Pomì recipes

Chicken Arrabbiata With Pancetta
Chicken Arrabbiata With Pancetta
Chicken Arrabbiata With Pancetta

Chicken Arrabbiata With Pancetta

difficulty: Medium

time: 80

Ingredients (Serves 2 to 4)

Pomì Chopped Tomatoes More info

Pomì Chopped Tomatoes 1 box

Italian Food Forever

  • Dried oregano 1 teaspoon
  • Dry red wine ½ cup
  • Finely chopped fresh basil 3 tablespoons
  • Finely chopped fresh parsley leaves 3 tablespoons
  • Finely chopped onion ½ cup
  • Finely chopped red chili peppers 1 to 2 (or 2 tsp of red chili flakes)
  • Garlic cloves 3 minced
  • Medium chicken thighs 6 trimmed of excess fat & skin
  • Olive oil 4 tablespoons
  • Salt & pepper To taste
  • Smoked pancetta 6 ounces diced
  • Water ½ cup

This spicy chicken dish is made with inexpensive chicken thighs, which keeps the meat very moist and tender. You can easily adjust the heat in this recipe depending on how spicy you like your food. Serve with either mashed potatoes or creamy polenta and lots of crusty bread to mop up the sauce!


Preheat oven to 400 degrees F. Heat the oil in a large frying pan over medium heat and brown the chicken thighs well, about 5 minutes on each side. Transfer to an oven-proof casserole dish.

Add the onions, garlic and pancetta to the frying pan and cook, stirring often, until the onions are translucent and the pancetta is beginning to brown, about 5 minutes. Add the red wine to the pan and cook over high heat until reduced by half.

Pour the tomatoes into the frying pan along with the water, oregano, parsley, basil, chili pepper, salt and pepper. Bring to a boil, and then pour the tomato mixture over the chicken.

Cover the casserole dish with aluminum foil and bake for 25 minutes. Remove the foil and cook an additional 20 minutes to thicken the sauce. Taste the sauce and adjust the salt and pepper as needed. Place the chicken on a platter and spoon the sauce over top and serve immediately.

Recipe by Deborah Mele of ItalianFoodForever.com

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