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Chicken Puttanesca

by Rebecca December 26, 2022

Prep Time: 5 mins | Cook Time: 25 mins | Total Time: 30 mins | Yield: 4 Servings

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This Chicken Puttanesca is one of my favorite dishes to serve on the weekends! My family loves it so much! It is a complete meal. From the noodles to the delicious sauce, every bite is such a treat! Try this recipe now!

Ingredients:

1 onion, diced

1/2 tsp red chili pepper flakes

1/2 c chicken broth

4 cloves garlic, chopped

1 tbsp olive oil

1 (14 oz.) can of diced tomatoes (or marinara sauce)

salt and pepper to taste

4 chicken thighs (bone-in and skin-on)

2 anchovy fillets, chopped

1 tbsp fish sauce (optional)

1 tbsp capers

1 tsp oregano (or Italian seasoning)

1/2 c olives, pitted and coarsely chopped

Directions:

Place a large skillet on the stove and turn the heat to medium-high. Add oil and allow it to become hot.

Sprinkle salt and pepper over the chicken thighs, then toss to coat. Put them into the hot skillet, then sear for 5 minutes per side. Move them to a clean plate.

Sauté the onion in the same skillet until translucent. Add the garlic, red pepper flakes, and anchovies. Sauté for about a minute or just until aromatic.

Add the chicken broth into the skillet and scrape the bottom to get the browned bits. Simmer the mixture for a few minutes.

Add chicken, tomatoes, olives, capers, and oregano into the skillet. Stir everything until well incorporated.

Turn the heat down to medium-low and cover the skillet with the lid. Simmer everything for 15 minutes. Remove from the heat.

Serve and enjoy!

Notes:

Slow Cooker Method:

Put all the ingredients into the slow cooker. Stir everything just until combined.

Cover and seal the slow cooker, then cook everything for 2 to 3 hours on a high setting or 4 to 6 hours on a low setting.

Serve and enjoy!

Leftovers should be kept in an airtight container, then in the fridge. Reheat for a few minutes before serving again.

Nutrition Facts:

Calories 310 | Fat 14.4g (Saturated 3.2, Trans 0) | Cholesterol 103mg | Sodium 830mg | Carbs 9.1g (Fiber 2.6g, Sugars 4.1g) | Protein 35.8g

Chicken Puttanesca

Rebecca Prep Time: 5 mins | Cook Time: 25 mins | Total Time: 30 mins | Yield: 4 Servings Remember it laterLike this recipe! Pin it to your favorite board NOW!Pin… General Recipes Chicken Puttanesca European Print This
Serves: 4 Prep Time: 5 mins Cooking Time: 30 mins 30 mins
Nutrition facts: 310 calories 14.4 fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 1 onion, diced
  • 1/2 tsp red chili pepper flakes
  • 1/2 c chicken broth
  • 4 cloves garlic, chopped
  • 1 tbsp olive oil
  • 1 (14 oz.) can of diced tomatoes (or marinara sauce)
  • salt and pepper to taste
  • 4 chicken thighs (bone-in and skin-on)
  • 2 anchovy fillets, chopped
  • 1 tbsp fish sauce (optional)
  • 1 tbsp capers
  • 1 tsp oregano (or Italian seasoning)
  • 1/2 c olives, pitted and coarsely chopped

Instructions

Place a large skillet on the stove and turn the heat to medium-high. Add oil and allow it to become hot.

Sprinkle salt and pepper over the chicken thighs, then toss to coat. Put them into the hot skillet, then sear for 5 minutes per side. Move them to a clean plate.

Sauté the onion in the same skillet until translucent. Add the garlic, red pepper flakes, and anchovies. Sauté for about a minute or just until aromatic.

Add the chicken broth into the skillet and scrape the bottom to get the browned bits. Simmer the mixture for a few minutes.

Add chicken, tomatoes, olives, capers, and oregano into the skillet. Stir everything until well incorporated.

Turn the heat down to medium-low and cover the skillet with the lid. Simmer everything for 15 minutes. Remove from the heat.

Serve and enjoy!

Remember it later

Like this recipe! Pin it to your favorite board NOW!

Pin

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Rebecca

I started cooking as a child with my parents and grandparents. I love cooking for my family and like trying new recipes.

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