Chicken arrabbiata with creamy celery-root mash

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Chicken arrabbiata with creamy celery-root mash

Chicken arrabbiata with creamy celery-root mash

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, <600 Calories, Protein Plus

2 Servings, 600 Calories/Serving

40–50 Minutes

Arrabbiata means “angry” in Italian, but there’s nothing unfriendly about this warming dish; the word refers to the spicy kick that chile flakes deliver to the tomato sauce, but it’s optional in our version. If you’ve never tried celery root before, let us introduce you. When mashed, it’s got a creamy potato-like texture and a celery-esque flavor. To peel it, treat it like you would a grapefruit or pineapple: cut off the ends to give yourself a sturdy base, then follow the vegetable’s contours and slice off the gnarly peel in strips.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 celery root
  • 1 yellow onion
  • Peeled fresh garlic
  • 1 red bell pepper
  • Fresh oregano
  • 10 ounces boneless skinless chicken thigh pieces
  • 2 tablespoons tomato paste
  • ½ teaspoon red chile flakes (optional)
  • 1 cup diced tomatoes
  • 1 fresh bay leaf
  • 1 teaspoon balsamic vinegar

Nutrition per serving

Calories 600, Total Fat 28g (36% DV), Sat. Fat 4g (20% DV), Trans Fat 0g, Cholest. 115mg (38% DV), Sodium 680mg (30% DV), Total Carb. 53g (19% DV), Fiber 10g (36% DV), Protein 37g


2-serving instructions (4-serving modifications in red)

Wash produce before use


Prep and cook the celery root

  • Place the celery root on its rounded side; using a sharp knife, trim off the ends. Stand it upright on a cut end and cut away the peel in strips, following the contours of the root. Cut the flesh into quarters, then cut the quarters into ¼-inch-thick slices.
  • Peel and coarsely chop the yellow onion; set aside half for the chicken.
  • Finely chop, press, or grate enough garlic to measure 2 teaspoons; set aside half for the chicken.
In a medium sauce pot over medium heat, warm 1 to 2 tablespoons butter or oil. Add the celery root, half the onion, and half the garlic. Season with salt and pepper; cook, stirring occasionally, until lightly caramelized, 8 to 10 minutes. Add 1 cup water, cover, and simmer until tender, 12 to 15 minutes. Transfer to a blender; puree until smooth. Alternatively, coarsely mash. Season to taste with salt and pepper.
While the celery root simmers, prepare the chicken and sauce.


Prep the last ingredients; brown the chicken

  • Remove the stem, ribs, and seeds from the bell pepper; coarsely chop the pepper.
  • Strip the oregano leaves from the stems; coarsely chop the leaves.
  • Cut a small corner from the chicken packaging; drain off any excess liquid. Transfer to a plate; pat dry with a paper towel. Season generously with salt and pepper.
In a large frying pan over medium-high heat, warm 2 tablespoons oil until hot but not smoking. Add the chicken; cook, stirring occasionally, until browned but not yet cooked through, 3 to 5 minutes. Transfer to a plate. Do not clean the pan.


Cook the sauce; finish the chicken

Add the bell pepper and remaining onion and garlic to the pan. Season with salt and pepper. Cook over medium-high heat, stirring occasionally, until softened, 3 to 4 minutes. Stir in the tomato paste and as many chile flakes as you like; cook until fragrant, about 1 minute. Stir in the tomatoes, bay leaf, oregano, chicken and any accumulated juices, and ¾ cup water. Bring to a boil; reduce to a vigorous simmer. Cook, stirring occasionally, until the chicken is cooked through and the sauce is thickened, 3 to 5 minutes.
Remove from the heat. Discard the bay leaf; stir in the balsamic vinegar.


Spoon the celery root mash onto individual plates. Top with the chicken arrabbiata and serve.