Chicken Puttanesca: A Flavorful Italian Classic
We start by searing the chicken on one side to achieve a beautiful golden crust. Then, we nestle the seared chicken breasts into a rich and tangy red sauce, brimming with the bold flavors of green olives and capers. The dish is finished off in the oven, allowing all the ingredients to meld together perfectly.
Ingredients
- 6 chicken breasts
- 1 tbsp smoked paprika
- 1 tbsp red chili flakes
- 4 tbsp tomato paste
- 6 fillet chopped anchovies
- 3 cans crusted tomatoes
- 250 ml chicken stock
Instructions
- remove the tenders from the chicken breasts
- in a cast iron skillet running at medium high temperature
- add a drizzle of olive oil
- take the chicken breasts with topside down and then brown them up
- take them out
- turn the temperature down just a tad
- add two chopped up white onions
- when the onions are starting to brown up nicely and soften
- squeeze in two cloves of garlic
- add 1 tbsp of smoked paprika
- add 1 tbsp of red chili flakes
- add 4 tbsp of tomato paste
- add 6 fillet of chopped anchovies
- add 3 cans of crusted tomatoes
- add 250 ml of chicken stock
- add salt and pepper
- add 2 tbsp of oregano
- let it simmer for 4-5 minutes
- add olives capers
- add the chopped up green olives
- get that mixed in
- nestle the chicken breast
- add the tenders from the chicken
- let it simmer for 4-5 minutes
- place it in the oven, middle rag at 180℃ - 356℉ for 30-35 minutes until internal temperature of the chicken reaches 68-69° don't take it all the way to 75 because the carryover temperature will cook it till it's perfect
- let it cool down to a good eating temperature
- ready to serve