Jamie Oliver recipe: Chicken Arrabbiata


Originally Arrabbiata was just a sauce from Italia for any type of pasta. It includes a lot of tomatoes and spices due to garlic and chili. The words mean “angry” because the sauce should be really spicy. Jamie Oliver published a recipe with this sauce, where he cooks chicken breasts and adds pasta. This may not be the original recipe, but it tastes delicious and you can always make the sauce spicier for you.

Jamie Oliver is known for making healthier alternatives of popular dishes, making cooking look easy. This recipe requires a lot of tomatoes that are rich in vitamins A, C, K, B6 and many minerals. This vegetable is a powerful antioxidant that is proves to prevent cancer by blocking free radicals. It’s also recommended for people with different cardiovascular diseases. If you have any dietary restrictions, make sure to consult with your doctor. For example, tomatoes aren’t good for anyone with kidney problems.

Arrabbiata’s native city is Rome, which apparently enjoys furious foods. Of course, as a cook you can decide how spicy you want your dish. If you go to Italy, it might be one of the species dishes you’ve ever tries. However hot you want to go, the recipe is very satisfying, easy and quick to make. It requires simple ingredients and no special skills that you need for Carbonara and other pasta dishes. Overall, this is a great recipe for busy evenings or when you just want something quick and delicious.

Jamie Oliver published this recipe in his book The art of Pasta, and he says you should only use fresh chilies. He recommends adding the whole chili at first and cooking it until it dissolves in the sauce, and then add one more chili to reach the desired spiciness. This is a great technique because you don’t get a fire dish; instead, it tastes fruity and interesting. You can use as much chili as you want, and I believe you can also use dry chili. I know some people use chili flakes and a lot of oil to make this delicious sauce. I recommend following the recipe now and then adjust it to your liking. Enjoy!

Course: lunch and dinner

Cuisine: Italian

Prep time: 15 minutes

Cook time: 20 minutes

Total: 35 minutes

Servings: 4 portions

Calories: 1280 kcal


5 red chilies, fresh

6 garlic cloves

30 grams basil

4 chicken breasts

400 gram plum tomatoes

10 black olives

600 gram tomatoes

2 tablespoons capers

½ lemon

1 handful Parmesan cheese

2 tablespoon olive oil


Start by wrapping chicken breasts in greaseproof paper, then tenderize until the thickness is 1 cm. Take a bowl, combine salt and pepper, rub chicken breasts with it then add oil. Let it rest for 5 minutes. Cut garlic cloves and basil leaves, crimp chilies. In a large pan heat up oil over low heat. Add chicken breasts and cook for 10 minutes on each side.

Remove the basil leaves and place them in a bowl. Remove the chili, slice it, take out the skin and the seeds and turn it back to the pan. Set heat to medium and add fresh basil leaves and plum tomatoes gently break everything with the spoon. Seat heat to minimum and cook for 20 minutes.

Take the olives and tomatoes and cut them, then add to the pan. Add cappers. Take another pan; preheat the stovetop to high (really high). Put chicken breasts on the pan, cook for 2 minutes. The breasts should have a nice golden surface. Now take fresh capers and garlic, add them to the pan and fry until crispy. You may want to add oil before frying. In the meantime cut chicken breasts into equal strips. Take a big dish, add the sauce and place chicken strips on top. Serve with garlic, chili, lemon zest and capers. Sprinkle with cheese, basil leaves and rocket to your liking.