One of my favorite parts of summer is tomato season. I look forward to seeing the fruits popping up at farmers' markets and on restaurant menus—bright red and juicy beefsteaks, bold and sweet orange cherries, green and yellow heirlooms. They usually coincide with a plethora of chiles, and I love to throw the two together in all kinds of dishes. This classic chicken arrabbiata embraces summer's bounty in a simple, one-skillet main. I sear the tomatoes in a hot pan until they burst and release their juices, add the chiles, then cook the chicken in the resulting spicy sauce. I love it with a good hunk of bread on the side to sop it all up, but you could definitely throw this over pasta, rice, or couscous. —Farideh Sadeghin, test kitchen director
Ingredients
- 1 (3-4 lb.) chicken, broken down into 8 pieces
- Kosher salt and freshly ground black pepper
- 2 Tbsp. olive oil
- 1 1⁄2 lb. multicolored cherry tomatoes
- 2 tsp. granulated sugar
- 2 garlic cloves, roughly chopped
- 1 fresno chile, stemmed and roughly chopped
- 1 red onion, thinly sliced
- Salad, crusty bread, or pasta, for serving
Instructions
Step 1
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