Chicken Arrabiata

Chicken Arrabiata

Chicken Arrabiata

This classic chicken arrabbiata embraces summer's bounty in a simple, one-skillet main. Get the recipe for Chicken Arrabiata »Farideh Sadeghin

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