Rustic Puttanesca with Chicken


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
Prep time 10mins
Cook time 50mins
Serves or Makes: 8

Recipe Card


  • 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


  • 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.