January 07, 2017 / In food , chicken / Tagged as: chicken, tomatoes, capers, chillies, garlic, basil, olives

Chicken Arrabbiata

Total Cook Time

50 minutes

Ingredients

  • 3-4 chicken breasts
  • olive oil
  • 5 red chillies, pricked with a knife
  • 6 garlic cloves, finely chopped
  • 1 bunch of basil
  • 3 X 400g plum tomatoes
  • 15 black olives
  • 500g ripe tomatoes
  • 2 tbsp small capers
  • 1/2 lemon
  • parmesan cheese

Method

  1. Add the chicken to an oven dish with baking paper underneath. Oven cook at 200C for 35-45 minutes.
  2. Add a glug of olive oil to a small pan. Add the chillies, garlic, finely chopped basil stalks and half of the leaves.
  3. Gently cook for 10-15 minutes on a low heat until softened but not coloured.
  4. Remove the basil leaves from the pan… they should be translucent. Set aside.
  5. Slice open the chillies and discard the seeds. Scrape out the chilli flesh.
  6. Take a fresh saucepan, add a little olive oil and add the chilli flesh, garlic and basil.
  7. Turn heat to medium. Add the tinned tomatoes, remaining basil leave. Break them up with a spoon.
  8. Add a pinch of sugar. Allow to bubble for 20 minutes until the sauce has thickened.
  9. Tear the olives and roughly chop the tomatoes. Add to the pan along with the capers.
  10. Chicken…. leave it to rest for a couple of minutes then slice into long strips.
  11. Place the chicken on a platter with the sauce.
  12. [optional] Grate some lemon zest and parmeson over the top.

Notes

Chicken aesthetic. Place it between two sheets of baking paper and smash with a rolling pin to achieve uniform 2cm thick pieces. Never make a cook angry!! Trained and armed!