SPICY CHICKEN CACCIATORE
With a tub of homemade tomato sauce in the fridge, this dish is a cinch
Provided by Good Food team
Categories Dinner, Main course
Time 1h25m
Number Of Ingredients 8
Steps:
- Heat oven to 180C/160C fan/gas 4. Heat the oil in a deep, ovenproof roasting pan that's big enough to fit the chicken in a single layer. Season the chicken pieces all over, then place the pan on the hob and cook on a medium heat for 7-10 mins on each side until well browned. Scoop out the chicken with a slotted spoon and put to one side.
- Add the peppers and chilli to the pan (there should still be plenty of fat left in it) and cook for 10 mins until soft and beginning to brown at the edges. Pour away any excess fat, then pour in the wine and stir well for 1-2 mins as it bubbles up. Tip the tomato sauce into the pan and stir again. Add a little water (up to 150ml) to achieve a thick, pouring consistency. Nestle the chicken into the sauce and scatter with the olives. Cover, bake for 30 mins, then uncover and cook for 15-20 mins more to allow the chicken to crisp up. Spoon off any fat that has risen to the surface, scatter with parsley and serve with some rice, mashed potato or polenta.
Nutrition Facts : Calories 485 calories, Fat 31 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 15 grams sugar, Fiber 5 grams fiber, Protein 32 grams protein, Sodium 0.76 milligram of sodium
WEIGHT WATCHERS SPICY CHICKEN SKILLET
Make and share this Weight Watchers Spicy Chicken Skillet recipe from Food.com.
Provided by Budgiegirl
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in a medium nonstick skillet over medium high heat.
- Add onion, green pepper, and garlic, stirring frequently until soft. about 8 minutes.
- Add Cajun seasoning, chili powder and cumin. Cook 1 minute.
- Add rice and stir constantly until grains are coated, about 1 minute.
- Add tomatoes and water; bring to a boil.
- Reduce heat and simmer, covered, for 15 minutes.
- Add chicken and olives; cook covered, until rice is tender and chicken is heated, about 5 more minutes.
WW CORE ITALIAN CHICKEN CACCIATORE
One of my all time favorites. You can do this in a chicken fry pan on top of the stove but the original recipe was in the oven. You can add mushrooms too.
Provided by RAZDAZ
Categories One Dish Meal
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400.
- Put all into a baking dish, stir and cover.
- Bake 45 minute Uncover and stir.
- Continue to cook the veggies are to your liking and the chicken is cooked.
- Meanwhile, boil water for pasta and cook.
- Or nuke red or white potatoes.
WEIGHT WATCHERS SPICED CHICKEN CACCIATORE
Make and share this Weight Watchers Spiced Chicken Cacciatore recipe from Food.com.
Provided by summerstorm
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in a large saucepan or stock pot over medium-high heat; add onion, garlic, green pepper and mushrooms.
- Sauté until vegetables are tender and mushrooms release juice, about 4 minutes.
- Add chicken and sauté until golden brown on all sides, about 5 minutes.
- Add basil, curry powder, salt and black pepper; stir to coat.
- Add tomatoes and bring mixture to a boil. Reduce heat to low, partially cover and simmer 15 minutes.
- Remove from heat and stir in parsley.
- Meanwhile, cook spaghetti according to package directions.
- Transfer spaghetti to four shallow bowls and spoon chicken mixture over top.
- Yields about 1 cup of chicken mixture and 1 cup of spaghetti per serving with a Points value of 8.
SPICY CHICKEN CACCIATORE
From the Feb 2008 issue of Food and Wine Magazine. Haven't tried this yet, posting here so I can try it later. The recipe calls for 3 pounds of boneless chicken thighs. I wasn't even aware they made such a thing, so I'm going to list it as chicken breasts. They suggest to serve it with risotto and a Sangiovese wine.
Provided by HeatherN
Categories Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a deep skillet, heat the olive oil. Season the chicken with salt and pepper and add the chicken to the skillet. Cook over moderately high heat, turning once until lightly browned and crisp, about 8 minutes. Transfer to a plate.
- Add the onion, bell pepper pickled peppers and garlic and cook over low heat, stirring occasionally, until softened, about 10 minutes. Pour in the wine and simmer, stirring occasionally, until nearly evaporated, about 5 minutes.
- Add the chicken stock and tomatoes to the skillet and season lightly with salt and pepper. Return the chicken to the pan, nestling it in the vegetables and bring to a simmer. Cover partially and cook over moderate heat for 30 minutes, until the chicken is tender and the sauce is reduced by half. Sprinkle with parsley.
Nutrition Facts : Calories 659.6, Fat 35, SaturatedFat 9, Cholesterol 188.3, Sodium 321.2, Carbohydrate 13.8, Fiber 2.5, Sugar 7, Protein 64.5
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- In a medium bowl, combine chicken, garlic, 1 Tbsp of white wine, 2 tsp of cornstarch and 1/2 tsp of salt until cornstarch is no longer visible. Stir in 1 tsp of oil. In a small bowl, combine canned tomatoes, tomato paste, oregano, red pepper flakes, remaining 1 Tbsp of white wine and 1/2 tsp cornstarch.
- Heat a 14-inch flat-bottomed wok or 12-inch skillet over high heat until a drop of water evaporates within 1 to 2 seconds of contact. Swirl in 1 Tbsp of oil. Add chicken and spread evenly in one layer in wok. Cook undisturbed 1 minute, letting chicken begin to sear. Stir-fry 1 minute until chicken is no longer pink but not cooked through.
- Swirl in remaining 2 tsp oil. Add zucchini, remaining 1/4 tsp salt, and stir-fry 30 seconds or until vegetables are bright green. Swirl tomato mixture into wok and stir-fry 1 minute until well combined. Swirl in broth and stir-fry 1 minute or until chicken is cooked through. Yields 1 cup per serving.
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Cuisine ItalianTotal Time 45 minsServings 4
- Season chicken with salt and pepper. Lightly coat a large nonstick skillet with cooking spray. Add olive oil and heat. Add chicken breasts and cook over medium heat until browned and juices run clear, about 5 minutes on each side.
- Stir in wine, tomatoes and Italian seasoning. Bring to boil, then reduce heat to medium-low. Cover and simmer 20 minutes. Sprinkle with parsley and serve with pasta.
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- Season chicken with salt and pepper. Lightly coat a large nonstick skillet with cooking spray. Add olive oil and heat. Add chicken breasts and cook over medium heat until browned and juices run clear, about 5 minutes on each side.
- Stir in wine, tomatoes and Italian seasoning. Bring to boil, then reduce heat to medium-low. Cover and simmer 20 minutes. Sprinkle with parsley and serve with pasta.
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