Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Cut 700 grams of boneless, skinless chicken thighs into 1-inch pieces and season them with 0.5 teaspoon salt and 0.25 teaspoon black pepper.

2. 2

   Heat 2 tablespoons of olive oil in a large, deep skillet or wok over medium-high heat until shimmering, then add the seasoned chicken and cook for 5-7 minutes, tossing frequently until browned on all sides.

3. 3

   Add 1 medium red onion (chopped), 3 cloves of minced garlic, 1 medium red bell pepper (sliced), and 1 medium zucchini (diced) to the pan with the chicken, continuing to toss and cook for another 5 minutes until vegetables begin to soften.

4. 4

   Stir in 200 grams of cherry tomatoes, 100 grams of pitted Kalamata olives, 100 grams of drained jarred artichoke hearts, 2 tablespoons of chopped sun-dried tomatoes, 1 tablespoon of gochujang, 2 tablespoons of balsamic vinegar, 120 ml of dry white wine, 1 teaspoon of dried oregano, and 0.5 teaspoon of red pepper flakes, bringing the mixture to a simmer.

5. 5

   Reduce the heat to medium-low, cover the skillet, and let the mixture gently simmer for 10-12 minutes, allowing the flavors to meld and the sauce to thicken slightly.

6. 6

   Uncover the pan, stir in 0.25 cup of fresh basil leaves, and adjust seasoning with additional salt and pepper if needed, then serve the Pollo Piccante Contadino immediately topped with 0.25 cup of grated Parmesan cheese.