Chicken puttanesca
0
- Prep Time10 min
- Total Time10 min
- Makes4 servings
Roberto Caruso
Ingredients
796-mL can diced tomatoes
1 tsp anchovy paste, or 2 anchovy filets (optional)
1/4 cup black olives, preferably kalamata
2 tbsp drained capers
2 large garlic cloves, minced
1/4 tsp hot red-chili flakes
8 skinless, bone-in chicken thighs
1/2 cup chopped parsley, optional
Instructions
Place tomatoes, including juice, in a large frying pan. Add anchovy paste, if using. Or if using anchovy filets, rinse under water and pat dry with paper towels. Then finely chop and add to tomatoes. Stir in olives, capers, garlic and chili flakes. Add chicken and turn to cover with sauce. Bring to a boil, then reduce heat to medium-low and simmer gently, uncovered, turning chicken once or twice until cooked through and sauce is as thick as you like, about 30 minutes. Stir in parsley, if using. Great over wide noodles or fusilli pasta.
Nutrition (per serving)
Calories 219, Protein 24.1g, Carbohydrates 10.3g, Fat 9.4g, Fibre 2.6g, Sodium 776mg.
