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Chicken Arrabbiata
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Ingredients
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Step by step
Method
4 steps
- 1
Pat 1½ pounds boneless chicken thighs dry and season with 1 teaspoon kosher salt and ½ teaspoon black pepper. Heat 2 tablespoons olive oil in a wide skillet over medium-high and brown the chicken 4 minutes per side; move it to a plate.
- 2
Lower the heat to medium. Cook 1 diced small onion for 4–5 minutes, then add 3 minced garlic cloves and ½–1 teaspoon crushed red pepper for 30 seconds, until fragrant but not brown.
- 3
Pour in 1 can (28 ounces) crushed tomatoes and ½ cup chicken broth. Simmer uncovered 8–10 minutes, stirring now and then, until the sauce thickens and leaves a clear path when scraped.
- 4
Return the chicken and its juices to the skillet. Cover and simmer 8–12 minutes, turning once, until the thickest piece reaches 165°F. Stir in chopped parsley and spoon over pasta or crusty bread.