Chicken in Arrabiata Sauce

4 servings
45 min

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This Chicken in Arrabiata Sauce 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.


The Arrabiatta sauce can be store bought or homemade.


How to make Chicken in Arrabiata Sauce

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

Recipe details

  • 4  servings
  • Prep time: 10 Minutes Cook time: 35 Minutes Total time: 45 min
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Ingredients


  • 1 whole chicken, cut in 10 pieces or 5 bone-in chicken thighs
  • 1 onion, sliced
  • 1 can artichokes (strained and chopped)
  • 3-5 cups arrabiata sauce
  • 1 teaspoon of crushed rosemary
  • 2 bay leaves
  • Olive oil
  • ¼ cup chopped parsley
  • 1 lb of cooked spaghetti (optional)

Instructions


In a large deep saucepan on medium heat, add the sliced onion until soft, about 5-7 minutes. Set the onion aside.
Raise heat to medium high and add olive oil and brown the chicken for 8 minutes total, flipping once halfway. You can do this in batches. Set chicken aside on a plate.
Sprinkle the rosemary, two bay leaves, salt and pepper.
Add the artichokes and return the caramelized onions and stir for 2 minutes.
Pour in the arrabiatta sauce and cover for about one hour. Stir occasionally.
Garnish with parsley.

Tips

  • In this recipe, we used a dutch oven but you can use a deep pan as long as it has a cover.

Maxine
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