Pollo Arrabiata

Pollo (Chicken) Arrabiata. Closely modelled on a meal I had at Vittoria's Restaurant in Edinburgh a couple of years ago. The ingredients are: pan-fried chicken breast pieces, tomato passata, green chilli, one yellow pepper, cut into thin strips, shredded fresh basil, chicken stock.

Pan-fry the chicken pieces until cooked and lightly browned. Add the pieces to the passata, the chopped chilli and yellow pepper. Cook for 20 to 30 minutes. The basil and the chicken stock can be added shortly before the dish is served. 

Serve with flat cut boiled potato. 

Pollo Arrabiata

Spicy Chicken, Chive & Tomato Soup

Made with the remains of an arrabiata sauce and chopped and skinned roast chicken, along with the chicken jelly in the roasting dish (after removing the fat). I added two more chillies, two shredded vine tomatoes, and a handful of finely chopped fresh chives. Also a pinch of paprika, freshly sliced garlic, chicken stock, fresh basil, and a sprinkling of dried oregano. Plus a handful of khorasan wheat grains (skip this if you want a wheat-free soup). Simmer for 45 minutes.

Spicy Chicken, Chive & Tomato Soup

Chicken Arrabiata

Pollo Arrabiata. Roast breast of chicken, steamed in a sauce made with chopped tinned tomatoes, onions, chopped green chillies, two pinches of sea salt, basil, and chopped garlic,

The sauce was simmered for one hour and allowed to cool. The chicken was added and steamed for 25 minutes before serving.  The dish was served with boiled potato and black pepper. Authentically Italian. Simple and delicious! 

Chicken Arrabiata