CHICKEN CACCIATORE

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PREP TIME 15 minutes
COOK TIME 45-60 minutes
SERVES 6

INGREDIENTS

1 tbsp Pukara extra-virgin olive oil

6 chicken thigh cutlets (175g each), cut into large chunks

300g chorizo, diced

250g mixed baby heirloom tomatoes, roughly chopped

1 leek, diced

8 garlic cloves, thinly sliced

350ml dry white wine

2 fresh bay leaves

2 tbsp coarsely chopped oregano

400g can whole cherry tomatoes

400g Pukara Napoletana pasta sauce

160g (1 cup) mixed olives

METHOD

Step 1

In a large pan over high heat, sear the chicken until one side is golden brown. Then, add the leek, garlic, and chorizo. Once these have softened, add the tomatoes and oregano, cooking until they’re soft and fragrant.

Step 2

Add the rice and Napoletana pasta sauce, stirring together. Transfer the mixture to an oven set at 180°C to finish cooking the chicken and soften the rice, which should take around 30 minutes.

Step 3

To serve, spoon the mixture into a few serving bowls and garnish with fresh herbs of your choice. Enjoy!