Saturday, February 2, 2013

Crockpot Chicken Puttanesca Pepper Sauce Recipe

I have to say sometimes crockpot cooking even astounds me, this recipe was so much like old fashioned stove top I was over joyed by the results. Next time I would serve this wonderful sauce and chicken over a favorite pasta.

4 to 6 boneless chicken breast
2 green bell pepper sliced and cleaned
1/4 cup olive oil
6 cloves minced garlic
2 pounds of fresh plum tomatoes put through food processor (remove stems first and cut off the tops, add whole) or 2 (28-ounce) cans Roma plum tomatoes, broken into pieces, with juice
1 cup tightly packed, pitted, and halved Kalamata olives or use black olives
2 tablespoons tomato paste
2 tablespoons drained capers
2 tablespoons minced anchovy fillets (about 8 fillets) or use anchovy paste around 4 ounces
1/2 teaspoon dried crushed basil
1/2 teaspoon dried crushed red pepper flakes
1/4 cup white wine
Garnish with Pecorino Romano long shredded grating cheese

In a bowl mix all ingredients together to blend except chicken and olives.  Place chicken into an oil sprayed crock pot on high. Pour the tomato mixture over the top. Cook around 4 hours. Add the olives.
Cook up to 2 more hours or until chicken is cooked all the way through and tender.
Usually on low it will take up to 8 hours total.
Serve chicken garnished with grating cheese.

The sauce can be serve over pasta or with other sides dishes of your choice.
Mashed potatoes, corn on the cob or saute spinach go well with this chicken.

+claudia lamascolo  Author
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