Diary of a Foodie

Sunday, June 1, 2014

Chicken Cacciatore

One pot meals are fantastic when I'm in a rush to get dinner on the table to the hungry man-children that have taken over my home and life. (For which I am grateful.)  I can get everything going, walk away and get one of the other millions of things done. And to top this recipe off, it's healthy. Clean-eating at it's best.

Chicken Cacciatore

6-8 boneless, skinless chicken breasts OR thighs
1/2 yellow onion, sliced
2 red bell peppers, seeded and sliced
1 green bell pepper, seeded and sliced
1 lb white button OR baby bella mushrooms, sliced
4 cloves garlic, minced
28 oz can diced tomatoes
1 c chicken broth
2 TBSP tomato paste
8-10 basil leaves, chopped
1 tsp crushed red pepper flakes
salt and pepper
olive oil to cook with

In an 8 qt sauce pan, heat 2 TBSP olive oil over medium-high heat. Season chicken with salt and pepper and brown both sides of chicken, about 3 minutes per side. Chicken will NOT be cooked through, it will cook in the sauce at the end. You may need to brown chicken in batches to get it all done. Once all the chicken is browned, heat another 2 TBSP of olive oil to the same pan. Add the onions, peppers, mushrooms and garlic and sprinkle with salt. Cook until softened, about 10 minutes. Add the tomatoes, tomato paste, chicken broth, red pepper flakes,  2 tsp of salt, 1 tsp of black pepper. Stir until all combined. Add the chicken back into the vegetables. Let simmer, covered,  over low heat for 30 minutes. Add  basil leaves. Taste and adjust seasonings as needed. Serve over cooked rice or pasta.

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