) cayenne pepper
  • 3-4 tbsp. olive oil
  • 4 cloves of garlic, thinly sliced
  • 1/2 yellow onion, diced
  • 1 1/2 tsp. crushed red pepper
  • 15 oz. can of Crushed Tomatoes
  • 15 oz. can of Tomato Sauce
  • 1/2 cup chicken broth
  • 2 heaping tbsp. freshly chopped basil
  • 2 heaping tbsp. freshly chopped parsley
  • 1/2 tsp. dried oregano
  • 1 cup of sliced baby bella mushrooms
  • 2 large zucchinis, spiralized

Method:

1.  Rinse and pat dry chicken thighs.  Season both sides generously with salt and cracked pepper, and lightly dust with Cayenne pepper.

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2.  Heat a skillet over medium heat.  Add 2 tbsp. of olive oil, when hot brown and sear the chicken on both sides (about 5 minutes per side).

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3. Remove and set chicken aside.  Turn down heat to medium-low and in the same oil that you cooked the chicken in, toss in the crushed red pepper, the onion, and sliced garlic.  Saute, while stirring often, for about 4 minutes or until the onions are slightly tender and be very careful not to burn the garlic.

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4.  Add in the can of tomato sauce, the can of crushed tomatoes, chicken broth, dried oregano, chopped parsley, basil, 1 tsp. salt, and some fresh cracked pepper to taste.  Stir in and once it hits a strong simmer, almost boiling, turn heat down to low.  It should not take more than 5 minutes.

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5.  Add the mushrooms and the browned chicken thighs to the sauce.  Spoon sauce over the chicken and cook on medium-low for 30 minutes, with it simmering the whole time and stirring occasionally.  If your chicken is not completely covered in the sauce, (depending on the size of the skillet you are cooking in) flip the chicken over halfway through the cooking process to be sure its cooked evenly.  After 30 minutes, cut into your largest thigh just to make sure its cooked through, they will take longer than you think to cook through, you may need to simmer for 10-15 more minutes.

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6.  When chicken is fully cooked through, serve chicken over raw zoodles with sauce.  We garnished ours (not necessary) with a little grated parmesan, parsley, and basil.  Don’t do the parmesan if you are whole 30 or paleo!

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