Chicken Arrabiata

This Chicken Arrabiata is made with bone-in chicken, onions, artichokes, Arrabiata sauce, and simmered into perfection. 

With this recipe, we used a dutch oven but you can use a deep pan as long as it has a cover. When you cook chicken in a covered pan for a long period of time, it almost falls off the bone. Now to mention the combination of the spicy tomato sauce is to die for.

What you will need

Arrabiata Sauce: The Arrabiatta sauce can be store bought or homemade.

Chicken: For best flavor, make sure to buy BONE-IN chicken thighs. The bone will give the sauce so much flavor and makes the chicken extra juicy.

Onion: You can use any type of onion, although I used yellow onion for this. You can use white onion or red onion.

Artichokes: If you are feeling adventurous, you can steam the artichokes yourself and use the inside. I opted to buy store bought artichoke hearts and using that instead.

Pasta: The dish is delicious as it, but if you would like to serve it on some pasta, you can use spaghetti, penne or linguini.

How to make Chicken Arrabiata

We will start by caramelizing the sliced onion, until soft, about 5-7 minutes. Set the onion aside.

In the same pan, put 1 tablespoon of olive oil and then place the chicken and brown for 8 minutes. Flip over to the other side to brown for another 8 minutes. If the pan doesn’t all fit the chicken, you may need to do it in batches. Set the chicken aside.

Right before the chicken is done browning, sprinkle the crushed rosemary, two bay leaves, salt and pepper.

Add the artichokes and return the caramelized onions. Pour in the Arrabiatta sauce and cover for about one hour, until the chicken is tender. Check occasionally and stir.

Garnish with Parsley!

Other dishes to try

• LOW CARB FILIPINO CHICKEN ADOBO
• SPICY LATIN CHICKEN PAELLA
• CRISPY CHICKEN WINGS WITH SPICY SEASONING

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