Sunday, April 26, 2009

Cooking with Emeri: Chicken Cacciatore

I am pretty behind this weekend! We have been busy and not home much. I had planned on posting this Friday but it just didn't work out.

Wednesday night Emeri made Chicken Cacciatore for dinner. We did make a few changes!

You will need:
* 3-4 lbs chicken, cut up
* 1/2 cup seasoned flour
* 1/2 cup olive oil
* 2 garlic cloves, diced
* 2 medium onions, separated into rings
* 1 (14 ounce) can diced tomatoes
* 1 (6 ounce) can tomato paste
* 2 green peppers, sliced into rings
* 2 teaspoons salt
* 1 tablespoon oregano
* 1/4 lb mushroom

She actually started with 3 boneless Chicken Breasts. This made plenty to feed our family of 4. In the essence of time she used clean shears to cut up the chicken into bite size pieces.

She then gave them a light dusting with flour. We decided to use 1/4 cup Extra Virgin Olive Oil, 1/2 cup seemed like alot. She added the olive oil to the pan and then lightly browned the chicken on all sides.

She opted to chop the onion and green peppers into large chunks. Once the chicken was ready she added in the onion.

...and the Green Pepper. We decided to only use one of each instead of 2.

She then added in all the other ingredients. We omitted the mushrooms because I can't stand them.

She let it simmer for 30 minutes. The time was less because we used chicken chunks.

She made 4 servings of white rice and then plated the Chicken Cacciatore over the rice.

It was really good!! After then 30 minutes the veggies were slightly al dente but I prefer that over mushy.

The flavor was so delicious and it was very easy for her to make. I will be saving this recipe to use again.