Pollo all’Arrabbiata

Name: Pollo all’Arrabbiata (Chicken arrabbiata)
Cuisine: Italian
Ingredients: 1 free-range organic chicken, about 1.1 kg; 8 garlic cloves, peeled; 1 medium onion, finely chopped; 4 tbsp olive oil; 50 g lard; 2 tbsp tomato purée; 600 g ripe tomatoes, finely chopped; 1–2 chillies, chopped; 150 ml dry red wine; salt; 2 tbsp finely chopped flat-leaf parsley

Chicken arrabbiata

Preparation info

Serves
4

Difficulty
Easy

Appears in

Antonio Carluccio's Italia

By Antonio Carluccio

Published 2005

About

Arrabbiata usually describes a pasta dish with tomato sauce that’s spiked with chilli, but anything can be arrabbiato, or ‘angry’ (its literal meaning). The Umbrians like to do it with their wonderful free-range chicken. You could cook a good rabbit or even wood pigeon in a similar way.

Ingredients

1 free-range organic chicken, about 1.1 kg
50 g lard

Europe
Italy
Umbria
Mediterranean
Pasta
Gluten-free

Method

Joint the chicken and cut into medium pieces. Heat the lard and olive oil in a flameproof casserole or large cooking pot. Add the chicken pieces with the onion and whole garlic cloves, and fry, turning the chicken pieces until they are brown on both sides.

Add the wine and allow to evaporate a little. Add the chilli, tomatoes, tomato purée and some salt, and bring to a simmer, Put the l