• Skip to main content
  • Skip to header right navigation
  • Skip to after header navigation
  • Skip to site footer
Renaissance Mom

Renaissance Mom

Home baked breads savory dishes to go with them

  • About
  • Cook’s Notes
  • Baker’s Notes
  • Search
  • Cook’s Notes
  • Baker’s Notes
  • Bread
  • Chicken Recipes
  • Meat Recipes
  • Egg Recipes
  • Seafood Recipes
  • Side Dishes
  • Baked Sweets
  • About
  • Privacy Policy
  • Contact
  • Visit CASA Veneracion
  • Visit Devour Asia
  • Bread
  • Chicken
  • Meat
  • Egg
  • Seafood
  • On the Side
  • Baked Sweets
You are here: Home / Chicken Recipes / Chicken Arrabbiata

Chicken Arrabbiata

By Connie Veneracion
What is arrabbiata? It’s a spicy Italian tomato sauce. So, yes, this chicken arrabbiata packs a bit of heat but without overwhelming. Non-traditional ingredients olives and capers add delightful boldness to the flavor of the sauce.
How to Cook Chicken Arrabbiata
Course Main Course
Cuisine Italian
Keyword Spicy, Tomato Sauce
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Servings 2 people
Author Connie Veneracion

Ingredients

  • ½ kilo chicken drumsticks or thighs or a combination
  • salt
  • pepper
  • ¼ cup flour

Arrabbiata sauce

  • olive oil
  • 2 tablespoons garlic minced
  • ¼ cup onion finely chopped
  • ¼ teaspoon chili flakes
  • pinch oregano dried
  • 2 tablespoons sliced black olives drained
  • 1 tablespoon capers drained
  • 1 and 1/2 cups chopped tomatoes
  • salt
  • pepper
  • ½ teaspoon sugar

To garnish

  • chopped parsley

Instructions

Brown the chicken

  • Preheat the oven to 475F.
  • Wipe the chicken with paper towels. Sprinkle with a teaspoon of salt and half a teaspoon of pepper. Mix well working the salt and pepper into the meat.
  • Line a baking pan with non-stick paper. Spray or brush the paper lightly with oil.
  • Dredge each piece of chicken in flour (make sure to coat completely) and arrange on the prepared tray.
  • Drizzle each piece of chicken with about half a teaspoon of olive oil.
  • Brown the chicken at 475F for 20 minutes.

Make the arrabbiata sauce

  • Heat two tablespoons of olive oil in a pan. Add the garlic, onion, chili flakes and oregano. Saute until fragrant.
  • Throw in the olives and capers. Cook for another minute.
  • Pour in the chopped tomatoes. Sprinkle in salt, pepper and a little sugar. How much salt pepper and sugar? To taste. Simmer, covered, until reduced by a quarter, about 10 minutes.

Braise the browned chicken in arrabbiata sauce

  • Take the browned chicken out of the oven and add to the sauce.
  • Simmer for 20 minutes or until the chicken is done and the sauce is very thick.

Serve the chicken arrabbiata

  • Arrange the chicken pieces on a plate.
  • Drizzle the remaining sauce over them.
  • Sprinkle with parsley.
  • Serve the chicken arrabbiata with rice, pasta or bread.

Connie’s Notes

Why brown the chicken in the oven instead of the stovetop? No particular reason except that it was humid on the day I cooked chicken arrabbiata, and the thought of minding two pans on the stove wasn’t a particularly pleasant thought. By browning the chicken in the oven, I was able to step back from the kitchen while the arrabbiata sauce reduced.
You can choose to brown the chicken on a frying pan, of course. Pour off the oil, make the sauce in the same pan then add the browned chicken when the sauce is ready.
Chicken Arrabbiata in a Platter
Updated from a recipe originally published in June 25, 2016
Print Share Pin
Baking

Choux Pastry (Pâte à Choux)

Baking pab bottom coated with caramelized sugar

How to Caramelize Sugar

Yeast bubbling in jar

Baker’s Yeast

Cooking
Egg in the basket sprinkled with salt and pepper

Egg in the Basket

Spicy honey mustard fried chicken with white rice in black plate

Spicy Honey Mustard Fried Chicken

Chicken broccoli pasta with cream sauce

Chicken Broccoli Pasta

December 29, 2020: See more in Chicken Recipes, Braised, Main Courses, Spicy

About Connie Veneracion

Hello there! Welcome to Renaissance.Mom. If you’re wondering why I write the blog’s name with a dot before “mom”… That’s so you’ll remember what to type on your browser. There is no .com or .net. It’s Renaissance.Mom where good food is cooked better. (Read more)

Previous Post: « How to Cook Egg Drop Soup with Chicken Cauliflower and Spinach Chicken Egg Drop Soup
Next Post: Chicken Tikka Chicken Tikka on the Dinner Table »

Sidebar

Baker’s Notes

Home baked white bread

Stages in Making Bread

Whipped cream abd berries on cake

The Difference Between Whipped Cream and Whipping Cream, and How to Whip Whipping Cream

Egg whites: stiff peak stage

Beating Egg Whites: Frothy to Stiff Peaks, Illustrated

Yeast bubbling in jar

Baker’s Yeast

Bread dough and rolling pin on floured work surface

A Guide to Flour for Baking Bread

  • About Renaissance.Mom
  • Privacy Policy
  • Contact

Inspiration

“Laughter is brightest where food is best.“

Irish proverb

Cooks’s Notes

Bacon, pancakes and egg
Tiramisu and tea
Pasta Alfredo topped with bacon and parsley
Farm chickens
Fresh chicken in Cu Chi Market, Vietnam

Everything © Connie & Alex Veneracion. ALL RIGHTS RESERVED.