Pollo Arabbiata

 A simple Italian dish: a steamed breast of chicken with some fried mushrooms and chopped tomatoes. Plus some peeled and steamed potatoes, which is the normal accompaniment for this dish in Italy. Easy, and delicious. 

Pollo Napolitano

Great Italian chicken dish, simmered very slowly under glass (for forty minutes) after sealing with a brief stir-fry, along with four cloves of garlic. I made the neapolitan salsa in the same pan, adding the various ingredients one by one (including the tomato puree), stirring frequently.

The peas were fresh from the Co-op, so I spent ten minutes or so extracting the peas from the pods. Cooked separately in salted water for ten to fifteen minutes under glass.

Utterly delicious meal! Often eaten with a dressing of grated Parmigiano Regiano (or some other Italian cheese), but the dish is fine all by itself. 

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

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