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Chicken Puttanesca Recipe


Chicken Puttanesca

Prep Time ~10 mins Cooking Time ~55 mins
Approx Cost ~ £8 Difficulty ~ Easy
Freeze ~ Yes Serves ~ 4

Tip ~ Make sure you wash your hands well after preparing the chilli, as the natural oils from the chillican cause a burning sensation on the skin.


4 part boned chicken breasts, skin on, weighing about 8oz each

2 tablespoons olive oil

2 cloves garlic, crushed

1 fresh red chilli, deseeded and finely chopped

1 x 397g tin chopped tomatoes

1 tablespoon tomato puree

1 x 185g tin black olives, pitted and roughly chopped

1 heaped tablespoon capers, rinsed and drained

1 tablespoon fresh chopped basil

salt and pepper


  • Heat the oil in a large, deep frying pan.
  • Season the chicken breasts with salt and pepper and fry in the hot oil until they are golden, this will take about 5 minutes.
  • Transfer to a plate and add the garlic and chilli to the pan and fry briefly for 30 seconds.
  • After this add the tomatoes, tomato puree, olives, capers, chopped basil and some seasoning.
  • Stir well and bring to a gentle simmer.
  • Replace the chicken breasts in the pan, skin side up, pushing them well down in the sauce.
  • Simmer for 40-45 minutes, uncovered, until the chicken is cooked and the sauce has reduced and thickened.
  • Serve with spinach tagliatelle.