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Chicken Arrabbiata



Prep/ Cook Time:

35 Minutes


2 Servings


  • 250g Chicken Breast, sliced

  • 1 red pepper, sliced

  • 1 red onion, sliced finely

  • 1 chilli, deseeded and finely chopped

  • 1 clove of garlic, crushed

  • 200ml chicken stock

  • 2 tablespoons of tomato puree

  • 1 tbsp olive oill

  • Salt and pepper to taste


- Heat the oil in a large pan and add the onion, peppers, chilli and garlic. Cook for 5 minutes, stirring regularly

- Add the tomato puree and half of the stock and simmer for a further 5 minutes

- Stir in the remaining stock and add the chicken and season. Cover and cook for 20/25 minutes, adding a little water if the sauce gets too thick and serve when chicken is cooked.

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