Chicken all’Arrabbiata
Published October 29, 2024
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
- Total Time
- 45 minutes
- Prep Time
- 5 minutes
- Cook Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 pounds bone-in, skin-on chicken thighs ( 4 to 6 thighs)
Salt and black pepper
2 tablespoons olive oil
1 medium shallot minced
6 garlic cloves, minced
½ teaspoon crushed red pepper
¼ cup chopped jarred Calabrian chiles or hot cherry peppers
1 tablespoon tomato paste
1 (28-ounce) can crushed or diced tomatoes
Polenta, for serving
Fresh parsley, for serving
Nutritional analysis per serving (4 servings)
23 grams carbs; 236 milligrams cholesterol; 695 calories; 22 grams monosaturated fat; 9 grams polyunsaturated fat; 12 grams saturated fat; 48 grams fat; 6 grams fiber; 1154 milligrams sodium; 43 grams protein; 7 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 400 degrees.
- Step 2
On a plate, pat chicken thighs with a paper towel until the skin is dry, then sprinkle generously with salt and pepper all over. Set an oven-proof skillet or pan over medium heat and add olive oil. When oil is hot, add chicken thighs skin-side down and cook, untouched, for 9 minutes. When the skin is crisped and releases from the pan, return thighs to the same plate and set aside. (The chicken will not be cooked through at this point.)
- Step 3
Add shallot, garlic, crushed red pepper, chopped chiles and a pinch of salt to the pan. Cook until the shallot is softened and the garlic is fragrant, about 2 minutes. Add tomato paste, stirring until the paste darkens, about 2 minutes. Add the tomatoes, their juices and a big pinch each of salt and pepper and bring to a gentle simmer. Cook, scraping the bottom of the pan to loosen any browned bits, for about 5 minutes.
- Step 4
Remove the pan from the heat. Tuck the chicken thighs into the pan, skin-side up, ensuring they are covered in tomato sauce. Bake in the oven until the chicken is cooked through, about 20 minutes.
- Step 5
Taste the sauce and adjust seasoning and spice level as necessary. Serve warm, over polenta, and garnish with fresh parsley.
Private Notes
Comments
I think the part about tucking the chicken thighs, "ensuring they are covered in tomato sauce" is wrong. That takes the crispy skin and makes it mushy, which defeats the whole point of skin-on chicken thighs. I think it should say, "immerse the chicken into the sauce as much as possible without getting sauce on the skin".
Good recipe but 1/4 cup of Calabrian chili peppers is insane. That’s 4 tablespoons of some serious heat. One tablespoon will bring a tear to your eye. Two is about all I’d use. Four is bordering on the absurd.
MOTHER OF GOD. This was SO SPICY. My husband and I like spicy things and this just about killed us. We didn't even use the chili flakes; only the Calabrian peppers. He had sweat dripping down his temples and I could not eat more than two bites because my tongue hurt so much. Do you know the children's book Dragons Love Tacos by Adam Rubin? It was like a reenactment of that, with the two of us as the fire breathing dragons.
I have made this as written about six times for different guests, with only one minor adjustment: debone the chicken thighs, leaving on the skin. Cooks faster and better, is beautiful to plate, and easy to devour.
Despite what the other comments said my previously crispy chicken became soggy after baking in the sauce (despite not being submerged!). The calabrata peppers were overpowering and the sauce didn’t taste good imo also serving with polenta made a big wet mess and I’m just not thrilled with this recipe at all.
As others said Calabrian chili can be at the heat level above Serrano but just below Habanero. 1/4 cup is crazy. Use 1TBSP for the first attempt and go from there.