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To make Chicken Puttanesca, gather these fresh ingredients: - 500g boneless, skinless chicken thighs, diced into bite-sized pieces - 2 tablespoons extra virgin olive oil - 4 cloves garlic, finely minced - 1 teaspoon crushed red pepper flakes (adjust to preference) - 1 can (400g) diced tomatoes, preferably with herbs - 1/2 cup kalamata olives, pitted and coarsely chopped - 2 tablespoons capers, rinsed and drained - 1 tablespoon dried oregano - Salt and freshly ground black pepper to taste - 300g spaghetti or your preferred pasta - Fresh parsley, roughly chopped, for garnishing - Grated Parmesan cheese, for serving (optional) You can mix things up with these optional ingredients: - Fresh basil for a fragrant touch - Red wine for deeper flavor - Zucchini or bell peppers for more veggies Prepare your kitchen with these tools: - Large pot for boiling pasta - Large skillet for cooking chicken and sauce - Colander for draining pasta - Wooden spoon for stirring - Chef’s knife and cutting board for chopping ingredients To start, fill a large pot with water and add salt. Bring the water to a rolling boil. Once it boils, add 300g of spaghetti or your favorite pasta. Cook it for 8 to 10 minutes or until it's al dente. Remember, we want it firm, not mushy. After cooking, drain the pasta in a colander. Save about a cup of the starchy water for later. Next, grab a large skillet and heat 2 tablespoons of olive oil over medium heat. While the oil heats, season 500g of diced chicken thighs with salt and black pepper. Once the oil is hot, add the chicken to the skillet. Cook for about 5 to 7 minutes. Stir often to ensure it browns nicely. When it's fully cooked, take the chicken out and set it aside on a plate. In the same skillet, reduce the heat slightly. Add 4 cloves of minced garlic and 1 teaspoon of crushed red pepper flakes. Sauté for about 1 minute, stirring constantly. The garlic should smell amazing but not turn brown. Now, pour in 1 can of diced tomatoes, 1/2 cup of chopped kalamata olives, 2 tablespoons of capers, and 1 tablespoon of dried oregano. Mix well and let it simmer for 7 to 10 minutes. This helps the flavors blend. It's time to bring it all together. Return the cooked chicken to the skillet. Mix it well with the sauce. If the sauce is too thick, add some of that reserved pasta water until it reaches the right consistency. Now, add the drained spaghetti directly into the skillet. Toss everything together gently for a couple of minutes. Make sure the pasta is coated in that tasty sauce. Taste and adjust the seasoning with salt and pepper if needed. To serve, scoop the spicy Chicken Puttanesca onto plates. Garnish with roughly chopped fresh parsley and, if you like, add some grated Parmesan cheese on top. This dish pairs great with a side of crusty bread. It’s perfect for scooping up the delicious sauce. Enjoy the blend of flavors! To get juicy chicken, use boneless, skinless thighs. They stay moist and flavorful. Dice them into small pieces for even cooking. Heat the olive oil in a skillet over medium heat. Season the chicken well with salt and pepper. Cook it for 5-7 minutes, stirring often. Look for a golden brown color. This shows the chicken is cooked well. Always check if it’s no longer pink inside. The sauce is key to Chicken Puttanesca. Start by adding garlic and crushed red pepper flakes. Sauté them until fragrant. This step boosts the flavor. Next, add canned diced tomatoes, olives, and capers. The tomatoes bring sweetness, while olives and capers add saltiness. Use dried oregano for a touch of earthiness. Let the sauce simmer for 7-10 minutes. This melds all the flavors together. If it’s too thick, add some pasta water. This helps blend it perfectly. Avoid overcooking the chicken; it can become dry. Don’t skip the resting time after cooking. This helps retain moisture. Be careful not to burn the garlic, as it turns bitter. Also, taste the sauce before serving. Adjust seasoning as needed. If you find it too salty, add a pinch of sugar. This can balance the flavors. For a great meal, follow these tips and enjoy this spicy Chicken Puttanesca! For more details, check the Full Recipe. {{image_4}} If you want a vegetarian version of Chicken Puttanesca, swap the chicken for hearty mushrooms. They add a nice texture. You can also use eggplant or zucchini. These veggies soak up the sauce well and keep the dish tasty. You can follow the same steps in the full recipe, just replacing the chicken. Want to boost the nutrition? Toss in more vegetables! Spinach or kale works great. Add them during the sauce step, letting them wilt. Bell peppers or artichokes also mix well. They will add color and crunch. Always remember to cut them small for even cooking. To spice things up, try adding more herbs and spices. Basil pairs nicely with the flavors. For a smoky twist, add a bit of smoked paprika. If you love heat, consider more crushed red pepper flakes. Always taste as you go to keep the balance right. Each tweak can make your dish unique and exciting! Store leftover Chicken Puttanesca in an airtight container. Let it cool to room temperature first. It keeps well in the fridge for up to three days. If you want to keep it longer, consider freezing it. To reheat, you can use the stovetop or microwave. For the stovetop, place it in a pan over low heat. Add a splash of water or broth to keep it moist. Stir often until heated through. In the microwave, heat in short bursts. Stir between each burst to ensure even heating. To freeze Chicken Puttanesca, let it cool completely. Then, transfer it to a freezer-safe container. Make sure to leave some space at the top, as the sauce may expand. It can be frozen for up to three months. When ready to eat, thaw overnight in the fridge before reheating. Chicken Puttanesca is a savory dish that mixes chicken with a bold sauce. The sauce has tomatoes, olives, and capers. It is hearty and packed with flavor. This dish often features pasta, making it a complete meal. The origins are Italian, and it offers a unique twist on traditional Puttanesca, which usually uses fish. Yes, you can choose many types of pasta. While spaghetti is common, penne or fusilli also work well. Select any shape you enjoy. Just cook it according to the package directions. The key is to ensure it pairs well with the rich sauce. The spice level depends on the red pepper flakes you use. The base recipe calls for one teaspoon. If you like more heat, add more flakes. You can also skip them if you prefer a milder dish. It offers flexibility to suit your taste. Yes, you can prepare parts of the dish in advance. Cook the chicken and sauce, then store them separately. This way, you can quickly combine them with pasta later. Just reheat before serving. It saves time on busy days. For a detailed guide, check out the Full Recipe. Here are some tips: - Use fresh ingredients for the best flavor. - Taste the sauce as you cook to adjust seasoning. - Don't overcook the chicken; it should stay juicy. - Garnish with fresh parsley for a pop of color and taste. Chicken Puttanesca is a tasty dish with rich flavors and simple steps. We covered key ingredients, tools, and how to cook everything perfectly. I shared tips to avoid mistakes and make it your own. You can even try vegetarian options or add veggies for health. Remember to store leftovers properly for later enjoyment. Cooking should be fun and rewarding, so don’t hesitate to get creative. Enjoy every bite and impress your friends with your skills!

