Correctly Arrabbiata is an Italian sauce intended for pasta. It is made of tomatoes and it tastes rather spicy due to a lot of chili and garlic in it. The name comes from Italy and means “angry”.
Jamie Oliver uses it for serving chicken breasts and we are going to follow the path taken by him. This showman cannot be regarded as the best ever cooker, but he is perfect in turning the black-letter day to the holiday just using the culinary tools. He is incredibly effective in making us eating healthier, improving our cooking skills.
In this recipe we use a lot of tomatoes, which are extremely good for your health being full of vitamins A, C, K, and B6, potassium and other minerals. This vegetable contains an antioxidant lycopene, fighting with free radicals, which can cause the cancer. It also protects from cardiovascular diseases. But they are not recommended if you suffer from a range of kidney disorders. So if you are allowed to eat tomatoes then this recipe is for your pleasure!
Summer Dinner Recipes Jamie Oliver: Chicken Arrabbiata
This Italian classic dish can be easily prepared following one of summer dinner recipes jamie oliver offers. It is a tomato fest with chicken meat rich in protein. You’ll manage to provide beautiful flavor and texture of the sauce if you keep our recommendation.
- 5 piece fresh red chillies
- 6 piece cloves of garlic
- 4 piece skinless chicken breasts
- 30 g fresh basil
- 3 piece tins of plum tomatoes (400 gram)
- 10 piece black olives
- 600 g tomatoes
- 2 tbsp baby capers
- 1/2 piece lemon
- 1 handful rocket
- Parmesan cheese
- olive oil
Take greaseproof paper and wrap the chicken breasts in it, then tenderize it to achieve the thickness equal to 1cm.
Combine salt and black pepper, rub the meat with this mixture and sprinkle with oil. Set aside.
Crimp chilies, cut 4 cloves of peeled garlic and basil leaves with stalks.
Take a pan, put it over the low heat and pour oil enough into it, add the above ingredients but keep half the leaves. Cook for about 20 minutes.
Take the basil leaves out of the pan and set them aside.
Take out the chili. Slice them, clean of the seeds and skin, add it to the pan.
Increase the heat and put the plum tomatoes and fresh basil leaves to the pan, breaking them up using a spoon. Cook during 20 minutes as minimum. The tomatoes should be broken down.
Cut the black olives and the tomatoes and put them to the pan together with capers (remaining a bit).
Take a griddle pan, put it over the high heat and make it very hot. Now the chicken breasts should be put into the heated pan, cook for about 2 minutes on each side. They must become well-done with golden surface. Remove from the heat and leave them to rest.
Now take the fresh garlic and capers you have, put them to a frying pan greased with oil and fry them until crispy.
The warm chicken should be cut into strips.
Take a serving dish, add the tomato sauce into it and place the pieces of chicken on top.
Top with remaining chili, the garlic, capers and lemon zest grated beforehand.
Sprinkle the dish with Parmesan, rocket and basil leaves.
The dish is ready to be served!