Veggie-Packed Chicken Puttanesca
This Veggie-Packed Chicken Puttanesca is a hearty Italian-inspired stew with bone-in chicken simmered in a rich tomato base with olives, capers, chilli, and herbs. Packed with vegetables and fibre-rich cannellini beans, it’s a balanced, satisfying meal that delivers big flavour.
Serves
4
Prep time
15 minutes
Cooking time
40 minutes
Ingredients
- 500 g bone-in, skin-on chicken thigh
- 200 g chicken drumsticks
- 2 tbsp olive oil
- 1 red capsicum, sliced
- 1 medium carrot, chopped
- 1 celery stick, chopped
- 2 tbsp capers, drained
- 3 garlic cloves, minced
- 1 small red chilli, deseeded and finely chopped
- 1 can (400g) chopped tomatoes
- 1 bottle (600ml) passata
- 1 tbsp dried oregano
- ½ cup fresh basil leaves
- 1 anchovy, finely chopped
- ½ cup kalamata olives, pitted and halved
- 1 can (400g) cannellini beans, drained and rinsed
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
- To serve:
- Pearl cous cous
Directions
- Pat the chicken dry with paper towels. Season generously with salt and pepper, then drizzle with 1 tbsp olive oil.
- Heat a large pan over medium-high heat with 1 tbsp olive oil. Add the chicken and cook until the skin is crispy and browned on all sides. Remove the chicken and set aside.
- In the same pan, add the carrot, celery, capsicum, chilli, and garlic. Cook for 2–3 minutes, then add the anchovy and stir until it melts into the vegetables. Continue cooking for another 2–3 minutes until everything is softened and fragrant.
- Add the chopped tomatoes, passata, dried oregano, and fresh basil leaves. Stir well and season with salt and pepper.
- Return the chicken to the pan, nestling it into the sauce. Reduce heat to low, cover, and simmer gently for 30 minutes, until the chicken is cooked through and tender.
- Meanwhile, cook the pearl couscous according to packet instructions.
- Add the kalamata olives, capers, and cannellini beans to the sauce. Stir and cook for another 5 minutes until warmed through.
- Serve the chicken and sauce over the pearl couscous, garnished with chopped parsley.
Ingredients
- 500 g bone-in, skin-on chicken thigh
- 200 g chicken drumsticks
- 2 tbsp olive oil
- 1 red capsicum, sliced
- 1 medium carrot, chopped
- 1 celery stick, chopped
- 2 tbsp capers, drained
- 3 garlic cloves, minced
- 1 small red chilli, deseeded and finely chopped
- 1 can (400g) chopped tomatoes
- 1 bottle (600ml) passata
- 1 tbsp dried oregano
- ½ cup fresh basil leaves
- 1 anchovy, finely chopped
- ½ cup kalamata olives, pitted and halved
- 1 can (400g) cannellini beans, drained and rinsed
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
- To serve:
- Pearl cous cous
Directions
- Pat the chicken dry with paper towels. Season generously with salt and pepper, then drizzle with 1 tbsp olive oil.
- Heat a large pan over medium-high heat with 1 tbsp olive oil. Add the chicken and cook until the skin is crispy and browned on all sides. Remove the chicken and set aside.
- In the same pan, add the carrot, celery, capsicum, chilli, and garlic. Cook for 2–3 minutes, then add the anchovy and stir until it melts into the vegetables. Continue cooking for another 2–3 minutes until everything is softened and fragrant.
- Add the chopped tomatoes, passata, dried oregano, and fresh basil leaves. Stir well and season with salt and pepper.
- Return the chicken to the pan, nestling it into the sauce. Reduce heat to low, cover, and simmer gently for 30 minutes, until the chicken is cooked through and tender.
- Meanwhile, cook the pearl couscous according to packet instructions.
- Add the kalamata olives, capers, and cannellini beans to the sauce. Stir and cook for another 5 minutes until warmed through.
- Serve the chicken and sauce over the pearl couscous, garnished with chopped parsley.
Helpful Tips
Storage
Substitutions
Serving Suggestions
Watch How to Make It
Related Recipes
Weeknight dinners
High-protein meals
Dinner
One-Pan / One-Pot
Chicken
Mediterranean