Chicken all’Arrabbiata
Chicken all’Arrabbiata: Bold Flavors, Comforting Finish
Discover the fiery charm of Chicken all’Arrabbiata, where crispy, golden chicken thighs nestle into a spicy, rich tomato sauce. Infused with Calabrian chiles and garlic, this dish strikes the perfect balance between heat and heartiness.
Elevate your dining experience by pairing the flavorful chicken and sauce with creamy polenta, creating a comforting base for the bold, robust flavors. Whether you’re a spice lover or new to the “angry” sauce, this recipe is pure satisfaction.
Simple yet elegant, Chicken all’Arrabbiata celebrates the art of Italian cooking — turning a handful of humble ingredients into a dish that feels both special and satisfying.
Chicken all’Arrabbiata Ingredients: A Symphony of Bold Flavors
- Chicken Thighs: Bone-in, skin-on perfection for crispy, golden skin and tender, juicy meat that absorbs the vibrant sauce.
- Calabrian Chiles: These fiery gems deliver the signature “angry” heat that defines arrabbiata, adding complexity to the dish.
- Garlic: Infusing the sauce with a warm, aromatic depth that balances the spice and enhances every bite.
- Shallots: A touch of mild sweetness that harmonizes with the bold flavors of the sauce.
- Tomatoes: The heart of the sauce, offering richness and a slightly tangy base for the spicy elements to shine.
Recipe Tips
- Perfectly Crispy Chicken Skin
For a delectable crunch, make sure to pat the chicken thighs dry before seasoning and searing. Moisture on the skin can hinder browning, so don’t skip this step! Cook the thighs skin-side down without moving them to ensure the skin crisps beautifully. Use medium heat to avoid burning and allow natural fat to render for extra flavor. - Balanced Spice Level
If you’re cautious about heat, reduce the amount of crushed red pepper or Calabrian chiles. Alternatively, if you love bold flavors, add fresh hot peppers or a pinch of cayenne for an extra kick. Remember to taste and adjust the seasoning after simmering the sauce — the heat will mellow as it cooks, and you can always spice it up before serving. - Sauce Depth and Richness
To maximize flavor, cook the tomato paste until it deepens in color. This caramelizes the sugars and enhances the sauce’s complexity. Use a wooden spoon to scrape up any browned bits from the pan after searing the chicken; these bits add a smoky, savory element to the sauce that ties the dish together beautifully.
What to Serve with Chicken all’Arrabbiata
- Creamy Polenta
The classic choice, creamy polenta balances the bold, spicy flavors of the sauce with its smooth, buttery texture. Its mild flavor acts as the perfect canvas for soaking up the rich arrabbiata sauce. - Garlic Bread
Crispy, golden garlic bread is another fantastic option. It’s perfect for scooping up the vibrant sauce and adds a delightful crunch to every bite. Use fresh herbs and olive oil to enhance the bread’s flavor. - Sauteed Greens
For a lighter side, pair this dish with sauteed spinach, kale, or Swiss chard. A simple seasoning of garlic and olive oil complements the robust chicken and sauce while adding a touch of freshness to the meal.
FAQ
1. Can I use boneless chicken thighs instead of bone-in?
Yes, but bone-in thighs provide more flavor and help keep the meat juicy during cooking. If using boneless, reduce the roasting time to avoid overcooking.
2. What’s a good substitute for Calabrian chiles?
Hot cherry peppers, red Fresno chiles, or even red pepper flakes can work. Adjust the quantity based on your spice tolerance and availability.
3. Can I make this dish ahead of time?
Absolutely! The sauce flavors deepen overnight. Prepare the chicken and sauce, store them separately in the fridge, and reheat them together in the oven before serving.
4. Is there a pasta alternative to polenta?
Yes, this dish pairs beautifully with spaghetti or rigatoni. The pasta’s texture will cling to the sauce, making each bite flavorful and satisfying.
Chicken all’Arrabbiata
Ingredients
- Bone-in skin-on chicken thighs
- Olive oil
- Shallot finely minced
- Garlic cloves minced
- Crushed red pepper flakes
- Calabrian chiles or hot cherry peppers chopped
- Tomato paste
- Crushed or diced tomatoes
- Salt and freshly ground black pepper
- Polenta prepared for serving
- Fresh parsley chopped, for garnish
Instructions
- Step 1:
- Preheat your oven to 400°F (200°C).
- Step 2:
- Pat the chicken thighs dry with a paper towel, ensuring the skin is thoroughly dried for optimal crispness. Season generously with salt and pepper on all sides. Heat olive oil in an oven-proof skillet over medium heat. Once the oil shimmers, lay the chicken thighs skin-side down in the pan. Cook without turning for approximately 9 minutes, allowing the skin to become golden and crisp. Transfer the partially cooked chicken to a plate and set it aside.
- Step 3:
- In the same skillet, reduce the heat slightly and add the minced shallot, garlic, and a pinch of salt. Sauté until the shallot softens and the garlic becomes fragrant, about 2 minutes. Stir in the crushed red pepper and chopped Calabrian chiles, cooking briefly to release their flavors. Add the tomato paste, stirring continuously until it deepens in color, about 2 minutes.
- Step 4:
- Pour in the crushed or diced tomatoes along with their juices, scraping the skillet to incorporate any browned bits from the bottom. Season the sauce with additional salt and pepper to taste, and bring it to a gentle simmer. Let it cook for about 5 minutes, allowing the flavors to meld.
- Step 5:
- Remove the skillet from the heat and nestle the chicken thighs into the sauce, skin-side up. Ensure the thighs are well-coated in the sauce while leaving the crispy skin exposed. Transfer the skillet to the oven and bake for approximately 20 minutes, or until the chicken is fully cooked through and the sauce is bubbling.
- Step 6:
- Taste the sauce and adjust the seasoning or spice level, if necessary. Serve the chicken warm, spooned over creamy polenta, and garnish with fresh parsley for a vibrant finish.
