Chicken Cacciatore
Close your eyes and imagine a dish that bursts with the vibrant colors and bold flavors of Italy. Open your eyes, because today I'm sharing my beloved recipe for Chicken Cacciatore. Get ready to ignite your taste buds and experience a true Italian culinary adventure.
Equipment
- 1 sauce pan
Ingredients
- 4 boneless, skinless chicken breasts
- 2 teaspoons olive oil
- 1 large onion, cut into thin strips
- 1 large red bell pepper, thinly sliced
- ½ pound white mushrooms, thinly sliced (optional)
- 2 cloves garlic, minced
- 1 can whole tomatoes (with their juice reserved), chopped
- ½ teaspoon dried oregano
- ⅛ teaspoon red pepper flakes (you can add more in you like it zesty)
- ¼ teaspoon each salt and pepper
Instructions
- Season the chicken breasts with salt and pepper. Heat the olive oil in a sauce pan over medium-high heat, and brown the chicken on both sides, (about 4 minutes per side). Remove the chicken from the pan ad set it aside.
- Reduce the heat to medium and add the onion and pepper; cover the pan and cook, stirring occasionally, until the vegetables begin to soften (about 5 minutes). Add the mushrooms and continue to cook, uncovered and stirring occasionally, until the mushrooms begin to brown.
- Add the garlic and the tomatoes (and their juice), oregano, and red pepper flakes and simmer the mixture covered for 10 minutes.
- While the mixture simmers, cut the chicken into large chunks or strips.
- Return the chicken breasts to the pan and simmer, covered, until the chicken is just done, about 5 minutes longer. Serve over brown rice or whole wheat pasta.
Video
Notes
The beauty of Chicken Cacciatore lies in its versatility. Feel free to customize the recipe by adding your favorite vegetables such as bell peppers, mushrooms, or artichoke hearts. Get creative and make it your own!