Chicken Puttanesca

Spicy Chicken Puttanesca is a flavor-packed dish that will elevate your dinner game! Made with tender chicken thighs, zesty tomatoes, olives, and capers, this easy recipe combines heat and heartiness in every bite. Perfectly paired with spaghetti, it's a quick meal ready in just 35 minutes. Click through to discover how to make this delicious dish and impress your family or guests with your cooking skills!
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Ingredients
  

500g boneless, skinless chicken thighs, diced into bite-sized pieces

2 tablespoons extra virgin olive oil

4 cloves garlic, finely minced

1 teaspoon crushed red pepper flakes (adjust to preference)

1 can (400g) diced tomatoes, preferably with herbs

1/2 cup kalamata olives, pitted and coarsely chopped

2 tablespoons capers, rinsed and drained

1 tablespoon dried oregano

Salt and freshly ground black pepper to taste

300g spaghetti or your preferred pasta

Fresh parsley, roughly chopped, for garnishing

Grated Parmesan cheese, for serving (optional)

Instructions
 

Pasta Kochen: In a large pot, bring salted water to a rolling boil. Add the spaghetti and cook according to the package instructions until al dente, typically 8-10 minutes. Drain the pasta in a colander and set aside, reserving about a cup of the starchy pasta water for later.

    Hähnchen Anbraten: Heat the olive oil in a large skillet over medium heat. Season the diced chicken with salt and black pepper, then add to the skillet. Sauté the chicken for about 5-7 minutes, stirring often, until fully cooked and golden brown. Remove the cooked chicken from the skillet and set aside on a plate.

      Sauce Zubereiten: In the same skillet, lower the heat slightly, and add the minced garlic along with the crushed red pepper flakes. Sauté for about 1 minute, stirring constantly until the garlic becomes fragrant but not browned.

        Tomaten und Mehr Hinzufügen: Pour the diced tomatoes, chopped olives, capers, and dried oregano into the skillet. Stir well to combine all ingredients. Allow the sauce to simmer for about 7-10 minutes, stirring occasionally, letting the flavors meld together to create a rich sauce.

          Zutaten Kombinieren: Return the sautéed chicken to the skillet, mixing thoroughly with the sauce. If the sauce has thickened too much, gradually add some of the reserved pasta water until the desired consistency is achieved.

            Mit Pasta Tossen: Add the drained spaghetti directly into the skillet with the sauce and chicken. Gently toss everything together for a couple of minutes until the pasta is evenly coated with the sauce. Taste and adjust seasoning with additional salt and pepper as needed.

              Anrichten und Servieren: Scoop the spicy Chicken Puttanesca onto plates. Garnish generously with chopped fresh parsley and, if desired, sprinkle grated Parmesan cheese on top for an added touch of flavor.

                Vorbereitungszeit: 15 Minuten | Gesamtzeit: 35 Minuten | Portionen: 4

                  - Präsentations-Tipp: Serve the dish with a side of crusty bread for a delightful meal experience, perfect for sopping up the delicious sauce!