Crock Pot Chicken Puttanesca Recipes

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CROCK POT CHICKEN PUTTANESCA



Crock Pot Chicken Puttanesca image

Make and share this Crock Pot Chicken Puttanesca recipe from Food.com.

Provided by Nutsy

Categories     Poultry

Time 7h30m

Yield 6 serving(s)

Number Of Ingredients 13

3 lbs boneless skinless chicken thighs
1 large onion, sliced thin
2 (6 ounce) cans tomato paste
1 (14 ounce) can diced tomatoes
1 green pepper (feel free to substitute with red)
8 ounces sliced baby bella mushrooms (you could add more if you like)
6 chopped garlic cloves
3 teaspoons italian seasoning
3 tablespoons capers
10 stuffed green olives (chopped) or 10 black olives
2 teaspoons kosher salt ((or more to taste)
1 1/2 teaspoons crushed red peppers
1/2 cup dry white wine (or cooking wine)

Steps:

  • Lay sliced onions in bottom of crock pot. Place chicken on top. In a large bowl, mix all other ingredients and pour over chicken. Cook on low for 7 hours.

Nutrition Facts : Calories 379.6, Fat 9.5, SaturatedFat 2.4, Cholesterol 188.9, Sodium 1504.2, Carbohydrate 21.4, Fiber 4.8, Sugar 11.9, Protein 49.6

ORZO PUTTANESCA WITH CHICKEN



Orzo Puttanesca with Chicken image

This recipe spins a classic puttanesca sauce of tomatoes, garlic, olives, and capers into a single-skillet meal by cooking chicken breasts in the pan to start, then making the sauce and cooking the orzo pasta together in the same pan. Convenience is not the only benefit-the method adds flavor, too, as the fond (the brown bits left in the pan) from the chicken flavors the sauce and the pasta both absorbs and thickens it. Served sprinkled with Parmesan and fresh basil, it gives new life to an old favorite.

Provided by Ellie Krieger

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 14

4 boneless, skinless chicken breasts (about 6 ounces each), pounded to 1/2-inch thickness
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
3 tablespoons olive oil, divided
1 small onion, diced
3 garlic cloves, thinly sliced
One 28-ounce can no-salt-added diced tomatoes
1/3 cup pitted kalamata olives, chopped
2 tablespoons capers, drained and rinsed
1 1/2 teaspoons dried oregano
1/4 teaspoon crushed red pepper flakes
1 1/4 cups uncooked whole wheat orzo pasta
1/4 cup grated Parmesan cheese
1/2 cup fresh basil leaves, cut into ribbons

Steps:

  • Season the chicken with 1/4 teaspoon each of the salt and black pepper.
  • Heat 1 tablespoon of the oil in a large, deep skillet over medium-high heat. Add two pieces of the chicken to the skillet, then lower the heat to medium and cook until they are browned and nearly cooked through, 3 minutes per side, then transfer them to a plate. Repeat with another tablespoon of the oil and the remaining chicken, transferring it to the plate.
  • Add the remaining tablespoon of oil to the skillet and lower the heat to medium. Add the onion and cook, stirring, until softened, 2 minutes. Add the garlic and cook for 30 for seconds more. Add the tomatoes, olives, capers, oregano, red pepper flakes, and the remaining 1/4 teaspoon of salt and cook until the mixture thickens slightly, 4 minutes.
  • Add 2 1/4 cups of water to the pan and bring to a boil, then stir in the orzo. Return to a boil, then lower the heat to medium-low and simmer, uncovered, stirring frequently, until the orzo is nearly cooked, 10 minutes. Return the chicken and any accumulated juices to the pan, nestling it into the orzo mixture. Cover and cook, stirring occasionally, until the orzo is cooked al dente and the chicken is cooked through, 2 to 3 minutes more.
  • Serve the orzo topped with the chicken, a sprinkle of Parmesan cheese, and fresh basil leaves.
  • The chicken and orzo will keep in an airtight container in the refrigerator for up to 4 days.
  • SERVING SIZE: 1 1/4 cups pasta and sauce and 1 piece chicken
  • PER SERVING: Calories 540; Total Fat 18 g (Sat Fat 3 g, Mono Fat 9 g, Poly Fat 2 g); Protein 43 g; Carb 52 g; Fiber 6 g; Cholesterol 110 mg; Sodium 680 mg; Total Sugar 15 g (Added Sugar 0 g)
  • EXCELLENT SOURCE OF: fiber, iron, magnesium, manganese, niacin, pantothenic acid, phosphorous, potassium, protein, riboflavin, selenium, thiamine, vitamin A, vitamin B6, vitamin C, vitamin K
  • GOOD SOURCE OF: calcium, copper, folate, zinc

CHICKEN PUTTANESCA



Chicken Puttanesca image

This lovely, gutsy sauce goes wonderful with chicken that has been sauteed first, then gently simmered in the sauce to absorb all the flavours. No need to miss out on the pasta either, as green tagliatelle is the perfect accompaniment! Recipe courtesy of The Delia Collection: Chicken. We love this!

