HEARTY CHICKEN CACCIATORE
This hearty poultry dish is loaded with flavor and color. The chicken is fall-off-the-bones tender in just 8 minutes, which makes it a top pick for busy families. -Mary Beth Jung, Hendersonville, North Carolina
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a bowl or dish, combine the flour, salt, paprika and pepper. Add the chicken, a few pieces at a time, and toss to coat., Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, brown the chicken , in batches. Return all chicken to cooker; add green pepper, onion, garlic, tomatoes and water. Press cancel., Lock lid; close pressure-release valve. Pressure-cook on high for 12 minutes. Let pressure release naturally. (A thermometer inserted in chicken should read at least 165°.) , Using a slotted spoon, remove chicken to a platter. If desired, skim fat from cooking juices. Add tomato paste and mushrooms to the pan juices. Select saute and adjust for low heat; cook and stir until heated through. Stir in hot pepper sauce and chicken.In a bowl or dish, combine the flour, salt, paprika and pepper. Add the chicken, a few pieces at a time, and toss to coat.
Nutrition Facts : Calories 410 calories, Fat 24g fat (5g saturated fat), Cholesterol 88mg cholesterol, Sodium 699mg sodium, Carbohydrate 18g carbohydrate (9g sugars, Fiber 5g fiber), Protein 31g protein.
HEALTHY & DELICIOUS CHICKEN CACCIATORE
Try this classic Italian dish with a healthy spin on it! bistroMD is bringing you a delicious, easy chicken cacciatore recipe for your whole family to enjoy.
Provided by Sarah Asay, RDN
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 14
Steps:
- 1. Heat a large nonstick skillet over medium-high heat. Add half of the extra-virgin olive oil and brown chicken breasts for 3 or 4 minutes on each side. Remove chicken from pan and season with salt and pepper. 2. Return skillet to stove, reduce heat to medium and add the remaining olive oil. Add onion and allow to cook until translucent, about 3 minutes. Add garlic and bell peppers along with the tomato paste and saute about 5 minutes. 3. Deglaze the hot pan with the white wine then add crushed tomatoes, plum tomatoes, chicken stock, capers, tomato paste, and parsley. Cover and allow to simmer for 5 minutes. 4. While simmering, cut the chicken into bite-sized pieces and add to the sauce. Simmer sauce 10 minutes longer to finish cooking the chicken and to allow the flavors to combine. Recommended to serve with Italian flat beans.
Nutrition Facts : Calories 330 calories
HEART HEALTHY CHICKEN CACCIATORE
This recipe is one that my mom adapted to make heart heathy for my dad who had had a heart attack. She is an excellent cook and was able to adjust almost all of her recipes to make them heart healthy. We all ate healthier after that! Very simple to make and guests never suspect it is actually good for them which is an added bonus. Enjoy! **Note** another person posted this photo and it does not look anything like my original recipe. Please remove your photo, sorry!
Provided by designerchef in Chi
Categories Chicken
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Combine all ingredients except for the chicken and the pasta in a large stock pot.
- Bring to a boil.
- Reduce heat, cover and simmer for 25 minutes.
- Add chicken and cook until tender.
- Serve over cooked spaghetti with optional parmesan cheese.
Nutrition Facts : Calories 742.4, Fat 10.4, SaturatedFat 1.9, Cholesterol 113.3, Sodium 599.3, Carbohydrate 104.4, Fiber 9.4, Sugar 14.1, Protein 55.5
CHICKEN CACCIATORE
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Rinse the chicken and pat dry; sprinkle with 1 teaspoon salt, then toss with the flour. Heat the olive oil in a Dutch oven or deep skillet over medium-high heat. Add the chicken, skin-side down; cover and cook until browned, 5 to 6 minutes per side. Transfer to a plate and set aside.
- Add the onion, rosemary and red pepper flakes to the pot and cook, stirring occasionally, until the onion starts to brown, about4 minutes. Add the wine, scraping up any browned bits from the bottom of the pot. Stir in the tomatoes and 1/2 cup water.
- Return the chicken to the pot, skin-side up. Cover and bring to a rapid simmer. Uncover, spoon the sauce over the chicken and continue simmering until cooked through, about 8 more minutes.
- Meanwhile, cook the polenta as the label directs; season with salt and pepper. Serve with the chicken.
Nutrition Facts : Calories 695 calorie, Fat 36 grams, SaturatedFat 9 grams, Cholesterol 158 milligrams, Sodium 658 milligrams, Carbohydrate 45 grams, Fiber 6 grams, Protein 38 grams
HEALTHY CHICKEN CACCIATORE
I can't vouch for the authenticity of this 'italian' dish but it sure is delicious! Skinless chicken breast and the use of cooking spray help this dish to be low in fat. It can be served over pasta or without for a lower carb option.
Provided by ekgarcia
Categories Poultry
Time 55m
Yield 3 serving(s)
Number Of Ingredients 11
Steps:
- Cut chicken breast into about 1 inch chunks and add salt. Coat a pan with non stick spray and brown the chicken.
- In a separate pot, coat with cooking spray and add chopped onion and bell pepper until translucent.
- Once chicken is browned and the onion- bell pepper mixture is translucent, transfer chicken into pot.
- Pour the chicken broth into the hot pan in which you cooked the chicken until all the brown bits lift from the pan then transfer the liquid to the pot with the chicken and vegetables.
- Add the can of stewed tomatoes, freshly minced garlic, dried oregano, and dried basil to the pot and set it to simmer.
- Brown the mushrooms then add to the pot.
- Let simmer for about 15-20 minutes then enjoy.
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