Name: Chicken arrabbiata
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 700 gram baby potatoes; 750 gram chicken thigh fillets, trimmed; 1/4 cup (60ml) olive oil; 6 clove garlic, chopped; 2/3 cup (160ml) dry white wine; 1 birdseye chillies, seeded, chopped; 400 gram can diced tomatoes; 2 tablespoon chopped flat leaf parsley

Ingredients

700 gram baby potatoes

750 gram chicken thigh fillets, trimmed

1/4 cup (60ml) olive oil

6 clove garlic, chopped

2/3 cup (160ml) dry white wine

1 birdseye chillies, seeded, chopped

400 gram can diced tomatoes

2 tablespoon chopped flat leaf parsley

Method

1.Cook potatoes in a saucepan of simmering, salted water for 10-12 minutes, until just tender. Drain, halve and keep warm.

2.Pat chicken dry with paper towel. Heat 1 tablespoon oil in a flameproof casserole dish on medium-high and cook chicken for 3-5 minutes, adding garlic for last 1 minute, until browned.

3.Add wine, simmer for 1 minute, then add chilli and tomato. Season to taste and bring to boil. Reduce heat to low, cover and simmer gently for 6-8 minutes, until chicken is cooked.

4.Meanwhile, heat remaining oil in a frying pan on high. Cook potatoes for 5-7 minutes, stirring, until crisp and golden brown.

5.Serve with chicken and scatter with parsley.

The Italian word ‘Arrabbiata’ means “angry” and describes a dish with a tomato sauce spiked with chilli. It’s typically used on pasta, but also pairs well with poultry. If you have more time, use large chicken marylands.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Related stories

Subscribe and save up to 38%