Provided by MarieRynr

Categories     Chicken Breast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

4 part-boned chicken breasts, skin on (about 8 oz each)
2 tablespoons extra virgin olive oil
2 cloves garlic, crushed
1 fresh red chile, deseeded and finely chopped
14 ounces tinned italian chopped tomatoes
1 1/2 tablespoons tomato puree
6 ounces pitted black olives, roughly chopped
1 1/2 tablespoons capers, rinsed and drained
1 tablespoon chopped fresh basil, plus a few extra sprigs,to garnish
12 ounces dried spinach tagliatelle pasta noodles, to serve
salt & freshly ground black pepper

Steps:

  • Begin by heating the oil in the frying pan until it's very hot.
  • Wipe the chicken breasts with paper towel, then season them with salt and pepper.
  • Saute them in the hot oil over a medium heat until they are a rich golden colour n both sides.
  • This will take 5 or 6 minutes.
  • Transfer the chicken to a plate and add the garlic and chilli to the pan and fry these briefly for about 30 seconds.
  • After that, add the tomatoes, tomato puree, olives, capers, chopped basil and some seasoning.
  • Stir everything well, bringing it up to a gentle simmer, then return the chicken breasts to the pan, skin side up, pushing them well down into the sauce and basting a little over the top.
  • Simmer for 40 to 45 minutes, uncovered, until the chicken has cooked and the sauce has reduced and thickened.
  • About 15 minutes before the end of the cooking time, put a large pan of salted water on to heat and bring it up to the boil.
  • Then boil the tagliatelle according to the package directions.
  • After that, quickly drain and serve with the chicken, sauce spooned over, tagliatelle on the side.
  • Garnish with the fresh sprigs of basil and enjoy!

CHICKEN PUTTANESCA



Chicken Puttanesca image

Provided by Florence Fabricant

Categories     dinner, easy, quick, main course

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 13

3 tablespoons extra-virgin olive oil
1/2 cup finely chopped onion
2 teaspoons minced garlic
1 cup finely chopped ripe plum tomatoes
1 tablespoon drained capers
4 flat anchovies, drained and minced
8 oil-cured black olives, pitted and chopped
1/2 teaspoon dried oregano
Pinch of hot red peppers
1 tablespoon red wine vinegar
3 cups diced cooked chicken
Salt and freshly ground black pepper
1 tablespoon finely chopped fresh basil

Steps:

  • Heat two tablespoons of the oil in a large skillet. Add the onion and garlic and saute over medium-low heat until tender but not brown.
  • Increase heat to high, add the tomatoes and cook until they have softened and much of the liquid in the pan has evaporated, about five minutes. Remove from heat and stir in capers, anchovies, olives, oregano and red peppers. Stir in vinegar and remaining tablespoon of oil. Allow sauce to cool to room temperature.
  • Mix chicken with the cooled tomato sauce, season to taste with salt and pepper as desired and garnish with basil.

Nutrition Facts : @context http, Calories 200, UnsaturatedFat 9 grams, Carbohydrate 3 grams, Fat 12 grams, Fiber 1 gram, Protein 19 grams, SaturatedFat 2 grams, Sodium 297 milligrams, Sugar 1 gram

SLOW COOKER CHICKEN TAGINE



Slow Cooker Chicken Tagine image

Easy slow cooker recipe for a classic Moroccan dish.

Provided by Holly Combs

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 5h15m

Yield 8

Number Of Ingredients 18

8 skinless, boneless chicken thighs
2 large onions, thinly sliced
4 large carrots, thinly sliced
½ cup raisins
½ cup dried apricots, chopped
2 cups chicken broth
2 tablespoons tomato paste
2 tablespoons lemon juice
2 tablespoons all-purpose flour
2 teaspoons garlic salt
2 teaspoons ground cumin
1 ½ teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon Hungarian paprika
1 teaspoon ground black pepper
3 cups water
2 cups couscous
1 tablespoon butter

Steps:

  • Layer chicken thighs, onions, carrots, raisins, and apricots in a slow cooker.
  • Whisk chicken broth, tomato paste, lemon juice, flour, garlic salt, cumin, ginger, cinnamon, paprika, and pepper together in a bowl. Pour over chicken and vegetables.
  • Cook on High 4 1/2 hours or on Low for 7 1/2 hours. Shred chicken slightly using 2 forks. Continue cooking 30 minutes.
  • Bring 3 cups water to a boil in a saucepan; remove from heat and stir in couscous and butter. Cover saucepan and let stand until water is absorbed completely, 5 to 10 minutes. Fluff couscous with a fork. Serve chicken tagine over couscous.

