Chicken Arrabbiata

Chicken Arrabbiata

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 2
Author Connie Veneracion


  • 1/2 kilo chicken legs or thighs
  • salt
  • pepper
  • 1/4 cup flour
  • olive oil
  • 2 tablespoons garlic minced
  • ¼ cup onion finely chopped
  • ¼ teaspoon chili flakes
  • pinch oregano dried
  • 2 tablespoons sliced black olives drained
  • 1 tablespoon capers drained
  • 1 and 1/2 cups chopped tomatoes
  • salt
  • pepper
  • ½ teaspoon sugar
  • chopped parsley to garnish


  • Preheat the oven to 475F.
  • Wipe the chicken with paper towels. Sprinkle with a teaspoon of salt and half a teaspoon of pepper. Mix well working the salt and pepper into the meat.
  • Line a baking pan with non-stick paper. Spray or brush the paper lightly with oil.
  • Dredge each piece of chicken in flour (make sure to coat completely) and arrange on the prepared tray.
  • Drizzle each piece of chicken with about half a teaspoon of olive oil.
  • Brown the chicken at 475F for 20 minutes.
  • While the chicken is in the oven, make the arrabbiata sauce. Heat two tablespoons of olive oil in a pan. Add the garlic, onion, chili flakes and oregano. Saute until fragrant.
  • Throw in the olives and capers. Cook for another minute.
  • Pour in the chopped tomatoes. Sprinkle in salt, pepper and a little sugar. How much salt pepper and sugar? To taste. Simmer, covered, until reduced by a quarter, about 10 minutes.
  • Take the browned chicken out of the oven and add to the sauce. Simmer for 20 minutes or until the chicken is done and the sauce is very thick.
  • Arrange the chicken pieces on a plate. Drizzle the remaining sauce over them. Sprinkle with parsley. Serve the chicken arrabbiata with rice, pasta or bread.