Chicken Arrabbiata

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  2 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  2.5 lbs Chicken Thigh, Bone-In, Skin-On

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

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  1 1 pinch salt and pepper ($0.05)
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  0.3 cup Flour, All-Purpose, White
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  4 Garlic(12g)
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  15 oz Canned Diced Tomatoes
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  15 oz Tomato, Canned, Crushed
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  0.5 tsp 1/2 tsp dried basil ($0.05)
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  0.3 tsp Red pepper flakes
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  0.5 cup Low Sodium Chicken Broth
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  1 Parsley, Fresh
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  12 oz Pasta, White, Dry (Unspecified Type)

Instructions

1. 1Pat the chicken thighs dry with paper towels, then season all sides generously with salt and pepper. Dredge each piece lightly in the flour, shaking off excess.
2. 2Heat the olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes. Add the chicken skin-side down and cook 5–7 minutes until the skin is golden brown and crispy. Flip and cook the other side 5–7 minutes until golden. Remove the chicken to a plate.
3. 3Mince the fresh garlic. Add the minced garlic to the same skillet over medium heat and sauté 1–2 minutes until fragrant but not browned, stirring constantly.
4. 4Pour in the diced tomatoes with their juices, the crushed tomatoes, red pepper flakes, dried basil, and chicken broth. Stir to combine, scraping up any browned bits from the bottom of the skillet.
5. 5Return the chicken to the skillet, nestling it into the sauce and spooning sauce over each piece. Bring to a simmer over medium heat, then reduce heat to medium-low. Simmer uncovered for 30 minutes, turning the chicken halfway through, until the internal temperature reaches 165°F and the thighs are tender.
6. 6While the chicken simmers, cook the pasta according to package directions in a separate pot over medium-high heat. Drain the pasta when al dente.
7. 7Divide the pasta evenly into 6 airtight containers while hot. Top each with one piece of chicken and divide the sauce evenly among all containers.
8. 8Chop the fresh parsley and garnish each container. Allow to cool to room temperature, then seal containers and refrigerate.