Nutrition Facts : Calories 419.2 calories, Carbohydrate 56.5 g, Cholesterol 73.1 mg, Fat 9.7 g, Fiber 5.4 g, Protein 26.7 g, SaturatedFat 3.1 g, Sodium 589.5 mg, Sugar 13.6 g

CHICKEN PUTTANESCA



Chicken Puttanesca image

Classic Italian puttanesca sauce is typically served over pasta, but it is paired with chicken in this comforting weeknight dish. Chicken thighs are browned, then set aside while you assemble a simple but bold tomato sauce made with briny capers and olives, salty anchovies and spicy red-pepper flakes. Serve the chicken over rice, orzo or egg noodles, with a hunk of bread to round out the meal.

Provided by Colu Henry

Categories     dinner, weekday, poultry, main course

Time 40m

Yield 4 servings

Number Of Ingredients 13

1 1/2 to 2 pounds bone-in, skin-on chicken thighs
Kosher salt and black pepper
1 tablespoon grapeseed or canola oil
1 medium red or yellow onion, thinly sliced
3 garlic cloves, thinly sliced
4 to 5 anchovies, roughly chopped
1/2 teaspoon red-pepper flakes
1 tablespoon tomato paste
1 (28-ounce) can whole tomatoes, gently crushed with your hand or a spoon
1/2 cup roughly chopped pitted black or green olives
2 tablespoons capers, rinsed well if in salt
2 tablespoons roughly chopped Italian parsley
1 tablespoon fresh oregano leaves (optional)

Steps:

  • Pat chicken thighs dry and season well with salt and pepper. In a deep-sided 12-inch skillet, heat the oil over medium-high. When the oil shimmers, add the chicken thighs, skin-side down, and cook undisturbed until nicely browned, 5 to 6 minutes. Flip and brown the other side of the chicken thighs, 4 to 5 minutes more. Transfer to a plate and set aside.
  • Pour off and discard all but 2 tablespoons of fat from the pan and return the pan to medium heat. Add the onion and cook until softened, 2 to 3 minutes. Add the garlic, anchovies and red-pepper flakes, and cook, stirring occasionally, until the garlic is pale golden and the anchovies have dissolved, about 2 minutes.
  • Add the tomato paste and stir until dissolved, then stir in the tomatoes and their juices, scraping up any brown bits that have collected at the bottom of the pan. Stir in the olives and capers, then add the chicken back to the skillet along with any juices that have accumulated. Simmer until the flavors meld and the chicken cooks through, 15 to 20 minutes, adding a tablespoon or so of water if the sauce begins to look dry.
  • Taste and adjust seasonings accordingly. Scatter with parsley and oregano, if using. Divide chicken among plates or bowls, spooning additional sauce over top.

CHICKEN PUTTANESCA WITH ORZO



Chicken Puttanesca with Orzo image

This richly layered Italian-inspired pasta dish is a famously fast and easy meal to put together on a weeknight.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 25m

Number Of Ingredients 9

3/4 pound orzo
1/4 cup extra-virgin olive oil, divided
1/3 cup chopped fresh parsley
Coarse salt and ground pepper
3 large cloves garlic, finely minced
3 tablespoons capers plus 1 tablespoon brine
4 chicken cutlets (about 1 pound)
1 can (28 ounces) diced tomatoes
1/2 cup chopped Kalamata olives

Steps:

  • Cook orzo according to package instructions; drain and transfer to a bowl. Add 2 tablespoons oil and the parsley. Season with salt and pepper.
  • In a medium bowl, whisk garlic, 1 tablespoon oil, the brine, and 1/2 teaspoon pepper; toss with chicken.
  • In a large nonstick skillet heat remaining tablespoon oil over medium-high. Cook chicken until golden and cooked through, 5 to 8 minutes, flipping halfway through. Transfer to a plate. Add tomatoes and their liquid, olives, and capers to skillet; boil until thickened, 4 minutes. Stir in any juices from chicken and season with salt and pepper. Serve chicken with orzo and sauce.

Nutrition Facts : Calories 639 g, Fat 21 g, Fiber 3 g, Protein 40 g, SaturatedFat 3 g

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