{"id":4147,"date":"2012-03-16T20:32:15","date_gmt":"2012-03-16T20:32:15","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=4147"},"modified":"2012-03-16T20:32:15","modified_gmt":"2012-03-16T20:32:15","slug":"pollo-allarrabbiata","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/03\/16\/pollo-allarrabbiata\/","title":{"rendered":"Pollo all’arrabbiata"},"content":{"rendered":"

Zutaten<\/strong>
\n1 H\u00e4hnchen; a ca 1.2 kg
\n1 EL Wasser
\n4 EL Oliven\u00f6l, extravergine
\n1 Rosmarinzweig
\n2 Knoblauchzehen
\n250 ml trockener Weisswein
\nSalz
\nPfeffer
\n400 g Tomatenp\u00fcree
\n1 Getrocknete Chilischote<\/p>\n

Zubereitung<\/strong>
\nDas H\u00e4hnchen unter fliessendem Wasser waschen und mit K\u00fcchenkreps trockentupfen. In mundgerechte St\u00fccke zerteilen und mit Wasser in einer Pfanne erhitzen, so dass Fett und Fl\u00fcssigkeit ausbraten k\u00f6nnen. H\u00e4hnchenst\u00fccke aus der Pfanne heben und auch K\u00fcchenkreps abtropfen lassen.
\nIn einem Schmortopf oder weiten Pfanne das Oliven\u00f6l erhitzen. Rosmarin und Knoblauch fein hacken und darin and\u00fcnsten. Die vorbereiteten Gefl\u00fcgelteile hineinsetzen und rundum anbraten. Einen Spritzer Weisswein angiessen und einkochen lassen. Salzen und pfeffern, das Tomatenp\u00fcree einr\u00fchren und erw\u00e4rmen. Die getrocknete Chilischote zerbr\u00f6seln und unterr\u00fchren. Das Fleisch in der Tomatensauce schmoren und nach und nach den Wein zugiessen.
\nNach etwa einer Stunde herausheben und mit der Tomatensauce anrichten.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 1 H\u00e4hnchen; a ca 1.2 kg 1 EL Wasser 4 EL Oliven\u00f6l, extravergine 1 Rosmarinzweig 2 Knoblauchzehen 250 ml trockener Weisswein Salz Pfeffer 400 g Tomatenp\u00fcree 1 Getrocknete Chilischote Zubereitung Das H\u00e4hnchen unter fliessendem Wasser waschen und mit K\u00fcchenkreps trockentupfen. In mundgerechte St\u00fccke zerteilen und mit Wasser in einer Pfanne erhitzen, so dass Fett … <\/p>\n

Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[43,6],"tags":[76,574],"class_list":["post-4147","post","type-post","status-publish","format-standard","hentry","category-geflugel","category-hauptgerichte","tag-huhn","tag-umbrien","item-wrap"],"yoast_head":"\nPollo all'arrabbiata<\/title>\n<meta name=\"description\" content=\"- Pollo all'arrabbiata\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/03\/16\/pollo-allarrabbiata\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Pollo all'arrabbiata\" \/>\n<meta property=\"og:description\" content=\"- Pollo all'arrabbiata\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/03\/16\/pollo-allarrabbiata\/\" \/>\n<meta property=\"og:site_name\" content=\"Steffen's Haushaltsblog\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:published_time\" content=\"2012-03-16T20:32:15+00:00\" \/>\n<meta name=\"author\" content=\"Steffen\" \/>\n<meta name=\"twitter:label1\" content=\"Verfasst von\" \/>\n\t<meta name=\"twitter:data1\" content=\"Steffen\" \/>\n\t<meta name=\"twitter:label2\" content=\"Gesch\u00e4tzte Lesezeit\" \/>\n\t<meta name=\"twitter:data2\" content=\"1\u00a0Minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/03\\\/16\\\/pollo-allarrabbiata\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/03\\\/16\\\/pollo-allarrabbiata\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Pollo all’arrabbiata\",\"datePublished\":\"2012-03-16T20:32:15+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/03\\\/16\\\/pollo-allarrabbiata\\\/\"},\"wordCount\":150,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"keywords\":[\"Huhn\",\"Umbrien\"],\"articleSection\":[\"Gefl\u00fcgel\",\"Hauptgerichte\"],\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/03\\\/16\\\/pollo-allarrabbiata\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/03\\\/16\\\/pollo-allarrabbiata\\\/\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/03\\\/16\\\/pollo-allarrabbiata\\\/\",\"name\":\"Pollo all'arrabbiata\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\"},\"datePublished\":\"2012-03-16T20:32:15+00:00\",\"description\":\"- Pollo all'arrabbiata\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/03\\\/16\\\/pollo-allarrabbiata\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/03\\\/16\\\/pollo-allarrabbiata\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/03\\\/16\\\/pollo-allarrabbiata\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Pollo all’arrabbiata\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\",\"name\":\"Steffen's Haushaltsblog\",\"description\":\"Kunst trifft Essen - 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