Take your little one's taste buds to Italy with this yummy chicken recipe. Let Xandra Rocha-Araneta show you how with the Babycook® Duo.
1 cup canned stewed tomatoes
1 tbsp. tomato paste
1 tsp anchovy
2 cloves garlic, thinly sliced
1 tbsp. fresh oregano
1 tbsp. fresh basil
1-piece bay leaf
¼ cup black olives, sliced and pitted
¼ cup green olives, sliced and pitted
2 tsp capers
1 tbsp. white onions, chopped
1 tsp extra virgin olive oil
Chicken breast fillet
Salt and pepper
Parmesan cheese, grated
Using the cooking jar, fill water up to Level 3. Pour it into the water reservoir.
Season the chicken with salt and pepper. Place into the steaming basket and start cooking cycle.
Once the chicken is cooked, set aside and keep warm. Save the cooking liquid for future use.
Using the cooking jar, fill water up to Level 3 again. Pour it into the water reservoir.
To prepare the puttanesca sauce, combine tomatoes, olives, capers, onions, garlic, bay leaf, basil, oregano, anchovy into the steaming basket. Start the cooking cycle.
Once the cooking cycle is done, discard the bay leaf. Transfer the rest of the tomato mixture into the cooking jar.
Add in olive oil, salt, pepper, and blend until a little chunky. Set aside.
Get the chicken and slice at a diagonal. Transfer to a serving dish.
Top the chicken with the puttanesca sauce. Garnish with parmeasan cheese and fresh parsley.
May also be served with halibut fillet or pasta, if desired.
To cook the pasta with the Babycook Rice-Pasta cooker:
Fill the water reservoir with level 3 water. Place pasta to the cooker and add ½ cup and 2 tbsp water. Make sure the pasta is submerged. Replace the steaming basket with the cooker, and start the cooking cycle.