Rustic Puttanesca with Chicken
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Recipe Intro From nocrumbsleft
This dish from NoCrumbsLeft is packed with all the flavors of a puttanesca you love, but just a little bit lighter when served like this as a stew! Tuttorosso Tomatoes serve as the base of the sauce and soak up all the flavors from the briny olives, sweet carrots, herbs and aromatics.
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Recipe Card
ingredients
- 8 chicken thighs, bone in skin on
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 3 tablespoons extra virgin olive oil, divided
- 1 cup finely chopped onion
- 2 tablespoons chopped garlic
- 1/4 cup Arborio rice
- 4 cups chicken stock, divded
- 2 tablespoons Tuttorosso Tomato Paste
- 1 (28-oz) can Tuttorosso Peeled Plum Tomatoes, crushed
- 3 bay leaves
- 1/4 teaspoon red pepper flakes
- 1/2 cup carrots, cut into coins
- 1 cup frozen peas
- 1/2 cup pimento-stuffed green olives, cut in half
- 1/2 cup chopped parsley
Method
Step 1
Preheat oven to 350°F
Step 2
Salt and pepper chicken thighs on both sides. On high heat, heat 3 Tbsp olive oil in a dutch oven, saute chicken skin side down, until golden brown about 4-5 minutes each side. Do in batches if needed. Set aside.
Step 3
In same pan, retain 3 Tbsp of fat and juices from the chicken thighs (if you don’t have 3 Tbsp left, add additional olive oil to make it 3 Tbsp total). Saute onions 2-3 minutes over medium heat. Add garlic and saute for another minute (stirring consistently so it doesn’t burn) Add rice and toast for about 1 minute.
Step 4
In 1 cup of warm chicken stock, dissolve tomato paste. Add to pot. Then add diced tomato and bay leaves. Season with salt and pepper, and pepper flakes.
Step 5
Put the chicken back into the pot, cover and place in oven for 20 minutes.
Step 6
Take pot out of oven, uncover. Take bay leaves out. Add carrots and remaining 3 cups of chicken broth. Bring to a boil then, reduce heat to simmer and cook uncovered for 15 minutes.
Step 7
Add olives and peas, turn off heat. Garnish with parsley.