Chicken Cacciatore

An Italian classic of braised chicken simmered in a rich tomato-based sauce with peppers, onions, and herbs. Served in a deep plate with the sauce spooned generously over the chicken, alongside a portion of fluffy rice.

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Ingredients:

For the Chicken:

• 4 bone-in, skin-on chicken thighs (or breasts)

• 2 tbsp olive oil

• Salt and black pepper, to taste

For the Sauce:

• 1 onion, sliced

• 1 red bell pepper, sliced

• 1 green bell pepper, sliced

• 2 garlic cloves, minced

• 400g canned diced tomatoes

• 120ml chicken broth

• 60ml red wine (optional)

• 2 tbsp tomato paste

• 1 tsp dried oregano

• 1 tsp dried basil

• 1 bay leaf

For Serving:

• 300g cooked rice

• Fresh parsley, chopped (for garnish)

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Instructions:

1. Brown the Chicken
   Season chicken with salt and pepper. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear chicken on both sides until golden, about 5 minutes per side. Remove and set aside.
2. Build the Sauce
   In the same pan, add onion, peppers, and garlic. Sauté until softened, about 5 minutes. Stir in tomato paste, diced tomatoes, broth, wine (if using), oregano, basil, bay leaf, salt, and pepper.
3. Simmer the Chicken
   Return chicken to the pan, nestling it into the sauce. Reduce heat to low, cover, and simmer for 35–40 minutes, until chicken is tender and cooked through. Remove bay leaf before serving.
4. Serve
   Spoon rice into deep plates, place chicken on top, and ladle sauce with peppers and onions generously over the chicken. Garnish with fresh parsley.

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Nutrition (per serving):

• Calories: 640 kcal

• Carbohydrates: 45 g

• Fat: 28 g

• Protein: 42 g