Chicken with tomato sauce A La Puttanesca is a chicken recipe cooked in a spaghetti Puttanesca sauce. It’s a dish that is easy to make and yet loaded with flavor from tomatoes, olives and seasonings. Puttanesca is a traditional Italian pasta dish made with tomatoes, olives, capers, olive oil, anchovies, and garlic in a sauce. When I was looking for some new recipes to cook, I came a across the puttanesca spaghetti sauce that can be cooked with chicken. I knew immediately that this recipe was really worth trying because spaghetti and chicken are some of my husband’s favorite foods to eat. I was definitely right, my husband loved it! Since then, this recipe has become part of our dinner staples. Over time, I made a few changes to work with our taste pallet and named my recipe as chicken with tomato sauce A La Puttanesca.
How To Make Chicken With Tomato Sauce A La Puttanesca Recipe
- Prepare all of the ingredients and combine in a small mixing bowl a can of whole tomatoes (crushed by hand), slices of olives (combination of kalamata and pimiento stuffed olives) and capers. Then set aside.
- Using a paper towel, pat the chicken thighs to dry and season well with salt and pepper. Then place in a plate and set aside.
- In a large deep skillet, heat the oil on a medium high heat. Place the chicken on the skillet and cook for about 3 minutes on each side. Then transfer the chicken to the plate and set aside.
- Using the same skillet, add onion, season with a pinch of salt and pepper and stirring continuously. Next add the garlic and cook for an additional one minute. Then stir in tomato paste, anchovy paste, oregano and Italian seasoning and continue to cook until the tomato paste turns to a brick-red color.
- Add cooking wine or chicken broth and the tomato mixture into the pan, season with a good pinch of salt, as well as pepper and red pepper flakes. Then stir to combine.
- Stir the chicken into the mixture and flip the chicken a couple of times until each piece is well coated with the tomato mixture. Cover and bring to boil. Then turn down the heat to medium to medium low. Simmer the chicken for 25 to 30 minutes. Flip the chicken at the halfway point. Cover and cook until the chicken’s internal temperature reaches 165 degrees F. Flip the chicken at the halfway point.
- Next, turn off the heat and add a tablespoon of balsamic vinegar into the mixture.
- Serve the dish with your favorite pasta noodles and enjoy your dinner with your loved ones!
I hope you will give my Chicken With Tomato Sauce Ala Puttanesca recipe a try. A quick and easy dinner meal that you and your loved ones will love. Also try my other chicken recipes, Ginger-Vinegar Marinade Chicken Recipe Ala Chicken Inasal and Baked Chicken Breast Recipe Marinated With Yogurt and Coated With Panko.
Chicken With Tomato Sauce A La Chicken Puttanesca
Ingredients
- 4 to 5 pcs. chicken thighs Pat the chicken dry with paper towels
- 15 oz. whole tomatoes can crushed by hand
- 1/2 whole red onion peeled and diced
- 5 cloves garlic peeled and minced
- 2 tbsp olive oil
- 1/2 cup cooking white wine or chicken broth
- 1 tbsp balsamic vinegar
- 1 tbsp tomato paste
- 1/2 tsp red pepper flakes optional
- 1/2 tsp Italian seasoning
- 1/2 tsp dried oregano
- 1/2 tsp anchovy paste
- 1 tsp capers
- 1/2 cup combination of Kalamata and pimiento stuffed olives pitted and sliced
- 1/2 tbsp olive juice optional
- salt and pepper to taste
Instructions
- In a small mixing bowl, combine tomatoes, capers, olives and olive juice. Then set aside
- Using paper towels, pat the chicken to dry and season with salt and pepper.
- In a large deep skillet, heat the oil on medium high heat. Place the chicken on the skillet and cook for about 3 minutes on each side. Then transfer the chicken to the plate and set aside.
- Using the same skillet, add onion, season with a pinch of salt and pepper and stir fry for 1 minute. Add the garlic and continue to cook for an additional 1 minute. Then stir in tomato paste, anchovy paste, oregano and Italian seasoning and continue to cook until the tomato paste turns to a brick-red color.
- Add cooking wine or chicken broth and the tomato mixture into the pan, season with a good pinch of salt, pepper and red pepper flakes. Then stir to combine.
- Add the chicken into the mixture and coat the chicken with the tomato mixture by flipping them a couple of times. Cover and bring it to boil. Then turn the heat to medium heat and simmer the chicken for 25 to 30 minutes. Flip the chicken at the halfway point. Cover and continue to cook until the chicken's internal temperature reaches to 165 degrees F.
- Then turn off the heat, stir the balsamic vinegar into the mixture.
- Serve it with your favorite pasta noodles and enjoy!
