Elevate your game day munchies with these delicious and easy to prepare snacks. This Easy Rotisserie Chicken Puttanesca Sliders Recipe has a bold briny kick and is perfect for grab and go eats.
Partner the convenience of rotisserie chicken with an easy recipe to create craveable sliders that will be the MVP of your game day spread. With minimal effort, you can serve snacks with maximum flavor that will have the whole family and your guests coming back for more.
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What is Puttanesca
A classic Italian pasta sauce, puttanesca is recognized for its zesty flavor that is easy to prepare. Made with tomatoes, olives, capers, garlic, and anchovies, this vibrant and flavorful sauce is very versatile and can be adapted to your level of spiciness. The sauce is generally served with pasta or seared chicken breasts or thighs. However, this recipe adds a twist by using shredded rotisserie chicken for an easy and flavorful slider filling.
Why You Will Love This Recipe
- This slider recipe combines the best of a wonderful piquant tomato sauce with convenience foods for easy prep.
- While these sliders are bite-sized, they are hearty and filling.
- With a cooking time of 35 minutes, this is a great weeknight dinner.
- The recipe makes about 2 dozen sliders but is easily doubled if you are entertaining a big crowd.
Ingredients
Rotisserie Chicken - You can pull the meat off a whole roasted chicken or use individual pieces. I like grilled chicken breasts from my grocery store because I find them to be very flavorful and juicy.
Onions - Onions bring a touch of sweetness and depth of flavor to the sauce.
Canned Peeled Whole Tomatoes - There is a good amount of juice canned tomatoes which cooks down into a silky sauce. I find cans of diced tomatoes often are filled with a lot of stem ends.
Flavor Components - Briny olives and capers, anchovy paste, Calabrian chiles, and a lot of minced garlic combine to make this a very flavorful and bold sauce.
Fresh Herbs - Oregano and flat leaf parsley add a note of fresh flavor.
Slider Buns - Use your favorite. I found brioche rolls but I think the sandwiches would be delicious on a crusty bread like ciabatta.
Sharp Provolone Cheese - Cheese needs a big flavor to pair with the boldness of the puttanesca sauce.
Arugula - The bitter sharpness of arugula is a great match for the flavor profile of the slider and provides a crunchy texture.
Step-by-Step Instructions
The recipe comes together in about 35 minutes. You can make the sauce the day before.
Prep the Vegetables
- Thinly slice the onions. Long thin pieces combine well with the shredded chicken.
- Mince the garlic, fresh oregano, and flat leaf parsley.
- Cut the olives into slices. Use any type of olives you like. I used a combination of green castelvetrano olives and black kalamata olives. Each provides a different flavor as well as color.
Prepare the Puttanesca Sauce
- Add 3 tablespoons of extra-virgin olive oil to a saute pan over medium heat.
- Add the sliced onions and saute until they are translucent and wilted, about 4 minutes.
- Incorporate the flavorful Calabrian chiles, anchovy paste, and minced garlic. You will smell all the delicious aromas as the ingredients hit the hot oil. Stir everything together and saute. The anchovy paste will disintegrate as it is combined with the other ingredients. Saute for 2 minutes
- Add the canned peeled tomatoes to the pan. Smash the tomatoes into small pieces with the back of a wooden spoon. A potato masher is also a great tool to use. Be careful - the tomatoes may squirt when you smash them open. Increase to medium-high heat.
- Let the sauce simmer for 5 minutes so that it thickens.
- Add the olives, capers, and minced herbs to the sauce. Season the sauce with 1 teaspoon of kosher salt. Continue simmering the sauce for another 5 minutes. It should be thick and glossy.
- Reduce the heat to medium. Add the shredded chicken to the pan, folding it into the sauce.
- Finish cooking when the chicken is hot, about 5 minutes. Taste and adjust the salt to your liking. Some rotisserie chicken is very seasoned so you may not need more salt.
Prepare the Sliders
- Slice open the slider buns and place them cut side up on a sheet pan. Place the pan under a broiler to toast the buns. Toasting helps to give the sliders a little structure - the buns can soak up the sauce causing them to fall apart.
- Once the buns are toasted, sprinkle shredded sharp provolone across the bottom halves. Place back under the broiler to melt the cheese.
- Remove the buns from the and let them cool for about 2 minutes. Add a layer of arugula on top of the cheese.
- Spoon ¼ cup of shredded chicken puttanesca on top of the arugula.
- Repeat with the remaining buns. Serve with sides like french fries or your favorite pasta.
Substitutions
This is a very adaptable recipe and can be tailored to your tastes.
- Make the puttanesca sauce as mild or as spicy as you like. The amount of Calabrian chiles in the recipe adds a slight bit of heat.
- Use crushed red pepper flakes as a substitute for the chiles.
- You can add black pepper to the sauce. The chicken I used was very seasoned so I did not need black pepper.
