I have been working with Pomi tomatoes recently, creating recipes using their tomato products. Being an avid lover of Pomi products anyway, this hasn’t been a difficult task. I decided to make this chicken dish using meaty chicken thighs as they tend to stay much moister than chicken breasts do, and quite frankly, I just find that they have more flavor too.
Cooking any cut of meat or poultry meat in tomato sauce creates a tender dish, and this chicken dish is a perfect example of that. Our little local trattoria that we visit frequently often has Chicken Arrabbiata on the menu, and it is always tender and full of flavor, so I decided to create my own version of this dish using Pomi chopped tomatoes .
Arrabbiata, or arrabiata, translates as angry in Italian, and any dish that has this in its name is always spicy. I used fresh chili peppers from our garden for this dish, but red chili flakes will work just fine as well. Just be careful when adding the chili to this recipe until you know how hot your chili peppers or flakes are.
You can always add more chili to a dish, but it is challenging to take heat away from a dish once you add too much. I used a slab of smoked pancetta in my version, but you can use any pancetta you prefer, and if pancetta is tricky to find, smoked bacon will do.
This is a dish that is very forgiving so you can even completely assemble it in the morning and then refrigerate it until later in the day to bake it if you’d like. Just bring the casserole out of the refrigerator an hour or so before you want to cook it to bring the dish to room temperature.
This dish also reheats well, and leftovers are just as tasty. I like to serve this chicken dish on creamy polenta or garlic mashed potatoes with lots of crusty bread to mop up the sauce.
Other Pomi Recipes Of Mine: