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Angry chicken: spicy!

by Ada Parisi
5 min read
Pollo all'arrabbiata: piccante e facilissimo da preparare.

Angry chicken, strictly spicy! The angry sauce is a simple but tasty sauce typical from Lazio in general and Roma in particular. Is’ one of the fastest ways to prepare pasta. Indeed, the PASTE THE ANGRY It is one of my first choices when I have to make a first quick or improvised flat. This version should definitely try it with chicken: Meanwhile, because it is a very tasty dish, delicious and tasty, Despite the extreme simplicity of execution and poverty of the ingredients. Then why is it so easy to do and, Once in the dish, Nobody will think it took you 10 minutes, In addition to cooking. In addition, accompanied by a salad and a nice crispy sandwich (better if made at home!) is a unique dish that everyone will enjoy.

To prepare the chicken all'arrabbiata I simply combined chicken stew with typical ingredients of pasta all'arrabbiata: Chili, tomato, parsley and garlic. Needless to say more is more spicy is good. I can not describe the goodness of this sauce and the chicken soft, that must be free-range. If you want, you can find on the site much more CHICKEN RECIPES, Versatile white meat, lean and high in protein. And look at the VIDEO RECIPE CHICKEN IN PAN, easy. Have a good day!

Pollo all'arrabbiata: piccante e facilissimo da preparare.

CHICKEN all'arrabbiata

Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )

Ingredients

1 kg of chicken into pieces or 1 kg of chicken thighs Skinless
800 grams of chopped tomatoes cut in large chunks
2 tablespoons of tomato paste
a small bunch of parsley
3 cloves of garlic
1 red pepper
extra virgin olive oil,to taste
Salt, to taste
a glass of vegetable or chicken broth (or plain water if you don't have broth)
half a glass of white wine (good quality)
a pinch of sugar

Procedure

all'arrabbiata Chicken: spicy and easy to prepare.

all'arrabbiata Chicken

Thoroughly wash the chicken pieces, by wiping them with water and salt. Then dry them. Brown the chicken in a pan with a drizzle of extra virgin olive oil until lightly browned on all sides, then set it aside. Finely chop the garlic, the parsley and pepper (with or without seeds, take your pick) and sauté them in the oil (possibly add even a thread) over a very low heat.

Combine the tomato paste, the chunks and then the chicken. Raise the heat and deglaze with white wine. Evaporate the alcoholic part and add the broth. Season with salt and cover.

Cook covered for 45 minutes over medium heat or until the chicken won't be so tender that the meat will begin to come away from the bone. At this point, season with salt, Add a pinch of sugar and cook uncovered to reduce the sauce to desired consistency (I like quite pulled and dense).

Add a sprinkling of fresh parsley and serve with a nice crusty bread. Bon appétit!

MATCHING: A good accompaniment for this delicious recipe is the Open Amber, beer by hints of dried fruit, medium bodied, processed by the brewery Baladin of Piozzo, in the province of Cuneo, mixing American hops and amber malts.

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6 comments

Federica May 22, 2015 - 19:42

Yummy!!! Made with garlic and served with basmati rice and toast. Very good as always, ADA. Thanks!!

Reply
Ada Parisi May 24, 2015 - 11:27

Hello Federica, I'm glad you liked it. Is’ quick and easy chicken dish that I use as jolly and always enjoy everyone. Perfect with rice, a combination that I also love. See you soon. ADA

Reply
Giusi Davì January 23, 2015 - 12:15

I ran the recipe ( very appetising and tasty). Result: a yummy chicken and “renewed”! Wanting to, with the sauce, you could dress it up two spaghetti! ADA, Thanks!

Reply
Sicilians creative in the kitchen January 24, 2015 - 14:58

Grazieeee! I also thought, After I ate, that two spaghetti with sauce were yummy! Sperdo to see you back here soon! Have a good day, ADA

Reply
Mila January 20, 2015 - 08:31

A good preparation to remove the chicken from its anonymity!!!

Reply
Sicilians creative in the kitchen January 20, 2015 - 11:54

Hi Mila! You like me that's impressivelove for chicken I understand… I always try to make it tasty and soft, otherwise I struggle. This time it was good. I swear! 🙂

Reply

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