Chicken all’Arrabbiata
Chicken thighs simmered in a spicy tomato-garlic sauce with chili and herbs, finished with olive oil and fresh parsley.
Ingredients
12 oz chicken thighs, bone-in
1 Tbsp butter (for searing)
1 cup crushed tomatoes (no sugar added)
2 cloves garlic, minced
½–1 red chili or ½ tsp red pepper flakes (adjust to heat preference)
1 Tbsp tomato paste
¼ cup chicken bone broth
½ tsp dried oregano
¼ tsp black pepper
Salt, to taste
1 Tbsp olive oil (for finishing)
1 Tbsp fresh parsley, chopped (optional)
Macronutrients
Protein: 42g
Fat: 50g
Carbs: 12g
Preparation
Sear the chicken: Heat butter in a skillet over medium-high heat. Season chicken thighs with salt and pepper, then sear for 4–5 minutes per side until golden. Remove and set aside.
Make the arrabbiata sauce: Lower heat to medium. In the same skillet, add garlic and chili (or red pepper flakes). Sauté for 30 seconds until fragrant. Stir in tomato paste and cook for 1 minute more. Add crushed tomatoes, bone broth, oregano, and black pepper.
Simmer: Return chicken to the skillet. Cover and simmer on low for 15–20 minutes, until chicken is cooked through and the sauce thickens slightly.
Finish and serve: Drizzle with olive oil and sprinkle with fresh parsley. Serve hot as-is, or over sautéed zucchini noodles or cauliflower mash for a heartier meal.
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