- Not in the mood for sliders? Add the sauce and chicken to your favorite pasta for busy weeknights.
FAQ's
Yes, you can prepare the puttanesca sauce in advance and store it in the refrigerator for up to a few days. Simply reheat it on the stove before serving, add the shredded chicken and you're ready to assemble your sliders.
Feel free to experiment with different types of olives or adjust the amount of capers. Maybe you only like black olives and prefer not to add green olives. Incorporate fresh basil.
Yes, but I would amend the sauce with all the flavor components like the anchovy paste, capers, and olives. See how garlicky the sauce is before you add any more.
Absolutely, but choose something that has a bold flavor such as Parmesan Reggiano or asiago.
Small Bite with Big Flavor
This Easy Rotisserie Chicken Puttanesca Sliders Recipe makes an incredibly flavorful and hearty meal. The combination of bold flavors of olives, salty anchovies, briny capers, and aromatic herbs creates a harmonious blend in this tangy sauce.
Score big with this mouthwatering combination of tender shredded rotisserie chicken combined with a vibrant and flavorful puttanesca sauce. These bite-sized sliders are a great recipe to serve for a crowd, whether you're hosting a Super Bowl party or a casual get-together with friends.
Need some other party food? Here are a couple of recipes to try -
https://tenpoundcakecompany.com/picadillo-stuffed-mini-peppers/
https://tenpoundcakecompany.com/tomatillo-chicken-quesadillas/
Recipe
Easy Rotisserie Chicken Puttanesca Sliders Recipe
Equipment
- 1 cutting board
- 1 knife
- 1 Saute pan
- 1 wooden spoon
- 1 sheet pan
- 1 box grater
Ingredients
- 4 cups shredded rotisserie chicken (4 chicken breasts/1 pound/455 grams)
- 3 tablespoons extra-virgin olive oil
- 1 cup onion, thinly sliced (5 ounces/140 grams)
- 3 garlic cloves, minced (1 ½ tablespoons)
- 2 teaspoons anchovy paste
- 1½ teaspoons Calabrian chiles
- 2 tablespoons parsley, minced
- 1 teaspoon fresh oregano, minced
- 28 ounces whole peeled tomatoes (794 grams)
- ¾ cup olives, sliced (3 ounces/86 grams)
- ¼ cup capers (2 ounces/56 grams)
- 1 teaspoon kosher salt
- 25 slider buns
- 2 cup sharp provolone cheese, shredded (8 ounces/227 grams)
- 3 cups arugula
Instructions
Prepare the Shredded Chicken Puttanesca
- Prep the vegetables. Slice the onion into thin strips. Mince 3 cloves of garlic. Mince the fresh herbs - oregano and parsley. Slice the olives.
- Add 3 tablespoons of olive oil to a saute pan over medium heat.
- Add the sliced onion and stir occasionally. Saute the onions until translucent, about 4 minutes.
- Add the anchovy paste, Calabrian chiles, and minced garlic to the pan. Stir everything together and saute. The anchovy paste will disintegrate into the olive oil.
- After 2 minutes add the whole tomatoes to the pan. Smash the tomatoes into small pieces. A potato masher is a great tool to use. The tomatoes may squirt when you smash them open. Increase the heat to medium-high.
- After 5 minutes, the sauce should look a little thicker.
- Add the olives, capers, and minced herbs to the sauce. Season the sauce with 1 teaspoon of kosher salt.
- Cook the sauce for 5 more minutes. It should be thick and rich. Add the shredded chicken to the pan. Stir to incorporate all the ingredients.
- Cook for 5 more minutes to warm up the chicken in the sauce.
- Taste the sauce for seasoning. Adjust the salt to your liking. Some rotisserie chicken is highly seasoned so you may not need moe salt.
Prepare the Sliders
- Slice open the slider buns and lay them cut side up on a sheet pan. Place under a broiler to toast the bread. Toasting the buns helps to prevent them from falling apart if they soak up the sauce.
- Once the buns are toasted, sprinkle shredded sharp provolone across the bottom halves. Place back under the broiler to melt the cheese.
- Remove from the oven. Let the buns cool for about 2 minutes.
- Add a layer of arugula on top of the cheese.
- Add ¼ cup of the shredded chicken puttanesca onto the arugula and place the other half of the bun on top. Repeat with the rest of the slider rolls.
- Serve with your favorite side like french fries.
Notes
- Make the puttanesca sauce as mild or as spicy as you like. The amount of Calabrian chiles in the recipe adds a slight bit of heat.
- Use crushed red pepper flakes as a substitute for the chiles.
- You can add black pepper to the sauce. The chicken I used was very seasoned so I did not need black pepper.
- Not in the mood for sliders? Add the sauce and chicken to your favorite pasta for busy weeknights.
Nutrition
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