don't be angry chicken

Chicken all’Arrabbiata, or "Angry Chicken" in Italian, gets its titular anger from the spicy Calabrian chilis and hot cherry peppers included in the fresh-made sauce. Our version is just as spicy, but since we're using Hot Tom Extra Spicy, Extra Hot for our sauce, it's about ten times easier to make. So don't be angry—be hungry, because you're going to devour this the minute it reaches your plate.

ingredients

4-6 bone in, skin on chicken thighs

2 tbsp. olive oil

1 jar Hot Tom Extra Spicy, Extra Hot

1 14 oz. jar fire-roasted tomato

fresh grated parmesan cheese

2 tbsp. chopped parsley

creamy polenta, buttery egg noodles, or campanelle for serving

instructions

in a large pan, heat olive oil on medium-high heat. pat chicken thighs dry with paper towel and season on both sides with salt and pepper. sear chicken thighs, skin-side down, until golden brown. remove from pan. add Hot Tom and fire-roasted tomatoes and stir to combine. nestle in the chicken thighs, skin-side up, and cook covered on medium heat for 25-30 minutes, or until the chicken is cooked through. serve over creamy polenta, buttery egg noodles, or campanelle with fresh grated parmesan cheese and a sprinkle of parsley.