Chicken Cacciatore
Chicken Cacciatore is absolutely awesome! This Italian meal includes 3 kinds of bell peppers, mushrooms, carrots, onions, garlic and fire-roasted tomatoes. It's seasoned to perfection and wonderful served over spaghetti drizzled with olive oil. So wonderful for company or holiday dinners.
Ingredients
- 8 boneless chicken thighs
- 14 oz. can crushed tomatoes
- 15 oz. can whole tomatoes (use some of the juice)
- 15 oz. can fire roasted diced tomatoes undrained
- 2 tbsp. tomato paste or more, if desired
- 1 large onion cut in half and then sliced
- 1/2 large green bell pepper cut in 1/2" strips
- 1/2 large red bell pepper cut in 1/2" strips
- 1/2 large orange bell pepper cut in 1/2" strips (or substitute yellow bell pepper)
- 8 oz. fresh mushrooms sliced
- 1 Carrot peeled and sliced
- 1/2 tsp. sea salt
- 2 cloves garlic finely minced
- 1/2 tsp. black pepper
- 1/2 tsp. dried oregano or more, if desired
- 3/4 tsp. dried basil or more, if desired
- 1/2 tsp. dried thyme or more, if desired
- 1 1/2 tsp. dried parsley or more, if desired
- dash red pepper flakes
- fresh basil chopped, for garnish
- olive oil as needed
- 1 to 1 1/2 lbs. spaghetti cooked, drained and drizzled with olive oil (you can also use gluten free pasta)
Instructions
- Heat olive oil in a very large skillet over medium heat.
- Make sure the bottom of the skillet is totally covered with oil.
- Place chicken thighs in skillet.
- Brown chicken well on both sides and remove to paper towel-lined platter.
- Set aside.
- Drizzle more olive oil into skillet.
- Add carrots, bell peppers, mushrooms, onion and garlic.
- Sauté a few minutes until veggies become tender, about 5-10 minutes.
- Add tomato paste, whole tomatoes with about half of the liquid, fire-roasted tomatoes and seasonings to the skillet.
- Cut the whole tomatoes up with a fork.
- Add about half of the liquid that's in the can from the whole tomatoes.
- Cover with lid and simmer about 10 minutes.
- Add chicken thighs.
- Cover with lid and heat through an additional 15 minutes until chicken is tender.
- Serve over cooked, drained, spaghetti that’s been tossed lightly with olive oil.
- Garnish with fresh basil, if desired.
Notes
NOTE: If using gluten free pasta, I highly recommend Ronzoni GF spaghetti noodles.
NOTE: You can use boneless chicken breasts (although you will have to cook them longer), or a whole, cut-up chicken if you prefer. Adjust time accordingly.
NOTE: Since I was doubling the recipe I spread all the ingredients out over three skillets so the chicken wouldn't be crowded. Also, this way the chicken would cook more quickly.
NOTE: The tomato paste is used as a thickener for the sauce. Whether you use two tablespoons or more depends on how much juice you use from the can of whole tomatoes when you're adding it to the skillet.
© Can’t Stay Out of the Kitchen
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