Chicken Puttanesca Recipes

CHICKEN PUTTANESCA WITH ORZO

Steps:

• Cook orzo according to package instructions; drain and transfer to a bowl. Add 2 tablespoons oil and the parsley. Season with salt and pepper.
• In a medium bowl, whisk garlic, 1 tablespoon oil, the brine, and 1/2 teaspoon pepper; toss with chicken.
• In a large nonstick skillet heat remaining tablespoon oil over medium-high. Cook chicken until golden and cooked through, 5 to 8 minutes, flipping halfway through. Transfer to a plate. Add tomatoes and their liquid, olives, and capers to skillet; boil until thickened, 4 minutes. Stir in any juices from chicken and season with salt and pepper. Serve chicken with orzo and sauce.

CHICKEN PUTTANESCA

Steps:

• Pat chicken thighs dry and season well with salt and pepper. In a deep-sided 12-inch skillet, heat the oil over medium-high. When the oil shimmers, add the chicken thighs, skin-side down, and cook undisturbed until nicely browned, 5 to 6 minutes. Flip and brown the other side of the chicken thighs, 4 to 5 minutes more. Transfer to a plate and set aside.
• Pour off and discard all but 2 tablespoons of fat from the pan and return the pan to medium heat. Add the onion and cook until softened, 2 to 3 minutes. Add the garlic, anchovies and red-pepper flakes, and cook, stirring occasionally, until the garlic is pale golden and the anchovies have dissolved, about 2 minutes.
• Add the tomato paste and stir until dissolved, then stir in the tomatoes and their juices, scraping up any brown bits that have collected at the bottom of the pan. Stir in the olives and capers, then add the chicken back to the skillet along with any juices that have accumulated. Simmer until the flavors meld and the chicken cooks through, 15 to 20 minutes, adding a tablespoon or so of water if the sauce begins to look dry.
• Taste and adjust seasonings accordingly. Scatter with parsley and oregano, if using. Divide chicken among plates or bowls, spooning additional sauce over top.

CHICKEN PUTTANESCA

Steps:

• Begin by heating the oil in the frying pan until it's very hot.
• Wipe the chicken breasts with paper towel, then season them with salt and pepper.
• Saute them in the hot oil over a medium heat until they are a rich golden colour n both sides.
• This will take 5 or 6 minutes.
• Transfer the chicken to a plate and add the garlic and chilli to the pan and fry these briefly for about 30 seconds.
• After that, add the tomatoes, tomato puree, olives, capers, chopped basil and some seasoning.
• Stir everything well, bringing it up to a gentle simmer, then return the chicken breasts to the pan, skin side up, pushing them well down into the sauce and basting a little over the top.
• Simmer for 40 to 45 minutes, uncovered, until the chicken has cooked and the sauce has reduced and thickened.
• About 15 minutes before the end of the cooking time, put a large pan of salted water on to heat and bring it up to the boil.
• Then boil the tagliatelle according to the package directions.
• After that, quickly drain and serve with the chicken, sauce spooned over, tagliatelle on the side.
• Garnish with the fresh sprigs of basil and enjoy!

CHICKEN PUTTANESCA PASTA

Steps:

• Heat the oil in a large skillet over medium-high heat. Add the onion, garlic and anchovy paste and cook until fragrant, about 2 minutes. Add the tomato paste, crushed tomatoes, and crushed red pepper, if using. Cook until the sauce thickens, about 10 minutes.
• Stir in the olives, capers and Italian seasoning. Season to taste with salt and pepper. Nestle the chicken pieces in the sauce. Simmer until the chicken is warmed through, about 10 minutes.
• Meanwhile, cook the spaghetti according to the package directions. Serve the chicken and sauce over the spaghetti and garnish with the oregano.

CHICKEN PUTTANESCA

Steps:

• Heat two tablespoons of the oil in a large skillet. Add the onion and garlic and saute over medium-low heat until tender but not brown.
• Increase heat to high, add the tomatoes and cook until they have softened and much of the liquid in the pan has evaporated, about five minutes. Remove from heat and stir in capers, anchovies, olives, oregano and red peppers. Stir in vinegar and remaining tablespoon of oil. Allow sauce to cool to room temperature.
• Mix chicken with the cooled tomato sauce, season to taste with salt and pepper as desired and garnish with basil.

CHICKEN PUTTANESCA

Steps:

• Heat oil; brown chicken on all sides. I remove the skin from the chicken first.
• Remove from pan.
• Add onion and garlic into pan. Saute till soft, about 7 minutes.
• Stir in plum tomatoes with liquid and then remaining ingredients, one at a time.
• I usually have the ingredients already measured out in little custard cups.
• Return chicken to pan and coat well in sauce.
• Cover pan and simmer till chicken is tender, at least 45 minutes.

CHICKEN PUTTANESCA

Steps:

• in a nonstick skillet, melt butter over medium high heat.
• sprinkle chicken with salt, pepper and garlic powder.
• add chicken to skillet and cook until brown on both sides.
• remove from skillet and keep warm.
• with the same skillet, add onions, olives, capers, oregano, pepper flakes and cook until onions are translucent.
• add the wine or broth, stir in the can of tomatoes
• return chicken to skillet.
• reduce heat to medium low, cover and simmer until chicken is no longer pink.
• serve on top of your favorite pasta.
• garnish with parsley.