Chicken Cacciatore
I have made chicken caciatore before but this one was more delicious as it used fresh ripe tomatoes which melt into a delicious sauce once cooked. Here in Maldives chicken is sold frozen, it's either curry cuts or drumsticks or whole chicken. So I used chicken cut pieces instead of chicken thighs although I have to say chicken thigh is my favourite part of the chicken.
Recipe : Chicken Cacciatore recipe adapted from Curtis Stone's Chicken Cacciatore
2 tbsp olive oil
500g chicken pieces, skinned
salt
1/4 tsp pepper
1/2 a medium onion
4 garlic, minced
6 button mushrooms
1/2 red bell pepper, chopped
1/2 tsp dried thyme
1 bay leaf
1/2 tsp dried oregano
1/2 tsp dried chilli flakes
5 medium very ripe tomatoes ( I bought mine from Seagull Foods), finely chopped
1 chicken stock cube
1 cup hot water
6 black olives, pitted and finely chopped
a few basil leaves
1 tbsp finely chopped parsley
1. Heat oil in a deep frying pan or casserole pot. Season chicken pieces with 1/4 tsp salt and 1/4 tsp pepper. Fry the chicken pieces in olive oil till golden. Remove to a bowl.
2. Add mushrooms, and saute' for 2 minutes till they go soft. Then add onion, and bell pepper, and saute for a few minutes till they soften.
3. Stir in garlic, thyme, oregano and bay leaf, chilli flakes. Add the tomatoes, and olives, and cook for a minute.
4. Mix the stock cube into the hot water and pour this into the tomato mixture in the pan. Bring the mixture to a simmer and lower the heat.
5. Return the chicken pieces to the pan and simmer uncovered for 30- 40 minutes till the chicken is cooked through and the sauce is reduced and thick.
6. Finally stir in finely chopped basil ( if available) and parsley. Serve with some nice crusty bread to mop up the delicious sauce.
Enjoy!!. I made this to break my fast and almost forgot to take the picture :D.
This post is linked to Cook Like a Star hosted by Zoe from Bake for Happy kids
4 garlic, minced
6 button mushrooms
1/2 red bell pepper, chopped
1/2 tsp dried thyme
1 bay leaf
1/2 tsp dried oregano
1/2 tsp dried chilli flakes
5 medium very ripe tomatoes ( I bought mine from Seagull Foods), finely chopped
1 chicken stock cube
1 cup hot water
6 black olives, pitted and finely chopped
a few basil leaves
1 tbsp finely chopped parsley
1. Heat oil in a deep frying pan or casserole pot. Season chicken pieces with 1/4 tsp salt and 1/4 tsp pepper. Fry the chicken pieces in olive oil till golden. Remove to a bowl.
2. Add mushrooms, and saute' for 2 minutes till they go soft. Then add onion, and bell pepper, and saute for a few minutes till they soften.
3. Stir in garlic, thyme, oregano and bay leaf, chilli flakes. Add the tomatoes, and olives, and cook for a minute.
4. Mix the stock cube into the hot water and pour this into the tomato mixture in the pan. Bring the mixture to a simmer and lower the heat.
5. Return the chicken pieces to the pan and simmer uncovered for 30- 40 minutes till the chicken is cooked through and the sauce is reduced and thick.
6. Finally stir in finely chopped basil ( if available) and parsley. Serve with some nice crusty bread to mop up the delicious sauce.
Enjoy!!. I made this to break my fast and almost forgot to take the picture :D.
This post is linked to Cook Like a Star hosted by Zoe from Bake for Happy kids
Very tempting n mouthwatering dish Nammi...
ReplyDeleteI love Curtis Stone's recipes. They're easy to follow and delicious like this one here. So yummy!
ReplyDeletescrumptious looking hunter's chicken, a must try :-)
ReplyDeleteHi Nammi thanks for joining us in this bloghop, hopefully see u more in our future "events". ;)
ReplyDeleteThis is so delicious. I love sauce a lot.
ReplyDeleteI would love to try this, looks yummy ..
ReplyDelete